Cinnamon Free One-Pot Aglio e Olio
Few pasta dishes are as quietly satisfying as this Roman classic, where golden garlic and good olive oil do all the heavy lifting. The ingredient list is refreshingly short — spaghetti, sliced garlic, red pepper flakes, parsley, and a generous pour of extra-virgin olive oil — which makes it a natural fit for anyone navigating spice sensitivities or avoiding warm baking spices that sneak into unexpected places. The real magic happens when starchy pasta water gets tossed into the pan, emulsifying with the oil into a glossy, silky sauce that coats every strand. Keeping the garlic at medium-low heat is the key move here: you want it pale golden and fragrant, not bitter, so patience pays off. A handful of fresh parsley stirred in at the end adds brightness and color without complicating the flavor profile. Optional Parmesan on top takes it from weeknight staple to something that feels genuinely restaurant-worthy. It's the kind of one-pot meal that proves simple ingredients, handled well, are always enough.
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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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