Craving a delicious Italian dinner without spending hours in the kitchen? This Spaghetti Aglio e Olio recipe is your perfect solution, offering a flavorful and satisfying meal in minutes. You’ll love how simple yet elegant this classic pasta dish is to prepare.
Key Ingredients & Substitutions:
- Spaghetti: Any long pasta works, like linguine or fettuccine.
- Garlic: Fresh garlic is crucial; do not use pre-minced for best flavor.
- Olive Oil: Use good quality extra virgin olive oil for rich taste.
- Red Pepper Flakes: Adjust to your spice preference.
- Fresh Parsley: Adds brightness; dried parsley can be used but fresh is preferred.
Ingredients:
- 12 ounces spaghetti
- 1/2 cup extra virgin olive oil
- 8-10 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes (or more, to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
- 1/2 cup reserved pasta water
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4
- Calories per serving: Approximately 450-500
- Tools Needed: Large pot, large skillet
Step-by-Step Instructions:
1. Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
2. Infuse the Olive Oil
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently for 3-5 minutes, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
3. Combine and Toss
Drain the spaghetti and immediately add it to the skillet with the garlic and oil. Add the salt, black pepper, and half of the reserved pasta water. Toss everything together vigorously until the spaghetti is well coated and a light sauce forms.
4. Finish with Parsley
Stir in the chopped fresh parsley. If the pasta seems too dry, add more reserved pasta water a tablespoon at a time until you reach your desired consistency. Serve immediately as a fantastic Italian dinner.
Variation Ideas:
- Add a squeeze of fresh lemon juice at the end for extra brightness.
- Stir in some sautéed mushrooms or spinach for added vegetables.
- Top with grated Parmesan cheese if you enjoy dairy.
Storage Instructions:
Store leftover Spaghetti Aglio e Olio in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to help revive the sauce and prevent dryness. Reheat gently on the stovetop or in the microwave.
Frequently Asked Questions (FAQ):
Q: Can I use dried pasta for this Italian dinner recipe?
A: Yes, this recipe is designed for dried spaghetti, which holds up well to the oil-based sauce.
Q: What if I don’t like spicy food?
A: You can reduce or omit the red pepper flakes entirely for a milder flavor.
Q: Why is reserved pasta water important?
A: The starchy pasta water helps emulsify the olive oil, creating a silky sauce that coats the spaghetti beautifully.
Q: Can I prepare the garlic and oil ahead of time?
A: For the best flavor, it’s recommended to cook the garlic and oil just before combining with the pasta.
Q: What kind of olive oil should I use?
A: A good quality extra virgin olive oil will significantly enhance the flavor of this simple dish.
Q: Is this dish suitable for beginners in the kitchen?
A: Absolutely! This is one of the easiest and most rewarding Italian dinner recipes for novice cooks.