Classic Spaghetti Aglio e Olio is easy to make with just 4 simple ingredients (spaghetti, olive oil, garlic and crushed red pepper flakes), it comes together in 20 minutes, and it is always such comfort food, Pair it with some garlic bread and a glass of wine and you are set for a dinner date for two.
Spaghetti aglio e olio translates to “spaghetti with garlic and oil.” The traditional dish contains little more than these ingredients. It might be finished with a sprinkle of parsley or a pinch of red pepper flakes, but even these are optional. In its simplest form, this classic Italian pasta features spaghetti, olive oil, garlic, salt, and pepper.
Spaghetti aglio e olio has been my go-to order at Italian restaurants especially when I am with my vegetarian friends (because I also love my carbonara very very much), but recently in thw lockdown, it’s become one of my favorite dishes to make at home. It comes together in just 20 minutes, it uses a handful of pantry ingredients, and it’s simply delicious. If you have pasta, garlic, and olive oil in your kitchen, try it tonight! If you’re anything like me, you’ll make it again the next night, and again the next.
- Spaghetti: If you don’t have spaghetti on hand, use whatever pasta you do have in your kitchen, it’ll still come out delicious.
- Olive oil: Use the best one possible, as the ingredients are limited using the best ones is imperitive
- Garlic: The star ingredient! Be generous in your use it’s essential for infusing the pasta with a rich flavor.
- Red pepper flakes: If you’re sensitive to spice, feel free to keep them out of the reipe, or start with just 1/4 teaspoon and increase accordingly
- Lemon: It may not be totally authentic, but if you ask me, a little lemon never hurt anything. I use both lemon juice and zest to fill this pasta with bright flavor.
- Parsley: Sprinkle it over the pasta for a lovely fresh finish.
- Parmesan cheese: And though every Italian I know will cringe at this I for one need a little sprinkle of parmesan on all of my pasta dishes.
FEW IMPORTANT TIPS :
- Have all of your ingredients ready to go : I would suggest you to have all the ingredients, washed, chopped and ready to go, because once the garlic is in the oil everything progresses very fast.
- One vital step is to make sure that the GARLIC doesn’t burn : I usually set the garlic to saute once the spaghetti is almost ready.
- Don’t forget to salt that pasta water! The main part of this recipe is the emulsion made from the garlic oil and the pasta water so don’t throw out the water after draining.
And that’s about it! Hope you enjoy this recipe as much as we do. Bon Appétit.
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