Easy Pasta Aglio E Olio

Get ready for the simplest yet most magnificent pasta dish you’ll ever make! This classic Italian recipe proves that sometimes, the most basic ingredients create the most extraordinary flavors. With just garlic, olive oil, and parmesan, you’re minutes away from pasta perfection.

The magic of Aglio e Olio lies in its perfect balance – tender pasta coated in golden olive oil, studded with perfectly toasted garlic, and finished with a shower of salty Parmigiano-Reggiano. Each twirl of your fork brings you closer to understanding why this humble dish has been a Italian favorite for generations.

Ingredients

For the Pasta:

• 1 lb spaghetti
• 1/4 cup extra virgin olive oil
• 1 whole head garlic, finely minced
• 1 tsp kosher salt
• 3/4 cup Parmigiano-Reggiano, freshly grated
• 1/2 – 3/4 cup pasta water
• 2 cups baby spinach

Equipment:

• 1 large skillet with high sides

Steps

1. Fill a large pot 3/4 full with water. Bring to a boil over high heat. Once boiling, add enough salt until it tastes like seawater (about 2-3 tablespoons). Add spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally with tongs to prevent sticking.
2. While water heats, warm a large skillet over medium-low heat. Add 1/4 cup olive oil. Once oil shimmers (about 1-2 minutes), add minced garlic. Gently cook until soft and fragrant (2-3 minutes). Watch carefully – if garlic starts browning, immediately reduce heat. Add 1/2 teaspoon salt, stir, and remove from heat.
3. Using tongs, transfer cooked pasta directly to garlic oil mixture (don’t worry about dripping water). Toss pasta with oil and garlic. Add Parmigiano-Reggiano, remaining salt, and fresh black pepper. Add spinach and 1/2 cup pasta water, tossing until cheese melts and spinach wilts (2-3 minutes). Add more pasta water if needed for desired consistency.
4. Taste and adjust seasoning with salt and pepper. Serve immediately while hot.

Smart Swaps

• Add 1/4 teaspoon red pepper flakes with garlic for heat
• Use whole wheat spaghetti for extra fiber
• Replace spinach with 2 cups arugula for a peppery kick

Make It Diabetes-Friendly

• Use 100% whole grain pasta to reduce net carbs by 25%
• Add extra vegetables like 2 cups cherry tomatoes to increase fiber
• Portion into 1 cup servings (approximately 45g carbs per serving)
• Pair with protein like grilled chicken to reduce glycemic impact

Pro Tips

• Reserve at least 1 cup pasta water before draining – the starchy water is crucial for sauce consistency
• Mince garlic as finely as possible for best flavor distribution
• Use the highest quality olive oil you can find – it’s a key flavor component
• Grate cheese fresh – pre-grated won’t melt as smoothly