Spice Free One-Pot Aglio e Olio
Few dishes prove that simple ingredients can be genuinely extraordinary quite like this classic Italian pasta. Golden-edged garlic coaxed slowly in good olive oil, a silky emulsified sauce built from starchy pasta water, and a shower of fresh parsley — it's deeply satisfying without relying on a spice cabinet full of complex seasonings. The only real heat comes from a small amount of red pepper flakes, which you can easily reduce or skip entirely if you need to keep things completely mild, making this a naturally low-fuss fit for anyone avoiding spices. Everything comes together in one pot and one skillet, so cleanup is minimal and the process is genuinely approachable. The technique of reserving pasta water and tossing the spaghetti off the heat is the real secret here — it creates that glossy, restaurant-quality sauce without any cream or butter. Finished with optional Parmesan for a salty, nutty edge, this is the kind of weeknight dinner that feels far more impressive than the effort it actually takes.
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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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