Aglio e Olio Recipe

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Craving a quick and tasty pasta dish? Spaghetti Aglio e Olio is your answer! This classic Italian recipe uses just four simple ingredients and takes only 20 minutes to make. You’ll love how the garlic and olive oil come together to create a flavorful sauce that coats every strand of pasta.

The magic of this dish lies in its simplicity. You’ll need spaghetti, good olive oil, thinly sliced garlic, and red pepper flakes. As the pasta cooks, you’ll sauté the garlic until it’s golden, then toss everything together. The result is a comforting meal that’s perfect for busy weeknights or when you want something quick and delicious.

Exact Ingredients List

Here’s what you’ll need to make this tasty Spaghetti Aglio e Olio:

• 1 pound dried spaghetti
• 1/2 cup good-quality olive oil
• 6 to 8 cloves garlic, very thinly sliced
• 1/2 teaspoon crushed red pepper flakes

For garnish (optional):

• Chopped fresh parsley
• Freshly-grated Parmesan cheese

You’ll also want to have some salt on hand for the pasta water and seasoning. Remember, you can adjust the amount of garlic and red pepper flakes to suit your taste. If you like it extra garlicky or spicy, feel free to add more!

This recipe serves 4 to 6 people, so it’s great for a family dinner or when you have friends over. It’s quick and easy to make, taking only about 20 minutes from start to finish.

Instructions

Start by boiling a big pot of water. Add lots of salt to the water. Put in 1 pound of spaghetti and cook it until it’s almost done, but still a bit firm.

While the pasta cooks, get a large pan ready. Pour in 1/2 cup of good olive oil and heat it up. Slice 6-8 garlic cloves very thin. Add the garlic and 1/2 teaspoon of red pepper flakes to the oil. Cook for 3-5 minutes until the garlic turns light gold. Don’t let it burn!

When the pasta is ready, use tongs to move it to the pan with the garlic. Add 1/2 cup of the pasta water too. Keep tossing the pasta in the pan to coat it with the garlic oil. If it looks dry, add a bit more pasta water.

Give your pasta a taste. Add more salt or red pepper if you want. Serve it right away while it’s hot. You can top it with fresh parsley or Parmesan cheese if you like.

This easy recipe makes enough for 4-6 people. It only takes about 20 minutes from start to finish. You can adjust the garlic and red pepper to make it just how you like it.

Possible Substitutes List

You can make some swaps in this recipe if needed. Here are some options:

• Pasta: Try linguine, fettuccine, or angel hair instead of spaghetti
• Oil: Use extra virgin olive oil for best flavor
• Garlic: Garlic powder works in a pinch (1/2 tsp = 1 clove)
• Red pepper: Swap for black pepper or skip for less heat

For extra flavor, you can add:

• Lemon zest
• Fresh herbs like basil or oregano
• Grated Parmesan cheese
• Toasted breadcrumbs

To make it heartier, toss in:

• Sautéed vegetables
• Cooked chicken or shrimp
• Canned tuna

For a gluten-free version, use gluten-free pasta. Zucchini noodles work too for a low-carb option.

Remember, the beauty of this dish is its simplicity. Don’t go overboard with add-ins. A few tweaks can be nice, but too many might overpower the delicate garlic and oil flavors.

How To Make It Diabetes-Friendly

To make this Aglio e Olio recipe more diabetes-friendly, try these easy swaps:

Use whole wheat spaghetti instead of regular pasta. It has more fiber and a lower glycemic index.

Cut the pasta amount in half and add zucchini noodles. This lowers the carb count while adding nutrients.

Reduce the olive oil to 1/4 cup. This cuts down on calories without losing flavor.

Add more veggies like broccoli or spinach. They’re low in carbs and high in vitamins.

Skip the Parmesan cheese or use just a sprinkle. This reduces saturated fat and calories.

Here’s a quick breakdown of the changes:

These simple tweaks make the dish more balanced for blood sugar control. You’ll still enjoy the classic garlic and olive oil flavors, but with added nutrition and fewer carbs.

Tips, Tricks & Storing

Use the best olive oil you can find for this dish. It’s a key flavor, so quality matters!

Slice the garlic very thin. This helps it cook evenly and gives a nice texture to the pasta.

Don’t overcook the garlic. It should be light golden, not brown. If it burns, it will taste bitter.

Save some pasta water. It’s full of starch and helps the sauce stick to the noodles.

Try adding some lemon zest for extra flavor. It gives a nice brightness to the dish.

To store leftovers, put them in an airtight container in the fridge. They’ll keep for 3-4 days.

When reheating, add a splash of water or olive oil to loosen up the pasta.

For a twist, try using whole wheat spaghetti. It adds a nutty flavor and extra fiber.

You can make this dish vegan by skipping the Parmesan cheese. It’s still delicious!

If you like it spicy, add more red pepper flakes. Start with a little and taste as you go.