Pasta Aglio e Olio

Name: Pasta Aglio e Olio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb dried spaghetti; 1/2 cup extra-virgin olive oil; 4 cloves garlic, sliced thin; 1/4 tsp red pepper flakes; 1 tsp salt; 1/4 tsp black pepper; 1/4 cup grated Parmesan cheese (optional); 2 tbsp fresh flat-leaf parsley, chopped

Silky spaghetti tossed with garlic-infused olive oil and red pepper flakes, a simple Roman classic that's pure, elegant simplicity.

25 minEasyServes 4380 cal/serving

ItalianDinnerStovetopVegetarian

Ingredients

1 lb dried spaghetti
1/2 cup extra-virgin olive oil
4 cloves garlic, sliced thin
1/4 tsp red pepper flakes
1 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese (optional)
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Bring a large pot of salted water to a boil. Cook 1 lb dried spaghetti according to package directions until al dente.
2

While pasta cooks, heat 1/2 cup extra-virgin olive oil in a large skillet over low heat. Add 4 cloves sliced thin garlic and 1/4 tsp red pepper flakes, and cook gently for 2-3 minutes until fragrant. Do not brown the garlic.
3

Reserve 1 cup of dried spaghetti cooking water before draining the pasta.
4

Add the cooked dried spaghetti to the oil mixture and toss gently. Add 1/4 cup of the reserved pasta water and stir to create a silky sauce.
5

Season with 1 tsp salt and 1/4 tsp black pepper. Add more pasta water as needed to achieve a light, glossy coating.
6

Divide among serving bowls and top with 1/4 cup grated Parmesan cheese (optional) and 2 tbsp chopped fresh flat-leaf parsley. Serve immediately.

Questions

Can I make Pasta Aglio e Olio dairy-free?

Yes. The dairy in this entry is 1/4 cup grated Parmesan cheese (optional). Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Pasta Aglio e Olio gluten-free?

Yes. The gluten in this entry is 1 lb dried spaghetti. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Pasta Aglio e Olio keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pasta Aglio e Olio?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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