The Best Spaghetti Aglio e Olio Recipe – Easy & Flavorful Italian Pasta!

Learn how to make Spaghetti Aglio e Olio – a simple yet delicious pasta dish with garlic, olive oil, and a touch of spice. Perfect for a quick and satisfying meal! About: Enjoy the simple yet bold flavors of classic Italian Aglio e Olio with our simple recipe. Made with spaghetti tossed in rich garlic-infused oil, it's a quick and satisfying food for both lunch or dinner. Serve it with crusty bread, grilled meats, seafood, or veggies for a well-rounded meal. Find the Written Recipe at https://yellowchilis.com/spaghetti-ag... Ingredients: 8 oz spaghetti pasta ½ cup olive oil 8 cloves garlic, thinly sliced ½ tsp red pepper flakes Black pepper powder, to taste 4 tbsp parsley leaves, chopped Grated parmesan cheese, to garnish Water, to cook pasta What to expect? 0:00 Introduction 0:14 Cook Pasta 1:11 Prep Aglio E Olio 2:13 Final Output Recipe Notes: Use High-Quality Olive Oil: Since olive oil is the base of this dish, choosing a good-quality extra virgin olive oil makes all the difference. It enhances the flavor and gives the pasta a smooth, rich coating. Slice or mince the garlic properly: Thinly sliced garlic releases its flavor gradually, giving the oil a more subtle infusion, while minced garlic creates a stronger, more intense garlic taste. Choose based on how bold you want the garlic flavor to be. Cook the Garlic on Low Heat: Garlic is a key ingredient, and how you cook it affects the entire dish. Always sauté it over low to medium-low heat to allow the flavors to infuse into the oil without burning. If garlic browns too quickly or burns, it turns bitter and can ruin the dish. Reserve Pasta Water: Before draining the pasta, save about a cup of the starchy pasta water. While I haven’t used it in this recipe, you can add a splash if needed to adjust the sauce's consistency. The starch helps the oil coat the pasta more evenly, preventing it from pooling at the bottom of the plate. If the pasta feels dry after tossing, mix in a little pasta water until you reach the desired texture. Don’t Overcook the Pasta: The key to perfect Aglio e Olio is cooking the pasta al dente, meaning it should have a slight bite when you chew it. Overcooked pasta becomes mushy and won’t hold up well when tossed in the oil. To avoid this, follow the package instructions and start tasting the pasta a minute or two before the suggested cooking time. Cheese is optional: Traditional Aglio e Olio doesn’t include cheese, but if you prefer a richer, more savory flavor, you can sprinkle freshly grated Parmesan or Pecorino on top. These cheeses melt beautifully into the pasta, adding a creamy texture and a slightly salty, nutty flavor. #YellowChilis #SpaghettiAglioEOlio #AglioEOlio #PastaDishes Connect with us on: Facebook:   / yellowchilis   Instagram:   / yellowchilis   Pinterest:   / yellowchilis   Twitter:   / yellowchilis