Teresa's Recipes
Aglio e Olio
Aglio e Olio is a simple yet incredibly flavorful Italian pasta dish that embodies the essence of rustic Italian cooking. With just a handful of ingredients—garlic, olive oil, and a touch of spice—it showcases how the simplest elements can come together to create a comforting and satisfying meal. This dish is perfect for weeknight dinners or impressing guests with its authentic flavors. Traditionally hailing from Naples, Aglio e Olio has been a beloved staple in Italian households for generations, often prepared as a late-night snack or a quick meal for busy cooks.
Ingredients
- 12 ounces Spaghetti
- 1/2 cup Olive oil
- 6 cloves, thinly sliced Garlic
- 1 teaspoon (adjust to taste) Red pepper flakes
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped Fresh parsley
- 1/2 cup, freshly grated (for serving) Parmesan cheese
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 18g
- Carbs: 57g
- Protein: 12g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic turns golden and fragrant, about 2 minutes. Be careful not to burn the garlic, as it can become bitter.
- Add the drained spaghetti to the skillet and toss to coat the pasta in the garlic-infused oil. If the pasta seems dry, gradually add reserved pasta water until desired consistency is reached.
- Season with salt and black pepper to taste. Remove from heat.
- Sprinkle the dish with freshly grated Parmesan cheese and chopped parsley. Toss again to combine all the ingredients.
- Serve immediately while hot, with extra Parmesan on the side if desired.
Tips
- For a heartier version, consider adding sautéed vegetables like spinach or cherry tomatoes.
- Substitute spaghetti with other pasta types such as linguine or fettuccine for a different texture.
- For a more robust flavor, try infusing your olive oil with herbs like rosemary or thyme.