Spaghetti Aglio Olio, or Spaghetti with Garlic and Oil is a classic Italian dish encompassing the fresh flavors of parsley with fruity olive oil and roasted garlic and a pinch of red pepper flakes.
Usually when I talk spaghetti, I mean traditional Spaghetti and Meatballs, with Grandma’s Sunday Gravy, but today is something a little different. This is another recipe inspired from The Soprano’s Family Cookbook. Spaghetti with Garlic and Oil is perfect for busy week nights since it only takes 15 minutes to make. Spaghetti Aglio Olio also makes a great accompaniment to roasted chicken or even chicken cutlets.
Spaghetti with Garlic and Oil is an excellent choice when funds are low. Most of us already have olive oil and fresh garlic (or at least the already diced garlic) in our pantries and fridges, leaving spaghetti and fresh parsley as the remaining ingredients. If you keep your eyes open and check the sales at your local grocery store, you can get a pound of spaghetti for $1 and parsley is usually 50 cents in the produce section. And if you run out of olive oil, substitute it for butter! Already have penne in the pantry, use that!
Whether you’re serving Spaghetti with Garlic and Oil as a main course, a side dish or an easy lunch, you’ll be sure to impress your loved ones. Sit down to dinner and enjoy this simple Spaghetti Aglio Olio together as a family this Sunday and bring back Sunday Suppers.
1/3 cup olive oil
3 tbsp minced garlic
1 tsp crushed red pepper
1/3 cup fresh parsley, minced
1 lb spaghetti
1/2 cup cooking water from spaghetti
Bring a large pot of salted water to a boil. Cook spaghetti according to package direction – until al dente. Drain pasta. Set aside 1/2 cup cooking water from the spaghetti. Use a liquid measuring cup and scoop some water out before draining the pasta.
Pour olive oil into a small pan. Add garlic and cook, stirring over medium-low heat for 3 minutes, or until the garlic is slightly golden brown. Stir in the parsley and red pepper flakes and set aside.
In the same pot you cooked pasta in, over low heat add reserved cooking water and garlic and oil sauce. Cook over medium heat, tossing until the pasta is well coated. Serve immediately.
For the printable version of this recipe, click the link below for a PDF version to add to your collection.