Mustard Free One-Pot Aglio e Olio
Few pasta dishes are as deeply satisfying as this Italian classic — golden garlic, silky olive oil, a hit of red pepper heat, and a tangle of perfectly cooked spaghetti all coming together in a single pan. The technique of building a glossy, emulsified sauce from pasta water and good extra-virgin olive oil is the kind of kitchen trick that feels almost magical the first time you pull it off. Every ingredient here is straightforward and clean, which is great news if you're navigating a mustard sensitivity — no condiments, no spice blends, no store-bought sauces with hidden additives to second-guess. The garlic is sliced thin and coaxed slowly in oil until just pale golden, giving the whole dish a mellow, fragrant depth without any sharpness. A handful of fresh parsley brightens everything at the end, and a shower of Parmesan (totally optional) adds a salty, nutty finish if you want it. This is weeknight comfort food at its most elegant — minimal cleanup, maximum flavor.
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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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