Hazelnut Free One-Pot Aglio e Olio
Few pasta dishes are as deeply satisfying as this Roman classic, where golden garlic and good olive oil do all the heavy lifting. The ingredient list is refreshingly short — spaghetti, garlic, red pepper flakes, parsley, and a generous pour of extra-virgin olive oil — so there's no hunting labels for hidden nut-based oils or wondering what's lurking in a jarred sauce. That simplicity is exactly what makes it such a reliable weeknight win for anyone navigating tree nut concerns. The real magic happens when starchy pasta water gets tossed into the pan, transforming the oil and garlic into a glossy, clingy sauce that coats every single strand. A hit of red pepper flakes adds gentle heat, and a handful of fresh parsley keeps things bright right at the finish. Optional Parmesan on top takes it from weeknight staple to something that genuinely feels restaurant-worthy. One pot, one pan, zero stress — this is the kind of recipe you'll come back to again and again.
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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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