Why You’ll Love This Recipe

• Quick and Easy: Ready in just about 20 minutes, it’s perfect for busy weeknights.
• Budget-Friendly: Uses pantry staples, so no special trips to the store.
• Customizable: Adjust spice levels, add protein, or include extra veggies to suit your taste.
• Deliciously Light: A flavorful yet light pasta dish that doesn’t rely on heavy sauces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound dried spaghetti
• ¾ cup extra-virgin olive oil
• Kosher salt and black pepper
• 12 large garlic cloves, cut into thin slivers
• 2 teaspoons crushed red pepper flakes, plus more for serving
• ⅓ cup fresh parsley, finely chopped
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• ½ cup freshly grated Parmesan cheese, plus more for serving

Directions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 to 10 minutes.
   • Drain the pasta, reserving 1 cup of pasta water.
2. Prepare the Sauce:
   • Heat olive oil in a large pan over medium-low heat.
   • Add garlic and cook, stirring frequently, until golden brown (about 3 minutes).
   • Stir in crushed red pepper flakes, salt, and black pepper.
3. Combine:
   • Add the drained spaghetti to the pan and toss to coat.
   • Gradually mix in the reserved pasta water, as needed, until the pasta is evenly coated.
4. Finish and Serve:
   • Remove the pan from heat and stir in parsley, lemon juice, and Parmesan cheese. Toss well to combine.
   • Taste and adjust the seasoning as needed.
   • Garnish with additional Parmesan cheese, lemon wedges, and extra red pepper flakes.

Servings and Timing

• Servings: 4 to 6
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Variations

• Add Protein: Include grilled chicken, shrimp, or sautéed mushrooms for a heartier dish.
• Vegetarian Options: Toss in roasted cherry tomatoes, spinach, or artichoke hearts for added texture and flavor.
• Gluten-Free: Use gluten-free pasta to accommodate dietary needs.
• Extra Herbs: Add basil or oregano for a fresh twist.
• Cheese Lovers: Mix in Pecorino Romano for a sharper, tangier flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Heat in a pan over low heat with a splash of olive oil or reserved pasta water to prevent drying out.

FAQs

1. Can I make Pasta Aglio e Olio ahead of time?

Yes, but it’s best served fresh. Reheating may cause the garlic flavor to mellow.

2. Is this dish spicy?

It has a mild kick from red pepper flakes, but you can adjust the amount to suit your taste.

3. Can I use pre-minced garlic?

Freshly sliced garlic is recommended for the best flavor, but pre-minced garlic can work in a pinch.

4. What pasta works best for this recipe?

Spaghetti is traditional, but linguine or fettuccine are great alternatives.

5. Can I omit the Parmesan cheese?

Yes, omit it for a vegan version or substitute with nutritional yeast for a similar flavor.

6. What can I use instead of parsley?

Basil, cilantro, or even chives can add a fresh touch if parsley isn’t available.

7. Can I use lemon juice from a bottle?

Fresh lemon juice is recommended for its vibrant flavor, but bottled can be used if necessary.

8. How do I prevent the garlic from burning?

Cook garlic on medium-low heat and stir frequently to ensure it browns evenly without burning.

9. Can I make this oil-free?

This dish relies on olive oil for its signature flavor and texture, so it’s not recommended to skip it.

10. What’s the best way to serve this dish?

Serve immediately with a side of crusty bread and a simple salad for a complete meal.

Conclusion

Pasta Aglio e Olio is a timeless dish that brings out the best in simple ingredients. With its quick preparation, customizable options, and irresistible flavor, it’s a recipe that belongs in everyone’s kitchen repertoire. Try it today for a taste of authentic Italian comfort food.