Description
This classic Italian dish, known as “Aglio e Olio,” is simple yet packed with flavor. Made with just a few pantry staples—pasta, olive oil, garlic, and red pepper flakes—this dish comes together quickly for an easy weeknight meal. It’s light, delicious, and perfect on its own or with added protein like shrimp or chicken.
Ingredients
Units
Scale
- 12 oz spaghetti (or any pasta of choice)
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon black pepper
- 1/2 cup reserved pasta water (if needed)
- 1/2 cup grated Parmesan cheese (optional)
- Lemon zest (optional, for extra freshness)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining.
- Prepare the garlic oil: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until it turns golden brown, about 2 minutes. Be careful not to burn it.
- Add spice: Stir in the red pepper flakes and cook for 30 seconds to release their flavor.
- Combine pasta: Add the drained pasta to the skillet, tossing it with the garlic oil. If the pasta seems dry, add some reserved pasta water, a little at a time, to coat everything evenly.
- Season and finish: Stir in salt, black pepper, and fresh parsley. If using, sprinkle with grated Parmesan cheese and lemon zest for extra flavor.
- Serve immediately: Enjoy warm, garnished with extra parsley or cheese if desired.
Notes
- For a heartier meal, add cooked shrimp, grilled chicken, or sautéed mushrooms.
- Adjust red pepper flakes based on your spice preference.
- Use high-quality extra virgin olive oil for the best flavor.