The Best Aglio e Olio Pasta Recipes

Pasta Aglio e Olio {Pasta with Garlic and Oil}

The Best Aglio e Olio Pasta Recipes

Pasta Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know. In about 20 minutes you’ll be serving glistening pasta loaded with olive oil, toasty garlic, fresh parsley, zesty lemon juice and a kick of crushed red pepper.

Has a movie ever inspired you to buy a cooking utensil? The movie Chef made me buy a carving fork, but not for the traditional use. I watched Jon Favreau use one to twist Pasta Aglio e Olio into a gorgeous spiral, and I had to have it.

You’ve seen the movie, right? Granted, the language is a little rough. But the food! To say that this movie is seductive doesn’t really cover it. Really, how do you make a grilled cheese looks that sexy. And the Cubano, oh, the Cubano – that my friend, Nagi did a lovely job of recreating.

The first time I made Pasta Aglio e Olio, this may sound sacrilege but, I thought: ‘This is better than mac and cheese!’ I was tempted to decrease the amount of olive oil – 1/3 cup for two people borders on obscene, doesn’t it? But it’s the perfect amount. The pasta is silky, not greasy. And the play of fresh parsley and lemon zing, with the subtle heat of crushed red pepper and copious amounts of garlic and olive oil, well…you’re just going to have to try it.

Serve this with a simple vegetable Roasted Broccoli and Cauliflower or Zucchini Salad.

Pasta Aglio e Olio Recipe Video

SUBSCRIBE TO VIDEOS

Print RecipeInspired by the movie Chef, this is truly one of my new comfort foods!

  • 8 ounces spaghetti or linguine
  • 1/3 cup olive oil
  • 5 cloves garlic thinly sliced
  • 1/2 teaspoon crushed red pepper (or more! how hot do you it?)
  • 1/2 cup finely chopped parsley
  • juice of one lemon
  • 1/2 cup grated Parmesan cheese
  • salt and freshly ground black pepper
  • Bring a large pot of salted water to boil. Add pasta and cook according to package directions, until al dente. (see recipe note) Drain, reserving 1/2 cup or more of the cooking liquid. 
  • Meanwhile, heat olive oil in a skillet over medium heat. Add garlic; cook and stir until garlic is tender and very lightly brown (take care not to burn it!). Stir in crushed red pepper. Add pasta and remove from heat; gently toss to coat, adding pasta water if you to reach your desired consistency.
  • Add parsley and lemon juice and toss again. Season to taste with salt and freshly ground black pepper.
  • Serve topped with grated Parmesan cheese.

If possible, time the cooking of your pasta to coincide with the sauce so you can use a pasta spoon to scoop it directly into the pan, bringing with it some of the cooking liquid.Calories: 864kcal | Carbohydrates: 89g | Protein: 25g | Fat: 45g | Saturated Fat: 9g | Cholesterol: 22mg | Sodium: 407mg | Potassium: 397mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1630IU | Vitamin C: 22.3mg | Calcium: 335mg | Iron: 3mgKeywords: comfort food, date night, easy, quick, vegan, vegetarian I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

  • 306
  • Pinterest6.0K
  • Email
  • Yummly14

Source: https://pinchandswirl.com/pasta-aglio-e-olio-pasta-with-garlic-and-oil/

Spaghetti Aglio e Olio | Vegetarian & Vegan

The Best Aglio e Olio Pasta Recipes

This Spaghetti Aglio e Olio recipe is perfect for any vegetarian, vegan or dairy-free individuals who want a quick and delicious pasta meal. This recipe includes spaghetti, green peas, garlic, and seasonings that you can opt-out which makes it very kid-friendly!

I’m not going to lie… this is my absolute favoruite pasta I make at home when I want something simple and delicious to make. The recipe is designed for 1 serving so multiply the measurements how many people you are feeding.

I’ve made this pasta recipe probably over 50 times when I’ve had to make a fresh and easy dinner for one.

When I filmed my new What I Eat in a Day video, I made my Vegan Spaghetti Aglio e Olio and wanted to share the recipe with you all.

I love pasta. I could literally eat pasta every week (I usually do). This recipe is perfect if you need a meal for one or an easy spaghetti recipe to make in your household.

Related Recipe: One-Pot Rosé Pasta

SPAGHETTI AGLIO E OLIO

VEGAN | DAIRY-FREE | GLUTEN-FREE OPTION

Traditionally, spaghetti aglio e olio in Italy is usually cooked with just oil, garlic, and pasta with a topping of parmesan cheese, and maybe some parsley. So today, I’m going to show you my plant-based version with added peas, for extra protein, and my tasty mix of seasonings.

VEGAN SPAGHETTI AGLIO E OLIO INSTRUCTIONS:

1. To make this vegan Spaghetti Aglio e Olio, start by boiling a large pot of salted water. Add your spaghetti of choice (if gluten-free, find a GF pasta) and stir occasionally until al dente (9-12 mins).

2. While your pasta is cooking, sautée garlic in oil over medium-low heat in a medium to large pan. Moving constantly, cook until garlic is golden brown (about 10 mins). Set aside when done.

TIP: Cook your garlic and oil at the same time (instead of letting the oil heat up first, then adding garlic). This allows the garlic more time with the oil to infuse.

If you spice, feel free to add chili flakes on top. When cooking, wait until golden brown. If the garlic is too light, you won’t get a full and robust flavour, and if it’s too dark it will get bitter.

So keep an eye on it.

3. During the last 2 minutes of your pasta cooking, add peas into the pot to cook.

4. When pasta and peas are cooked, reserve 1/2 cup of the cooking water, and then drain the rest of the water and transfer pasta and peas into your pan with garlic.

5. While you cook your pasta with your garlic, add 1 tbsp of the reserved water. Add chili flakes to the pan (if desired).

6. Sprinkle parsley and half of the vegan cheese, or nutritional yeast (if you don’t have vegan cheese); mix until combined and your cheese substitute is mixed in well.

7. Taste and season with salt and pepper.

8. Serve pasta topped with more parsley and or vegan cheese vegan parmesan.

FULL RECIPE DOWN BELOW

Hey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

Vegan Spaghetti Aglio E Olio Recipe

Spaghetti Aglio e Olio | Vegetarian & Vegan

  1. Bring a large pot of salted water to boil. Add spaghetti, and cook, stirring occasionally until al dente, about 9-12 mins.
  2. During the last 2 minutes add peas.
  3. Reserve ½ cup of the cooking water, drain pasta and transfer to a bowl.
  4. Meanwhile, heat olive oil and garlic in a medium to a large pan, over medium-low heat, cook, moving constantly, for about 10 mins, or until garlic is golden brown. Set aside.
  5. NOTE: If the garlic is too light, you won't get a full and robust flavour, and if it's too dark it will get bitter. So keep an eye on it.
  6. Add the cooked spaghetti and peas, 1 tbsp of the reserved cooking water, and chili flakes to the skillet and toss it in the oil.
  7. Sprinkle Italian parsley and half of the vegan cheese, or nutritional yeast (if using); mix until combined and cheese is melted.
  8. Taste and season with salt and pepper.
  9. Serve pasta topped with a sprinkle of parsley and vegan cheese.

Calories: 650 Fat: 51.2g Trans fat: 0g Carbohydrates: 38.4g Sugar: 2.2g Fiber: 3.2g Protein: 7g Cholesterol: 0mg

___________

If you make this Vegan Spaghetti Aglio E Olio recipe, let me know what you think by leaving a  star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food creation on social and tag me @edgyveg on your photo so I don’t miss it!

Share My Recipe on Pinterest!

Gluten freeparsleypastaspaghettivegan parmesanvegan pastaVegan Spaghetti

Source: https://www.theedgyveg.com/2020/01/21/spaghetti-aglio-e-olio-vegan/

Spaghetti Aglio e Olio

The Best Aglio e Olio Pasta Recipes

Try this spaghetti aglio e olio recipe once, and you'll make it over and over. It uses simple ingredients, it cooks in 20 minutes, and it's totally delicious.

Spaghetti aglio e olio translates to “spaghetti with garlic and oil.” The traditional dish contains little more than these ingredients. It might be finished with a sprinkle of parsley or a pinch of red pepper flakes, but even these are optional. In its simplest form, this classic Italian pasta features spaghetti, olive oil, garlic, salt, and pepper.

But if you’ve ever tried it, you know that spaghetti aglio e olio is far more than the sum of its parts. The garlic infuses the oil with rich, nutty flavor, and salty, starchy pasta cooking water transforms it into a deeply flavorful sauce. Add perfect al dente pasta to the mix, and it’s absolute heaven.

Spaghetti aglio e olio has been my go-to order at Italian restaurants for years, but recently, it’s become one of my favorite dishes to make at home. It comes together in just 20 minutes, it uses a handful of pantry ingredients, and it’s simply delicious. If you have pasta, garlic, and olive oil in your kitchen, try it tonight! If you’re anything me, you’ll make it again the next night, and again the next.

Source: https://www.loveandlemons.com/spaghetti-aglio-e-olio/

Spaghetti Aglio e Olio Recipe

The Best Aglio e Olio Pasta Recipes

This post may contain affiliate links. Please read my disclosure policy.

Classic Spaghetti Aglio e Olio is easy to make with just 4 simple ingredients (spaghetti, olive oil, garlic and crushed red pepper flakes), it comes together in 20 minutes, and it is always such a winner.

Guys, have you made spaghetti aglio e olio before?

Barclay and I saw this classic pasta dish on menus everywhere during our trip to Rome and Naples a few years ago, and have enjoyed perfecting our version of it at home ever since.

  It’s ultra-easy to make with just four ingredients — garlic (aglio), olive oil (olio), spaghetti, and a hint of red chile peppers.

  But while Italians typically use chopped fresh red chiles (peperoncini) in this dish, fresh red chile peppers can be a bit harder to find here in Spain and elsewhere around the world.  So we typically just use a generous pinch of crushed red pepper flakes from our pantry.

That said, I learned on our trip to Italy that I had actually been making this dish wrong in years past, when I used to just toss spaghetti in the garlicky oil once it had finished cooking.  The key to creating a gorgeous, glossy, non-greasy sauce is to create an emulsion with the garlicky oil and that magical starchy pasta water (the key to most good pasta sauces!).

  All you have to do transfer the pasta and a half-ish cup of that hot starchy pasta water directly into the pan of garlicky oil one minute before the pasta is done cooking.  Then while you toss the pasta, all of that heat and starch will help the garlic oil emulsify into a beautiful glossy sauce, while the pasta soaks up some extra garlicky flavors as it finishes cooking.

It’s a simple tweak that’s guaranteed to kick your aglio e olio up a delicious notch, and it could not be easier.  So grab some garlic and olive oil, and let’s make this classic pasta dish together!

Spaghetti Aglio e Olio Ingredients:

First, a brief chat about the ingredients needed to make spaghetti aglio e olio (pronounced “ah-lee-oh eh oh-lee-oh”)…

  • Spaghetti: Or linguine, fettuccine, or any other shape of pasta noodle you prefer.
  • Olive oil: Since olive oil is the main ingredient in this sauce, I really recommend using the best-quality extra virgin olive oil you can find.  It will make a difference!
  • Garlic: I admittedly  tons of garlic in this pasta (, closer to 10-12 cloves).  But it is traditionally made with between 4-8 cloves.  So you do what sounds best to you!
  • Crushed red pepper flakes: Traditional spaghetti aglio e olio is made with fresh peperoncini (red hot chile peppers) that are commonly found throughout Italy.  But since they are harder to find in other countries, I have written this recipe using dried crushed red pepper flakes, which we will simmer in the olive oil to bring out their best flavor.
  • Optional garnishes: The two most popular toppings for this classic Italian dish are finely-minced fresh parsley and/or freshly-grated Parmesan.  I love adding both, but they are totally optional.

Detailed ingredient amounts and instructions listed in the full recipe below.

How To Make Spaghetti Aglio e Olio:

To make classic spaghetti aglio e olio, simply…

  1. Cook the spaghetti. Cook the spaghetti in a generously-salted pot of boiling water until it is just one minute shy of being al dente.
  2. Sauté the garlic.  Meanwhile, about 3 minutes after you add the pasta to the boiling water, heat the olive oil in a large sauté pan over medium heat.  Add the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes, or until the garlic is lightly golden.
  3. Toss the pasta in the sauce.  Once the pasta is ready to go, use tongs to transfer the pasta immediately to the sauté pan, along with 1/2 cup of the hot starchy pasta water.  Toss the pasta continuously until it is evenly coated in the garlic sauce.  If the sauce looks a bit too dry, add in another 1/4 cup of the starchy pasta water.
  4. Taste and season.  Give the pasta a quick taste add an extra pinch of salt and/or crushed red pepper flakes if needed.
  5. Serve. Serve immediately while it’s nice and hot, garnished with any toppings that sound good.

A few important tips:

  • Have all of your ingredients ready to go.  Things move fairly quickly once the pasta begins to cook, so I recommend having all of your ingredients laid out, chopped and ready to go.
  • It’s important that the garlic not burn.  If turns lightly golden before the pasta is ready to go, just remove the pan from the heat until it’s time to add the pasta.
  • Don’t forget to salt that pasta water! You’ve heard me say it before, but this is the main time that you really get to season the pasta itself.  So be sure to add a generous helping of sea salt to the water.

Possible Variations:

There are all sorts of variations that you can make on this recipe!  For example, feel free to…

  • Add anchovies: This is another popular option in Italy!  Finely chop up a few anchovies and sauté them in the garlic sauce to add some extra salty umami flavor to this dish.
  • Add basil: This pasta would also be delicious sprinkled with chopped fresh basil instead of parsley, if you happen to have some on hand.
  • Add extra crushed red pepper flakes: If you would your pasta to have more heat, feel free to double (or even triple!) the amount of crushed red pepper flakes.
  • Use minced or smashed garlic: If thin slices of garlic aren’t your thing, you are welcome to mince (or press) the garlic instead.  Or you can just smash the whole garlic cloves and sauté them to infuse the olive oil, then remove and discard the cloves before adding the pasta to the sauce.
  • Add a protein: Of course, you are also welcome to add any cooked protein (such as chicken, shrimp, steak, or pork) to your spaghetti.
  • Add veggies: And/or you can add in any cooked veggies that you love too (such as broccoli, mushrooms, bell peppers, onion, etc).

More Classic Italian Pasta Recipes:

Looking for more classic Italian pasta recipes?  Here are a few of my faves:

Print

This classic Spaghetti Aglio e Olio recipe is easy to make with just 4 simple ingredients in 20 minutes.  Please tweak the amount of garlic and crushed red pepper flakes to your liking!

Scale

Ingredients

  • 1 pound dried spaghetti
  • 1/2 cup good-quality olive oil
  • 6 to 8 cloves garlic, very thinly sliced
  • 1/2 teaspoon crushed red pepper flakes (or more, to taste)
  • optional garnishes: chopped fresh parsley, freshly-grated Parmesan cheese

Instructions

  1. Cook the spaghetti. Bring a large stockpot of generously-salted water to a boil.  Add spaghetti and cook until nearly al dente (, just one minute shy of being done).
  2. Sauté the garlic.

      Meanwhile, about 3 minutes after you add the pasta to the boiling water, heat the olive oil in a large sauté pan over medium heat.  Add the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes, or until it is lightly golden.  (It’s very important that the garlic not burn.

      So if the pasta is not ready to go by the time the garlic is lightly golden, remove the sauté pan from the heat until the pasta is ready.)

  3. Toss the pasta in the sauce.

      As soon as the pasta is ready to go, use tongs to transfer the pasta to the sauté pan, along with 1/2 cup of the hot starchy pasta water.  Toss the pasta continuously until it is evenly coated in the garlic sauce.  If the sauce looks a bit too dry, add in another 1/4 cup of the starchy pasta water.

  4. Taste and season.  Give the pasta a quick taste add an extra pinch of salt and/or crushed red pepper flakes if needed.
  5. Serve. Serve immediately while it’s nice and hot, garnished with any toppings that sound good.

Equipment

Crushed Red Pepper Flakes

Buy Now →

Large Sauté Pan

Buy Now →

Stockpot/Strainer Set

Buy Now →

Storage instructions: Refrigerate in a sealed container for up to 3 days.  (These noodles also taste delicious served cold!)

Source: https://www.gimmesomeoven.com/spaghetti-aglio-e-olio/

Aglio e Olio

Aglio e olio is one of the most basic and easiest Italian recipes.

As the name suggests, the pasta is made with garlic (aglio) and oil (olio). The recipe originated from Naples and it’s very popular worldwide.

The two key ingredients are olive oil and garlic. Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat.

The oil, garlic and heat transform this simple pasta dish into a delicious and restaurant-quality meal that you can make at home!

Ingredients for Aglio e Olio Recipe

I made the recipe with shrimp. Here are the list of ingredients:

  • Spaghetti
  • Extra virgin olive oil
  • Garlic
  • Tiger prawn or shrimp
  • Red pepper flakes
  • Parsley
  • Parmesan cheese

What Does Aglio Olio Mean?

It is Italian for spaghetti with garlic and oil. You can find the basic recipe on Serious Eats.

Can I Use Vegetable Oil for Aglio e Olio Pasta?

No, using vegetable will result in a bland pasta. Extra-virgin olive oil is recommended for this dish.

Do I Have to Use Tiger Prawn?

You can never go wrong with plump, fresh, and juicy tiger prawn on your pasta.

However, you can always use regular shrimp. I prefer shelled and deveined shrimp or tiger prawn, with tails on.

Can I Use Chicken?

Yes, you sure can use chicken instead of shrimp as the protein of choice.

What to Serve with this Recipe?

This meal is best served as a main entree with side dishes. For a wholesome Italian meal and easy weeknight dinner, I recommend the following recipes.

  • water for boiling
  • 8 oz spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 8 oz shelled, deveined tiger prawn or medium-sized shrimp, tail-on
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt or to taste
  • 1 tablespoon chopped Italian parsley
  • 3 tablespoons freshly grated Parmesan cheese
  1. Bring a pot of water to boil. Cook the spaghetti according to the package instructions. Drain and set aside. Save 3 tablespoons of the pasta water.
  2. Heat a skillet on medium heat and add the olive oil. Add the garlic and saute for 30 seconds, add the shrimp, chili flakes and salt. Cook the shrimp until both sides turn white, then add the spaghetti and water into the skillet. Stir to combine well.
  3. Add the parsley into the skillet, stir to distribute well. Turn off the heat and add the Parmesan cheese. Dish out and serve immediately.

2 people
Amount Per Serving Calories 665Total Fat 19gSaturated Fat 4gCholesterol 148mgSodium 1361mgCarbohydrates 88gFiber 4gSugar 3gProtein 33g

Source: https://rasamalaysia.com/spaghetti-aglio-e-olio/

Spaghetti Aglio e Olio (Spaghetti with Garlic and Olive Oil)

The Best Aglio e Olio Pasta Recipes

Spaghetti tossed in sauteed garlic, olive oil, red pepper flakes, and fresh parsley. A quick and easy authentic pasta dish!

This is as easy as it gets. When you are too tired to even think about fixing dinner, this is what you whip up.  I have heard that many chefs during cooking school or after a long shift on the line, they come home and make Spaghetti Aglio e Olio. It is a big bowl of comfort food that is so simple and quick to prepare.

I love real authentic Italian food. Years ago I flew to Chicago to bake with Nestle for their “Bake Some Good” event. We baked goodies and then delivered them to a large homeless shelter in the area. It will go down as one of the best days of my life!

It was a whirlwind trip and I arrived the night before the event. Since I had never been to Chicago, I couldn’t wait to venture out into the city. I started to walk the streets and I stumbled upon Eataly, a culinary mecca that I am obsessed with in New York City, and I found it in Chicago. This is what foodies me dream about.  If you’ve never been to Eataly, put it on your list.

It is a two-story foodie paradise filled with all kinds of restaurants, bakeries, and you can even pick up your fresh produce while eating gelato.

