How to Make the Perfect Spaghetti Aglio e Olio
Italian · Easy · 20 min · 2 servings
This classic Italian pasta dish is naturally vegan and built on just a few pantry staples like garlic, olive oil, and red pepper flakes. It is one of the simplest and most elegant vegan dinners you can make in under 20 minutes.
Why this recipe works
This Spaghetti Aglio e Olio recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 200 g spaghetti
- 6 cloves garlic thinly sliced
- 4 tbsp extra virgin olive oil
- 0.5 tsp red pepper flakes
- 0.5 cup pasta cooking water reserved
- 0.25 cup fresh parsley chopped
Step by step instructions
Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to package directions until al dente, reserving half a cup of the starchy pasta water before draining.
Step 2: Toast the Garlic
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes and cook very gently for 3 to 4 minutes until the garlic turns golden but not brown.
Step 3: Combine Pasta and Sauce
Add the drained spaghetti to the skillet along with a splash of the reserved pasta water. Toss vigorously over medium heat for 1 to 2 minutes until a light glossy sauce coats every strand.
Step 4: Finish and Serve
Remove from heat, toss with fresh parsley, and divide between plates. Serve immediately for the best texture and flavor.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- spaghetti → linguine or bucatini for a similar result
- fresh parsley → fresh basil for a different herbal note
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Burning the garlic by using too high a heat which makes the dish bitter
- Skipping the pasta water which is essential for creating the emulsified sauce
Nutrition facts
Per serving: 520 calories, 14g protein, 72g carbs, 20g fat, 4g fiber.
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