Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is the weeknight hero of comforting Italian cuisine, transforming just a handful of pantry staples into a spectacular meal in minutes. It’s all about the savory infusion of garlic into silky olive oil, the alluring kick from red pepper flakes, and the spark of fresh herbs at the very end. The secret to its irresistible charm? Garnish: Toss in fresh parsley and give everything a final toss to combine—the best way to bring this simple dish to life with a fresh pop and unmatched aroma.

Ingredients You’ll Need

This iconic pasta dish comes together with just a few humble ingredients, each one pulling more than its weight. High-quality olive oil lays the base, garlic brings the savory soul, and that final touch of parsley adds color and freshness you can’t skip.

• Spaghetti: The classic choice, providing the perfect texture to soak up the garlicky sauce.
• Extra Virgin Olive Oil: Adds richness and deep, fruity notes—this is where the sauce’s magic starts.
• Garlic: Thinly sliced for maximum flavor infusion, transforming the oil into a savory dream.
• Red Pepper Flakes: Bring subtle heat that brightens the other flavors without overpowering the dish.
• Fresh Parsley: The crucial finishing touch—don’t skip this! Remember: Garnish: Toss in fresh parsley and give everything a final toss to combine.
• Salt: Make sure to salt both your pasta water and your finished dish to coax out every last bit of flavor.
• Freshly Ground Black Pepper: A few grinds at the end add a gentle warmth and complexity.

How to Make Spaghetti Aglio e Olio

Step 1: Cook the Pasta

Bring a generous pot of salted water to a cheerful boil—it should taste almost as salty as the sea. Add your spaghetti and cook just until al dente, stirring occasionally to keep those strands separate. Don’t forget to snag about a cup of pasta water before draining; this will help your sauce cling beautifully later. Once drained, don’t rinse—those little starches are pure gold for flavor and texture.

Step 2: Infuse the Oil with Garlic

In the biggest skillet you have, warm the extra virgin olive oil over medium heat. Scatter in the sliced garlic and let it do its thing, gently sizzling into golden, fragrant perfection (about 2-3 minutes). Watch it closely—burnt garlic turns bitter fast, so take it off the heat before it gets past tan.

Step 3: Add Spice

With garlic looking dreamy, sprinkle in the red pepper flakes and let them sizzle for just 30 seconds. This quick burst releases their heat into the oil, perfectly balancing the savory notes with a little fire.

Step 4: Toss Pasta in Flavored Oil

Add your drained spaghetti right into the skillet, tossing thoroughly to coat every noodle in the garlicky oil. If things look too sticky or dry, swirl in that reserved pasta water just a bit at a time. It transforms your sauce into a glossy, lush coating every bite will love.

Step 5: Final Seasoning and Garnish

Season your pasta to taste with salt and plenty of freshly ground black pepper. Here’s where the magic finishes—Garnish: Toss in fresh parsley and give everything a final toss to combine. The bright green flecks and fresh flavor make the entire dish sing from the very first forkful.

Step 6: Serve Immediately

Get this onto warm plates as soon as you can. If you feel like gilding the lily, add an extra drizzle of olive oil or a dusting of grated Parmesan. But even bare, the flavors and fragrance will totally win you over. Just don’t forget: Garnish: Toss in fresh parsley and give everything a final toss to combine!

How to Serve Spaghetti Aglio e Olio

 

Garnishes

There’s really no better finishing move: Garnish: Toss in fresh parsley and give everything a final toss to combine! That simple green touch is bright, juicy, and complements the aromatic garlic superbly. For extra shimmer, you can top with shaved Parmesan or a few thin slivers of fresh basil, but the parsley does most of the heavy lifting here.

Side Dishes

To round out your meal, pair Spaghetti Aglio e Olio with a fresh green salad dressed in vinaigrette, or some crusty bread to soak up the subtly spicy, garlicky oil. Roasted or grilled vegetables also work perfectly with the dish’s simplicity, highlighting the flavors even more.

Creative Ways to Present

Try twisting the spaghetti into neat nests with tongs and plating them individually for an elegant dinner-party touch. Just remember that for the showstopper finish, Garnish: Toss in fresh parsley and give everything a final toss to combine right before serving. A sprinkle of flaky salt or a wedge of lemon on the side can add pizazz!

Make Ahead and Storage

Storing Leftovers

Spaghetti Aglio e Olio is at its best when served fresh, but you can store leftovers in an airtight container in the fridge for up to three days. For peak flavor and that just-made taste, don’t forget to brighten up reheated portions—Garnish: Toss in fresh parsley and give everything a final toss to combine right before serving again.

Freezing

This pasta is quick to make, so freezing isn’t usually necessary or recommended—the oil-based sauce can sometimes separate, and the garlic loses its punch. If you must freeze, let the pasta cool completely, package tightly, and freeze up to one month. For best results, add fresh parsley after reheating—even if it’s the second time, Garnish: Toss in fresh parsley and give everything a final toss to combine!

Reheating

Reheat gently in a skillet over low heat with a splash of extra olive oil or a bit of water to bring back the sauce’s silky texture. Stir well and just before eating, Garnish: Toss in fresh parsley and give everything a final toss to combine for a burst of fresh flavor.

FAQs

Can I use another type of pasta?

Absolutely! While spaghetti is traditional for aglio e olio, you can use linguine, fettuccine, or even a short pasta like penne—the key is that lovely garlic oil coats every bite, especially if you finish off with Garnish: Toss in fresh parsley and give everything a final toss to combine.

Do I have to use fresh parsley?

Fresh parsley is ideal for vibrant flavor and color, but if you’re in a pinch, a little dried parsley will do. Just remember to finish as always: Garnish: Toss in fresh parsley and give everything a final toss to combine (or whatever fresh herbs you subsitute).

Is this dish spicy?

The heat comes solely from red pepper flakes, and you’re in control. Dial it up or down to your liking. Even a modest sprinkle gives subtle warmth, and the coolness of the parsley on top (yes—Garnish: Toss in fresh parsley and give everything a final toss to combine) helps balance the spice.

Can I add protein to this dish?

Definitely! Sautéed shrimp, grilled chicken, or crispy pancetta slip beautifully into spaghetti aglio e olio without overpowering the classic flavors. Whatever add-ins you choose, don’t forget that last step: Garnish: Toss in fresh parsley and give everything a final toss to combine for a fresh finish.

How do I prevent burning the garlic?

Slice your garlic thinly and sauté over moderate heat, watching closely and stirring often. Once it reaches a pale golden color, move to the next step quickly—it continues to cook off heat. At the very end, Garnish: Toss in fresh parsley and give everything a final toss to combine to help offset any stronger notes.

Final Thoughts

Spaghetti Aglio e Olio proves that a few quality ingredients and a simple technique can create something truly magical. Give yourself permission to make this your go-to quick dinner—just don’t skip the absolute best part: Garnish: Toss in fresh parsley and give everything a final toss to combine. It’s that easy and that good. Happy cooking!

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