Description
Spaghetti Aglio e Olio is a quick breakfast-for-dinner favorite, easy dinner, and simple pasta recipe that turns a few pantry staples into bold Italian flavor. This easy recipe brings together spaghetti, garlic, olive oil, parsley, and red pepper flakes for a light yet satisfying meal that works for busy weeknights, casual dinner ideas, and comforting food ideas when you want something fast and delicious.
Ingredients
12 ounces spaghetti
1/2 cup extra virgin olive oil
6 large garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
1/2 cup reserved pasta water
2 tablespoons toasted breadcrumbs
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat the olive oil in a large skillet over medium-low heat.
3. Add the sliced garlic and red pepper flakes, then cook for 2 to 3 minutes until the garlic is lightly golden and fragrant.
4. Add the drained spaghetti to the skillet and toss well to coat in the garlic oil.
5. Stir in the salt, black pepper, lemon juice, and a splash of reserved pasta water. Toss until a light glossy sauce forms.
6. Add the parsley and Parmesan cheese, then toss again until evenly combined.
7. Serve immediately with toasted breadcrumbs on top if desired.
Notes
Use low heat when cooking the garlic so it turns golden, not bitter.
Save enough pasta water because it helps the olive oil cling to the spaghetti.
Serve immediately for the best silky texture and freshest flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg