Ina Garten Italian Spaghetti Aglio e Olio

This slick garlicky Ina Garten Italian Spaghetti Aglio e Olio is made with good olive oil, slivered garlic, and fresh parsley, and ready in 25 minutes. Watching the thin garlic slices turn pale golden as they gently sizzle in warm olive oil is deeply satisfying. I find myself making this on busy weeknights when the fridge is nearly empty.

Why This Classic Works

I used to rush the garlic when making oil based pasta sauces. I would crank up the heat, only to end up with bitter, burnt bits that ruined the entire dish.

The trick I learned here is starting the garlic in cold oil and letting it warm up slowly. It softens the pungent bite and creates a smooth, infused base.

Ina Garten Italian Spaghetti Aglio e Olio Ingredients

• 1 lb dried spaghetti
• 1/3 cup good quality extra-virgin olive oil
• 8 large garlic cloves, thinly slivered
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup minced fresh flat-leaf parsley
• 1 cup freshly grated Parmesan cheese

How To Make Ina Garten Italian Spaghetti Aglio e Olio

1. Boil The Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
2. Infuse The Oil: While the pasta cooks, place the olive oil and slivered garlic in a cold skillet over medium-low heat.
3. Toast The Garlic: Cook slowly until the garlic is lightly toasted and pale golden, about 5 to 8 minutes.
4. Add Spice: Stir in the red pepper flakes, salt, and black pepper, then carefully add 1/2 cup of hot pasta water to the skillet.
5. Combine And Toss: Drain the pasta and add it to the skillet, tossing vigorously with the parsley and Parmesan until thoroughly coated.

Recipe Tips

• Don’t burn the garlic: Starting in a cold pan prevents the garlic from browning too quickly and turning bitter.
• Save pasta water: The starchy water helps emulsify the olive oil into a silky sauce that clings to the noodles.
• Use fresh parsley: Dried parsley lacks the vibrant color and fresh grassy flavor needed to cut through the rich oil.

What To Serve With Spaghetti Aglio e Olio

Serve this simple pasta with a crisp green salad tossed in a sharp lemon vinaigrette. A slice of crusty garlic bread is also great for wiping the bowl clean.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or oil to revive the sauce.

FAQs

• Can I use pre-minced garlic from a jar? Fresh garlic is essential here since it forms the base flavor of the dish. Jarred garlic will not toast or infuse the oil properly.
• Why is my sauce greasy instead of silky? You likely skipped adding the hot, starchy pasta water. The water is required to bind the oil into a proper sauce.
• Do I have to use Parmesan cheese? Traditional Italian aglio e olio skips the cheese entirely. However, Ina’s version includes it for a richer, saltier finish.

Nutrition

• Calories: 480 kcal
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 550mg
• Total Carbohydrate: 65g
• Protein: 14g

Try More Recipes:

• Ina Garten Italian Penne alla Vodka
• Gordon Ramsay Italian Lasagne
• Gordon Ramsay Italian Penne alla Vodka Recipe

Ina Garten Italian Spaghetti Aglio e Olio

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ina Garten Italian Spaghetti Aglio e Olio features slick, garlicky noodles tossed with slivered garlic, red pepper flakes, and fresh parsley. Ready in just 25 minutes, this simple pantry staple is an easy weeknight savior.

Ingredients

• 1 lb dried spaghetti

• 1/3 cup good quality extra-virgin olive oil

• 8 large garlic cloves, thinly slivered

• 1/2 teaspoon crushed red pepper flakes

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup minced fresh flat-leaf parsley

• 1 cup freshly grated Parmesan cheese

Directions

• 1. Boil The Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
• 2. Infuse The Oil: While the pasta cooks, place the olive oil and slivered garlic in a cold skillet over medium-low heat.
• 3. Toast The Garlic: Cook slowly until the garlic is lightly toasted and pale golden, about 5 to 8 minutes.
• 4. Add Spice: Stir in the red pepper flakes, salt, and black pepper, then carefully add 1/2 cup of hot pasta water to the skillet.
• 5. Combine And Toss: Drain the pasta and add it to the skillet, tossing vigorously with the parsley and Parmesan until thoroughly coated.