Latex Free One-Pot Aglio e Olio
Few pasta dishes are as deeply satisfying as this Italian classic, where golden garlic and good olive oil do almost all the heavy lifting. The technique here is simple but deliberate — slicing the garlic thin, coaxing it slowly in oil until just pale gold, and using starchy pasta water to build a sauce that's glossy and light rather than greasy. That emulsified finish is the whole magic of the dish, and the instructions walk you through exactly how to get there. Fresh parsley brightens everything at the end, and a shower of Parmesan (if you're using it) adds a salty, nutty edge that makes each bite feel complete. For anyone navigating latex sensitivities, this recipe is a genuinely stress-free option — the ingredient list is short, familiar, and free of the tropical fruits and certain plant-based foods that can sometimes cause concern. Everything comes together in one pot and one skillet, which means less cleanup and more time at the table. It's weeknight-simple and dinner-party-worthy at the same time.
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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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