Vida Recetas Editorial
Pasta aglio e olio is one of the most iconic dishes of Italian cuisine, originating from Naples. Its name literally means 'garlic and oil', perfectly summarizing its essence: a simple, quick, and flavorful recipe, ideal for those seeking a comforting meal without complications. This preparation combines al dente spaghetti with garlic sautéed in extra virgin olive oil, an optional touch of red pepper flakes for a subtle heat, and fresh parsley for brightness. The result is an elegant dish in its simplicity, perfect for a weekday dinner or for impressing guests with authentic Italian tradition.
The key lies in the quality of the ingredients and the technique: the garlic is slowly cooked in olive oil until it releases its aroma without burning, creating an infused oil that coats every strand of pasta. It is a vegan-friendly recipe if you omit the cheese, and it adapts to any type of long pasta. Additionally, it is economical and uses ingredients that are often already in your pantry.
Prep
15 min
Servings
2
Cook spaghetti in salted boiling water according to package instructions.
In a pan, sauté sliced garlic and red pepper flakes in olive oil until garlic is golden.
Drain the cooked pasta and add it to the pan with the garlic and oil.
Toss to coat the pasta evenly. Season with salt and black pepper.
Garnish with chopped fresh parsley and grated Parmesan cheese if desired.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
