Looking for a simple yet utterly delicious Italian dish that will satisfy your cravings? Spaghetti aglio e olio is the answer. This classic pasta recipe is not only incredibly easy to make, but it's also packed with flavor that will make you come back for more. With just a few ingredients, you can prepare this dish in about 20 minutes. It's the ideal meal for busy weeknights or when you want a quick, satisfying dinner without spending hours in the kitchen.
In this post, I'll guide you through making spaghetti aglio e olio right at home. I'll list all the ingredients you'll need, break down the steps in a straightforward way, and share some helpful tips to make sure your pasta turns out perfect every time.
This pasta pairs perfectly with these air fryer chicken drumsticks, breaded chicken cutlets, or rosemary chicken thighs.
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Ingredients:
To make spaghetti aglio e olio, you'll need:
- Spaghetti: The main ingredient and base of the dish.
- Fresh Garlic: Adds a robust, savory flavor.
- Olive Oil: Use good quality olive oil for a rich, smooth taste.
- Chili Pepper Flakes: Provides heat and a hint of smokiness. You can also use dried whole chili peppers for a similar effect.
- Parmesan Cheese or Parmigiano-Reggiano cheese: Enhances the flavor with a creamy, salty kick.
- Fresh Parsley: Adds a fresh, vibrant touch and color.
- Salt and Black pepper: to enhance to overall flavor of the dish.
How to Make Spaghetti Aglio e Olio at Home:
Making spaghetti aglio e olio at home is straightforward and quick. Follow these simple steps to create a delicious and satisfying meal:
Cook the Pasta:
Cook the pasta until it's al dente and set aside at least 1 ½ cups of the pasta water.
Cook the Garlic:
In a cold pan, add olive oil, sliced garlic, and red pepper flakes. Place the pan on medium-low heat and cook until the garlic and red pepper flakes turn golden brown. Be careful not to burn the garlic.
Prepare the Sauce:
Add 1 tablespoon of fresh parsley to the pan, then pour in 1½ cups of pasta water. Let the mixture simmer for about 5 minutes, or until the sauce has reduced.
Combine Pasta and Sauce:
Add the drained spaghetti to the pan with the sauce. Toss well to coat the pasta evenly with the sauce. Turn off the heat and stir in additional fresh parsley and grated Parmesan cheese. Toss everything together until well mixed. Serve immediately for the best flavor and texture. Enjoy your homemade spaghetti aglio e olio!
Variations on Spaghetti Aglio e Olio:
Spaghetti aglio e olio is a fantastic base for many variations. Here are some easy twists to try:
- Add Protein: For a heartier meal, toss in cooked shrimp, chicken, or bacon. Simply cook your choice of protein separately and add it to the pasta along with the sauce.
- Veggie Boost: Add some vegetables like cherry tomatoes, spinach, or mushrooms. Sauté the veggies in olive oil before mixing them with the pasta.
- Lemon Zest: Add a bit of lemon zest or a squeeze of lemon juice to give the dish a fresh, tangy flavor.
- Olives and Capers: For a briny kick, mix in some chopped olives or capers. They add a burst of flavor that complements the garlic and chili.
- Breadcrumbs: Toast some breadcrumbs in olive oil and sprinkle them on top of the pasta for a crunchy texture.
- Herb Variations: Experiment with different herbs like basil or thyme instead of parsley for a unique twist.
- Spicy Variation: Increase the amount of chili flakes or add a sliced fresh chili pepper if you like it extra spicy.
- Cheese Variations: Try using different cheeses like Pecorino Romano or a bit of ricotta for a different flavor profile.
- Anchovies: For a deeper umami flavor, add finely chopped anchovies to the garlic and olive oil. They dissolve into the sauce, adding a savory richness without a strong fishy taste.
Feel free to mix and match these variations to create your perfect version of spaghetti aglio e olio!
Tips for Perfect Spaghetti Aglio e Olio:
- Use Good Quality Olive Oil: The flavor of the olive oil is key to this dish. Choose a high-quality extra virgin olive oil for the best taste.
- Don't Burn the Garlic: Cook the garlic on medium-low heat to avoid burning it. Burnt garlic can make the dish taste bitter.
- Reserve Pasta Water: Before draining the pasta, save at least one and a half cups of the pasta cooking water. This starchy water helps thicken the sauce and helps it cling to the pasta.
- Cook Pasta Al Dente: Cook the spaghetti until it's al dente, or firm to the bite. It will absorb the sauce better and have a better texture.
- Toss the Pasta Well: Make sure to toss the pasta thoroughly in the sauce. This ensures every strand is coated with the flavorful garlic and chili oil.
- Adjust the Spice Level: If you're sensitive to spice, start with a smaller amount of chili flakes and taste as you go. You can always add more if you like it hotter.
- Fresh Parsley: Add fresh parsley at the end of cooking to keep its bright flavor and color. If you add it too early, it may lose its freshness.
- Grate Cheese Fresh: Grate Parmesan cheese just before serving for the best texture and flavor. Pre-grated cheese can be drier and less flavorful.
- Serve Immediately: This dish is best enjoyed right after it's made. The pasta can lose its glossy texture and flavor if it sits for too long.
- Experiment with Garnishes: Try adding a drizzle of extra virgin olive oil, a sprinkle of lemon zest, or a few extra chili flakes right before serving for added flavor and presentation.
With these tips, you'll be able to create a delicious and satisfying plate of spaghetti aglio e olio every time!
Storage Tips for Spaghetti Aglio e Olio:
Enjoy your leftover spaghetti aglio e olio with these easy storage tips!
- Cool First: Let the pasta cool before storing.
- Use Airtight Containers: Store in airtight containers.
- Refrigerate: Keep in the fridge for up to 3-4 days.
- Freeze (Optional): Freeze for up to 1-2 months.
For additional food safety guidance, please visit this website.
Reheating:
Reheat leftover spaghetti aglio e olio by warming it in a skillet over medium heat with a splash of water or olive oil to prevent it from drying out. Alternatively, use the microwave, covering the dish to keep it moist. Stir occasionally to heat evenly.
📖 Recipe
Spaghetti Aglio e Olio
Equipment
Ingredients
- 1 pound uncooked spaghetti
- ½ cup olive oil
- 1½ oz sliced garlic
- ½ teaspoon red chili pepper flakes
- ¾ oz freshly chopped parsley leaves
- 1¼ oz freshly grated Parmigiano-Reggiano cheese (less or more according to your liking)
- 1 teaspoon coarse kosher salt (less or more to taste)
- ½ teaspoon ground black pepper (or more to taste)
Method
- Bring the water to a boil and season it with salt. Cook the pasta until al dente, then reserve at least 1 ½ cups of the pasta water.
- While the pasta is cooking, pour olive oil into a cold pan and add sliced garlic and red pepper flakes. Set the pan over medium-low heat and cook until the garlic turns golden brown, which should take about 3-4 minutes. Keep a close eye on it to avoid burning the garlic.
- Add 1 tablespoon of fresh parsley to the pan, then pour in 1½ cups of pasta water and salt. Simmer over medium heat for about 5 minutes, or until the sauce has reduced by one-third.
- Add the drained spaghetti to the pan, toss to coat, and add more pasta water if needed.
- Turn off the heat and stir in additional fresh parsley and grated Parmesan cheese. Toss everything together until well mixed.
Rika says
This is one of my favorite Italian pasta dishes! It's incredibly easy to make and tastes fantastic on its own or paired with any protein.