Coming home after a long day is always better when dinner is quick. One rainy evening, my pantry was almost empty. But I had just enough for a delicious Spaghetti Aglio e Olio.

This Italian pasta recipe is simple but full of flavor. It uses garlic and olive oil. In just 25 minutes, it turned my ordinary night into a special meal.

The smell of garlic filled my kitchen. It reminded me that great meals don’t need to be hard. They just need good ingredients.

This dish warmed my home and made every bite special. It showed me that real Italian food is possible, even on busy nights.

Why You’ll Love This Recipe

This Spaghetti Aglio e Olio recipe is a classic Italian dish I love. It uses just a few ingredients to make a delicious meal. The garlic and olive oil mix creates a tasty sauce that goes well with the pasta.

This dish is simple, making it great for any day. It’s perfect for a quick dinner or a special meal with friends.

It’s a true Italian recipe that feels like home. Every bite is full of flavor. It’s easy to make, so I can enjoy it whenever I want.

Ingredients for Spaghetti Aglio e Olio

Making a tasty traditional Italian spaghetti dish starts with good ingredients. For my homemade spaghetti, I pick the best for rich flavors. Here’s what you need:

• 1 pound uncooked spaghetti
• ½ cup extra virgin olive oil (high quality recommended for best flavor)
• 6 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes (adjust to taste for those who love spice)
• Salt and freshly ground black pepper to taste
• ¼ cup chopped fresh Italian parsley
• 1 cup finely grated Parmigiano-Reggiano cheese (optional but adds great flavor)

For more flavor, try these extras:

• 1 tablespoon butter for a touch of richness
• Anchovies for an umami boost
• Lemon zest for a refreshing, bright note

These ingredients make a fragrant and comforting pasta dish. It’s perfect for any time. Enjoy the simplicity and elegance of this traditional Italian spaghetti dish. Your taste buds will love it!

How to Make Spaghetti Aglio e Olio: Step-by-Step Instructions

Making this easy pasta recipe is fun. Follow these simple steps to make your spaghetti with garlic and oil.

1. First, boil a big pot of salted water. When it boils, add 12 ounces of spaghetti. Cook for 8 to 10 minutes until it’s just right. Stir now and then to stop it from sticking.

2. While the pasta cooks, heat 1/2 cup of good extra virgin olive oil in a big skillet. Add 4 to 6 cloves of minced garlic. Cook until it’s golden, about 2 minutes. Watch it so it doesn’t burn.

3. When the spaghetti is done, save 1 cup of the pasta water. Then, drain the spaghetti. Put the drained pasta in the skillet with the garlic oil.

4. Mix the pasta with the olive oil and garlic. If it’s too dry, add some pasta water a little at a time. This will help it get the right consistency.

5. Add salt and freshly cracked black pepper to taste. You can also add a pinch of red pepper flakes or chopped parsley for extra flavor.

6. Serve the spaghetti with garlic and oil right away. You can add grated Parmesan cheese if you like. Enjoy your easy pasta recipe!

Serving Tips for Spaghetti Aglio e Olio

When serving Spaghetti Aglio e Olio, how you present it matters a lot. Adding chopped fresh parsley makes the dish look bright and tastes great. A sprinkle of Parmigiano-Reggiano cheese adds a rich, savory flavor.

I like to serve this pasta with a light salad like Caesar or Caprese. The salad’s freshness contrasts well with the pasta’s savory taste. A chilled glass of Pinot Grigio or light white wine makes the meal even better.

It’s best to serve Spaghetti Aglio e Olio hot and fresh. This way, everyone can enjoy the amazing smells of garlic and olive oil. It’s a true celebration of Italian cooking.

Storage Tips for Leftover Pasta

If I have leftover Spaghetti Aglio e Olio, I store it right. First, I let it cool down. Then, I put it in an airtight container to keep it fresh.

This keeps the dish good for up to three days. It’s a simple step that helps a lot.

To reheat my stored spaghetti, I use a skillet. I heat it over medium-low heat. I add olive oil and a bit of pasta water to keep it moist.

At times, I add salt and crushed red pepper flakes. This makes it taste fresh again.

Even though Spaghetti Aglio e Olio is best fresh, it’s good when stored too. It’s a quick and tasty meal on busy days. Storing leftover spaghetti can be just as enjoyable!