I’m back with a beautiful classic Italian delight destined to captivate you with its unique flavors and textures. If Italian food is your jam, then this Spaghetti Aglio E Olio will surely win your heart.
This dish is a true gem of Italian cuisine. My fascination with this recipe began with my Italian friend, who frequently prepares Spaghetti Aglio E Olio. Over time, I adapted her original recipe and added my own twists to perfect it.
Now, I’m excited to share this recipe with all of you so you can bring the taste of Italy to your kitchen in just a few minutes! This dish is a beloved staple among Southern Italian families.
It features simple ingredients and straightforward preparation that result in a hearty flavor. I always whip it up using pantry staples, and you’ll discover the same if you give it a go.
So, let’s dive into the classic Italian flavors together, bringing a depth of taste that will make this dish a beloved favorite.
Equipments Required
- Stock Pot: I recommend using this equipment to boil spaghetti easily.
- Measuring Cups & Spoons: For consistent, accurate measurements, make sure to use these tools.
- Knife: I recommend using a sharp knife to slice the garlic precisely.
- Strainer: I suggest using a strainer to easily strain the spaghetti once it’s cooked.
- Frying pan: Use a frying pan to toss the spaghetti evenly.
- Tongs: Consider using tongs to mix your spaghetti and sauce evenly.
Spaghetti Aglio E Olio Ingredients & Substitutions
Note: The ingredient quantities listed below are sufficient to serve two portions of Spaghetti Aglio E Olio.
- 1 Cup of Spaghetti Pasta
- 1 Tablespoon of Olive Oil: I use butter for a rich and creamy touch, and I recommend you do the same. However, ensure that you use unsalted butter.
- 1 Teaspoon of Parmesan Cheese: For a sharp, tangy, and robust flavor, try using cheddar cheese.
- 2 Cloves of Garlic, finely chopped: I always use garlic powder or garlic salts for a rich umami and less intense flavor, or you can even use shallots if you don’t have garlic.
- 1 Teaspoon of Parsley, finely chopped: I even recommend using cilantro, thyme, or basil to enrich the herby flavor.
- 1 Teaspoon of Chili Flakes: You can even try using chili powder, if you wish to have an extra spicy touch.
- 1 Teaspoon of Black Pepper: I suggest white pepper for mild spiciness, or you can even try ground green peppercorns for an extra robust, peppery, and herby flavor.
- 1 Teaspoon of Salt: I use regular salt; try using the same for an enhanced taste in your spaghetti.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | Â 10 Minutes | 20 Minutes |
How to Make Spaghetti Aglio E Olio At Home
Step 1
Boil some water along with salt in a stockpot.
Step 2
Once the water comes to a slight boil, add in the spaghetti and let it boil for 5-7 minutes or until al dente.
Step 3
After cooking the spaghetti, drain it, reserving some pasta water for later use, and set the strained pasta aside.
Step 4
Drizzle olive oil into the frying pan.
Step 5
Next, toss the garlic, chili flakes, and parsley into the pan and sauté with some of the pasta water.
Step 6
Finally, add the spaghetti to the pan and toss to combine thoroughly. After that, season with salt, pepper, and parmesan cheese.
Step 7
Your Italian delicacy of Spaghetti Aglio E Olio is now ready for you to enjoy.
Spaghetti Aglio E Olio Recipe Video
Expert Tips That I Recommend
- To add richness and depth to my pasta dishes, I use extra virgin olive oil. The olive oil is the backbone of this dish, so use the best one.
- I reserve some pasta water before draining it to emulsify the olive oil and garlic sauce, ensuring the sauce clings to the pasta better.
- I like the garlic when it turns a light golden and aromatic, and to preserve its aroma, I sauté it slowly in olive oil over low heat. This allows the garlic to release its fragrance and infuse the oil without burning. If you cook it too quickly, it can turn bitter, which affects the overall taste.
- I prefer not to overheat the sauce once the pasta is added to the pan. This will allow the pasta to absorb the garlic-infused oil and the starchy pasta water. High heat here could cause the oil to separate.
FAQs About Spaghetti Aglio E Olio Recipe
Nutritional Information Per Serving
Spaghetti Aglio e Olio is a delicious, moderately healthy dish. However, due to its high-calorie and high-fat content, it is best to enjoy this dish in moderation.
| Calories | 513 kcal |
| Carbohydrates | 90 g |
| Protein | 16 g |
| Fat | 9 g |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 0.3 mg |
| Sodium | 1195 mg |
| Potassium | 310 mg |
| Fiber | 4 g |
| Sugar | 3 g |
| Vitamin A | 310 IU |
| Vitamin C | 1 mg |
| Calcium | 45 mg |
| Iron | 2 mg |
This recipe is suitable for people following low-sugar diets. It can also be eaten by people who stick to keto, vegan, vegetarian, dairy-free, fat-free, and gluten-free diets, with a few ingredient alterations.Â
Recipe Variations For Different Diets
- Ketogenic Diet: To make this recipe suitable for people following a keto diet, I recommend using almond flour pasta and following the exact steps given above.
