Pecan Free One-Pot Aglio e Olio
Few pasta dishes are as deeply satisfying as this Roman classic, where golden garlic, good olive oil, and starchy pasta water come together into something that feels far greater than the sum of its parts. The technique here is everything — gently coaxing the garlic to a pale, fragrant gold without letting it tip into bitterness, then building a glossy, emulsified sauce right in the pan. That reserved pasta water is the secret weapon, transforming what looks like a simple oil-and-garlic situation into a silky coating that clings to every strand of spaghetti. A shower of fresh parsley brightens the whole thing, and a handful of Parmesan on top (if you're using it) adds a salty, savory finish that makes it hard to stop at one bowl. The entire dish comes together in a single pot and skillet, which means less cleanup and more time actually enjoying dinner. Every ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution required — just straightforward pantry staples doing exactly what they're supposed to do.
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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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