Macadamia Free One-Pot Aglio e Olio
Few pasta dishes are as deeply satisfying as this Roman classic, where golden garlic, fruity olive oil, and a splash of starchy pasta water come together into a silky, glossy sauce that coats every strand. The technique is simple but the result feels genuinely restaurant-worthy — spicy from the red pepper flakes, fragrant from the parsley, and rich without being heavy. Because the ingredient list is so clean and intentional, there's no need to scan labels or worry about surprise additions sneaking in from a spice blend or pre-made sauce. The real magic happens when you toss the spaghetti in the skillet with that reserved pasta water, building an emulsified coating that clings rather than pools. A finishing shower of Parmesan is optional but highly recommended if you want to push it over the top. This is the kind of weeknight dinner that proves you don't need a long pantry list to eat incredibly well.
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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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