Real Recipes From Real Home Cooks ®

spaghetti aglio e olio

a recipe by
Francine Lizotte
Surrey South, BC

Quick and easy to make and with just a few ingredients, this simple Italian dish is sure to please!

serves 4 servings
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For spaghetti aglio e olio

  • 1 lb
  • 3/4 c
    extra-virgin olive oil
  • 6 lg
    cloves garlic, pressed
  • 1/4 tsp
    red pepper flakes, divided plus more for garnish
  • 7 to 8 lg
    parsley stems
  • 1 c
    pasta water, or as needed
  • 1/3 c
    parsley, finely chopped

How To Make spaghetti aglio e olio

  • 1
    In a large pot with boiling salted water, add the spaghetti and cook according to the package directions minus 1 minute.
  • 2
    Meanwhile, in a large cold skillet, add oil; set the heat on medium. While it’s heating up, add pressed garlic and stir very well before adding parsley stems and half red pepper flakes.
  • 3
    Stir the ingredients and let the oil mixture infuse for about 5 minutes, stirring often – don’t burn the garlic. If the heat is too high, reduce to medium-low and don’t let the mixture simmer too much.
  • 4
    After 5 minutes, add a couple ladles of the pasta water and give a good stir. Simmer gently for 2 minutes.
  • 5
    Remove the parsley stems and discard them.
  • 6
    When the pasta is almost done, transfer it to the skillet and reserve ½ cup of pasta water on the side.
  • 7
    Bring the heat back to medium and gently toss the noodles until nicely coated.
  • 8
    Add remaining red pepper flakes and cook for 2 minutes. If not done, add more pasta water.
  • 9
    When pasta is cooked, sprinkle on the finely chopped parsley; toss to blend.
  • 10
    Transfer to serving plates and sprinkle on more red pepper flakes.
  • 11
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