Lactose Free One-Pot Aglio e Olio
Few pasta dishes are as deeply satisfying as a bowl of perfectly coated spaghetti fragrant with golden garlic and good olive oil. This one-pot approach keeps things simple and cleanup minimal, which makes it an easy weeknight win. The magic here is all in the technique — slowly coaxing the garlic to a pale, fragrant gold and then building a glossy, emulsified sauce by tossing the pasta with starchy cooking water and a generous pour of extra-virgin olive oil. There's no butter, no cream, and no cheese required to get that silky, restaurant-quality coating, which means the dish is naturally free of lactose without any awkward substitutions. The optional Parmesan finish is easy to skip or swap for a dairy-free alternative if you want to keep it completely clear. A hit of red pepper flakes and a handful of fresh parsley round out the flavor so every bite feels bright and a little bold. It's the kind of recipe that proves the best food is often the simplest.
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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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