Spaghetti Aglio e Olio, a classic Italian dish, is a simple yet flavorful pasta recipe showcasing beauty from fresh ingredients. With just a few basic components like olive oil and garlic, you can create an easy meal the whole family will love. ♡
This dish is vegetarian but can easily be vegan, made with meat, or dairy-free. Use a vegan-friendly cheese (if vegan or dairy-free), or omit it altogether. I'd go for cubed pieces of soujouck (Turkish sausage) for a spicy, meaty kick.
What is aglio olio sauce made of? Aglio e olio translates to "garlic and oil" in Italian. It's a simple sauce made from olive oil, lots of garlic, and the starchy liquid the noodles are cooked in. Freshly grated parmesan cheese is optional and red pepper flakes are often added for a spicy kick.
Aglio e Olio Ingredients
- Spaghetti: Use whole grain or regular semolina.
- Olive oil: Use a good cold-pressed olive oil.
- Garlic cloves: Large, thinly sliced garlic cloves will slowly crisp in olive oil.
- Red pepper flakes: For a spicy kick. Measure with your heart.
- Fresh Parsley: Fresh basil would also work beautifully as a garnish.
- Lemon: We'll add fresh lemon zest + the juice right at the end to give a bright finish.
- Toscano Cheese: This is a rennet-free cheese from Trader Joe's. It's divine and is a great parmesan cheese alternative if you want to keep this dish fully vegetarian.
Instructions to Make Spaghetti Aglio e Olio
Making spaghetti aglio e olio at home is easy and you can find the full recipe below. Bring a pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water.
While the pasta cooks make the "garlic oil". Heat olive oil in a skillet over low heat. Add garlic, salt, lemon zest, and red pepper flakes. Cook until garlic is honey-hued.
Combine and finish. Add the drained pasta, cheese, lemon juice, and parsley to the garlic oil. Toss to coat. Gradually add the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
How to Serve Spaghetti Aglio e Olio
Serve Spaghetti Aglio e Olio with extra cheese and fresh parsley. To complete your dinner table serve this dish with a hearty soup like my Turkish Bulgur Soup, Salmon Soup with Golden Potatoes, or my Rustic Roasted Vegetable Soup. Also, a crisp, fresh salad like my Spinach Salad with Apples, Roasted Butternut Squash Salad, or Marinated Cauliflower Salad.
Leftover Spaghetti?
To reheat leftover Spaghetti Aglio e Olio, add a splash of pasta water to prevent drying out. Then, heat the pasta in a skillet over medium heat, stirring frequently until it's hot.
More Crave-Worthy Italian Favorite Recipes
- Rigatoni with Italian Sausage and Kale
- Chopped Italian Salad in Jars
- Bolognese Sauce Recipe
- Zuppa Toscana Recipe
- Maple Balsamic Grilled Broccoli with Pecorino
Let me know how your Spaghetti Aglio e Olio turns out in the comments!
Spaghetti Aglio e Olio
Ingredients
- 1 16 oz package Spaghetti noodles
- sea salt
- ⅓ cup extra virgin olive oil
- 6 large cloves garlic, thinly sliced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon crushed red pepper flakes optional
- 1 cup Trader Joe's Toscano Cheese with Black Pepper (rennet-free) or Parmigiano Reggiano
- ¼ cup fresh chopped parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the garlic oil: In a large nonstick skillet, heat the olive oil over low heat. Add the garlic, a pinch of salt, lemon zest, and red pepper flakes (if using). Cook, stirring frequently, until the garlic is softened and honey-hued, about 10 minutes. Remove from heat.
- Combine pasta with garlic oil: Add the drained pasta, cheese, lemon juice, and parsley to the garlic oil. Toss to coat. Gradually add the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. Stir until the noodles are thickly coated into a creamy sauce. Serve immediately.
Neo says
Yummy! So easy to.