Nitrate & Nitrite Free One-Pot Aglio e Olio
Few pasta dishes are as quietly brilliant as this Roman classic — just garlic, olive oil, pasta water, and a handful of pantry staples transforming into something genuinely craveable. For anyone navigating a nitrate- and nitrite-free lifestyle, it can feel like cured meats and processed ingredients have snuck into nearly every comfort food recipe. This one sidesteps all of that entirely, built from nothing but whole, clean ingredients you can verify at a glance. The technique is where the magic happens: slowly coaxing thinly sliced garlic to a pale golden edge in good olive oil, then emulsifying it with starchy pasta water until the sauce turns glossy and silky rather than greasy. A hit of red pepper flakes adds just enough warmth, and fresh parsley brightens the whole bowl at the end. It comes together in a single pot and skillet, which means less cleanup and more time actually enjoying dinner. Simple, satisfying, and completely free of anything you'd rather avoid.
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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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