Coconut Free One-Pot Aglio e Olio
Few pasta dishes are as satisfying as this Roman classic — golden garlic, a gentle heat from red pepper flakes, and a glossy, emulsified sauce that clings to every strand of spaghetti. The whole thing comes together in one pot and one skillet, which means less cleanup and more time at the table. Coconut in all its forms — oil, milk, cream, shredded — has quietly crept into a surprising number of packaged and restaurant dishes, but this recipe keeps things beautifully straightforward with olive oil, garlic, parsley, and pasta. There's nothing here to second-guess. The real trick is coaxing the starchy pasta water and olive oil into a silky, cohesive sauce rather than a greasy puddle, and the instructions walk you through exactly how to do that. A shower of Parmesan at the end is optional but highly recommended for that extra savory punch. This is weeknight comfort food at its most elegant and unfussy.
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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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