After I’m within the throes of a busy week and don’t have time to whip up one thing extravagant for dinner, this Spaghetti Aglio e Olio is a traditional I’m at all times completely satisfied to revisit! The components are already loopy easy, however in case you actually need to simplify it even additional, you may create some critical alchemy with simply spaghetti, olive oil, and garlic.
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This traditional Italian pasta dish is historically made with spaghetti, garlic, olive oil, and a few pasta water to create a shiny, flavorful sauce. That’s it! No cream, no heavy sauces. It fairly actually means “spaghetti with garlic and oil” in Italian. My model retains all that simplicity however provides a number of additional layers of taste to make it much more irresistible. Nevertheless, you may skip these in case you’d like and stick with the OG model. It’s nonetheless equally as scrumptious.
True story: One among my non-public purchasers requested spaghetti aglio e olio for nearly each dinner. So, evidently, I can whip it up with my eyes closed (not advisable) very quickly. I believe this garlicky, wealthy spaghetti is the dish I’ve made probably the most as knowledgeable chef, which is humorous as a result of it’s so freakin’ easy!
Spaghetti Aglio e Olio Recipe
This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made utilizing easy pantry staples. Good for busy weeknights with minimal effort!
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- 1 lb spaghetti ($0.98)
- 1 tsp salt, divided ($0.05)
- 1 bulb garlic (about 20 cloves), peeled and sliced skinny ($0.70)
- ¼ tsp freshly cracked black pepper ($0.05)
- ½ tsp cracked purple pepper ($0.06)
- ½ cup olive oil ($1.55)
- ½ cup Parmesan cheese, grated ($1.80)
- 1 Tbsp minced Italian parsley ($0.08)
- 2 Tbsp lemon juice ($0.08)
- ¼ cup pasta water (reserved from cooking the spaghetti) ($0.00)
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Collect components and set a big pot of water to boil, including ½ tsp salt to the water.
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As soon as pasta has been cooked till al dente, about 10 minutes, pressure the pasta, reserving ¼ cup of pasta water.
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In a big saucepan over medium-low warmth, sauté sliced garlic with black pepper, ½ tsp salt, and purple pepper flakes in olive oil. Sauté till aromatic, about 2 minutes.
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Pour strained cooked pasta into the big saucepan with the sautéed garlic and oil.
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Toss totally so each piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and a pair of Tbsp of pasta water. Toss to mix so the cheese melts into the sauce and covers all the pasta. Add a bit extra starchy pasta water, provided that wanted to realize a looser texture if desired.
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- I do know Parmesan Cheese isn’t a conventional ingredient, however the salty, umami taste of parmesan enhances the garlic and olive oil fantastically. I solely add sufficient to frivolously coat the pasta, not a lot that it turns into a tacky spaghetti dish like Cacio e Pepe.
- I take advantage of an entire head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio. It might seem to be lots, however belief me, it’s what offers the dish its daring and irresistible taste! The trick is to slice the garlic thinly so it infuses into the oil and doesn’t burn.
- Some traditional recipes add contemporary chili peppers to create ‘spaghetti aglio olio e peperoncino’ (spaghetti with garlic, oil, and chili pepper). I want to make use of cracked purple pepper flakes as they’re cheaper, and I can higher management the extent of warmth.
Serving: 1servingEnergy: 367kcalCarbohydrates: 45gProtein: 10gFats: 16gSodium: 399mgFiber: 2g
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tips on how to make Spaghetti Aglio e Olio—step-by-step pictures
Collect your entire components and convey a big pot of water to a boil, seasoning it with ½ tsp of salt.
Cook dinner 1 lb spaghetti till al dente (about 10 minutes). Pressure the pasta and reserve ¼ cup of pasta water.
Over medium-low warmth, sauté 1 bulb of sliced garlic (about 20 cloves) with ¼ tsp black pepper, ½ tsp salt, and ½ tsp purple pepper flakes with ½ cup olive oil in a big saucepan till aromatic (about 2 minutes). Watch out to not burn the garlic!
After 2 minutes, your garlic needs to be aromatic and able to toss with the spaghetti.
Pour your strained spaghetti into the saucepan with the sautéed garlic and oil. Toss the spaghetti nicely till each piece is coated within the garlic oil.
Add ½ cup grated Parmesan cheese, 1 Tbsp minced Italian parsley, 2 Tbsp lemon juice, and a pair of Tbsp of your reserved pasta water.
Toss to mix so the cheese melts into the sauce and covers all of the spaghetti. If desired, you may add a bit extra reserved pasta water to realize a looser texture. Serve and revel in!
Garlic is without doubt one of the least expensive methods so as to add large taste, and it’s the star ingredient on this easy spaghetti aglio e olio recipe. That can assist you out, listed below are a few of my tried and true ideas for cooking with garlic:
- The way you prep it issues! I slice my garlic thinly as a result of it cooks rapidly and evenly within the olive oil, making a wealthy garlic-infused taste. Should you mince it, it can seemingly burn and turn into bitter as a result of the items are smaller.
- Keep away from bitter garlic by cooking it over low warmth. I cook dinner the garlic on this recipe for about 2 minutes over medium-low, till aromatic. Cooking it for too lengthy or over too excessive warmth could make it burn and turn into bitter.
- In case your garlic went too far and turned bitter, don’t toss the entire dish simply but. Strive including one thing candy (a pinch of sugar or honey), one thing acidic (lemon juice or vinegar), or one thing salty (Parmesan or soy sauce) to offset the bitterness. As this recipe makes use of each lemon juice and Parmesan cheese, you may not must make any changes in any respect!
- Do you know garlic can flip blue when cooked with acidic components like lemon juice or vinegar? This occurs attributable to a chemical response and is totally innocent. It’s extra prone to occur to older garlic or garlic saved in colder temperatures. So don’t fear in case your dish turns a bit colourful; it’s nonetheless fit for human consumption! (Nevertheless, in case your garlic had spots of blue/inexperienced earlier than cooking, it could be an indication of spoilage and needs to be discarded).
Serving Recommendations
When serving spaghetti aglio e olio, I prefer to preserve the edges easy and contemporary. My Greek salad recipe is at present on rotation in my home, and it goes completely with this pasta dish. I additionally like a easy sautéed veggie that I can throw collectively whereas the spaghetti cooks. Sautéed inexperienced beans, broccoli, or Brussels sprouts are all nice choices.
Storage & Reheating
This spaghetti aglio e olio recipe is certainly finest served contemporary. The spaghetti can turn into dry and a bit clumpy when reheated. However in case you have leftovers, retailer them in an hermetic container within the fridge for as much as 3 days. To reheat, add a splash of water to the spaghetti and microwave or warmth in a pan (with a bit oil) over medium-low warmth till warmed by means of.
