Spaghetti Aglio E Olio:
- 1 lb homemade or boxed whole wheat spaghetti
- 1 1/2 cups pasta cooking water
- 1 tsp kosher salt
- 1/3 cup extra virgin olive oil
- 8 large garlic cloves, cut into thin slices
- 1/2 tsp crushed red pepper flakes
- 1/2 cup minced fresh parsley or basil
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1 bunch of asparagus, cut into 1/2″ pieces
- 1 1/2 cups of cherry tomatoes, sliced
- 1-2 portobello mushrooms, cut into 1/2″ pieces
- 1-2 cups broccoli florets, cut into bite size pieces
- 1-2 cups cauliflower florets, cut into bite size pieces
- 1 cup of frozen peas
- 1 cup zucchini, cut into 1/2″ pieces
- Cook the pasta as directed (add 2 tsp of kosher salt to the water) and save 1 1/2 cups of the water before draining.
- Heat the olive oil over medium heat in a large pot and add the garlic.
- Cook for 2 minutes, stirring frequently, until the garlic starts to turn golden (don’t let it burn – the garlic can become bitter if it cooks to the point that it turns brown)
- Add the red pepper flakes and cook for 30 seconds.
- Add the reserved pasta water + any add-in above – except the peas – and bring to a boil.
- Add 1/2 tsp salt and simmer for 5 minutes (until reduced by 1/3).
- Add the drained pasta to the garlic sauce and toss.
- Remove from the heat and add the parsley / basil and parmesan cheese.
- Add in the peas if using.
- Let sit for 5 minutes.
- Add salt to taste and serve with extra parmesan on top.
Variations & Notes:
- Watch Ina Garten’s video on how to make this recipe.
- Try sprinkling with fresh lemon juice at the end and / or substituting 1/2 cup of the pasta water with white wine.
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