3-Ingredient Aglio e Olio

Hate reading? ME TOO! That’s why I’ve included some videos below.

Craving a quick, tasty meal? Look no further than spaghetti aglio e olio. This classic Italian dish uses just three simple ingredients: spaghetti, garlic, and olive oil. It’s perfect for those nights when you want something delicious but don’t feel like spending hours in the kitchen.

Want to spice things up? Sprinkle some red pepper flakes on top for a zesty kick. You’ll be amazed at how much flavor can come from so few ingredients. Get ready to impress your friends and family with this easy yet mouthwatering pasta dish!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make classic aglio e olio:

• 1 pound spaghetti
• 1/3 cup extra virgin olive oil
• 6-8 cloves garlic, thinly sliced

That’s it! Just three simple ingredients.

Can’t find spaghetti? Try linguine or bucatini instead. They work great too.

If you’re out of olive oil, use another neutral cooking oil. But the flavor won’t be quite the same.

No fresh garlic? In a pinch, you can use 1 teaspoon garlic powder. Fresh is best though!

Want to add some heat? Toss in 1/4 to 1/2 teaspoon red pepper flakes while cooking the garlic.

For extra flavor, finish your pasta with:
• Grated Parmesan cheese
• Chopped fresh parsley
• A squeeze of lemon juice

Remember to save some pasta water before draining. Add a splash to help create a silky sauce.

Instructions

Start by boiling a large pot of water. Add salt to the water.

Cook the spaghetti according to the package directions until it’s almost al dente.

While the pasta cooks, slice 6-8 cloves of garlic thinly.

Heat 1/2 cup of extra virgin olive oil in a large skillet over medium-low heat. Add the sliced garlic.

Cook the garlic gently for 5-7 minutes until it turns pale gold. Don’t let it brown or burn.

When the pasta is ready, reserve 1/2 cup of the cooking water before draining.

Add the drained pasta to the skillet with the garlic and oil. Toss well to coat.

If the pasta seems dry, add some of the reserved cooking water and toss again.

Sprinkle with chopped fresh parsley and red pepper flakes if you like.

Serve your aglio e olio right away while it’s hot and the garlic is fragrant.

Tips, Tricks & Storing

Use the best quality ingredients for this simple dish. Fresh garlic and high-quality extra virgin olive oil make a big difference.

Don’t overcook the garlic. Cook it gently until it’s golden but not brown. This prevents bitterness.

Save some pasta water before draining. Add a splash to the sauce to help it coat the noodles better.

Toss the pasta with the oil sauce quickly. This helps the flavors blend and stick to the noodles.

For extra flavor, try adding grated Parmesan cheese or fresh herbs like parsley.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a bit of olive oil.

You can make extra garlic-infused oil ahead of time. Keep it in the fridge for up to a week.

For a quick meal, cook the pasta ahead. Toss with a bit of oil and store in the fridge. Reheat and add the garlic sauce when ready to eat.

Remember, this dish is best served right away while hot and fresh!