Need a quick and easy dinner idea that tastes amazing and is a cinch to make? Try this spaghetti aglio e olio for a weeknight meal that is full of flavor!
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Love it or hate it, garlic is a building block of flavor for so many dishes, worldwide.
If you love garlic as I do, then this recipe will be your guilty pleasure. You can make this fast recipe anytime, and with very few ingredients!
Vampires beware, this dish has some serious garlic flavor. It’s essentially just fresh garlic and extra virgin olive oil, as the name would suggest. Read on for the exact cooking method I use to get the most flavor and other ingredients to add that will kick it up a notch!
This post is all about the most delectable spaghetti aglio e olio recipe that is fast and easy to make any night of the week!
The enticing aroma of garlic being sautéed, roasted, or fried, is like no other. When I smell that familiar smell, I think back to my youth. I remember being lured into the doorway of the kitchen by wafts of cooking garlic (usually in combination with onions), inquiring about that smell. To me, the sight of my mother standing at the stove, curls of steam rising from a pan, and that scent in the air, always meant something delicious was to follow. Maybe it was being roasted and caramelized for buttery garlic bread, or minced and sautéed for the beginnings of a red sauce to be tossed with pasta, but it always meant kitchen magic.
This spaghetti aglio e olio recipe is pure magic. As always, let’s explore the dish! Welcome to the second installment of the Pasta Night series!
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What does “Aglio e Olio” mean?
“Aglio e Olio” is Italian and is literally translated as “Garlic and Oil.” The dish is called spaghetti aglio e olio because its main ingredients are fresh slices of garlic and extra virgin olive oil.
Where does it come from?
Believed to have originated from Naples, this dish can be found all over Italy. Others speculate that it came from Abruzzo, while others say it hails from Lazio. Wherever it came from, it is definitely Italian.
It is an Italian staple dish on account of the accessibility of delicious tasting olive oil in the country and the affordability of garlic. Italy is a world leader in the best extra virgin olive oil, and number one in its consumption. On account of its affordability and strong flavor, garlic can be found in cuisines across Europe.
Spaghetti Aglio e Olio Ingredients
Extra Virgin Olive Oil
History
Let’s begin by exploring the olive oil. Olive oil is a foundation of Mediterranean cooking and dates back to 5000 B.C. In around 800 B.C., the Greeks brought over olive trees to Italy (to Sicily in particular). Once the Roman Empire took hold, olive oil production exploded. By the first century, olive oil production and taste exceeded that of Greece and became known as the best in the world. Olive trees and oil became so important to the country and the Catholic church that it was religious communities who encouraged the continued cultivation of olive trees and oil within the country, maintaining its prestigious status in oil production and quality.
Production
The flavor of the olive oil depends on many factors and attention to details. Different regions result in different tastes on account of climate and varying harvest times. The quality and flavor of the oil is also reliant on the integrity of the harvesting process. Olives are quite delicate, and tampering with the them too soon can result in damaged olives, which then leads to lower quality oil and flavor. Handpicking olives helps to avoid damaged olives.
Another factor that is closely examined in olive oil production, is the acidity of the olives. What separates regular olive oil from extra virgin olive oil? To be considered extra virgin olive oil, the acidity level must be lower than 8% and the oil must be obtained from the first pressing of the olives.
To make olive oil, the olives are first harvested. Next, they are washed to get rid of any unnecessary bits like leaves and stems. Then the olives are crushed and ground into a paste. This paste gets pressed and liquified, and water gets removed from the liquid, leaving the oil. The unfiltered oil gets extracted and stored in steel tanks while it awaits bottling.
To further explore various types of olive oils from different regions and countries, check out TasteAtlas. This website is amazing and full of information about global flavors.
Garlic
History
In all of human history, garlic is one of the first documented plants! Originally used for medicinal purposes, today we often consume garlic for its health benefits. Garlic is believed to boost the immune system, help reduce blood pressure, and improve cholesterol. Having come initially from Asia, eventually finding its way to Rome, garlic is truly a global flavorant.
Garlic is an inexpensive food so in the 18th and 19th centuries it was used by the lower class in their cooking. On account of this low class association, the use of garlic was looked down upon. Therefore, it was used less and less in Italian cooking. This explains why you don’t find the blatant use of garlic in pure Italian cooking.
How did it come to be such a staple in Italian-American cooking then? Interestingly enough, it was brought over by so many different European immigrant groups (such as Polish, German, and Italian immigrants), and since America is a land of immigrants, it became a staple in American immigrant cooking.
Other Ingredients
Crushed Red Pepper Flakes
In Italy, peperoncino is a popular addition to spaghetti aglio e olio. Peperoncino is essentially crushed red pepper flakes. When added to the olive oil during the infusion process, it creates a warmth to the dish rather than a punch of spice.
Toppings
For extra tang or umami, sprinkle some Pecorino Romano or Parmigiano-Reggiano on top when serving.
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Fresh parsley is a popular herb to add to this dish. Chop some up and garnish on top for an added freshness.
Despite my love for cheese, I actually prefer the crunchy texture and savoriness of toasted breadcrumbs on top, rather than cheese.
Additions
This is a simple foundational recipe. It can serve as the base of many creations. Feel free to add proteins and fresh vegetables to change things up. Chicken would fair nicely in this pasta dish, as would vegetables like spinach or broccolini. I love to add shallots to this dish. I feel like the flavor of shallots compliment the garlic flavor so nicely!
Spaghetti Aglio e Olio
Equipment
- large pot for cooking spaghetti
- large skillet for the sauce
- frying pan for toasting breadcrumbs
Ingredients
- 1 lb. dry spaghetti (linguine would also work)
- 1 cup reserved pasta water (I usually use less, but good to have extra in case dish gets dry)
- ¾ cup extra virgin olive oil
- 1 tsp. red pepper flakes (or to taste)
- 6 cloves garlic, thinly sliced
- 1 whole shallot, thinly sliced
- 1 Tbsp. dried parsley
- salt
- pepper
- ¼ cup dry breadcrumbs, toasted (I like to use a mix of Panko for crunch and Italian seasoned for flavor)
Instructions
- Bring a pot of water to a boil. Salt the water and add the spaghetti. Cook to al dente (about 9 minutes). Drain the spaghetti, reserving 1 cup of pasta water, and set aside.
- While the water boils, in a frying pan drizzle some olive oil and heat on medium heat. Add the breadcrumbs, stirring to coat. When breadcrumbs are crispy and golden colored, remove them from the heat and set aside.
- Next, heat the olive oil in a skillet over medium heat until shimmering. Add the red pepper flakes to the oil and let them bloom for 1 minute. Then add the garlic and shallots to the oil and stir to coat. Sauté for about 2-3 minutes, or until they start to turn a slight golden color. (Don't go beyond this or they will start to turn crispy.) Add in dried parsley.Remove the skillet from the heat and carefully stir in half of the reserved pasta water, thickening the sauce. (Adding this starchy water will also help to prevent the garlic and shallots from crisping.) Bring the skillet back to the heat and simmer on medium-low.
- Add the cooked spaghetti to the skillet and toss to coat. Add additional pasta water, little by little, if the spaghetti starts to look dry, and stir until well coated. Remove from heat.Sprinkle toasted breadcrumbs on top to serve.
This post was all about the most delectable spaghetti aglio e olio recipe that is fast and easy to make any night of the week!
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