Spaghetti Aglio e Olio
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 12 oz spaghetti
- ½ cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- ½ cup fresh parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated Parmesan cheese (optional)
- Lemon wedges, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium-low heat.
- Add the sliced garlic and sauté until fragrant and lightly golden (about 1-2 minutes). Be careful not to burn the garlic.
- Stir in the red pepper flakes and a pinch of salt.
- Add the drained spaghetti to the skillet along with a splash of reserved pasta water. Toss to coat the pasta evenly with the garlic oil sauce.
- Remove from heat and stir in fresh parsley. Adjust salt and pepper to taste.
- Serve immediately with extra parsley and grated Parmesan, if desired. Add a squeeze of lemon for brightness.
Serving Suggestions
- Pair with crusty bread and a simple side salad for a quick and satisfying meal.
- Add sautéed shrimp or chicken for extra protein.
Why This Easy Recipe Works
Spaghetti Aglio e Olio is a timeless Italian classic made with simple pantry ingredients. Quick to prepare and full of flavor, it’s one of the best easy recipes for a weeknight dinner that feels elegant without the fuss.
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