Mar 15, 2016

Emergency Weekday Meal: Spaghetti Aglio e Olio

ManMade Spaghetti Aglio e Oglio Recipe

Your kid is sick; your wife has a late meeting; the two-hundred dollars in groceries you bought last weekend was ephemeral. Enter: spaghetti aglio e olio. Spaghetti with garlic and olive oil. Sounds almost pointlessly simple, but if you make it right, it's deceptively good. Fast, easy, and you always have the ingredients on hand. Here's how:

ManMade Spaghetti Aglio e Olio

  • 1 lb. dried spaghetti
  • Olive Oil (the better, the better)
  • Garlic (fresh if you can; I always keep a jar of minced garlic around just in case)
  • Chopped Parsley (optional but makes a noticeable difference)
  • Lemon
  • Parmesan cheese
  • Crushed red pepper flakes
  • Salt, pepper

Chopped parsely

Bring a pot of salted water to boil. Meanwhile, heat about three-tablespoons of olive oil over low heat in a skillet. Once it's warm (not smoking), add a sprinkle of crushed red pepper (to taste) and about two tablespoons of minced garlic. You want at least equal parts garlic and olive oil.

Keep the garlic going over low heat; it should eventually turn straw-brown and get foamy. Don't let it burn, as that will ruin the flavor. You want to cook it slow to bring out the sweetness. Around 10-15 minutes.

Sauteed garlic

Cook your spaghetti (you can use any pasta you like) according to the directions (usually around 10 minutes for al dente). Strain and rinse with cold water briefly. In a large bowl, toss the spaghetti with a little more olive oil (1-2 tbs.) and sprinkle with chopped parsley.

Sprinkle with chopped parsely

When your garlic is done (it should be sweet and smoky, not bitter or tangy), toss that in. Then squeeze in the juice of half a lemon, and cover with parmesan (lots, if you're me). Season with salt and pepper to taste*. That's it! 

Squeeze that lemon!

I often do this with a side of sauteed brussel sprouts, which are also really easy, but I'll leave that for another blog post.


*Recipes tell you to season with salt and pepper to taste for a reason! Don't skip that part! Learn to taste your cooking and know what flavors are missing/wrong, and fix them.


Post Comments

Add Your Comment!

(2000 character limit)

bruno on Mar 17, 2016:

Thanks guys! @anonymous - glad you liked it.

steve on Mar 16, 2016:

Trader joe's has frozen chopped garlic Dorot brand. I like it, pops out of the tray easily.  No mess

Anonymous on Mar 16, 2016:

had this for dinner last night - delicious! Thanks for the recipe.

bruno on Jan 30, 2011:

Hmm, yellow raisins don't sound good to me; but the anchovies might be great!

todd on Jan 30, 2011:

Had a version of this in an Italian restaurant in Puerto Rico that  added yellow raisins and toasted pine nuts, increible!  I'll also toss anchovies to your basic recipe.  Not for the faint of heart...

bruno on Jan 22, 2011:

@boz - right, but in this case there's no pasta sauce to hold (just oil). Caveat: this is just the way I do it; not the 'official' way, so I might be off track. But it seems to work great for me (made it last night again, and it was really good)

boz on Jan 22, 2011:

This is the first hot pasta recipe I've ever seen that called for rinsing the pasta in cold water. I thought this was only done on pasta to be used in cold pasta salad type recipes. Rinsing, while it stops the cooking, washes off the starch that would hold the pasta sauce.

asu on Jan 20, 2011:

Correct spelling: "Aglio e olio" ^_^


Adding parsley and lemon is a variant of the traditional recipe, but if you like it...buon appetito!