Tomato Basil Spaghetti Aglio e Olio
This classic Roman pasta dish uses only a handful of ingredients to create a silky, garlicky sauce that coats every strand of spaghetti beautifully. It is one of the most beloved budget meals in Italian cuisine and proves that you do not need much to create something truly delicious.
A silky garlic and olive oil pasta with tomatoes and basil that comes together in under 20 minutes for next to nothing.
Nutrition per serving
Ingredients
base
aromatics
cooking
produce
seasoning
herbs
Instructions
Boil the Pasta
Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually 9 to 11 minutes. Reserve one full cup of the starchy pasta cooking water before draining, as it is essential to the sauce.
Toast the Garlic
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes and cook gently for 3 to 4 minutes, stirring frequently, until the garlic is golden but not brown. Watch carefully because burned garlic will make the entire dish bitter.
Add Tomatoes and Build Sauce
Add the drained diced tomatoes to the skillet and stir to combine with the garlic oil. Cook for 3 minutes until the tomatoes are heated through and have absorbed the garlic flavor. Pour in half a cup of the reserved pasta water and stir to create a loose sauce.
Toss and Serve
Add the drained spaghetti directly to the skillet and toss vigorously to coat every strand in the sauce. Add more pasta water a splash at a time until the sauce is silky and clings to the pasta. Tear the fresh basil over the top and serve immediately in warm bowls.
Substitutions
Common mistakes
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