Why Make This Recipe
Spaghetti with Garlic and Oil, also known as Spaghetti Aglio e Olio, is a beloved Italian classic. This dish is not only simple but also incredibly quick to prepare, making it an ideal option for busy weeknight dinners or a last-minute meal.
The star ingredients—garlic and olive oil—create a flavorful, aromatic sauce that showcases the beauty of simplicity in Italian cooking. It’s a recipe that highlights the importance of quality ingredients, demonstrating that even the simplest meals can be extraordinary.
Equipment Needed For Spaghetti with Garlic and Oil
To whip up this delicious dish, you’ll need some basic kitchen equipment.
A large pot is essential for boiling the pasta.
You’ll also need a cutting board and a sharp knife to slice the garlic and chop the parsley.
A frying pan will be necessary for preparing the garlic and oil sauce.
Lastly, a ladle will help you scoop out some pasta water for the sauce, ensuring it’s perfectly creamy.
What You Need to Make Spaghetti with Garlic and Oil
- 5.5oz / 160g dried spaghetti pasta
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves – or more if you like it extra garlicky
- ¼ teaspoon red pepper flakes or fresh red chilli (more/less depending on your preferred spice level)
- Handful fresh parsley leaves
- Salt to cook the pasta
How to Cook Spaghetti with Garlic and Oil Step by Step
Begin by bringing a large pot of salted water to a rolling boil. You want it really salty, like the sea, so don’t be shy with the salt. Once the water is boiling, add the dried spaghetti pasta and cook it about 80% of the way, which means it should be approximately two minutes under the package instructions. The pasta will finish cooking later in the pan with the sauce, and it’s essential to reserve a bit of the pasta cooking water to help the sauce later.
While the pasta cooks, it’s time to prepare the garlic and parsley. Thinly slice the garlic cloves and chop up the parsley leaves, setting them aside. In a cold frying pan, add the olive oil, sliced garlic, and red pepper flakes or chopped fresh chili. Place the pan on the stove over low heat.
As the oil heats up, the garlic will begin to slowly sizzle. It’s important not to rush this step or the garlic will burn. When you start to smell the garlic aroma filling your kitchen, add the chopped parsley to the pan. Saute everything gently, allowing the garlic to turn golden while ensuring it doesn’t burn. This slow cooking is vital for developing flavor without bitterness.
Now, it’s time to bring the pasta into the mix. Once the spaghetti is almost cooked and still very al dente, carefully drain it, saving a ladleful of the pasta water. Add the drained spaghetti right into the pan with the garlic oil. Increase the heat to medium and mix everything together.
Pour a ladle of the reserved pasta water into the pan, and toss the pasta for about 2 to 3 minutes. Continuously stir as you toss. This action will help to emulsify the sauce, creating a silky and creamy texture on the spaghetti. If it looks too dry, you can always add a little extra pasta water.
Once everything is perfectly combined and the spaghetti is fully cooked, it’s ready to serve. You can garnish your delicious Spaghetti Aglio e Olio with optional pangrattato or breadcrumbs that have been toasted to add some crunchy texture. Enjoy!
How To Make Spaghetti with Garlic and Oil
Making Spaghetti with Garlic and Oil is simple. It starts with boiling your pasta, preparing your garlic and parsley, and then combining everything in a pan. Always remember to save that pasta water; it’s key to achieving a lovely sauce.
The secret lies in cooking the garlic slowly to develop a rich flavor. Don’t hurry through this step. Tossing the pasta in the garlic and oil mixture while adding pasta water will give you that desired creamy sauce without the need for cream.
How To Serve Spaghetti with Garlic and Oil
Serving Spaghetti with Garlic and Oil is just as straightforward as making it. Once the dish is ready, plate the pasta, ensuring you get a good amount of the aromatic garlic oil with each serving.
You can sprinkle some fresh parsley on top for a burst of color and freshness. If you like a bit of crunch, consider adding toasted breadcrumbs or pangrattato before serving. A sprinkle of grated Parmesan can also elevate this dish, though not traditional, it adds an extra layer of flavor.
What To Serve With Spaghetti with Garlic and Oil
Spaghetti Aglio e Olio is delicious on its own, but pairing it with a few complementary dishes can create a more rounded meal. A fresh green salad with a lemon vinaigrette or a simple Caprese salad made with tomatoes, mozzarella, and basil works wonderfully.
