This delicious and quick Spaghetti Aglio e Olio, inspired by Ina Garten, is a simple yet flavorful meal perfect for busy weeknights. Made with pantry staples like garlic, olive oil, and Parmesan, it’s an easy dish that’s ready in minutes. Add a sprinkle of parsley for freshness and enjoy a classic Italian favorite!
Recipe Ingredients:
- 1 lb dried spaghetti, such as De Cecco
- ⅓ c good olive oil
- 8 large garlic cloves, cut into thin slivers
- ½ tsp crushed red pepper flakes
- ½ c minced fresh parsley
- 1 c freshly grated Parmesan cheese, plus extra for serving
How To Make Spaghetti Aglio E Olio?
- Cook the spaghetti: Bring a large pot of water to a boil, adding 2 tablespoons of salt. Cook the spaghetti according to the package instructions. Before draining, reserve 360ml / 1½ cups of the pasta cooking water.
- Prepare the garlic oil: Heat the olive oil in a large pan over medium heat. Add the sliced garlic and sauté for 2 minutes, stirring often, until the edges just start to turn golden. Stir in the red pepper flakes and cook for 30 seconds more.
- Make the sauce: Carefully add the reserved pasta water to the garlic and oil mixture, then bring to a boil. Reduce the heat and simmer for 5 minutes, allowing the liquid to reduce by about one-third. Add 1 teaspoon of salt to the sauce.
- Combine pasta and sauce: Add the cooked spaghetti to the garlic sauce, tossing well to coat. Remove the pan from heat and stir in the parsley and Parmesan cheese.
- Rest and serve: Let the pasta rest off the heat for 5 minutes to absorb the sauce. Taste and adjust seasoning as needed. Serve warm with extra Parmesan on the side.
Recipe Tips:
- Use high-quality olive oil: The olive oil is the star of this recipe, so choose a good-quality extra virgin olive oil for the best flavor.
- Slice garlic evenly: Thin, even slices of garlic ensure they cook uniformly without burning, which can make the dish bitter.
- Don’t overcook the garlic: Cook the garlic just until it turns golden at the edges. Overcooking will ruin its delicate flavor.
- Reserve pasta water carefully: The starchy pasta water helps create a silky sauce. Make sure to measure and save it before draining the pasta.
- Let the pasta rest in the sauce: Allowing the spaghetti to sit off the heat for a few minutes helps it absorb the sauce and flavors perfectly.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Spaghetti Aglio e Olio cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Heat a non-stick pan over medium heat. Add the leftover spaghetti with a splash of water or olive oil to prevent sticking. Stir occasionally for 3-5 minutes until heated thoroughly.
Nutrition Facts
- Calories: 389
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 11mg
- Sodium: 229mg
- Potassium: 103mg
- Total Carbohydrate: 44g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 12g
Check out More Recipes:
Ina Garten Spaghetti Aglio E Olio
Description
This delicious and quick Spaghetti Aglio e Olio, inspired by Ina Garten, is a simple yet flavorful meal perfect for busy weeknights. Made with pantry staples like garlic, olive oil, and Parmesan, it’s an easy dish that’s ready in minutes. Add a sprinkle of parsley for freshness and enjoy a classic Italian favorite!
Ingredients
Instructions
- Cook the spaghetti: Bring a large pot of water to a boil, adding 2 tablespoons of salt. Cook the spaghetti according to the package instructions. Before draining, reserve 360ml / 1½ cups of the pasta cooking water.
- Prepare the garlic oil: Heat the olive oil in a large pan over medium heat. Add the sliced garlic and sauté for 2 minutes, stirring often, until the edges just start to turn golden. Stir in the red pepper flakes and cook for 30 seconds more.
- Make the sauce: Carefully add the reserved pasta water to the garlic and oil mixture, then bring to a boil. Reduce the heat and simmer for 5 minutes, allowing the liquid to reduce by about one-third. Add 1 teaspoon of salt to the sauce.
- Combine pasta and sauce: Add the cooked spaghetti to the garlic sauce, tossing well to coat. Remove the pan from heat and stir in the parsley and Parmesan cheese.
- Rest and serve: Let the pasta rest off the heat for 5 minutes to absorb the sauce. Taste and adjust seasoning as needed. Serve warm with extra Parmesan on the side.
Notes
- Use high-quality olive oil: The olive oil is the star of this recipe, so choose a good-quality extra virgin olive oil for the best flavor.
- Slice garlic evenly: Thin, even slices of garlic ensure they cook uniformly without burning, which can make the dish bitter.
- Don’t overcook the garlic: Cook the garlic just until it turns golden at the edges. Overcooking will ruin its delicate flavor.
- Reserve pasta water carefully: The starchy pasta water helps create a silky sauce. Make sure to measure and save it before draining the pasta.
- Let the pasta rest in the sauce: Allowing the spaghetti to sit off the heat for a few minutes helps it absorb the sauce and flavors perfectly.
Ina Garten Spaghetti Aglio E Olio