Spaghetti Aglio e Olio

A taste of Italy at home made in minutes! Spaghetti Aglio e Olio is the perfect combination of fragrant garlic, sweet cherry tomatoes and hot peppers. It's sure to become a staple of your weeknight (or date night!) menu.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 596kcal

Author Toni Dash

Ingredients

1 pound spaghetti pasta regular or gluten-free
⅓ cup olive oil
5 garlic cloves peeled and thinly sliced
¼ - ½ teaspoon red chili flakes or 1 fresh red pepperoncini, medium heat, sliced
½ pound cherry tomatoes halved
salt and pepper to taste
1/2 cup of the spaghetti cooking water optional but recommended

Instructions

Cook the spaghetti according to the package instructions until al dente on the package. Save aproximately 1/2 cup of the cooking water.
Heat the olive oil in a large skillet or pan over medium heat.
Add the garlic, chili flakes (or pepperoncini) and the tomatoes. Cook, stirring often, until the garlic is soft and translucent (aproximately 10 minutes).
NOTE: cooking over high heat can overcook/brown the garlic making it bitter so keep the heat at medium.
When the spaghetti is done cooking, transfer it to the skillet with tongs or a handled strainer along with ½ cup of the cooking water. DO NOT DRAIN OR RINSE the spaghetti.
Stir to combine all ingredients in the skillet.
Salt and pepper to taste, and more chili flakes if desired. Serve with parmesan cheese and more olive oil if desired.

Video

Notes

Ingredients Notes

You can omit the tomatoes to make the classic version. However they taste really very good, the sweetness adds a nice contrast.
If using red chili flakes add more or leave it out depending on how hot you like your food.
Adding the spaghetti cooking water is optional but will make the sauce creamier (especially if cooking gluten-free pasta).

Pro Tips

Cook the garlic over medium heat only. Higher temperatures will make the garlic bitter.

Storing

The pasta recipe is best served hot and fresh. It can be stored in an airtight container for 1-2 days in the refrigerator after cooking. Reheat in the microwave.

If it is dry at all drizzle a bit of olive oil over it after heating.

Nutrition