Classic Italian Aglio e Olio Pasta Recipe

Ingredients

  • 200g of spaghetti
  • 4 cloves of garlic, thinly sliced
  • 1 teaspoon of red pepper flakes
  • 1/2 cup of extra virgin olive oil
  • Salt, to taste
  • 1/4 cup of fresh parsley, chopped
  • 1/2 cup of grated Parmesan cheese

Steps and instructions

  1. Fill a large pot with water and add a generous amount of salt. Bring it to a boil.
  2. Add the spaghetti to the boiling water and cook according to the package instructions until al dente.
  3. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté until the garlic is golden brown.
  4. Once the pasta is cooked, reserve 1 cup of the pasta water and then drain the rest.
  5. Add the cooked pasta to the pan with the garlic and olive oil. Toss well to coat the pasta. If needed, add some of the reserved pasta water to help the sauce stick to the pasta.
  6. Turn off the heat and add the chopped parsley. Toss until well mixed.
  7. Serve the pasta with a generous sprinkling of grated Parmesan cheese on top.

Tools for making

  • Large pot - for boiling water and cooking the pasta
  • Large pan - for sautéing the garlic and tossing the pasta
  • Knife - for thinly slicing the garlic
  • Grater - for grating Parmesan cheese
  • Tongs - for tossing the pasta in the sauce
  • Colander - for draining the cooked pasta
  • Measuring cup - for measuring the pasta water

Recipe variations

  • Add cooked shrimp or grilled chicken for a protein-packed version.
  • Sauté some mushrooms along with the garlic for a earthy flavor.
  • Sprinkle some breadcrumbs on top for added crunch.
  • Add roasted cherry tomatoes for a burst of sweetness.
  • Stir in some baby spinach or arugula for a touch of freshness.
  • Replace spaghetti with linguine or fettuccine for a different shape of pasta.
  • Add a squeeze of fresh lemon juice for a bright citrusy twist.
  • Top with chopped black olives or sun-dried tomatoes for a Mediterranean flair.
  • For a cheesy variation, mix in some grated mozzarella or fontina cheese.
  • Drizzle with truffle oil for a luxurious and aromatic version.

Recipe overview

Welcome to our traditional Aglio e Olio recipe! This classic Italian dish comes from Naples and is beloved for its simplicity and its powerful, delicious flavors. It's a quick and easy recipe that's perfect for a weeknight dinner or a spur-of-the-moment late night snack. For this recipe, you'll be using basic pantry staples: spaghetti, garlic, red pepper flakes, and olive oil. The dish is rounded off with some freshly chopped parsley and a generous sprinkle of Parmesan cheese. The result? A mouth-watering pasta dish that's beautifully aromatic and packed with flavor. From start to finish, you'll only need about 20 minutes to bring this meal to your table. Enjoy this journey to the heart of Italian cuisine!

Common questions

  1. Can I use a different type of pasta?
  2. Yes, you can use any type of pasta you prefer. Just adjust the cooking time accordingly.
  3. Can I use dried parsley instead of fresh?
  4. Yes, you can use dried parsley if you don't have fresh. However, the flavor may not be as vibrant.
  5. Is it necessary to use extra virgin olive oil?
  6. Using extra virgin olive oil is recommended as it adds a rich flavor to the dish. However, you can use regular olive oil if needed.
  7. Can I adjust the amount of red pepper flakes?
  8. Yes, you can adjust the amount of red pepper flakes based on your preference for spiciness. Add more or less according to taste.
  9. Can I add other ingredients like vegetables or protein?
  10. Absolutely! Aglio e Olio can be customized with additional ingredients like sautéed vegetables, shrimp, or chicken. Just add them during the cooking process as desired.

Serving dishes and utensils

  • Large pot - for boiling the pasta
  • Large pan - for sautéing the garlic and tossing the pasta
  • Tongs - for tossing and serving the pasta
  • Colander - for draining the cooked pasta
  • Grater - for grating the Parmesan cheese
  • Garlic press - for easily crushing the garlic cloves

Origin stories

Spaghetti Aglio e Olio, or 'spaghetti with garlic and oil', embraces the philosophy of Italian cuisine - simplicity. Born in Naples, this dish was traditionally a midnight snack for fisherman returning from the sea. These men would prepare a quick meal from basic pantry staples: pasta, garlic, olive oil, and fiery red pepper flakes. This humble, yet flavorful dish not only satisfied their late-night hunger, but also provided a moment of comfort after a long day's labor. Today, it remains a beloved dish both in and outside of Italy, celebrated for its simplicity and robust flavors, a testament to the beauty of Italian gastronomy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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