SPAGHETTI WITH GARLIC AND OLIVE OIL – This humble and fragrant spaghetti with garlic and olive oil brings me back to my childhood. It’s a classic Italian pasta dish that requires a few cheap ingredients, little effort, and it’s ready in 10 minutes.
It’s a super quick spaghetti recipe, delicious and packed with flavor, which comes in handy any time. Absolutely perfect for sharing with friends or after a long day, when you decide pasta is for dinner tonight.
Spaghetti Aglio e olio (garlic and olive oil) is simple, cheap, good, satisfying, and fun.
I promise, the lovely smell of garlic and chili flakes, gently fried in olive oil, will cheer you up!
WHAT YOU NEED FOR THIS RECIPE:
- Regular or whole wheat spaghetti
- Extra virgin olive oil
- Fresh or dried chili flakes
- Parmesan cheese (optional)
- Parsley (optional)
HOW TO MAKE PASTA WITH AGLIO E OLIO?
(Note: ingredient quantities and method are in the recipe card at the bottom of the post)
- Cook your spaghetti until al dente
- Meantime, fry gently garlic and chili in olive oil
- Drain spaghetti, reserve 1/2 cup cooking water
- Add spaghetti and parley to the skillet
- Add as much cooking water as needed to make the pasta moist
- Stir well to coat
- If you don’t keep it vegan, serve with parmesan cheese
- Sprinkle extra chili flakes and parsley, if you like. Enjoy!
EASY, HEALTHY AND INEXPENSIVE!
First things first, a skillet of this fragrant and spicy spaghetti comes together in 10 MINUTES and costs less than 90 cents per serving!
Also, this simple homemade spaghetti dish is likely healthier than an expensive last-minute takeaway, and if you go for whole grain pasta you’ll get more natural fiber and micronutrients than white pasta. Plus, extra virgin olive oil features a long list of health benefits and coats your pasta beautifully.
This is simple, real, food.
Only a few basic ingredients, but their quality will make the difference! Pasta, garlic and olive oil are the key ingredients in this recipe.
What’s better than spaghetti? Long pasta is simply perfect with garlic and olive oil, you will love wrapping spaghetti or linguine around your fork!
And when you chose pasta, have a proper look at the label and go for durum wheat semolina pasta. Pasta brand matters, and although premium quality pasta is a bit more expensive than basic pasta, it’s resilient, it has a more robust texture.
EXTRA VIRGIN OLIVE OIL
A good extra virgin olive oil smells and tastes good, clean and fresh. The flavor can be fruity, floral, herbal or even subtle, but never overpowering in a way that indicates rancidity.
Tasteless olive oil or other regular vegetable oil won’t work.
WOULD YOU LIKE TO ADD A TWIST?
To make it more special, for people who think this spaghetti with garlic and olive oil is too simple, add a further burst of flavor by including a couple of anchovy fillets and fry them along with the garlic and chili flakes.
Also, marinated artichokes, olives or sun-dried tomatoes will take this simple dish to the next level with a Mediterranean twist.
This is a tasty, inexpensive and one of the most crowd-friendly dishes for your last-minute parties, or just the thing when you get home late or don’t feel like cooking.
Simple food is the best.
SPAGHETTI WITH GARLIC AND OLIVE OILCourse: pastaCuisine: Italian, vegan, vegetarian
Simple, aromatic and cheaper, this spaghetti with garlic and olive oil is so accurate, cheap, pleasant and geared up in a flash!
1/4 cup grated parmesan cheese, plus more to serve (optional, if you don’t keep it vegan)
salt, to taste
1 lb (450 grams) spaghetti, or other long pasta
1/4 cup fresh parsley, coarsely chopped
1 tsp dried chili flakes, or to taste (or 3 fresh chillies)
4-5 garlic cloves, finely sliced
1/2 cup (120 ml) extra virgin olive oil
- Bring a pot of salted water to the boil and add spaghetti. Cook until al dente: the spaghetti is soft but still has a little bite.
- While the spaghetti is cooking make the sauce: If you don’t use dried chili flakes, remove the seeds from the chilies and finely chop. Peel and finely slice the garlic cloves.
- Heat the olive oil gently in a frying pan. Add the garlic and chili and cook gently for a few minutes, or until the garlic is pale gold, which will be enough time for the flavorings to infuse the oil (take care not to burn it!). Stir in chopped parsley.
- Drain the spaghetti still “al dente”, reserve 1/2 cup cooking water.
- Add spaghetti to the frying pan, stir well to coat with the oil, add some starchy cooking water, as much as needed to ensure the pasta is moist and juicy*.
- Sprinkle the spaghetti with extra chopped parsley, and grated parmesan cheese if you don’t keep it vegan. Enjoy!
- Tips: Heating the garlic and chilli too much will ship it bitter. Make positive the garlic doesn’t get any darker than pale gold.
- Cooking water: add pasta water progressively, you may not want it all. You do not want to water down the flavor, however, simplest make spaghetti first-class and moist.
4 servings per container
- Amount Per ServingCalories693
- % Daily Value *
- Total Fat
- Saturated Fat 5g 25%
- Sodium 41mg 2%
- Potassium 302mg 9%
- Total Carbohydrate
- Dietary Fiber 4g 16%
- Sugars 3g
- Protein 15g 30%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.