Description
A classic Italian pasta dish, Spaghetti Aglio e Olio is simple, rustic, and full of flavor. Made with just spaghetti, olive oil, garlic, and red pepper flakes, it’s quick, budget-friendly, and naturally vegetarian or vegan.
Ingredients
12 oz (340 g) spaghetti
1/4 cup (60 ml) olive oil
6 cloves garlic, thinly sliced
1/2 tsp (2 g) red pepper flakes
Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet over medium heat, warm the olive oil and sauté the garlic until golden and fragrant, about 1–2 minutes.
- Add red pepper flakes and cook for another 30 seconds, ensuring the garlic doesn’t burn.
- Add the drained spaghetti to the skillet and toss to coat in the garlic oil.
- Gradually stir in reserved pasta water until the sauce lightly clings to the noodles.
- Season with salt and black pepper to taste and serve immediately.
Notes
Top with chopped parsley or grated Parmesan if desired.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet with a splash of water or olive oil.
Use gluten-free pasta if needed.
Can be customized with greens or added proteins like shrimp or chicken.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
