Wow your guests with this staggeringly simple yet wonderfully delicious pasta recipe!
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Despite my love for pasta, I hadn’t tried spaghetti aglio e olio until about 10 years ago after seeing the foodie movie Chef. There’s a scene where the main character makes the dish. I literally salivated while he diced the garlic and tossed it in the pan. Watching the garlic and red pepper flakes simmer in a golden pool of extra virgin olive oil was enough to do me in. I just had to make this recipe at home. Well, it turns out that spaghetti aglio e olio is easy to make any day of the week, and it is always a crowd-pleaser for my guests.
Spaghetti aglio e olio requires only a few ingredients, though I must emphasize that you must choose the highest quality, particularly for the olive oil. Save that Costco-brand stuff for everyday meals. For this dish, you want to splurge on the high-quality stuff, preferably extra virgin olive oil. This liquid gold then infuses with the garlic and red pepper flakes for a punch of flavor that’ll be the talk of the evening.
Is Spaghetti Aglio e Olio Healthy?
After trying spaghetti aglio e olio you might never return to creamy Alfredo-type dishes! Okay, I’m probably exaggerating, but it really is delicious. What’s more, spaghetti aglio e olio is a healthier option. Olive oil contains healthy monounsaturated fats linked to various health benefits, including reduced inflammation and improved heart health. Oh, and garlic? It is known for its immune-boosting properties and may help lower blood pressure and cholesterol levels.
Olive oil: quality matters
I’m all about saving money, especially the way grocery markets are gauging us all lately. But there are some ingredients for which I never compromise, one of them being olive oil. Like I said before, olive oil is the foundation for this pasta dish. Using a high-quality extra virgin olive oil is essential, as its rich and robust flavor enhances the garlic and red pepper flakes. So, look for an olive oil with a fruity and slightly peppery profile to complement the other ingredients. Also, avoid plastic bottles when possible. These cheaper bottles slightly increase the risk of microplastics in your food while also affecting the flavor and antioxidant levels in your olive oil.
INGREDIENTS
- 1 pound spaghetti
- 1/3 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
INSTRUCTIONS
Boil
Cook pasta until al dente.
Sauté
Cook garlic and red pepper in olive oil.
Toss
Combine pasta with garlic oil, add parsley, season, and serve.
Devour!
FAQs & Tips
I’ve made this dish countless times, and it’s really best fresh. If there are any leftovers, store them in an airtight container. The pasta should last up to 3 days. When it comes time to reheat, toss it in a nonstick pan with more olive oil or heat it in the microwave with a splash of water.
While spaghetti is the classic choice, other pasta, like linguine and fettuccine, are excellent alternatives. Their slightly wider shapes hold onto the garlic-infused olive oil well. I haven’t tried bucatini yet, but in theory, it would also be good. It’s similar to spaghetti but has a hollow center that perfectly captures any sauce. Hmm…I think I’ll have to try this out myself!
The instructions say to cook the garlic over medium heat, so you want to keep a close eye on it. Also, you need to stir frequently and be ready to remove it from the heat right when it turns golden. But it could also be your pan or even your stove, in which case, try turning the heat down to medium-low.
Serving Suggestions
Since you’re already carb-ing it up with this pasta, I’d recommend adding a protein. Our Air Fryer Chicken Parmesan is a healthy pick—we also offer a baked version. A simple Poached Fish is another excellent protein pairing. Or keep it vegetarian and try this Baked Eggplant Parmesan recipe.
On top of these, FFF has got other Italian-inspired dishes worth trying out. Take a look at our Spaghetti Squash Lasagna and Margherita Pizza!
Spaghetti Aglio e Olio
Ingredients
- 1 pound spaghetti
- 1/3 cup extra-virgin olive oil
- 6 cloves garlic thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
Instructions
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Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes, then drain, reserving 1/2 cup of the pasta water.
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While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is fragrant and golden, about 2 minutes, being careful not to burn it.
-
Add the drained spaghetti to the pan with the garlic and oil. Toss to coat, adding a little reserved pasta water if needed to help the sauce cling to the pasta.
-
Remove from heat, stir in the chopped parsley, and season with salt and black pepper to taste. Serve immediately.
Nutrition
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