pasta aglio e olio recipe
The Best pasta aglio e olio recipe
I have been making pasta aglio e olio for my family for years and it is always a hit. This simple dish of spaghetti with garlic and olive oil is one of those recipes that proves you do not need a long list of ingredients to make something delicious. My kids love it because it is light but satisfying and I love it because it comes together in the time it takes to boil pasta. It is perfect for busy weeknights when you need a quick meal but also elegant enough to serve when guests come over. Plus using good olive oil and fresh garlic gives you healthy fats and antioxidants which is always a bonus.
Pasta Aglio e Olio
A classic Italian pasta dish made with spaghetti, garlic, olive oil, and red pepper flakes. It is simple, flavorful, and ready in under 30 minutes.
🥘Ingredients
For the Pasta
For the Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pasta Aglio e Olio Works
Pasta aglio e olio is one of those recipes I always come back to because it is so reliable and easy. It works for a quick family dinner or a casual get together with friends. I hope you give it a try and see why it has become a staple in my kitchen.
❓ Frequently Asked Questions About Pasta Aglio e Olio
1. Can I use other types of pasta for aglio e olio?
Yes, you can use linguine, fettuccine, or even angel hair pasta. Spaghetti is traditional but any long pasta works well.
2. How do I keep the garlic from burning?
Cook the garlic over medium heat and stir constantly. It should become fragrant and lightly golden in about 1 to 2 minutes. If the heat is too high or you cook it too long, it will turn bitter and dark.
3. Can I make this dish vegan?
Yes, simply omit the Parmesan cheese or use a vegan Parmesan alternative. The dish is already dairy free if you skip the cheese.
4. What can I add for extra protein?
You can add cooked shrimp, grilled chicken, or even white beans. Just stir them in with the pasta at the end.
5. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of olive oil or water and warm in a skillet over low heat.
