With simple and minimal ingredients and time this Spaghetti Aglio e Olio is a perfect dinner time recipe that the whole family will enjoy!
I love pasta, always have. Our family is huge pasta eaters and if they could choose one kind of meal to eat for the rest of their lives it would be pasta.
This Spaghetti Aglio e Olio is one of my favorite recipes to whip up. It is super simple and the ingredients work well together. If you are short on time this is a great recipe to put together.
We usually have all the ingredients on hand but they are easily able to be found at your local grocer. You know me and easy recipes, we go together like two peas in a pod.
We have been making this one for quite a long time after one of my friends made it for us at a dinner party. Who knew simple could be so good.
Like I always say, some of the easiest recipes turn out to be the best recipes! And that really holds true with this delicious pasta dish.
Some of my other favorite pasta recipes we have on our site include: Tortellini Alfredo, Ground Beef Carbonara and Homemade Baked Mac and Cheese.
WHY THIS RECIPE WORKS:
- Simple ingredients help it come together quickly
- You can double to recipe to serve a larger family.
- It has tons of flavor with little prep.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Spaghetti
Garlic
Parsley
Red Pepper Flakes
Lemon juice
Olive oil
Parmesan cheese
Salt
Pepper
HOW TO MAKE SPAGHETTI AGLIO E OLIO, STEP BY STEP:
- Add a pinch of kosher salt and a dash of olive oil to a pot of water, bring to a boil. Boil spaghetti until al dente. Around 8-10 minutes. Strain pasta.
- In a large pan, heat olive oil over medium heat. Add garlic into the cold oil, it helps protect it from burning.
- Cook until the edges are turning golden brown. Turn heat off, add parsley and red pepper flakes.
- Stir in the cooked pasta, squeeze lemon juice over pasta.
- Serve immediately, garnish with freshly grated parmesan cheese, fresh parsley, and salt and pepper to taste.
- Enjoy!
WHAT IS SPAGHETTI AGLIO E OLIO?
This is a traditional Italian dish hailing from Naples. Which pretty much translates to spaghetti with garlic and olive oil. Which are two main components in this dish.
It is a widely popular dish in Italy as it is easy to prepare and with inexpensive and readily available ingredients. Lemon juice, parmesan, and red pepper flakes are also apart of this recipe.
WHAT CAN I SERVE WITH THIS?
You can serve any of your favorite side dishes with pasta, we usually go with the handy garlic bread because who doesn’t love garlic bread and pasta together.
But if you like you can serve it with a side salad or this can be a side dish to a meat main dish as well since it is so light to begin with. Otherwise it is a meal on it’s own.
Whatever you would normally serve with any of your pasta dishes, especially other Italian themed appetizers would be great with this recipe.
HOW TO STORE:
Spaghetti Aglio e Olio can be stored in an airtight container in the refrigerator for up to 5 days.
TIPS AND TRICKS:
- Traditionally spaghetti is used in this recipe, you can use thin if you’d like or you can use your favorite pasta.
- We use sliced garlic for this but you could substitute for minced as well.
- Double this recipe to serve more people.
- We like using freshly grated parmesan the best, but if you are in a pinch you can use bottled.
- Please use real lemons for this, bottled lemon juice just does not taste the same.
If you want a simple meal for dinner that everyone will come flocking to the table for, then you need to make this Spaghetti Aglio e Olio!
If you like this recipe you might also like:
Spaghetti Aglip e Olio
Ingredients
- ยฝ pound uncooked spaghetti
- ยฝ cup olive oil
- 8 garlic cloves thinly sliced
- โ cup chopped fresh parsley
- ยฝ teaspoon red pepper flakes
- Half of a lemon
- ยฝ cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Add a pinch of kosher salt and a dash of olive oil to a pot of water, bring to a boil. Boil spaghetti until al dente. Around 8-10 minutes. Strain pasta.
- In a large pan, heat olive oil over medium heat. Add garlic into the cold oil, it helps protect it from burning.
- Cook until the edges are turning golden brown. Turn heat off, add parsley and red pepper flakes.
- Stir in the cooked pasta, squeeze lemon juice over pasta.
- Serve immediately, garnish with freshly grated parmesan cheese, fresh parsley, and salt and pepper to taste.
- Enjoy!
Notes
- Traditionally spaghetti is used in this recipe, you can use thin if you'd like or you can use your favorite pasta.
- We use sliced garlic for this but you could substitute for minced as well.
- Double this recipe to serve more people.
- We like using freshly grated parmesan the best, but if you are in a pinch you can use bottled.
- Please use real lemons for this, bottled lemon juice just does not taste the same.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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