Chicken Free One-Pot Aglio e Olio
Few pasta dishes are as satisfying as this Roman classic — golden garlic, a generous pour of good olive oil, a hit of red pepper heat, and a tangle of perfectly cooked spaghetti. The magic here is in the technique: starchy pasta water emulsifies with the oil to create a silky, glossy sauce that clings to every strand without a drop of cream or butter. It's entirely plant-forward by nature, built on pantry staples that have nothing to do with poultry in any form. The one-pot approach keeps cleanup minimal, and the whole process comes together in the time it takes to boil water and toast some garlic. Fresh parsley brightens everything at the end, and a shower of Parmesan (if you're using it) adds a salty, nutty finish that makes the dish feel genuinely restaurant-worthy. This is the kind of weeknight dinner that proves simple ingredients, treated with a little care, are all you really need.
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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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