Spaghetti Aglio E Olio
Spaghetti Aglio e Olio is a classic Italian dish that’s simple yet packed with bold flavors. This recipe transforms humble ingredients like garlic, olive oil, and red pepper flakes into a tantalizing sauce that coats each strand of pasta perfectly.
The beauty of this dish lies in its balance of heat and savory richness, with the freshly grated Parmesan adding a creamy finish. A sprinkle of fresh parsley enhances the flavors with a touch of freshness and color.
Whether you’re seeking a quick weeknight meal or an impressive dish for guests, Spaghetti Aglio e Olio is a guaranteed crowd-pleaser. Its deliciously satisfying taste proves that less truly can be more.
Spaghetti Aglio E Olio Ingredients
Olive Oil: The heart of this dish, providing a smooth, rich base that binds the flavors together while allowing the garlic to shine.
Garlic: Thinly sliced to release its aromatic essence, garlic brings depth and a savory warmth that forms the foundation of the sauce.
Red Pepper Flakes: A subtle yet impactful addition, these bring just the right amount of heat to balance the richness of the oil and cheese.
Parmesan Cheese: This freshly grated cheese adds a creamy, umami-packed finish, enriching the dish with a touch of indulgence.
Fresh Parsley: A burst of color and freshness, parsley complements the richness of the sauce with a light, herbal note.
Spaghetti Aglio E Olio: Recipe Tips
- Perfectly Cooked Garlic: The key to this dish is cooking the garlic just right. Overcooked garlic turns bitter, ruining the flavor of your sauce. As soon as the garlic becomes golden on the edges, remove it from heat to avoid burning. It’s this delicate balance that gives the dish its signature aromatic richness.
- Use High-Quality Olive Oil: Since olive oil is the base of the sauce, choose a good quality extra virgin olive oil for the best flavor. It not only adds richness to the dish but also imparts a subtle, fruity note that complements the garlic and red pepper flakes.
- Reserve Pasta Water: Before draining the pasta, make sure to reserve some of the cooking water. This starchy liquid is essential for binding the sauce to the pasta and helps create a smoother, more flavorful sauce. If the sauce feels too dry after tossing, simply add a little more pasta water to adjust the consistency.
What to Serve with Spaghetti Aglio E Olio
- Simple Arugula Salad: The freshness of a crisp arugula salad with a tangy lemon vinaigrette pairs beautifully with Spaghetti Aglio E Olio. The light, peppery notes of the arugula contrast the rich, savory pasta, balancing the meal perfectly. Add some shaved Parmesan for an extra layer of flavor.
- Garlic Bread: To keep the garlic theme alive, serve your Spaghetti Aglio E Olio with warm, crunchy garlic bread. The crispy, buttery bread provides a satisfying texture and a delightful way to soak up any leftover sauce.
- Grilled Vegetables: Complement the pasta with a side of grilled vegetables such as zucchini, bell peppers, and eggplant. The smoky flavor from the grill enhances the richness of the olive oil in the pasta, making for a well-rounded meal that’s both satisfying and vibrant.
FAQ
1. Can I add protein to Spaghetti Aglio E Olio?
Yes! For added protein, grilled chicken, shrimp, or even crispy pancetta are great options. The simplicity of the dish allows these additions to shine without overpowering the flavors.
2. Can I use a different type of pasta?
While traditional spaghetti is ideal, you can substitute with any pasta shape you prefer, such as linguine, fettuccine, or penne. The key is to ensure the pasta holds the sauce well.
3. Is Spaghetti Aglio E Olio gluten-free?
To make the dish gluten-free, simply use gluten-free pasta in place of traditional spaghetti. The rest of the ingredients are naturally gluten-free, making it an easy adaptation.
4. How can I make Spaghetti Aglio E Olio spicier?
If you enjoy extra heat, increase the amount of crushed red pepper flakes or add a dash of chili oil to the sauce. You can also sprinkle some freshly chopped fresh chilies on top before serving for an added kick.
Spaghetti Aglio E Olio
Ingredients
- 1 pound dried spaghetti e.g., DeCecco
- 1/3 cup high-quality olive oil
- 8 large garlic cloves thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup freshly minced parsley
- 1 cup freshly grated Parmesan cheese plus extra for serving
- Kosher salt
Instructions
- In a large pot, bring water to a boil. Add 2 tablespoons of kosher salt and cook the pasta according to the package instructions. Before draining, reserve 1 1/2 cups of the pasta cooking water for later use.
- While the pasta cooks, heat the olive oil over medium heat in a large sauté pan or shallow pot. Add the sliced garlic and sauté for approximately 2 minutes, stirring often until the garlic just begins to turn golden—be careful not to overcook it. Stir in the crushed red pepper flakes and cook for an additional 30 seconds. Carefully add the reserved pasta water, bring the mixture to a boil, then reduce the heat. Allow the sauce to simmer for about 5 minutes until it has reduced by a third.
- Add the drained pasta to the garlic-infused oil and toss to combine. Off the heat, mix in the parsley and grated Parmesan cheese. Toss thoroughly to ensure even coating. Allow the pasta to sit for 5 minutes so the sauce can be fully absorbed. Taste for seasoning and serve with extra Parmesan on the side.
