How to make Spaghetti Aglio e Olio

Spaghetti aglio e olio aka Spaghetti with Garlic and oil is an old Italian dish that originated in Napoli (Naples). In a traditional Italian meal it is one of the dishes that would be found in the Primo course. That is the course before the Secondo or main course. Well the world kept on turning. And after a while the Primo course started to become acceptable as a Contorno- or side dish- to the main course. But, never on the same plate. Well, in this day and age most people, myself included, are prone to serve the pasta or risotto right on the same plate with the meat or fish main course. Like it appears in this post next to the Shrimp with Sun Dried Tomato sauce. 

Today’s tip

Be generous with the garlic – Don’t scrimp on the garlic in a recipe. We usually just about double (or more) what a recipe might call for.  It’s like a search engine. It finds and brings out the flavors of all the rest of the ingredients. And, if everyone at the table has the same dinner.  Everyone will still get kissed.

Here is your Spaghetti Aglio e Olio How To.

Put a pot of water on at high for the spaghetti. When it comes to the size of the pot for the spaghetti you are better erring on the too big than too little. Salt the water just a little more than your your gut says to. Add the spaghetti . As the water heats up the spaghetti will soften. Then you can grab the spaghetti and  gently fold it in as the ends that are in the water get soft.  I use a pair of tongs and grab it and swirl it. Swirl it regularly as it cooks.

Chop or slice-it’s up to you-6 good sized cloves of garlic( or more). Put a skillet on at medium low heat with about 6 tbsp. extra virgin olive oil. Add the garlic and as soon as the garlic starts to bubble add the parsley. A pinch of red pepper flakes if you want. Cut the heat back a little. You don’t want the garlic to turn brown, only soft and translucent.

When the Spaghetti is a little more firm then al dente add it to the pan. Don’t strain the spaghetti just use the tongs to transfer it without worrying about getting some of the pasta water in the pan. In fact add a tablespoon or 2 of the pasta water to the pan. It’ll thicken the oil a little. Add the parmesan cheese.

Toss it all together

 and let the spaghetti finish cooking. It should take about minute or 2 to get as done as YOU want it. Toss it a few more times along the way.

Now you know how to make spaghetti aglio e olio. Please please scroll to the bottom of the page to the comments section and let us know how you did.

Thank You!!

Bon Appetit! Some Sautéed Spinach, a good Italian red wine and some of Poppop’s easy homemade bread all go great with this oh so easy and oh so good Spaghetti aglio e olio. 

Here is a Spaghetti Aglio e olio with a Christmas treatment

Spaghetti aglio e olio

Course: Main Dish

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 2

Print Recipe

Ingredients

• 1/3-1/2 1 lb. box Spaghetti
• 1 tbsp. salt
• 4 tbsp. extra virgin olive oil
• 6 large cloves garlic, chopped
• 2 tbsp. chopped fresh parsley or 1 tbsp. dried
• 1/3 cup grated parmesan cheese

Instructions

• Put a pot of water on at high for the spaghetti. When it comes to the size of the pot for the spaghetti you are better erring on the too big than too little. Salt the water just a little more than your your gut says to. Add the spaghetti . As the water heats up the spaghetti will soften. Then you can grab the spaghetti and  gently fold it in as the ends that are in the water get soft.  I use a pair of tongs and grab it and swirl it. Swirl it regularly as it cooks.
• Chop or slice-it's up to you-6 good sized cloves of garlic. Put a pan on at medium low heat with about 6 tbsp. extra virgin olive oil. Add the garlic and as soon as the garlic starts to bubble add the parsley. A pinch of red pepper flakes if you want. Cut the heat back a little. You don't want the garlic to turn brown, only soft and translucent.
• When the Spaghetti is just a little more firm then al dente add it to the pan. Don't strain the spaghetti just use the tongs to transfer it without worrying about getting some of the pasta water in the pan. In fact add a tbsp. or 2 of the pasta water to the pan. It'll thicken the oil a little. Add the parmesan cheese. Toss it all together and let the spaghetti finish cooking. It should take about minute or 2 to get as done as YOU want it. Toss it a few more times along the way.
• Bon Appetit! Some Sautéed Spinach, a good Italian red wine and some of Poppop's easy homemade bread all go great with this oh so easy and oh so good Spaghetti aglio e olio. Now, wasn't that easy?