10-Minute Spaghetti with Garlic & Olive Oil (Aglio e Olio)
Such a simple pasta dinner! Follow this easy 10-minute recipe at home to make spaghetti with a flavorful garlic and olive oil pasta sauce(classic aglio e olio). It’s one of the best thin spaghetti recipes that can be served as a vegetarian main meal, or as a pasta side dish with my foolproof chicken breast recipe!
Servings 3
Equipment
- 10-12" skillet
Ingredients
- ½ lb cooked thin spaghetti reserve ½ cup of pasta water; I use Barilla pasta
- 1 head garlic with cloves separated approximately 10-12 cloves
- ½ cup extra virgin olive oil
- ¼ teaspoon crushed red pepper or more to taste
- ½ lemon juiced
- salt and pepper to taste
- ¼ cup freshly chopped parsley
- freshly grated Parmesan cheese to taste
- splash of dry white wine optional; as needed
Instructions
- Peel and thinly slice garlic cloves. (see note below)
- Heat olive oil in a large skillet over medium heat.
- Add garlic to heated oil and simmer on low for about 5 minutes. You want the garlic to get golden brown not to burn.
- Sprinkle in the crushed red pepper and heat for 30 seconds. Squeeze in fresh lemon juice and the wine, if using. Heat for another two minutes or so.
- Using large tongs, toss cooked pasta in the skillet making sure to coat all the strands with the garlic-kissed oil.
- Sprinkle over the fresh parsley and parmesan to serve. Cue the singing angels!
Notes
Pasta notes:
- Cook pasta in plenty of salted water. You want it to be salty like the sea!
- Reserve 1/2 cup of pasta water to use (save it for the next day!) if you need to create more sauce or for reheating the next day.
