Brazil Nut Free One-Pot Aglio e Olio
Few pasta dishes are as deeply satisfying as this Roman classic — golden garlic, silky olive oil, a kick of red pepper, and a tangle of perfectly cooked spaghetti that somehow tastes like more than the sum of its parts. The magic here is in the technique: reserved pasta water emulsifies with the oil to create a glossy, clinging sauce that coats every strand rather than sliding off into a puddle. Fresh parsley brightens the whole thing at the end, and a shower of Parmesan (if you're using it) adds a salty, nutty finish that makes it feel genuinely restaurant-worthy. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify, with no hidden nut-based oils, pastes, or garnishes to worry about. The one-pot approach also means less cleanup and less stress, which is always a win on a weeknight. Serve it straight from the pan while it's hot and glossy, because this is one dish that doesn't wait.
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Learn more →Ingredients
4 servings
- 1 lb spaghetti
- 1 tbsp kosher salt, plus more to taste
- ½ cup extra-virgin olive oil, divided
- 8 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup fresh parsley, roughly chopped
- ½ cup finely grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt and the spaghetti and cook, stirring occasionally, until 2 minutes shy of al dente — tender but with a firm, chalky center — according to the package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the spaghetti.
- 2
While the pasta cooks, heat 1/4 cup of the olive oil in a large skillet or wide sauté pan over medium-low heat. Add the garlic slices in a single layer and cook, stirring frequently, until pale golden at the edges and fragrant, about 4–5 minutes. Watch closely — the slices can go from golden to bitter quickly.
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