For those who enjoy protein, grilled chicken or shrimp can also be delightful additions. A warm, crusty loaf of bread will help you mop up any remaining garlic oil sauce on your plate.
How To Store Spaghetti with Garlic and Oil
If you have leftovers, storing them is easy. Allow the spaghetti to cool before transferring it to an airtight container. You can refrigerate the pasta for up to three days.
When reheating, a splash of olive oil or a little reserved pasta water will help to refresh the dish while you warm it up. However, keep in mind that the texture may change slightly upon reheating.
Tips To Make Spaghetti with Garlic and Oil
To get the best results possible, here are a few helpful tips. First, always use fresh garlic for the best flavor. Avoid pre-minced garlic, as it tends to lose its zest.
Be mindful of the garlic as it fries; you want it to be golden but not brown to prevent bitterness. If you prefer a spicier kick, adjust the amount of red pepper flakes or chili to your taste. Also, make sure to reserve enough pasta water, as this can be a lifesaver in getting the sauce to the right consistency.
Variation
While this dish is wonderful as is, you can add variations to suit your taste. Some people enjoy adding ingredients like sun-dried tomatoes for a hint of sweetness or even capers for a briny punch.
You can also try throwing in a handful of spinach or arugula towards the end of cooking for added greens. For a more substantial meal, feel free to toss in some grilled vegetables.
Best Time To Make Spaghetti with Garlic and Oil
Spaghetti with Garlic and Oil is perfect any night of the week, especially when you’re short on time.
It’s also great for a quick lunch or meal prep since it can easily be made in just 10 minutes.
This dish shines during the cooler months when hearty comfort food is needed, but its lightness makes it equally appealing in warmer months.
Common Mistakes To Avoid
To ensure your Spaghetti Aglio e Olio turns out perfectly, avoid a few common pitfalls. The first mistake is boiling the pasta for too long. Remember to cook it only until it’s almost al dente, since it will continue cooking in the sauce.
Another common error is burning the garlic, which can ruin the dish. Keep the heat low and monitor it closely as it cooks. Lastly, skimping on salt for the pasta water affects the overall taste; you want well-seasoned pasta to enhance the flavors.
Nutritional Notes
Spaghetti with Garlic and Oil is a vegetarian-friendly option. It offers carbohydrates from the pasta, healthy fats from the olive oil, and antioxidants from the garlic and parsley.
While it is indeed a simple dish, it’s important to enjoy it in moderation, especially if you’re watching your calorie intake.
FAQs
1. Can I use whole wheat spaghetti?
Yes, whole wheat spaghetti works well in this recipe. It will add a nuttier flavor and extra fiber.
2. Is it possible to make this dish vegan?
You’re in luck! This recipe is already vegan as it relies on plant-based ingredients.
3. What if I don’t have red pepper flakes?
If you don’t have red pepper flakes, feel free to use fresh or dried chili peppers to add heat.
Conclusion
Spaghetti with Garlic and Oil is a classic Italian dish that delivers comfort and flavor in a matter of minutes. Its simplicity allows it to shine, inviting cooks to appreciate the quality of the ingredients used. Whether you’re a novice in the kitchen or an experienced cook, this dish is a delightful choice that can be enjoyed any day of the week.
Spaghetti Aglio e Olio
Ingredients
Method
- Bring a large pot of salted water to a rolling boil.
- Once boiling, add the spaghetti and cook about 80% of the way according to package instructions, reserving some pasta cooking water.
- While the pasta cooks, slice the garlic and chop the parsley. In a cold frying pan, add olive oil, sliced garlic, and red pepper flakes.
- Heat the pan over low heat, allowing the garlic to sizzle slowly without burning.
- When the garlic starts to smell aromatic, add the chopped parsley to the pan.
- Sauté gently, allowing the garlic to turn golden.
- Once the spaghetti is almost al dente, drain it but save a ladleful of pasta water.
- Add the drained spaghetti to the frying pan, turn up the heat to medium, and mix everything together.
- Pour in a ladle of reserved pasta water and toss for about 2 to 3 minutes, stirring continuously to emulsify the sauce.
- Plate the pasta with a good amount of garlic oil, and optionally garnish with toasted breadcrumbs or chopped parsley.
- Enjoy your Spaghetti Aglio e Olio!
