15 Minute Aglio e Olio Spaghetti
15 Minute Aglio e Olio Spaghetti
Ingredients
- 1 pound spaghetti
- 1/2 cup olive oil
- 6 garlic, cloves, thinly sliced or minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
- 1/4 cup Parmesan cheese, grated, optional, for serving
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 8 min
- 2
While the spaghetti cooks, place a large skillet or pan over medium-low heat. Pour in the olive oil. Add the sliced or minced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 min
- 3
Stir in the dried oregano into the garlic and oil mixture. Cook for another 30 seconds until fragrant.
⏱️ 1 min
- 4
Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the garlic and oil. Add 1 cup of the reserved pasta cooking water. Toss continuously, allowing the pasta to absorb the liquid and create a light sauce. If the sauce seems too dry, add more pasta water, 1/4 cup at a time, until a creamy consistency is achieved.
⏱️ 2 min
- 5
Remove the skillet from the heat. Stir in the fresh chopped parsley. Season with salt and freshly ground black pepper to taste. Toss to combine.
⏱️ 1 min
- 6
Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
15 Minute Aglio e Olio Spaghetti
- 1 pound spaghetti
- 1/2 cup olive oil
- 6 garlic, cloves, thinly sliced or minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
- 1/4 cup Parmesan cheese, grated, optional, for serving
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 8 min - 2
While the spaghetti cooks, place a large skillet or pan over medium-low heat. Pour in the olive oil. Add the sliced or minced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 min - 3
Stir in the dried oregano into the garlic and oil mixture. Cook for another 30 seconds until fragrant.
⏱️ 1 min - 4
Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the garlic and oil. Add 1 cup of the reserved pasta cooking water. Toss continuously, allowing the pasta to absorb the liquid and create a light sauce. If the sauce seems too dry, add more pasta water, 1/4 cup at a time, until a creamy consistency is achieved.
⏱️ 2 min - 5
Remove the skillet from the heat. Stir in the fresh chopped parsley. Season with salt and freshly ground black pepper to taste. Toss to combine.
⏱️ 1 min - 6
Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese, if desired.