Spaghetti Aglio E Olio - Great Neighborhood Cooks

Spaghetti Aglio E Olio

I must admit that I really love carbs:  I really love good bread (Thank You – DeRomo’s Gourmet Italian Market), all kinds of pasta but I’m much fussier about potatoes. I have what I call my “To Tight Pants Rule”.  You all know what I’m talking about – when pants get to tight, cut back on the carbs. 

This is the one recipe I can’t resist.  It’s a lot healthier than some of my other recipes and goes great served with any grilled meat.


4 servings

Prep time

10 minutes

Cooking time

20 minutes




  • Kosher salt 
  • 1-pound dried spaghetti, such as DeCecco 
  • 1/3 cup good olive oil 
  • 8 large garlic cloves, cut into thin slivers 
  • 1/2 teaspoon crushed red pepper flakes 
  • 1/2 cup minced fresh parsley 
  • 1 cup freshly grated Parmesan cheese, plus extra for serving


  • Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta. 
  • Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan or a large, shallow pot.
  • Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.
  • Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third. 
  • Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side. 
  • Sprinkle with ¼ C buttered bread crumbs

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