Pescatarian One-Pot Aglio e Olio
Few dishes prove that simple ingredients can be genuinely spectacular quite like this garlicky, silky pasta. Golden-edged garlic slices, a hit of red pepper flakes, and a generous pour of extra-virgin olive oil come together into a sauce that's glossy, fragrant, and deeply satisfying — no meat or seafood required, which makes it a natural fit for anyone eating from the sea and the garden. The real trick here is the starchy pasta water, which emulsifies with the oil to create that restaurant-quality coating that clings to every strand instead of sliding off. Everything happens in one pot and one skillet, so cleanup is minimal and the whole process feels almost meditative. Fresh parsley brightens the whole bowl at the end, and a shower of finely grated Parmesan (if you're using it) adds a salty, nutty finish that takes it over the top. It's the kind of weeknight dinner that feels like a treat without requiring a trip to a specialty store or a long list of steps.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!