Spaghetti Aglio e Olio is a simple yet delicious Italian pasta dish that showcases the flavors of garlic, olive oil, and a touch of heat from red pepper flakes. It is a quick meal that can be prepared in under 30 minutes, making it perfect for busy weeknights or a comforting dinner anytime. This dish highlights the beauty of fresh ingredients and relies on their natural flavors.
Why Make This Recipe
There are many reasons to make Spaghetti Aglio e Olio. First and foremost, it’s incredibly easy to prepare. With just a handful of ingredients, you can create a satisfying meal that feels gourmet. Additionally, this dish is versatile, allowing you to adjust the spice level and add toppings to suit your taste. It’s also a great option for those looking for a vegetarian meal that doesn’t compromise on flavor.
How to Make Spaghetti Aglio e Olio
Ingredients:
- 8 ounces spaghetti
- 6 tablespoons extra-virgin olive oil (divided)
- 1 cup fresh French style breadcrumbs
- Kosher salt and freshly ground black pepper (to taste)
- 4 cloves garlic (thinly sliced)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup freshly grated Parmesan (divided)
- 2 tablespoons chopped fresh parsley leaves
Directions:
- In a large pot of boiling salted water, cook the spaghetti according to package instructions. Reserve 1 cup of pasta water, then drain the spaghetti well.
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are browned and toasted, about 3-5 minutes. Season with salt and pepper to taste. Set aside.
- In the same skillet, heat the remaining 4 tablespoons of olive oil. Add the sliced garlic and red pepper flakes (if using) and cook, stirring frequently, until the garlic is golden, about 2-3 minutes.
- Add the cooked spaghetti, 3/4 cup of the Parmesan cheese, and 1/2 cup of the reserved pasta water. Cook, stirring constantly, adding more pasta water one tablespoon at a time if needed, until the cheese has melted and the sauce reaches your desired consistency.
- Serve immediately, topped with breadcrumbs and garnished with the remaining Parmesan and chopped parsley, if desired.
How to Serve Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is best served hot right after cooking. You can plate the pasta and sprinkle the toasted breadcrumbs on top for added texture. For an extra touch, add additional grated Parmesan and a few sprigs of fresh parsley for color.
How to Store Spaghetti Aglio e Olio
If you have leftovers, you can store Spaghetti Aglio e Olio in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm it gently in a skillet over low heat, adding a little olive oil or reserved pasta water to avoid drying out.
Tips to Make Spaghetti Aglio e Olio
- Use good-quality extra-virgin olive oil for the best flavor.
- Adjust the amount of red pepper flakes based on your heat preference.
- For a twist, try adding vegetables like spinach or cherry tomatoes.
- Fresh herbs like basil can also enhance the flavor.
Variation
You can make a seafood version by adding shrimp or scallops to the garlic oil. Simply cook them in the oil before adding the pasta, so they are infused with flavor.
FAQs
1. Can I use other types of pasta?
Yes, you can use other pasta types like linguine or fettuccine. The cooking time may vary, so check the package instructions.
2. What can I do if I don’t have fresh breadcrumbs?
You can use store-bought breadcrumbs, but make sure to toast them in the skillet for a crunchy texture.
3. How do I make this dish more filling?
You can add protein like grilled chicken, sausage, or beans to make it more satisfying.
Spaghetti Aglio e Olio
Ingredients
Pasta and Seasoning
- 8 ounces spaghetti Use any preferred pasta if needed.
- 6 tablespoons extra-virgin olive oil (divided) Quality oil enhances flavor.
- Kosher salt and freshly ground black pepper to taste Kosher salt and freshly ground black pepper (to taste) Use as required for seasoning.
- 4 cloves garlic (thinly sliced) Fresh garlic is recommended for best flavor.
- 1/4 teaspoon crushed red pepper flakes (optional) Adjust based on desired spice level.
Cheese and Garnish
- 1 cup freshly grated Parmesan (divided) Reserve some for serving.
- 2 tablespoons chopped fresh parsley leaves For garnish.
Breadcrumbs
- 1 cup fresh French style breadcrumbs Toast in skillet for texture.
Instructions
Preparation
- In a large pot of boiling salted water, cook the spaghetti according to package instructions. Reserve 1 cup of pasta water, then drain the spaghetti well.
Cooking Breadcrumbs
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are browned and toasted, about 3-5 minutes. Season with salt and pepper to taste. Set aside.
Cooking Pasta
- In the same skillet, heat the remaining 4 tablespoons of olive oil. Add the sliced garlic and red pepper flakes (if using) and cook, stirring frequently, until the garlic is golden, about 2-3 minutes.
- Add the cooked spaghetti, 3/4 cup of the Parmesan cheese, and 1/2 cup of the reserved pasta water. Cook, stirring constantly, adding more pasta water one tablespoon at a time if needed, until the cheese has melted and the sauce reaches your desired consistency.
Serving
- Serve immediately, topped with breadcrumbs and garnished with the remaining Parmesan and chopped parsley, if desired.
