New Recipe: Spaghetti Aglio e Olio (Just Like at Home, Maybe Better)
Let Me Tell You About the Time I Fell in Love with Spaghetti Aglio e Olio
Alright, so picture this: it’s 10 p.m., fridge is practically echoing, I’m one episode deep into a show I won’t admit to binge-watching (okay, it was Bake Off), and hunger strikes. What do I do? Spaghetti aglio e olio. It’s like my culinary comfort blanket—you know, the dish you can whip up half-asleep, and it somehow always turns out pretty great. I remember the first time I made this, I scorched the garlic so bad my kitchen smelled like a campfire for a week, but hey, that’s how you learn, right? Anyway, if you want something simple, garlicky, and just a bit sassy, you’re in the right place.
Why You’ll Love This (Or At Least, Why I Do)
I make this when I need food fast but still want to pretend I’m eating fancy Italian (or at least trying). My family goes crazy for this because it’s garlicky and slurpy (their words, not mine). Sometimes I throw in a pinch of chili flakes to wake everyone up; sometimes I forget and nobody even notices. It’s basically the dinner equivalent of that old sweater you can’t throw away: reliable, comforting, and always there when you need it. (Also, minimal washing up. Can I get an amen?)
Here’s What You’ll Need
- Spaghetti – about 400g for four people, or just a big handful if you like to eyeball it like me. Sometimes I use linguine if that’s all I have, and it works just fine.
- 4-6 cloves of garlic, thinly sliced. My grandmother always said to use fresh garlic, but honestly, pre-peeled stuff from the store has saved me more times than I’ll admit.
- 1/2 cup extra virgin olive oil. But if I run out, I’ll sneak in a bit of the regular one—don’t tell Nonna.
- 1/2 teaspoon chili flakes (or more if you’re feeling bold, or none at all if you’re not into spicy—totally up to you)
- Handful of chopped fresh parsley (sometimes I use dried if the fresh parsley in my fridge is more brown than green, which happens a lot)
- Salt and pepper, just a pinch but do taste as you go
- Grated parmesan or pecorino (completely not traditional, but my kids insist—so I cave)
How I Actually Make It
- Bring a large pot of salted water to a boil (I usually fill it too full and have to mop the stovetop after, but what’s new). Toss in your spaghetti and cook until just shy of al dente. Save about a mugful of the pasta water before you drain—trust me, you’ll need it.
- Meanwhile, in a big frying pan (wide is better), pour in your olive oil and add the sliced garlic. Keep the heat low—seriously, don’t let it brown too much or you’ll be Googling how to get rid of burnt garlic flavor (been there). The garlic should just sizzle and turn a soft yellow-gold, nowhere near brown. Add the chili flakes right about now. This is where I usually sneak a little taste—garlic oil is magic.
- Drain your pasta but don’t shake off all the water like a maniac. Toss the pasta right into the garlicky oil (still over low heat) and swirl it around. If it looks dry, add a splash of the pasta water. If it looks too wet, just wait a minute, it’ll sort itself out.
- Stir in the chopped parsley, salt, and pepper. Give it all a good toss—use tongs if you have them, or two forks if, like me, your tongs have mysteriously vanished.
- Serve hot, with cheese if you like. Or just eat straight out of the pan (not judging).
A Few Notes (AKA Things I Messed Up Before)
- If you burn the garlic, just toss it and start over. I tried to save it once and… no. Just no.
- I’ve read recipes saying to add lemon zest. I tried it, and actually, it was pretty tasty. Not classic, but who’s checking?
- Don’t be shy about the olive oil. When I tried to make it “light,” it was sad and sticky.
Variations I’ve Dabbled With (Some Winners, Some… Not)
- Adding anchovies—this is actually really good, gives a briny kick. My kids weren’t impressed though.
- Chucking in some wilted spinach at the end—great way to use up that bag lurking in the fridge.
- I once tried sun-dried tomatoes, but honestly, it turned into a different dish entirely. Not my favorite.
Equipment You’ll Need (And What to Do If You Don’t Have It)
- Big pot for boiling pasta—if you don’t have one, just use your largest saucepan and break the spaghetti in half (I won’t tell anyone, promise).
- Large frying pan or skillet—wider is better so you can toss the pasta properly, but I’ve used a wok in a pinch, surprisingly effective.
- Tongs are best for tossing, but two forks will do the trick if that’s all you have.
How to Store Leftovers (Though Honestly, It Rarely Happens Here)
If you somehow have leftovers (miracle!), pop them in a sealed container in the fridge. They’ll keep fine for a day or two. The pasta does soak up the oil a bit, so add a splash of water or more olive oil when you reheat (microwave is OK, but a skillet is better). I personally think it tastes better the next day—maybe that’s just me?
How I Like to Serve It (Because Why Not?)
I usually serve this with a big leafy salad, just to feel like I’m being healthy. Garlic bread is a popular request (mine is usually just bread rubbed with a garlic clove and a drizzle of olive oil, nothing fancy). Sometimes, if it’s a Sunday, we’ll open a bottle of wine and pretend we’re in Rome.
Lessons Learned the Hard Way (Pro Tips, If You Like)
- Don’t rush the garlic—I once cranked up the heat and ended up with bitter brown slivers. Slow and steady is the name of the game.
- Taste as you go; the amount of salt you need changes every time, I swear.
- If you forget to save pasta water (happens to me more than I care to admit), just use a splash of regular hot water. Not quite the same, but it’s fine in a pinch.
Questions I Actually Get Asked (And My Honest Answers)
- “Can I use pre-minced garlic?” – Oh, mate, you can, but it won’t hit the same. Still, if it’s all you’ve got, go for it.
- “Do I have to use fresh parsley?” – Nope. Dried works, or you can skip it. I sometimes just forget entirely.
- “Is this really all there is to it?” – Yep! Surprisingly simple, isn’t it? Sometimes the best things are.
- “Why’s it called aglio e olio?” – It literally means garlic and oil in Italian. Which I guess is obvious, but you’d be surprised how often I’ve been asked.
- “Can I add chicken or shrimp?” – You can, but then it’s not classic aglio e olio. Still, I’ve done it when I needed to use up leftovers and nobody complained. Well, except my vegetarian cousin.
If you want to see a really detailed video on technique, Serious Eats does a solid job—sometimes I follow their method, sometimes I just wing it. And if you’re curious about Italian olive oils, Olive Oil Times has a surprisingly nerdy guide (in a good way!).
Okay, that’s probably more than you ever needed to know about spaghetti aglio e olio. If you give it a go, let me know how it turns out—or if your kitchen smells like garlic for a week afterwards, we’re in the same boat.
