Spaghetti Aglio E Olio is a very simple and easy traditional Italian pasta dish. "Aglio E Olio" means "Garlic and Oil" in Italian. So as per the name its literally spaghetti pasta cooked with garlic and oil. This dish is made by cooking garlic in oil on low heat till garlic is light brown and slightly crispy. Seasoning can be as simple as salt pepper and parsley or you can add some some herbs of your choice (like I have done for this recipe). This garlic and herbs flavor infused oil is then mixed with spaghetti and topped with Parmigiano Reggiano to add some nutty texture. If you love garlic you will surely love this pasta dish.
This dish is so simple that I was skeptical if my hubby would like it. But to my surprise he not only loved it but by far this is his favorite pasta dish. You can always add some mushrooms or veggies of your choice to this pasta dish. I sometimes like to top it with some Roasted Tomatoes. Cook the pasta and garlic with oil simultaneously and your dish will be ready within 10-15 mins. Its really surprising that a dish can be made so quick with barely any ingredients can taste so good.
Now to the recipe...
Step By Step Stove top Method:
In a large vessel bring water to boil and cook the spaghetti as per package instructions. Once cooked, drain and transfer back into the vessel. Don't wash the spaghetti with water after boiling and draining.
In a pan add the olive oil, bay leaf and finely sliced garlic and saute on low heat till garlic turns light brown and slightly cispy. Ensure not to cook the garlic on high heat or else it will cause garlic to get a burnt flavor. Switch off the gas and add the Italian seasoning, dry parsley, chili flakes to the oil. Stir so that all is mixed well.
Season the spaghetti with salt and pepper to taste. Now pour the garlic, oil and seasoning mix over the cooked spaghetti followed by Parmigiano Reggiano (reserve some for garnishing). Mix well.
Recipe Card
Spaghetti Aglio e Olio with Roasted Tomatoes
Ingredients
To Boil Pasta
- 1 pound dried spaghetti thin or regular
- 2 teaspoon salt
For the sauce
- ½ cup good quality olive oil
- 10-12 cloves garlic ,thinly sliced
- 1 teaspoon red chili flakes or to taste
- 2 teaspoon dry parsley flakes or ¼ cup chopped fresh Italian parsley
- ½ teaspoon ½ teaspoon Salt
- ¼ teaspoon black pepper (ground)
- 1 cup Parmigiano reggiano or parmesan cheese grated
- 1 cup roasted tomatoes check the recipe for details
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Instructions
- Roast the tomatoes: If you have not already roasted them, spread them on a baking tray or air fryer tray, season as needed, and roast until soft, jammy, and lightly caramelized. You can make them ahead or roast them while the pasta cooks.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti to boiling water and cook until al dente according to package instructions. Before draining, reserve about ½ to 1 cup of pasta water.
- Slice the garlic: While the pasta is cooking, thinly slice the garlic using a sharp knife or a mandolin slicer for even, uniform slices.
- Infuse the olive oil with garlic: In a large skillet or pan, add olive oil and garlic slices (while the oil is still cold). Cook gently over low to medium-low heat, stirring often, until fragrant and lightly golden. Do not let the garlic burn, as it can turn bitter.
- Add the spices: Stir in the crushed red pepper flakes, salt, and black pepper, and cook for a few seconds to let them flavor the oil.
- Toss in the pasta in the sauce. Once the pasta is cooked (al dente), using tongs, transfer the spaghetti straight from the pot to the skillet, along with a little starchy water, then add more reserved pasta water as needed while tossing. This helps the garlicky oil emulsify into a light, glossy sauce that coats the pasta beautifully.
- Add the roasted tomatoes. Stir in the roasted tomatoes and gently toss to combine. They will soften further and release their juices into the pasta.
- Serve. Taste and season with salt and black pepper as needed. Garnish with dried parsley and parmesan, and immediately while its nice and hot.
Notes
- Have your ingredients ready: This recipe comes together quickly once the pasta starts cooking, so it helps to have everything measured, sliced, and ready to go before you begin.
- Salt the pasta water well: This is your first chance to season the pasta, and it makes a big difference in the final flavor.
- Do not overcook the pasta: Cook the spaghetti until al dente, so it holds its texture when tossed with the sauce.
- Reserve pasta water: The key to creating a glossy, non-greasy, silky sauce that coats the pasta beautifully is to form an emulsion with the garlic oil and the starchy pasta water.
- Slice the garlic evenly: Thin, even garlic slices cook more uniformly and infuse the oil with a milder, sweeter flavor. A mandolin works great for getting those even slices. Minced garlic is more likely to burn quickly and turn bitter, so it’s best to avoid it here.
- Don’t skimp on the olive oil: it's the backbone of this sauce, so use a good-quality extra-virgin olive oil for the best flavor.
- Start the garlic in cold oil: Add the sliced garlic to cold olive oil, then warm it gently over low heat. This helps the garlic slowly infuse the oil with flavor without burning or turning bitter.
- Keep the heat low: Cook the garlic gently until fragrant and lightly golden, not brown or burnt. Burnt garlic can make the dish bitter.
- Finish the pasta in the pan: Transfer the spaghetti straight from the pot to the skillet, then toss with pasta water for a light, glossy garlic sauce that clings beautifully.
- Roast the tomatoes until jammy: The more caramelized and concentrated they are, the more flavor they add to the pasta.
- Adjust the spice to taste: Use more or less crushed red pepper flakes depending on how spicy you like it.
- Keep it classic: Skip the roasted tomatoes for a more traditional spaghetti aglio e olio.
That's it, our Spaghetti Aglio E Olio is ready!! Serve by topping it with some more Parmigiano Reggiano cheese and parsley. Enjoy !!
Happy Cooking!!
Shweta
Nupur UK-Rasoi says
Some times simple things make lovely choice for meals. This is surely one of them, my fav winter food.. yumm !!
laura says
It's simple, but it looks so delicious!
Chandrani Banerjee says
Very healthy and yummy spaghetti.
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Arjunan Akilandeswari says
I used to have it in pasta mania... Just love it...
Anu Anand says
Simple and lovely.
ashesnroses says
I have always been intrigued by this dish and now I now how to make it! thanks buddy for sharing!
Swathi Iyer says
Delicious and simple spaghetti love it.