Sesame Free One-Pot Aglio e Olio
Few pasta dishes are as deeply satisfying as a bowl of perfectly coated spaghetti glistening with good olive oil and golden garlic. This one-pot approach keeps things simple and streamlined — just a handful of pantry staples that come together into something that tastes far more impressive than the ingredient list suggests. For anyone navigating sesame concerns, this recipe is naturally in the clear: no tahini, no sesame oil, no hidden blends, just honest Italian-American pantry staples from start to finish. The real magic happens when you toss the pasta in that garlicky, emulsified sauce, using starchy pasta water to create a glossy coating that clings to every strand. A hit of red pepper flakes adds gentle heat, and a shower of fresh parsley brightens the whole dish right before serving. Finish with a dusting of Parmesan if you like, or keep it dairy-free — either way, this is weeknight comfort food at its most effortless.
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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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