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My go-to Italian kitchen remedy has been this garlic and oil spaghetti for many years now. With just what's in your cupboard, this traditional Aglio e Olio brings rich flavors together in only 25 minutes, showing how the simplest stuff often makes the most filling meals.
During countless hectic evenings when my family wanted something tasty without much work, this dish came to my rescue. I picked it up from my Italian neighbor who was firm that good olive oil and correctly browned garlic weren't things you could skimp on.
Ingredients
- Spaghetti 400g: The main component - grab quality dried pasta for the right bite
- Extra Virgin Olive Oil 4 tablespoons: The key flavor maker - spend a bit more if you can
- Garlic 6 cloves thinly sliced: Must be fresh - skip the jarred stuff for real taste
- Red Pepper Flakes 1/2 teaspoon: Adds a nice kick - put more or less based on what you like
- Fresh Parsley 1/4 cup chopped: Gives a pop of color and fresh taste
- Salt for pasta water: Well-salted water flavors pasta from inside out
- Optional Parmesan cheese: Makes everything richer and deeper tasting
Step-by-Step Instructions
- Cook the Pasta:
- Get a big pot of water bubbling hot and add salt until it tastes like the ocean. This gets flavor into your pasta. Drop in spaghetti and cook it until it's just firm - about a minute under what the box says. Before you drain it, grab 1/2 cup of the cooking water. This starchy stuff helps make your sauce stick to every noodle.
- Sauté the Garlic and Red Pepper Flakes:
- Heat olive oil in a big pan over medium heat. Toss in your sliced garlic and let it cook for exactly 1-2 minutes until it turns a nice gold color but not dark. Keep your eyes on it since garlic can burn and turn bitter super fast. Once it looks right, throw in those red pepper flakes and swish around for half a minute to get the flavor going.
- Combine the Pasta and Sauce:
- Put your drained pasta right into the pan with that tasty garlic oil. Grab some tongs and mix everything really well so all the noodles get coated. If it looks too dry, splash in some of that saved pasta water, a couple spoonfuls at a time, until everything looks shiny and the sauce sticks to the pasta.
- Finishing Touches:
- Take it off the heat and throw on lots of fresh parsley. If you want, sprinkle some grated Parmesan too. Give it one more good toss to mix everything up and put it right on warm plates. Serve it fast because the leftover heat will keep cooking the garlic a bit, and you want to keep everything tasting just right.
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Garlic really runs the show in this recipe. I found out that cutting it in slices instead of tiny bits makes sweet, caramel-like pieces that flavor the oil without getting too bitter. My Italian grandma showed me that letting thin garlic slices slowly turn golden in oil creates such rich flavor that it turns this basic dish into something amazing.
The Art of Al Dente
Getting that perfect al dente pasta is super important for Aglio e Olio. Try a piece about 2 minutes before the package says it's done by biting one strand. You should spot a tiny white dot in the middle when it's just right. Keep in mind the pasta will cook a bit more in the hot oil, so aim for slightly firm. This little bit of resistance makes the perfect contrast to the slick oil coating each noodle.
Regional Variations
The basic Aglio e Olio stays wonderfully simple across Italy but you'll find some local twists too. Naples folks often melt in a few anchovies for deep flavor. Sicilians might add crunchy toasted breadcrumbs. Up north, some cooks finish with a squeeze of lemon to brighten it up. Each change stays true to the dish's heart while showing off local flavors.
Serving Suggestions
This easy-going pasta works great by itself but also matches up nicely with simple proteins. Try it next to a plain grilled fish or baked chicken breast for a full dinner. For something lighter, pair it with a spicy arugula salad with just lemon juice and olive oil on top. When I have friends over, I often use Aglio e Olio as a side dish next to more complex main courses, letting its simplicity stand out against stronger flavors.
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Frequently Asked Questions
- → Which olive oil should I pick?
Go for extra virgin olive oil—it’s got a rich taste that pairs beautifully with the dish.
- → Can I make this less spicy?
Totally! Use fewer red pepper flakes or leave them out completely to suit your taste.
- → How do I stop the garlic from burning?
Keep the heat at medium and stir often to make sure the garlic gets golden but not burnt.
- → Can gluten-free pasta work here?
Yes, it works great! Just swap in gluten-free spaghetti, and you’re good to go.
- → Do I have to use parsley?
Nope! Parsley adds freshness, but feel free to skip it or swap in basil or chives instead.