Chestnut Free One-Pot Aglio e Olio
Few pasta dishes are as deeply satisfying as this Roman classic — golden garlic, a gentle kick of red pepper flakes, and silky olive oil coating every strand of spaghetti. The beauty here is in the simplicity: a handful of pantry staples come together in one pot and one skillet to create something that tastes far more luxurious than the ingredient list suggests. That glossy, clinging sauce is the result of a little technique — reserved pasta water emulsifies with the olive oil to create a coating that's rich without being heavy. For anyone navigating tree nut restrictions, this dish is naturally worry-free, built entirely from garlic, good olive oil, fresh parsley, and pasta with no hidden ingredients to second-guess. The optional Parmesan finish adds a salty, nutty depth, but the dish holds its own beautifully without it. It's the kind of weeknight dinner that feels like a treat, and the cleanup is minimal enough that you'll want to make it again by the end of the week.
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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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