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This classic dish shines with just a few simple ingredients. You will need: - 400g spaghetti - 5 cloves garlic, thinly sliced - 1/2 cup extra virgin olive oil - 1 teaspoon red pepper flakes (adjust for heat) - Salt, to taste These ingredients create a rich, flavorful base for your dish. The garlic brings warmth, while the olive oil adds smoothness. To make your Spaghetti Aglio e Olio pop, consider adding these optional items: - Zest of 1 lemon - Juice of 1 lemon - Fresh parsley, chopped (1/4 cup) - Freshly grated Parmesan cheese (optional, for serving) The lemon zest and juice give a bright, fresh taste. The parsley adds color and an herbaceous note. If you have different ingredients on hand, there are easy swaps. Try these: - Use whole wheat spaghetti for a healthier option. - Swap fresh parsley for fresh basil for a different flavor. - If you like more heat, use more red pepper flakes or fresh chili peppers. These substitutions keep your dish unique while still being delicious. For the complete recipe, check the Full Recipe section. To make Spaghetti Aglio e Olio, start by boiling water in a large pot. Add salt to the water for flavor. Once boiling, add 400g of spaghetti. Cook until it is al dente, about 8-10 minutes. Reserve 1 cup of the pasta water before draining. Set the pasta aside. While the pasta cooks, grab a large skillet. Heat 1/2 cup of extra virgin olive oil over medium heat. Add 5 cloves of thinly sliced garlic. Sauté until the garlic turns golden, about 2-3 minutes. Make sure not to burn it, as burnt garlic tastes bitter. Next, add 1 teaspoon of red pepper flakes. Stir for 30 seconds. This step brings out the flavor of the spice. Now, it's time to combine. Toss the drained spaghetti into the skillet. Mix well to coat the pasta in the garlic oil. If it seems dry, add some reserved pasta water. This will help create a silky sauce. Finally, remove the skillet from heat. Add the zest of 1 lemon and the juice of 1 lemon. Stir in 1/4 cup of chopped fresh parsley. Season with salt to taste. Your Spaghetti Aglio e Olio is now ready. To get pasta just right, watch the clock. Start checking the spaghetti a minute or two before the package says. You want it firm but not hard. This is what we call al dente. Drain it right when it's ready, and don’t rinse it. The starch helps the sauce stick. After adding the spaghetti to the skillet, toss it gently. This helps the oil coat every strand. If it feels too thick, add a splash of the saved pasta water. This will loosen it up. Stir in the lemon and parsley last for fresh flavor. Make sure everything is well mixed for a tasty dish. For more detailed guidance, refer to the Full Recipe for Spaghetti Aglio e Olio. To get the best taste from your spaghetti aglio e olio, use fresh garlic. Fresh garlic has a stronger taste than old garlic. Slice it thinly to release more flavor as it cooks. Use high-quality extra virgin olive oil. This oil adds a rich flavor to the dish. When you add the red pepper flakes, adjust the amount to your liking. If you want it spicy, add more flakes. Remember to add lemon zest and juice at the end. This adds brightness to the dish and balances the oil. Many people burn the garlic. This makes it bitter and ruins the dish. Always cook garlic over medium heat and watch it closely. Don't skip reserving pasta water. This starchy water helps bind the sauce to the spaghetti. If the pasta looks dry, add some of that water to make it silky. Be careful with salt. The cheese and pasta water can add saltiness, so taste before you add more. Adding fresh parsley gives your dish a pop of color and flavor. You can also add cherry tomatoes for a sweet burst. For an extra zesty kick, try adding arugula or spinach. These greens add freshness and nutrients. You can use freshly grated Parmesan cheese on top for creaminess. This dish is simple but can be made special with just a few fresh items. {{image_2}} You can make Spaghetti Aglio e Olio more filling with protein. Try adding shrimp or chicken. Both cook quickly and pair well with garlic. For a plant-based option, add tofu or chickpeas. They soak up flavors nicely, giving you a hearty meal. This dish is easy to adapt for all diets. To make it vegetarian, simply skip the meat and enjoy the rich garlic flavor. For a vegan version, use nutritional yeast instead of cheese. It adds a cheesy taste without any animal products. You can also add veggies like spinach or cherry tomatoes for extra color and nutrients. Different regions in Italy have their own twists on this dish. In Naples, they might add anchovies for a salty kick. In Sicily, you may find capers and olives mixed in. Each version brings unique flavors, showing how versatile this simple dish can be. Explore these regional styles to find your favorite! When you want to store leftover spaghetti aglio e olio, let it cool first. Place it in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to keep any cheese separate if you added it. This helps the pasta stay nice and tasty. You can freeze spaghetti aglio e olio too! Use a freezer-safe container or bag. Try to remove as much air as possible. The dish will be good for about one month in the freezer. When you are ready to eat it, thaw it overnight in the fridge. To reheat, you have a couple of options. You can use the microwave or the stove. If using the microwave, heat it in short bursts. Stir between each burst to prevent hotspots. If using the stove, add a splash of olive oil or water in a pan. Heat on low until warm, stirring often. This keeps it moist and tasty. For the full recipe, look for more instructions in the article. Spaghetti Aglio e Olio comes from Italy. It started in Naples, a city known for its rich food culture. The dish uses simple ingredients like garlic, olive oil, and pasta. This makes it a favorite for many home cooks. It shows how great flavor can come from just a few items. Yes, you can make Spaghetti Aglio e Olio ahead of time. Prepare the pasta and sauce, then cool them down. Store them in the fridge for up to two days. When you want to eat, just reheat the pasta in a pan. Add a bit of olive oil to help it warm up nicely. To stop garlic from burning, cook it on low heat. Keep an eye on it while it cooks. You want it to turn golden, not brown. If it starts to smell strong or looks dark, it’s too late. Use fresh garlic and slice it thin for the best flavor. Spaghetti Aglio e Olio pairs well with many sides. Try a fresh green salad to add crunch. Garlic bread is also a great option for a hearty meal. You can add grilled chicken or shrimp for protein. These choices will balance the dish and make it filling. For the full recipe, you will need: - 400g spaghetti - 5 cloves garlic, thinly sliced - 1/2 cup extra virgin olive oil - 1 teaspoon red pepper flakes (adjust for heat) - Zest of 1 lemon - Juice of 1 lemon - Fresh parsley, chopped (1/4 cup) - Salt, to taste - Freshly grated Parmesan cheese (optional, for serving) Follow the steps in the full recipe to create this tasty dish. Enjoy! Spaghetti Aglio e Olio is simple yet flavorful. We explored key ingredients, optional twists, and substitutions to suit your taste. I shared tips for cooking pasta perfectly and combining flavors right. Avoiding common mistakes strengthens your dish’s appeal. We also discussed variations, storage tips, and popular FAQs. With practice, you can master this classic dish and make it your own. Enjoy cooking and savoring each bite!

