Eggless One-Pot Aglio e Olio
Few pasta dishes are as quietly impressive as this Roman classic — golden garlic, good olive oil, a hit of chili heat, and nothing else standing between you and a deeply satisfying bowl. Because the whole dish is built on pantry staples, there are no hidden egg-based sauces, enriched noodles, or creamy additions to second-guess. The magic here is technique: slowly coaxing the garlic to pale gold in olive oil, then using starchy pasta water to build a glossy, emulsified sauce that clings to every strand. That reserved cooking liquid is the real secret weapon, turning what looks like a simple oil-and-garlic situation into something genuinely silky. Fresh parsley brightens the whole thing at the end, and a shower of Parmesan (totally optional) adds a salty, nutty finish if you want it. Everything comes together in one pot and one skillet, which means less cleanup and more time at the table.
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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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