Spaghetti Aglio e Olio
Sometimes the simplest things are the best. This spaghetti aglio e olio recipe is a great example–spaghetti with garlic and oil. I love that just a few good ingredients can make such a wonderful meal. I threw this spaghetti aglio e olio together in 15 minutes for lunch, and it was delicious. I loved the spicy kick from the crushed red pepper and the garlicky oil coating the spaghetti noodles, but I loved those thin slivers of garlic the most. So good! This easy pasta recipe pairs nicely with a simple Italian salad and some crusty bread.
Spaghetti Aglio e Olio
Ingredients:
- 2 oz spaghetti cooked in salted water, per package instructions
- 1-2 tbsp good olive oil, to taste
- Large pinch of crushed red pepper flakes, to taste
- 1 large clove of garlic, sliced thinly
- Sea salt and freshly cracked pepper, to taste
- Fresh parsley, chopped
How to Make Spaghetti Aglio e Olio
Cook the spaghetti in a large pot of salted boiling water according to the package instructions.
Drain the pasta, reserving ¼ cup of the pasta cooking water.
When the pasta has nearly finished cooking, heat the olive oil in a large skillet over medium-high heat.
Add the thin slices of garlic and the crushed red pepper flakes, then toss quickly to coat them completely.
Cook, stirring constantly for 1-2 minutes, or until the garlic begins to get golden.
Add the drained spaghetti to the garlic and oil, and a bit of the pasta water; toss to coat evenly.
Add the fresh parsley and season well with sea salt and freshly cracked pepper, to taste.
Serve immediately. Enjoy.
Equipment
Ingredients
- 2 oz spaghetti cooked in salted water, per package instructions
- 1-2 tbsp good olive oil to taste
- Large pinch of crushed red pepper flakes to taste
- 1 large clove of garlic sliced thinly
- Sea salt and freshly cracked pepper to taste
- Fresh parsley chopped
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to the package instructions.
- Drain the pasta, reserving ¼ cup of the pasta cooking water.
- When the pasta has nearly finished cooking, heat the olive oil in a large skillet over medium-high heat.
- Add the thin slices of garlic and the crushed red pepper flakes, then toss quickly to coat them completely.
- Cook, stirring constantly for 1-2 minutes, or until the garlic begins to get golden.
- Add the drained spaghetti to the garlic and oil, and a bit of the pasta water; toss to coat evenly.
- Add the fresh parsley and season well with sea salt and freshly cracked pepper, to taste.
- Serve immediately. Enjoy.
Simple and delicious! All I need now is some garlic bread :-))
my type of food for lunch : perfect !!
xoxo
Looks like a great dinner side! I know Ryan would especially love this.
My favorite way to eat pasta. This dish looks delicious.
Yum! making this today!
Such a simple pasta but so much flavor from the garlic and oil. One of my favorites!
I made this last night, and the flavor was phenomenal! I quadrupled the recipe in order to accommodate my family. ( I adjusted the ingredients accordingly.) In order to make this an even more satisfying meal, I added some diced, previously grilled chicken (after completing Step #5). I served this w/a Spinach Salad (baby spinach, cooked bacon, sliced hard boiled eggs, purple onion, & warm bacon dressing) along w/warm Garlic Bread. This recipe is now going into my ‘pasta night’ recipe rotation. Thank you.