Chef John’s spaghetti aglio e olio recipe is pure Italian comfort food.
Spaghetti Aglio E Olio Ingredients
You likely already have most of the ingredients you’ll need for this spaghetti aglio e olio recipe on hand. Here’s what you’ll need:
- Spaghetti: This recipe, which makes about four servings, starts with one pound of uncooked spaghetti.
- Oil: You’ll need ½ cup of olive oil.
- Garlic: Six cloves of thinly sliced garlic lends bold flavor.
- Seasonings: This traditional spaghetti aglio e olio is flavored with crushed red pepper flakes, black pepper, and fresh parsley.
- Cheese: For the most delicious results, grate your own Parmigiano-Reggiano cheese instead of opting for the pre-shredded stuff.
How to Make Spaghetti Aglio E Olio
You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade spaghetti aglio e olio:
- Boil the spaghetti.
- Toast the garlic in olive oil.
- Stir the seasonings into the pasta, then stir in the garlic and oil.
- Toss with cheese.
Tip from : “It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.”
What to Serve With Spaghetti Aglio E Olio
For serving inspiration, explore our collection of . Here are a few of the top-rated recipes you’ll find:
How to Store Spaghetti Aglio E Olio
Store your leftover spaghetti aglio e olio in an airtight container in the refrigerator for up to three days. Add a splash of water, then reheat in the microwave or on the stove.
Allrecipes Community Tips and Praise
“Very good and easy to make,” raves . “I tripled the red pepper amount, but then I like food a little spicier than most folks.”
“Easy to make and very flavorful,” according to . “I let it sit for a few minutes before serving it and toss it several times as well.”
“Added mushrooms, spinach and a few pieces of Gouda tomato basil cheese,” says . “It was delicious.”
Editorial contributions by
Ingredients
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1 pound uncooked spaghetti
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½ cup olive oil
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6 cloves garlic, thinly sliced
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¼ teaspoon red pepper flakes, or to taste
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salt and freshly ground black pepper to taste
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¼ cup chopped fresh Italian parsley
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1 cup finely grated Parmigiano-Reggiano cheese
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
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While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
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Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
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Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Recipe Tip
It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese.
Nutrition Facts (per serving)
755 | Calories |
35g | Fat |
87g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 755 | |
% Daily Value * | |
Total Fat 35g | 44% |
Saturated Fat 8g | 38% |
Cholesterol 18mg | 6% |
Sodium 355mg | 15% |
Total Carbohydrate 87g | 32% |
Dietary Fiber 4g | 14% |
Total Sugars 3g | |
Protein 23g | 46% |
Vitamin C 7mg | 7% |
Calcium 260mg | 20% |
Iron 4mg | 24% |
Potassium 321mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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