It’s hard to go past a classic when you’re craving pasta and Spaghetti with Garlic and Oil, or Aglio E Olio, is a quintessential Italian dish to have in your recipe arsenal. It’s quick and easy to prepare (ready in just 15 minutes) and made with budget-friendly pantry staples. This is my go-to lunch when I’m doing a No Grocery Challenge or simply can’t be bothered going to the store. I always have the 5 ingredients I need to make this on hand and let’s face it - I’m always craving pasta!
What is Aglio E Olio?
Spaghetti Aglio e Olio, translated as Spaghetti with Garlic and Oil, is a traditional Italian pasta dish that is made by lightly sautéing sliced or minced garlic in olive oil, then tossing with spaghetti. It sometimes has the addition of dried red chili flakes, and I use them in this recipe for an extra kick.
INGREDIENTS
All the ingredients in this recipe have a long shelf-life so you can easily keep them on hand for whenever you need a quick and easy dinner. Here’s what you’ll need (full measurements are listed in the printable recipe card below)…
Dried Spaghetti Salt Extra Virgin Olive Oil Garlic Red Chilli Flakes / Red Pepper Flakes Parmesan Cheese
DON’T THROW OUT YOUR PASTA WATER
The secret to the best pasta ever is all in your pasta water. The salty, starchy pasta water works its magic in a few ways…
It adds flavour and richness to the sauce It thickens the sauce It helps the sauce stick to the pasta
Goodbye sauce puddles lying on the bottom of the plate. Hello best pasta ever! All you need to do is reserve half a mug of pasta water just before you drain your pasta. Then add your cooked pasta and some of the pasta water to your pasta sauce (start with ¼ cup), and cook for a few minutes, tossing regularly. The sauce will thin out initially, but don’t worry, it will quickly thicken into a delicious creamy texture.
HOW TO MAKE SPAGHETTI WITH GARLIC AND OIL - STEP BY STEP
Bring a large pot of water to boil, add a generous amount of salt to the pot, then add in the pasta. Cook according to packet instructions. Reserve ¼ cup of pasta water, then drain.
When the pasta is almost ready heat oil in a frying pan over low heat, then add garlic and sauté for 1-2 minutes until it just starts to turn golden around the edges. Be careful here - garlic can burn quickly and turn bitter. Add red chilli / pepper flakes and stir for 30 more seconds.
Add the ¼ cup of reserved pasta water, then the spaghetti and cook, stirring regularly, until the liquid has reduced. Remove the frying pan from heat and stir through a good handful of shredded parmesan cheese, tossing through the pasta.
Serve immediately with extra parmesan cheese on top and garnish with chopped parsley and a drizzle of olive oil, if desired.
TOP TIPS
Use a good quality olive oil - the flavours in this dish are simple and the olive oil really elevates it. Use freshly grated parmesan - never the stuff from the can! Be careful when sautéing the garlic that you don’t burn it as it will then become bitter. Keep the burner on the lowest setting and slowly sauté until the garlic is fragrant and just starting to turn golden around the edges. Never throw out your pasta water without reserving a little! Then add your cooked pasta and some of the pasta water to your pasta sauce (start with ¼ cup), and cook for a few minutes, tossing regularly. The sauce will thin out initially, but don’t worry, it will quickly thicken into a delicious creamy texture. Serve with extra parmesan and more olive oil drizzled on top, if desired. Cooking for one? Simply halve this recipe! It’s one of my go-to’s when I’m home alone!
MORE DELICIOUS DINNER RECIPES
Bacon and Mushroom Pasta Creamy Mushroom Tomato Pasta Creamy Carbonara (No Egg) Vegetarian Quiche Vegetable Stir Fry with Noodles OR see all Dinner Recipes
If you’ve tried this Spaghetti with Garlic and Oil I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. TIPS FOR COOKING AGLIO E OLIO
Use a good quality olive oil - the flavours in this dish are simple and the olive oil really elevates it.
Use freshly grated parmesan - never the stuff from the can!Be careful when sautéing the garlic that you don’t burn it as it will then become bitter. Keep the burner on the lowest setting and slowly sauté until the garlic is fragrant and just starting to turn golden around the edges.Never throw out your pasta water without reserving a little! Then add your cooked pasta and some of the pasta water to your pasta sauce (start with ¼ cup), and cook for a few minutes, tossing regularly. The sauce will thin out initially, but don’t worry, it will quickly thicken into a delicious creamy texture. Serve with extra parmesan and more olive oil drizzled on top, if desired.Cooking for one? Simply halve this recipe! It’s one of my go-to’s when I’m home alone!
