The Classic Spaghetti Aglio e Olio is a testament to the beauty of Italian cooking—minimal ingredients, maximum flavor. This dish centers around the aromatic allure of golden, sautéed garlic infused in high-quality olive oil, with a kick of chili flakes to add just the right amount of heat. The fresh parsley provides a subtle freshness that balances the robust flavors, making each forkful a delightful experience.
Ideal for those evenings when you want a meal that’s both uncomplicated and comforting, this pasta dish can be whipped up in less than 30 minutes. It’s a perfect example of how simplicity can lead to the most satisfying meals. Whether you’re a novice in the kitchen or a seasoned chef, Spaghetti Aglio e Olio allows you to bring a slice of Italian culinary tradition to your table with ease.
Full Recipe:
- Ingredients:
- 300g (10.5 ounces) spaghetti (Barilla no.5 recommended)
- 1/3 cup (80ml) high-quality olive oil
- 6 cloves of garlic, thinly sliced
- 1/4 bunch (10g) flat-leaf parsley, finely chopped
- 1 tsp (1g) dried chili flakes
- Seasoning to taste (salt and pepper)
- Directions:
- Cook the spaghetti according to the package instructions until al dente. Reserve some pasta water before draining.
- While the spaghetti is cooking, heat the olive oil in a large pan over medium heat.
- Add the sliced garlic to the pan and sauté until golden brown and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Add the chili flakes to the pan and sauté for another 30 seconds.
- Remove the pan from the heat and add the cooked spaghetti to the pan along with the chopped parsley. Toss everything together to combine.
- If the pasta seems dry, add some of the reserved pasta water to loosen it up.
- Season with salt and pepper to taste.
- Serve the spaghetti aglio e olio hot, with a drizzle of olive oil and some extra chili flakes if desired.
- Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 320 kcal | Servings: 4 servings
Ingredients Spotlight
The dish consists mainly of spaghetti, extra-virgin olive oil, fresh garlic, parsley, and a sprinkle of dried chili flakes, each playing a pivotal role:
- Spaghetti: The choice of pasta is crucial; Barilla No.5 is recommended for its quality and ability to hold onto the flavors.
- Extra-Virgin Olive Oil: Acts as the base of the sauce. A good quality olive oil not only enhances the texture but also brings a distinct, peppery flavor that is integral to the dish.
- Garlic: Thinly sliced, it’s sautéed just until golden to infuse the oil with its pungent aroma and flavor without overpowering the dish.
- Parsley: Adds a fresh, herbaceous note that brightens the other flavors.
- Dried Chili Flakes: Offer a gentle heat, which complements the garlic and oil beautifully.
Cooking Tips
Achieving the perfect Spaghetti Aglio e Olio involves timing and attention to detail:
- Garlic Sauté: It’s essential to sauté the garlic until it is just golden. Overcooking can lead to a bitter taste.
- Pasta Water: Adding a bit of reserved pasta water helps to emulsify the olive oil with the pasta, creating a silky sauce that clings to the spaghetti.
- Final Toss: Combining the pasta and the sauce off the heat prevents the garlic from burning and allows the flavors to meld perfectly.
Serving Suggestions
Spaghetti Aglio e Olio can be enjoyed as a light meal on its own or paired with a crisp, green salad and a glass of white wine for a more rounded dinner. It’s also a great base for variations—add shrimp, cherry tomatoes, or capers for an extra layer of flavor
Nutritional Information
This dish is not only easy to make but also offers a good balance of macros. It is relatively low in calories but rich in healthy fats from olive oil. It’s also naturally vegan and can be made gluten-free by substituting traditional pasta with a gluten-free alternative.
Why Make This Dish?
Spaghetti Aglio e Olio is perfect for those seeking a quick and satisfying meal, especially on busy weeknights or for a late-night snack. Its charm lies in its simplicity and the ability to please everyone, from the cooking novice to the seasoned gourmet.