Spaghetti Aglio e Olio Recipe
This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!
Servings: 8 servings
Calories: 367kcal
Equipment
- Large Pot
- Large Saucepan
Ingredients
- 1 lb spaghetti $0.98
- 1 tsp salt divided, $0.05
- 1 bulb garlic about 20 cloves, peeled and sliced thin, $0.70
- ¼ tsp freshly cracked black pepper $0.05
- ½ tsp cracked red pepper $0.06
- ½ cup olive oil $1.55
- ½ cup grated Parmesan cheese $1.80
- 1 Tbsp Italian parsley minced, $0.08
- 2 Tbsp lemon juice $0.08
- ¼ cup pasta water reserved from cooking the spaghetti, $0.00
Instructions
- Gather ingredients and set a large pot of water to boil, adding ½ tsp salt to the water.
- Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water.
- In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil. Sauté until fragrant, about 2 minutes.
- Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.
- Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water. Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.
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Notes
- I know Parmesan Cheese isn't a traditional ingredient, but the salty, umami flavor of parmesan complements the garlic and olive oil beautifully. I only add enough to lightly coat the pasta, not so much that it becomes a cheesy spaghetti dish like Cacio e Pepe.
- I use a whole head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio. It may seem like a lot, but trust me, it's what gives the dish its bold and irresistible flavor! The trick is to slice the garlic thinly so it infuses into the oil and doesn't burn.
- Some classic recipes add fresh chili peppers to create 'spaghetti aglio olio e peperoncino' (spaghetti with garlic, oil, and chili pepper). I prefer to use cracked red pepper flakes as they're cheaper, and I can better control the level of heat.
Nutrition
Serving: 1serving | Calories: 367kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Sodium: 399mg | Fiber: 2g