  I could spend an entire day there just eating my way through it! I found an area with cookbooks lined up the wall which is my kind of reading.  Then I found a large sign stating, “50% off all cookbooks.

” Are you kidding me? I just hit the jackpot! Well, except for the fact that I had ZERO room in my suitcase. This didn’t stop me! I am one resourceful girl and there had to be a way.

I thumbed through stacks and stacks of cookbooks while I devoured some desserts.  That’s my kind of multi-tasking.  I made the trek back to the hotel holding several heavy cookbooks. One was Lidia’s Italian-American Kitchen, which has authentic Italian recipes.

If only there was a hidden camera in my hotel room that night as I tried to stuff everything into one little carry-on.  I basically wore about 4 outfits on the plane. I kid you not.

But the cookbooks and a ridiculous amount of Nestle chocolate I had to carry back home were definitely worth it!

As I thumbed through the pages, the very first recipe I wanted to try was this Spaghetti Aglio e Olio which means Spaghetti with Garlic and Oil.  It was such a simple recipe but I loved how the garlic and olive oil were the stars of the pasta.  I was hooked after the first bite and now when I am feeling lazy and don’t feel whipping up an elaborate meal, this is my go-to pasta.

What is Spaghetti Aglio e Olio?

It is a classic Italian dish made with spaghetti, sauteed garlic, olive oil, crushed hot red pepper flakes, and chopped Italian parsley. A touch of freshly grated parmesan cheese can be sprinkled on the top.

Sometimes I change it up and sautee the garlic with half extra-virgin olive oil and half butter.  The butter gives it some extra rich flavor.

How to make Spaghetti Aglio e Olio (Spaghetti with Garlic and Oil):

  1.  Bring 6 quarts of water to a boil over high heat.  Add a GENEROUS amount of salt to pot.  Stir the spaghetti into the boiling water.  Cook the pasta according to package instructions.
  2. While pasta is cooking, heat olive oil over medium heat.

    Add sliced garlic and cook for 1 1/2 – 2 minutes, watching carefully so the garlic doesn’t burn. Garlic can burn quickly and can turn a bitter flavor. Once the garlic is softened, remove from heat and add red pepper flakes.

  3. Add 1 1/2 cups of pasta water. This water is salty and starchy and adds flavor to the sauce.

  4. Once pasta is cooked, drain, and then toss with garlic and olive oil mixture. Toss with parsley and freshly grated parmesan cheese. Salt according to taste. If you spicy foods, add a touch more red pepper flakes.

Keyword: spaghetti aglio e olio

  • 1 lb Spaghetti
  • 5 Tablespoons Olive Oil (may use 2 Tablespoons of Butter and 3 T.

    of olive oil)

  • 6 cloves Garlic (peeled and sliced)
  • 1/2 – 1 teaspoon Crushed Red Pepper Flakes
  • 2 Tablespoons Fresh Italian Parsley (if using dried, add 1 teaspoon)
  • 1 cup Freshly Grated Parmesan Cheese
  1. Bring 6 quarts of water to a boil over high heat.  Add a GENEROUS amount of salt to pot.  Stir the spaghetti into the boiling water.  Cook the pasta according to package instructions.

  2. While pasta is cooking, heat olive oil over medium heat. Add sliced garlic and cook for 1 1/2 – 2 minutes, watching carefully so the garlic doesn't burn. Garlic can burn quickly and can turn a bitter flavor. Once the garlic is softened, remove from heat and add red pepper flakes.
  3. Add 1 1/2 cups of pasta water. This water is salty and starchy and adds flavor to the sauce.
  4. Once pasta is cooked, drain, and then toss with garlic and olive oil mixture. Toss with parsley and freshly grated parmesan cheese. Salt according to taste. If you spicy foods, add a touch more red pepper flakes.

*High-quality extra-virgin olive oil makes a big difference in this dish. Make sure it is fresh olive oil as the flavor really comes through.

*Use freshly grated parmesan cheese (not the stuff you find in a green bottle)

Success! Now check your email to confirm your subscription.

Source: https://www.modernhoney.com/spaghetti-aglio-e-olio-spaghetti-with-garlic-olive-oil/