ItalianVeganDairy-Free

Pasta Aglio e Olio

Name: Pasta Aglio e Olio
Prep time: 5 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti or linguine; 1/2 cup extra-virgin olive oil; 8 large garlic cloves, thinly sliced; 1/2 teaspoon crushed red pepper flakes; 1/2 cup fresh flat-leaf parsley, finely chopped; 1 cup reserved pasta cooking water; 1 teaspoon kosher salt, plus more for pasta water; 1/2 teaspoon freshly ground black pepper

A italian dinner built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

25 min total

4 servings

Skillet

Calories

367 kcal

Protein

10g

Carbs

45g

Fat

16g

Ingredients checklist

1 lb spaghetti or linguine1/2 cup extra-virgin olive oil8 large garlic cloves, thinly sliced1/2 teaspoon crushed red pepper flakes1/2 cup fresh flat-leaf parsley, finely chopped1 cup reserved pasta cooking water1 teaspoon kosher salt, plus more for pasta water1/2 teaspoon freshly ground black pepper

Numbered instructions

1Bring a large pot of generously salted water to a boil. Cook spaghetti until 1 minute shy of al dente, then reserve 1 cup of pasta water before draining.

2Add olive oil and sliced garlic to a large cold skillet. Turn heat to medium-low and slowly bring to temperature, letting garlic gently sizzle for 5–7 minutes until golden — do not let it brown.

3Add red pepper flakes to the garlic oil and stir for 30 seconds to bloom the spice.

4Add drained pasta to the skillet with 1/2 cup reserved pasta water. Increase heat to medium and toss vigorously for 1–2 minutes, adding more water as needed until the oil emulsifies into a glossy sauce.

5Remove from heat, fold in chopped parsley, and season with salt and black pepper.

6Serve immediately in warm bowls with an extra drizzle of olive oil.

Chef's Tips

Start garlic in cold oil — it slowly infuses and turns golden without burning, giving a mellow sweet flavor.

Use the best extra-virgin olive oil you can afford; the oil IS the sauce in this dish.

Starchy pasta water is essential — it transforms the oil into a silky sauce that clings to every noodle.

Thin noodles like spaghetti have more surface area for the sauce; avoid thick pasta shapes.

Recipe Variations

Shrimp Aglio e Olio: Sauté 1 lb peeled shrimp in the garlicky oil before adding pasta for a protein-rich 3-minute upgrade.

Anchovy Aglio e Olio: Add 4–5 oil-packed anchovy fillets to the cold oil — they melt away and add deep umami with no fishy flavor.

Broccoli Rabe: Blanch broccoli rabe and toss it in with the pasta for added bitterness and nutrients.

Source: Budget Bytes at https://www.budgetbytes.com/spaghetti-aglio-e-olio/

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