How to make Spaghetti Aglio E Olio (QUICK & EASY weeknight dinner)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Bring a large pot of water to a rolling boil and salt the water.

Add spaghetti to the boiling water and cook according to package instructions.

Peel 4 cloves of garlic and slice them into thin strips.

Chop a handful of fresh flat leaf parsley finely.

In a cold skillet, add the sliced garlic and 6 tbsps of olive oil.

Heat the skillet over medium heat to slowly infuse the garlic flavor into the oil.

Once the oil is hot, add 1/2 tsp of chili flakes halfway through the garlic toasting process.

Toast the garlic until it is golden brown on the edges, being careful not to burn it.

Once the spaghetti is cooked, drag it directly into the skillet with the garlic and oil, allowing some starchy pasta water to carry over.

Mix the pasta well to infuse it with the garlic oil.

Finish off with the finely chopped parsley and toss everything together by tilting the pan and flicking the pasta up.

Season generously with salt to enhance the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens