The Ultimate Quick & Chic Dinner: Classic Spaghetti Aglio e Olio!
Okay, pasta lovers and fans of incredibly simple yet ridiculously flavorful meals! And so sorry for the 2-day hiatus, friends – life has been a whirlwind, but I'm thrilled to be back, and what better way to return than with a dish that’s pure, unadulterated Italian comfort, ready in a flash? If you're dreaming of a pasta dish that’s elegant, aromatic, and uses just a handful of pantry staples, then you are in for a truly delightful experience!
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Garlic-Infused Olive Oil: The heart and soul of the dish! Slowly toasting thinly sliced garlic in good quality extra-virgin olive oil creates an aromatic, flavorful base that’s simply divine. The Perfect Al Dente Spaghetti: The ideal canvas for soaking up that glorious garlic oil. A Gentle Kick of Spice: Red pepper flakes add a subtle warmth and excitement without overpowering the delicate garlic. Fresh Parsley Power: Finely chopped fresh parsley brings a burst of color and clean, herbaceous flavor that brightens the entire dish. Unbelievably Quick & Easy: We're talking dinner on the table in about 15-20 minutes! It’s almost faster than ordering takeout. Elegant Simplicity: It’s a dish that feels sophisticated and special, despite its humble ingredients.
Lightning-Fast Weeknight Dinners: When time is short but you refuse to sacrifice flavor. A Simple Yet Elegant Meal for Guests: It always impresses! Late-Night Cravings: A quick, comforting, and satisfying fix. When Your Pantry is Looking Bare: You likely have most of these ingredients on hand! A Delicious Base for Add-Ins: Perfect as is, or add shrimp, veggies, or other proteins.
Boil Your Pasta: Get that spaghetti cooking to perfect al dente. Don't forget to salt the water! Sizzle the Garlic (Gently!): Slowly toast those garlic slices in olive oil until golden and fragrant – this is where the magic happens. Spice it Up: A quick bloom of red pepper flakes. Toss it All Together: Combine the cooked pasta with the garlic oil, a splash of pasta water, and fresh parsley. Season & Serve: A little salt, pepper, maybe some Parmesan, and you're ready to twirl!
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12 oz (340 g) spaghetti (or linguine) 1/3 cup good quality extra-virgin olive oil 6 large garlic cloves, peeled and thinly sliced 1/2 teaspoon red pepper flakes (adjust to your spice preference; use 1/4 tsp for milder) 1/4 cup fresh Italian parsley, finely chopped (plus extra for garnish) Salt, to taste (for pasta water and finishing) Freshly ground black pepper, to taste About 1/2 cup reserved pasta water (you might not use it all) Freshly grated Parmesan cheese (optional, for serving – though not strictly traditional, many love it!) .png)
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Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (tender but still with a slight bite). Just before draining, reserve about 1/2 cup of the starchy pasta water – this is liquid gold for your sauce! Drain the pasta. Infuse the Oil with Garlic: While the pasta is cooking, heat the 1/3 cup of extra-virgin olive oil in a large skillet or pan over medium heat (do not use high heat here). Add the thinly sliced garlic to the cool or slightly warm oil. Cook slowly, stirring frequently, for about 2-3 minutes, or until the garlic slices are just beginning to turn a pale golden color and are very fragrant. Crucial Tip: Watch the garlic like a hawk! You want it beautifully golden, not brown or burnt, as burnt garlic will taste bitter. Remove the skillet from the heat immediately if it's coloring too quickly. Add the Spice: Stir the red pepper flakes into the garlic oil and let them sizzle for about 30 seconds. This awakens their flavor and infuses the oil with a gentle heat. Combine Pasta and Sauce: Add the drained spaghetti directly to the skillet with the garlic oil. Toss everything together thoroughly to coat every strand of pasta. If the pasta seems a little dry, add a splash (a few tablespoons) of the reserved pasta water. The starchy water will help emulsify the oil and create a light, cohesive sauce that clings to the pasta. Toss continuously until the pasta is glossy and well-coated, adding more pasta water if needed until you reach your desired consistency. Stir in Freshness & Season: Add the finely chopped fresh parsley to the skillet. Season with salt (keeping in mind the pasta water was salted) and freshly ground black pepper to your taste. Toss one last time. Serve Immediately: Divide the Spaghetti Aglio e Olio among serving bowls. Garnish with a little extra chopped parsley and, if desired, a sprinkle of freshly grated Parmesan cheese. Serve immediately and enjoy this simple Italian classic!
Large Pot (for pasta) Large Skillet or Sauté Pan Tongs (for tossing pasta) Cutting Board & Sharp Knife Measuring Cups & Spoons
Quality Olive Oil Matters: Since olive oil is a primary flavor here, using a good quality extra-virgin olive oil will make a noticeable difference. Don't Burn the Garlic! This is the most critical step. Cook the garlic gently over medium to medium-low heat until it's fragrant and just lightly golden. Burnt garlic is bitter and will ruin the dish. If in doubt, err on the side of under-done rather than over-done. Salt Your Pasta Water: Generously salting your pasta water is essential for seasoning the pasta from the inside out. It should taste like the sea! The Magic of Pasta Water: That starchy reserved pasta water is key to creating a beautiful, emulsified sauce rather than just oily noodles. Use it as needed to bring everything together. Fresh Parsley is Best: Dried parsley won't provide the same fresh, vibrant flavor. Italian flat-leaf parsley is classic. Adjust Red Pepper Flakes: Control the heat by adding more or fewer red pepper flakes to suit your preference. Variations (Keeping it Simple): While classic Aglio e Olio is perfect as is, some enjoy adding a squeeze of fresh lemon juice at the end for brightness, or a handful of toasted breadcrumbs for texture. Anchovy paste can also be melted into the oil with the garlic for an extra umami kick.
A Simple Green Salad: With a light vinaigrette. Crusty Italian Bread: For soaking up any leftover delicious garlic oil. A Glass of Crisp White Wine: Like Pinot Grigio or Sauvignon Blanc.
Calories: 1093 kcal (Around 55% of a 2000-calorie daily intake – this is a very substantial pasta dish, largely due to olive oil and pasta quantity!) Protein: 31g (A good 64% of your daily needs!) Total Fat: 47g (73% DV – Primarily healthy monounsaturated fats from olive oil!) Saturated Fat: 10g (63% DV – This may also include Parmesan if added to the calculation.)
Total Carbohydrates: 134g (45% DV – Pasta is the star here, providing ample energy!) Sugars: 4g (5% DV – Very low in sugar.)
Cholesterol: 26mg (9% DV – Low, unless significant Parmesan is included in the calculation.) Sodium: 746mg (32% DV – Mainly from salting pasta water and any added salt/Parmesan.)
Selenium: 119µg (An incredible 170% DV! Enriched pasta is a great source.) Vitamin K: 146µg (A massive 139% DV! Thank you, fresh parsley and olive oil!) Manganese: 1mg (88% DV) Phosphorus: 531mg (53% DV) Vitamin E: 5mg (39% DV – From the generous amount of olive oil!) Calcium: 331mg (33% DV – Likely includes Parmesan in this calculation.) Copper: 0.56mg (28% DV) Magnesium: 108mg (27% DV) Zinc: 3mg (26% DV) Fiber: 6g (24% DV) Vitamin A: 1040IU (21% DV – Parsley power!) Vitamin B6: 0.39mg (20% DV) Iron: 3mg (18% DV) Vitamin B3 (Niacin): 3mg (16% DV) Vitamin C: 12mg (16% DV – Fresh parsley contributes!) Potassium: 523mg (15% DV) Vitamin B2 (Riboflavin): 0.23mg (13% DV) Vitamin B1 (Thiamin): 0.19mg (12% DV) Folate: 44µg (11% DV) Vitamin B5 (Pantothenic Acid): 0.92mg (9% DV) Vitamin B12: 0.41µg (7% DV)
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