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- 400g spaghetti - 6 cloves garlic, thinly sliced - 1/2 cup extra-virgin olive oil - 1 teaspoon red pepper flakes (adjust to taste) - 1/4 cup fresh parsley, chopped - Zest of 1 lemon - 1 tablespoon lemon juice - Salt to taste - Freshly grated Parmesan (optional, for serving) When I make Spaghetti Aglio e Olio, I love using fresh ingredients. The garlic brings a strong flavor that makes the dish shine. Extra-virgin olive oil adds richness, while the red pepper flakes give it a nice kick. I use fresh parsley for color and zest to brighten the dish. - Large pot - Skillet - Strainer I recommend using a large pot for boiling the spaghetti. This helps the pasta cook evenly. A skillet is perfect for making the garlic sauce. Don’t forget a strainer to drain the pasta! - Garlic bread - Caesar salad To make it a full meal, I love serving garlic bread on the side. A Caesar salad adds a nice crunch and freshness. These pair well with the pasta's bold flavors. For the complete cooking steps, check out the Full Recipe. Enjoy your simple and flavorful dish! - Bring a large pot of salted water to a boil. - Add 400g spaghetti and cook according to package instructions until al dente. - Reserve 1 cup of pasta water, then drain the spaghetti. - Heat 1/2 cup of extra-virgin olive oil in a skillet over medium heat. - Add 6 cloves of thinly sliced garlic and sauté until golden, about 2-3 minutes. - Mix the drained spaghetti with the garlic oil in the skillet. - If the pasta seems dry, add reserved pasta water slowly until you reach the right consistency. To make a great sauce, start by sautéing the garlic slowly. Use medium heat. Watch it closely. If you burn the garlic, the sauce becomes bitter. Sauté for about 2-3 minutes until it turns golden. This step is key. Adjust the spice level with red pepper flakes. Start with a teaspoon. If you want more heat, add more slowly. Remember, you can always add, but you can’t take away. When serving, use wide bowls for a nice presentation. Portion the spaghetti well. Aim for about a cup per person. Garnish with extra parsley and lemon slices for color. This makes the dish look fresh and inviting. Pair your Spaghetti Aglio e Olio with white wine. A light Pinot Grigio works great. It balances the garlic and spice nicely. If you need to cook for many, scale the recipe easily. Just multiply each ingredient by the number of servings you need. Keep the same cooking times. Timing is important. Start cooking the pasta as you prepare the sauce. This way, everything is ready at the same time. Make sure to have fun while cooking; it makes the meal even better! {{image_2}} You can add shrimp or chicken to this dish for extra flavor. For shrimp, sauté them in the garlic oil until pink. If you choose chicken, grill or pan-fry it first, then slice it. Vegetarians can use chickpeas or white beans for protein. These options keep the dish filling and nutritious. Try different herbs or spices to change the taste. Basil or oregano can add a fresh twist to the dish. You might also want to add spinach for color and nutrition. Cherry tomatoes can bring a sweet, juicy burst of flavor. These add-ons make the dish more vibrant and fun. If you're vegan, try non-dairy cheese options for creaminess. Nutritional yeast gives a cheesy flavor without dairy. Cashew cheese can also add richness to your dish. For those who enjoy dairy, Pecorino Romano is a good choice. Parmesan brings a nutty depth, enhancing the overall taste. This recipe has many ways to adapt and enjoy. Feel free to experiment and find your favorite combination! Check out the Full Recipe for more details on making this dish. To store leftovers, let the spaghetti cool first. Place it in an airtight container. This helps keep the dish fresh. You can store it in the fridge for up to three days. After that, the flavor and texture may not be good. If you want to freeze Spaghetti Aglio e Olio, follow these steps: 1. Cool the dish completely. 2. Place it in freezer-safe bags or containers. 3. Remove as much air as possible. 4. Label the bags with the date. You can freeze it for up to three months. To thaw, move the spaghetti to the fridge for several hours or overnight. For quick thawing, you can use the microwave. When reheating, add a splash of olive oil or reserved pasta water. This will keep the dish moist. Heat it on low on the stove. Stir often to avoid burning. If using a microwave, cover the dish with a damp paper towel. This helps trap steam and keeps it from drying out. Enjoy your flavorful spaghetti! Aglio e Olio is Italian for garlic and oil. This dish uses these two simple ingredients. The name shows its focus on bold flavors. It highlights how few ingredients can create something delicious. Yes, you can easily make Spaghetti Aglio e Olio vegan. Just skip the Parmesan cheese. You can also use nutritional yeast for a cheesy flavor. This swap keeps your dish tasty and plant-based. You can add your favorite ingredients to make this dish your own! Here are some ideas: - Mix in sautéed spinach or kale for greens. - Toss in cherry tomatoes for sweetness. - Add shrimp or chicken for protein. - Use different herbs like basil or oregano for a new flavor. You can find the complete method for Spaghetti Aglio e Olio with a Twist in the earlier section of this article. In this post, we covered how to make Spaghetti Aglio e Olio. You learned about the basic ingredients and tools needed. I shared easy step-by-step instructions to get the best sauce. Tips helped you perfect the flavor and serve it well. You can even try different twists, like adding protein or veggies. Remember to store leftovers properly and follow my reheating tips to keep the taste. Enjoy making this simple yet fantastic dish!

Spaghetti Aglio e Olio

Discover a delicious twist on the classic Spaghetti Aglio e Olio! This quick and flavorful recipe combines garlic, olive oil, and a hint of lemon zest, making for a perfect weeknight dinner. With just a few simple ingredients, you can have a gourmet meal ready in no time. Click through for step-by-step instructions and impress your family with this delightful dish that will elevate your pasta game!
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Ingredients
  

400g spaghetti

6 cloves garlic, thinly sliced

1/2 cup extra-virgin olive oil

1 teaspoon red pepper flakes (adjust to taste)

1/4 cup fresh parsley, chopped

Zest of 1 lemon

1 tablespoon lemon juice

Salt to taste

Freshly grated Parmesan (optional, for serving)

Instructions
 

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

    Prepare the Aglio e Olio Sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté gently until golden, being careful not to burn it (about 2-3 minutes).

      Add Spice: Once the garlic is golden, add the red pepper flakes to the skillet and stir for an additional 30 seconds to bloom the spices.

        Combine Pasta and Sauce: Add the drained spaghetti to the skillet and toss to combine with the garlic oil. If the pasta seems dry, gradually add some reserved pasta water until you reach the desired consistency.

          Finish with Flavor: Stir in the chopped parsley, lemon zest, and lemon juice. Season with salt to taste, mixing thoroughly to coat the spaghetti evenly.

            Serve: Portion the spaghetti into bowls and, if desired, sprinkle with freshly grated Parmesan cheese for added creaminess.

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

                - Presentation Tips: Serve the spaghetti in a wide bowl, garnished with additional chopped parsley and lemon slices on the side for a pop of color.