Description
Pasta Aglio e Olio is a simple yet flavorful Italian classic made with spaghetti tossed in fragrant garlic-infused olive oil, a hint of crushed red pepper flakes, fresh lemon juice, and finished with parsley and parmesan cheese. This quick and easy recipe is perfect for a weeknight meal or a comforting dish any time of the year.
Ingredients
Scale
Pasta
- 1 lb spaghetti
Sauce
- 10–12 large garlic cloves, thinly sliced (preferably using a mandolin)
- 1–2 teaspoons crushed red pepper flakes (adjust to heat preference)
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup parsley, finely chopped
- Coarse salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/4 cup of pasta water before draining the spaghetti.
- Sauté Garlic: While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat until it shimmers. Add the thinly sliced garlic and cook, stirring frequently, until it turns light brown and tender with golden edges. Be careful not to burn the garlic, as it will become bitter.
- Add Red Pepper and Combine: Stir in the crushed red pepper flakes and reduce the heat to low. Add the drained pasta along with the reserved pasta water. Toss everything together, and if the sauce feels too watery, let it cook down for 1-2 minutes to thicken slightly.
- Finish with Lemon and Parsley: Stir in the fresh lemon juice and chopped parsley. Remove the skillet from heat. Season the dish with coarse salt and freshly ground black pepper to taste.
- Serve: Plate the pasta and garnish generously with freshly grated parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Be sure to slice the garlic thinly and cook it gently to avoid burning and bitterness.
- Adjust crushed red pepper flakes to your preferred spice level.
- If parmesan cheese is not available, you can substitute with Pecorino Romano for a sharper flavor.
- Reserve some pasta water to help create a silky sauce and adjust consistency.
- This dish is best served fresh and is not ideal for reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: Pasta Aglio e Olio, Garlic Pasta, Italian Pasta Recipe, Quick Pasta, Vegetarian Pasta, Spaghetti with Garlic and Oil
