Peanut 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 glossy, clinging sauce that coats every single strand. The ingredient list is refreshingly short — spaghetti, good olive oil, sliced garlic, red pepper flakes, and fresh parsley — which means there's nowhere for hidden allergens to sneak in. For anyone navigating peanut concerns, this is exactly the kind of recipe that delivers big flavor without any of the label-reading stress that comes with jarred sauces or restaurant pasta dishes. The real magic happens when you toss the drained spaghetti into the skillet and work in that reserved pasta water until the sauce turns silky and emulsified rather than oily. Getting the garlic right is the only technique worth paying attention to — pale golden and fragrant is the goal, because a few extra seconds can tip it into bitter territory fast. A shower of fresh parsley brightens everything at the end, and a handful of Parmesan on top is entirely optional but highly recommended. This is weeknight cooking at its most elegant, and it comes together in a single pan.
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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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