Spaghetti Aglio e Olio Recipe

Spaghetti Aglio e Olio is proof that some of life’s best meals rely on simplicity and top-notch ingredients. This beloved classic brings together pasta, olive oil, garlic, a kick of chili, and fresh parsley in a matter of minutes—resulting in a dish that’s deeply satisfying and smoky, with an irresistible garlicky aroma. If you haven’t made it yet, you’re in for an Italian treat!

Ingredients You’ll Need

With Spaghetti Aglio e Olio, every ingredient truly shines. This is a dish where quality and freshness absolutely matter—each element layers on flavor, texture, and even the lovely green pop that makes it as pretty as it is delicious!

• Dried spaghetti pasta: Classic spaghetti is essential here—its shape perfectly catches the garlicky oil and chili, but feel free to use your favorite long pasta in a pinch.
• Extra virgin olive oil: Choose a fruity, flavorful oil since this is your main sauce—skip the generic stuff for authentic Italian taste.
• Garlic cloves: The heart and soul of Spaghetti Aglio e Olio! Go for fresh garlic and slice it thin for even cooking and sweet, aromatic flavor.
• Red pepper flakes or fresh red chili: This ingredient gives the pasta its signature gentle (or fiery!) heat. Adjust up or down to your spice preference.
• Fresh parsley leaves: Parsley brings a hit of freshness and a bright color contrast—don’t skip it, and chop just before using for the most vibrant taste.
• Salt: Season the pasta water generously for maximum flavor—you’ll taste the difference in every bite.

Variations

The beauty of Spaghetti Aglio e Olio is how it acts as a blank canvas—ready for you to add your personal flair, cater to dietary needs, or just use what’s on hand. Experiment, taste, and find your family’s favorite spin!

• Lemon zest finish: Add finely grated lemon zest with the parsley for a citrusy burst of freshness that brightens the entire plate.
• Gluten-free noodles: Simply swap in your favorite gluten-free spaghetti to keep this dish celiac-friendly and just as delicious.
• Crunchy pangrattato topping: Toasted breadcrumbs sautéed in olive oil add incredible texture and a savory note—try it sprinkled on top!
• Vegan-parmesan sprinkle: Toss on some homemade or store-bought vegan cheese for extra umami, all while keeping it dairy-free.

How to Make Spaghetti Aglio e Olio

Step 1: Boil the Pasta

Fill a large pot with water and salt it generously (don’t be shy—the water should taste seawater-salty!). Add your spaghetti and cook it until about 80% done—aim for around two minutes less than the package instructs. This way, it’ll finish cooking right in that glorious garlic oil. Before draining, scoop out a cup of pasta water to use in your sauce.

Step 2: Prep Garlic and Parsley

While the pasta bubbles away, grab your garlic cloves and slice them as thinly as possible—this helps them infuse the oil evenly. Chop a small handful of fresh parsley leaves. Having these ready means you can work quickly once the oil is hot.

Step 3: Start the Infused Oil

In a large, cold skillet, add the olive oil, sliced garlic, and red pepper flakes (or fresh chili, if you prefer). Set the heat on low, allowing the oil to gently coax out every bit of garlicky flavor, slowly and safely without burning.

Step 4: Sauté and Add Parsley

Once the garlic is just beginning to sizzle softly—a heavenly aroma will fill your kitchen—mix in the chopped parsley. Let everything sauté for a few seconds, stirring, to infuse the oil with freshness without browning the garlic.

Step 5: Emulsify the Sauce

Add a ladle of that magic reserved pasta water to the skillet. It’ll bubble and may even hiss, but that’s a good sign! Stir the sauce as the starchy water combines with oil, creating a silky, glossy base for the pasta.

Step 6: Combine Pasta and Sauce

With the spaghetti still very al dente, transfer it directly into the pan—don’t worry if a little pasta water comes along. Raise the heat to medium. Toss and stir constantly for about 2-3 minutes, letting the pasta drink in all that garlicky, spicy, herby sauce. Add extra pasta water, a splash at a time, if it looks dry. It should look creamy and clingy, never soupy.

Step 7: Serve and Savor

Divide your Spaghetti Aglio e Olio into bowls and, if you’re feeling extra-special, scatter a handful of pangrattato (crispy toasted breadcrumbs) over the top for crunch. Twirl, inhale, and enjoy every garlicky, peppery bite!

How to Serve Spaghetti Aglio e Olio

Garnishes

Perfect garnishes for Spaghetti Aglio e Olio include a cloud of freshly chopped parsley, a smattering of pangrattato (toasted breadcrumbs), or even a sprinkle of coarse sea salt. For an extra layer, add a grating of lemon zest or vegan parmesan for a bright, savory finish. Keep it simple so the pasta’s core flavors always shine!

Side Dishes

This pasta pairs beautifully with crunchy Italian bread or a rustic focaccia—perfect for sopping up every drop of the sauce. A crisp arugula salad with a lemony vinaigrette or vine-ripened tomatoes rounds out the meal with refreshing color and bite.

Creative Ways to Present

For a restaurant-style touch, use tongs to twirl your Spaghetti Aglio e Olio into tall nests on individual plates. Serve on warm dishes for extra comfort, and garnish each plate with a tiny bunch of parsley or a single chili slice on top. Or, bring the whole skillet to the table for family-style sharing that lets everyone help themselves!

Make Ahead and Storage

Storing Leftovers

Leftover Spaghetti Aglio e Olio will keep in the fridge for up to three days if stored in an airtight container. I recommend adding a splash more olive oil before tucking it away, which helps prevent sticking and keeps the noodles silky.

Freezing

While you can technically freeze this dish, it’s best enjoyed fresh. The simple oil-based sauce can separate in the freezer and the garlic may turn sharp. If you must freeze, allow to cool fully, then wrap tightly for up to one month—just know the texture won’t be quite the same when thawed.

Reheating

To reheat, warm a splash of olive oil in a skillet and toss in the leftover spaghetti, adding a tiny bit of water if needed to revive the sauce. Stir gently over low heat just until hot—it comes back surprisingly well, especially if you don’t overcook it!

FAQs

Final Thoughts

There’s something just pure and joyful about twirling a forkful of Spaghetti Aglio e Olio—it’s simple, soulful, and full of personality. I hope this becomes your go-to recipe for busy nights or cozy dinners. Give it a try, put your own twist on it, and don’t forget to savor every flavorful bite!

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