- Vegan or Vegetarian Diet: For this type of diet, I suggest altering parmesan cheese to vegan parmesan cheese, cashew cheese, or even nutritional yeast. To make this recipe suitable for vegetarians and vegans.
- Gluten-Free Diet: I recommend using chickpea flour or almond flour pasta to make this recipe gluten-free.
Storing And Reheating This Recipe
Storing
- In The Refrigerator: I always store my spaghetti leftovers in the refrigerator. You can do the same; just transfer the spaghetti to an airtight container and place it in your refrigerator. This way, it stays fresh for 4-5 days.
- In The Freezer: I don’t prefer storing spaghetti in the freezer, and I wouldn’t recommend this as your first option. However, if you really need to, you can pack your spaghetti in an airtight container and keep it in the freezer. The spaghetti may last up to 15 days or one month.
Reheating
- In The Oven: I suggest preheating your oven to 350 F and transferring your leftover spaghetti to an oven-safe bowl, along with a little olive oil or butter and some chicken or vegetable broth. Then cover it with aluminum foil and place it in the oven for about 10-15 minutes, until piping hot.
- In The Microwave: I transfer the leftover spaghetti, olive oil, butter, and some chicken or vegetable broth to a microwave-safe plate. I place it in the microwave for about 30 seconds, heating at the highest heat setting. I recommend stirring it periodically until it comes to a boil.
- Stovetop Method: I recommend adding your leftover spaghetti, olive oil or butter, and chicken or vegetable broth to a saucepan and stirring over medium heat for about 5-7 minutes, or until hot.Â
What To Serve With This Recipe
There are numerous recipes that pair beautifully with Spaghetti Aglio E Olio, and based on my experience, my top choices are Garlic Bread and cherry tomato Bruschetta.
To add a refreshing element, consider enjoying it with a Caprese Salad or Caesar Salad, which makes for a straightforward yet contrasting meal. If you’re craving something with a bit more sauce, then I recommend eating your spaghetti with Saucy Meatballs.
Alternatively, Grilled Shrimp and Grilled Lobster with spaghetti create an excellent seafood combination. The options are limitless, and you can choose what works best for you!
Printable Version
Homemade Spaghetti Aglio E Olio Recipe
Ingredients
- 1 Cup Spaghetti Pasta
- 1 Tablespoon Olive Oil
- 1 Teaspoon Parmesan Cheese
- 2 Cloves Garlic finely chopped
- 1 Teaspoon Parsley finely chopped
- 1 Teaspoon Chili Flakes
- 1 Teaspoon Black Pepper
- 1 Teaspoon Salt
Equipment
- Stock Pot
- Measuring Cups & Spoon
- Knife
- Strainer
- Frying Pan
- Tongs
Instructions
- Boil some water along with salt in a stockpot.
- Once the water comes to a slight boil, add in the spaghetti and let it boil for 5-7 minutes or until al dente.
- After cooking the spaghetti, drain it, reserving some pasta water for later use, and set the strained pasta aside.
- Drizzle olive oil into the frying pan.
- Next, toss the garlic, chili flakes, and parsley into the pan and sauté with some of the pasta water.
- Finally, add the spaghetti to the pan and toss to combine thoroughly. After that, season with salt, pepper, and parmesan cheese.
- Your Italian delicacy of Spaghetti Aglio E Olio is now ready for you to enjoy!
Video
Notes
- To add richness and depth to my pasta dishes, I use extra virgin olive oil. The olive oil is the backbone of this dish, so use the best one.
- I reserve some pasta water before draining it to emulsify the olive oil and garlic sauce, ensuring the sauce clings to the pasta better.
- I like the garlic when it turns lightly golden and aromatic, and to preserve the aroma, I sauté it slowly in olive oil over low heat. This allows the garlic to release its fragrance and infuse the oil without burning. If you cook it too quickly, it can turn bitter, which affects the overall taste.
- I prefer not to overheat the sauce once the pasta is added to the pan. This will allow the pasta to absorb the garlic-infused oil and the starchy pasta water. High heat here could cause the oil to separate.
Nutrition
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Conclusion
This Spaghetti Aglio E Olio is a favorite of mine, whether served solo or alongside a delightful side. It’s a quick and tasty option that fits perfectly into my hectic schedule.
Made with minimal ingredients, it’s an ideal choice for any meal of the day. If unexpected guests or friends drop by, you can effortlessly impress them with this delightful dish. I suggest just following the steps outlined to make the flavors shine.
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