Cashew Free One-Pot Aglio e Olio
Few dishes prove that simple ingredients can be genuinely extraordinary quite like this Italian classic. Golden-sliced garlic blooms slowly in good olive oil, red pepper flakes add a gentle kick, and starchy pasta water transforms everything into a glossy, silky sauce that clings to every strand of spaghetti. The whole thing comes together in a single pot and skillet, which means less cleanup and more time at the table. For anyone navigating tree nut allergies, this recipe is a natural fit — it's built entirely on pantry staples like olive oil, garlic, and pasta, with zero risk of hidden cashew-based sauces or nut-thickened coatings that sometimes sneak into restaurant versions of this dish. A handful of fresh parsley brightens the whole bowl at the end, and a shower of Parmesan (totally optional) adds a salty, savory finish if you want it. This is weeknight comfort food at its most honest and satisfying.
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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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