Spaghetti Aglio e Olio Recipe
Learn how to make a quick and easy Italian Spaghetti Aglio e Olio recipe using just four ingredients in 20 minutes!
Servings: 4 servings
Equipment
- 1 Large Pot
- 1 Large Skillet or Pan
Ingredients
- 16 ounces or 1 box of angel hair or spaghetti pasta (I like Jovial gluten-free capellini)
- 1/2 cup Olive oil more as needed to cover the bottom of the pan
- 1 head of garlic thinly sliced (see note)
- Salt
- Fresh parsley minced, for garnish
- Red pepper flakes for garnish
- Optional: Freshly grated parmesan cheese for garnish
Instructions
- Cook pasta as directed and set aside. Salt your water well.16 ounces or 1 box of angel hair or spaghetti pasta (I like Jovial gluten-free capellini)
- Over medium heat, cover the bottom of your pan with olive oil (about 1/2 cup or so) and add in your garlic. Let cook until the garlic begins to golden.1/2 cup Olive oil, 1 head of garlic
- Remove from heat and add in your pasta. Mix until combined well.
- Add salt to taste.Salt
- Garnish with plenty of fresh parsley, red pepper flakes, and parmesan cheese as desired.Fresh parsley, Red pepper flakes, Optional: Freshly grated parmesan cheese
Notes
- I like to use this rotary grater for slicing the garlic.
- Salt the pasta water really generously.
- The more garlic the better!
- I prefer angel hair, but spaghetti is great, too!
- This recipe is best served right away, as the oil will separate from the rest of the ingredients as it cools. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
- Warm leftovers in a pot or skillet on the stove over medium heat. Add a splash of water to freshen it back up and toss frequently to reincorporate the oil.
Nutrition
Serving: 1serving | Calories: 670kcal | Carbohydrates: 87g | Protein: 15g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 9mg | Potassium: 281mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg