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Spaghetti Aglio e Olio with Roasted Tomatoes
Spaghetti Aglio e Olio with Roasted Tomatoes is a quick Italian pasta recipe made with spaghetti, garlic, olive oil, crushed red pepper flakes, and jammy roasted tomatoes. This easy weeknight dinner is a delicious twist on the classic dish and comes together in just 20 minutes.
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.
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