Spaghetti Aglio e Olio

Indulge in a delicious Spaghetti Aglio e Olio with a Zesty Twist! This quick and easy recipe combines garlic, olive oil, and a kick of lemon for a flavorful pasta dish perfect for any occasion. In just 20 minutes, you can create a meal that impresses and satisfies. Ready to elevate your pasta game? Click through to discover step-by-step instructions and presentation tips that will make your dish stand out!
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Ingredients
  

400g spaghetti

5 cloves garlic, thinly sliced

1/2 cup extra virgin olive oil

1 teaspoon red pepper flakes (adjust for heat)

Zest of 1 lemon

Juice of 1 lemon

Fresh parsley, chopped (1/4 cup)

Salt, to taste

Freshly grated Parmesan cheese (optional, for serving)

Instructions
 

Cook the Spaghetti: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

    Prepare the Oil: In a large skillet over medium heat, combine the olive oil and sliced garlic. Cook until the garlic is just golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.

      Add Spice: Stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.

        Combine Spaghetti: Add the cooked spaghetti to the skillet, tossing to coat in the oil and garlic. If the pasta appears dry, gradually add reserved pasta water to loosen it up.

          Add Zesty Elements: Remove from heat and mix in the lemon zest and juice, followed by chopped parsley. Toss everything until well combined and season with salt to taste.

            Serve: Plate the spaghetti and, if desired, top with freshly grated Parmesan cheese.

              Prep Time , Total Time, Servings: 10 mins | 20 mins | Serves 4

                - Presentation Tips: Serve in shallow bowls and garnish with more chopped parsley and a sprinkle of red pepper flakes for a pop of color. Add a lemon wedge on the side for an extra zesty touch!