![To make a great spaghetti aglio e olio, you need simple and fresh ingredients. Here’s what you will need: - 400g spaghetti - 6 cloves garlic, thinly sliced - 1/2 cup good-quality extra-virgin olive oil - 1/4 teaspoon red pepper flakes (adjust to taste) - Salt, to taste - 1/4 cup fresh parsley, finely chopped - Zest of 1 lemon These main ingredients create a base that shines with flavor and texture. The garlic and olive oil blend perfectly, giving the pasta its classic taste. While the main ingredients are key, you can add some optional items to take your dish up a notch: - 1/4 cup grated Parmesan cheese (optional) - Toasted pine nuts for garnish (optional) Adding Parmesan gives a creamy touch, while pine nuts add a nice crunch. You can mix and match these based on your taste. Quality matters in this simple dish. Here are some tips to select the best ingredients: - Pasta: Look for high-quality durum wheat spaghetti. It holds sauce well. - Garlic: Choose firm garlic bulbs. Fresh garlic has a stronger flavor. - Olive Oil: Use extra-virgin olive oil. It should be rich and fragrant. - Parsley: Pick fresh parsley with vibrant green leaves. Avoid wilted ones. - Cheese: If using Parmesan, choose block cheese over pre-grated for better flavor. These simple tips help you create a dish that tastes amazing. For the complete recipe, refer to the Full Recipe. Start by boiling water in a large pot. Add salt to the water. Once boiling, add 400g of spaghetti. Cook it until it is al dente, as per package instructions. This usually takes about 8 to 10 minutes. Before draining, save one cup of pasta water. Drain the spaghetti and set it aside for later. In a large skillet, heat 1/2 cup of extra-virgin olive oil over medium heat. Once the oil is warm, add 6 thinly sliced cloves of garlic and 1/4 teaspoon of red pepper flakes. Stir this mixture often. Cook until the garlic is soft and turns golden, which should take about 3 to 4 minutes. Be careful not to let the garlic burn. Next, lower the heat and add the drained spaghetti to the skillet. Toss the spaghetti well to coat it in the garlic oil. Now, take the reserved pasta water and slowly add it, a little at a time. Toss the pasta as you do this. This will help create a creamy texture that clings to the spaghetti. Season with salt to taste. Now it's time to add freshness. Stir in 1/4 cup of finely chopped parsley and the zest of one lemon. Make sure to mix thoroughly, as this will brighten the dish. If you like, add 1/4 cup of grated Parmesan cheese and toss again. For extra flavor, sprinkle some toasted pine nuts on top. Serve the spaghetti hot. Plate it while it's still warm for the best taste. You can garnish it with more parsley or Parmesan cheese if you want. Enjoy this simple and flavorful dish right away! If you wish to explore more details, check the Full Recipe. When making Spaghetti Aglio e Olio, some common mistakes can ruin your dish. First, do not let the garlic burn. It should be soft and golden, not brown. If it burns, the oil will taste bitter. Also, avoid overcooking the pasta. It should be al dente, which means it should have a slight bite. Lastly, do not skip the reserved pasta water. This starchy liquid helps create a creamy sauce. You can easily change the flavor of your Aglio e Olio. Want more heat? Add more red pepper flakes or even sliced fresh chili. If you like a brighter taste, add more lemon zest. For a richer flavor, toss in some grated Parmesan cheese. You can also try adding fresh herbs like basil or oregano. Each choice gives your dish a new twist. Cooking pasta seems simple, but a few tips make a big difference. Always use plenty of water and salt. This helps the pasta cook evenly and adds flavor. Stir the spaghetti in the pot to prevent sticking. Taste it a minute before the package says it’s done. This way, you’ll get the perfect al dente texture. Lastly, remember to reserve some pasta water before draining. It’s great for adjusting the sauce later. For a complete guide on making Spaghetti Aglio e Olio, check out the Full Recipe. {{image_2}} You can make Spaghetti Aglio e Olio even heartier by adding protein. Chicken or shrimp works great. For chicken, choose boneless, skinless thighs or breasts. Cook them in the olive oil before adding the garlic. For shrimp, sauté them until pink before mixing in the pasta. Both options add depth and keep the dish filling. If you want a vegan version, skip the cheese and use mushrooms instead. Mushrooms add a nice umami flavor. You can also toss in some spinach for added nutrients. Keep the garlic and olive oil for that classic taste. This way, you maintain the essence of the dish while making it plant-based. Get creative with your Spaghetti Aglio e Olio! You can add sun-dried tomatoes for sweetness. A splash of lemon juice brightens the dish nicely. Try adding capers for a salty burst. Each of these add-ins gives a new twist while keeping the core flavors intact. Explore your pantry and let your taste buds guide you! For the complete recipe, check out the [Full Recipe]. To keep your Spaghetti Aglio e Olio fresh, place it in an airtight container. Let it cool fully before sealing. Store it in the fridge for up to three days. If you want to eat it later, make sure to check for any signs of spoilage. When it's time to enjoy your leftovers, gently reheat them. You can use the microwave or a skillet. If you use a skillet, add a splash of olive oil or pasta water. This helps bring back the creamy texture. Stir frequently until heated through. Avoid cooking on high heat to keep the garlic from burning. If you want to freeze Spaghetti Aglio e Olio, store it in a freezer-safe container. It can last up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, warm it in a skillet with a bit of olive oil or water. This method keeps the flavors intact. For full instructions, refer to the Full Recipe. Spaghetti Aglio e Olio comes from Italy, specifically Naples. This dish is simple but full of flavor. It uses just a few ingredients: garlic, olive oil, and red pepper flakes. Many chefs made this dish for years. It shows how tasty food can be with just a few items. Yes, you can make Spaghetti Aglio e Olio gluten-free! Use gluten-free spaghetti instead of regular pasta. There are many gluten-free options available today. Just cook it like regular pasta, and you will enjoy the same great taste. To change the spice level, adjust the red pepper flakes. Start with a small amount, like 1/8 teaspoon. Taste it, and then add more if you want more heat. You can also leave them out if you prefer a milder dish. You can serve Spaghetti Aglio e Olio with a fresh salad or garlic bread. A light green salad with lemon dressing pairs well. You can also add grilled chicken or shrimp for more protein. For complete details, check the Full Recipe. Spaghetti Aglio e Olio is simple yet full of flavor. We covered the key ingredients and tips for choosing the best ones. Cooking steps helped you make the perfect dish, while tips and variations gave you room to be creative. Storing leftovers and reheating properly helps you enjoy this meal longer. For all the details, check the full recipe. Enjoy cooking and tasting this classic dish!](https://cookingwells.com/wp-content/uploads/2025/05/bf31048d-3b35-406e-9e49-b4d6ef078036-250x250.webp)
Spaghetti Aglio e Olio
Discover the magic of Spaghetti Aglio e Olio, a simple and flavorful dish that transforms basic ingredients into an unforgettable meal. With easy-to-follow steps, handy tips for choosing the best ingredients, and creative variations, this recipe will delight both novice cooks and seasoned chefs. Ready to elevate your pasta game?