Tree Nut Free One-Pot Aglio e Olio
Few pasta dishes are as satisfying as a bowl of silky, garlicky spaghetti that comes together in a single pan with almost no effort. The magic here is in the technique — slowly coaxing thinly sliced garlic in olive oil until it turns pale gold and fragrant, then building a glossy, emulsified sauce with starchy pasta water and a second pour of good extra-virgin olive oil. Every strand gets coated in that rich, savory coating, with red pepper flakes adding just enough heat to keep things interesting. Fresh parsley brightens the whole dish at the end, and a shower of Parmesan (if you're using it) takes it completely over the top. For anyone navigating tree nut allergies, this is the kind of recipe that's genuinely stress-free — the ingredient list is short, familiar, and entirely free of nuts or nut-derived oils. No specialty swaps, no label-reading anxiety, just pantry staples doing exactly what they're supposed to do. It's weeknight dinner at its most effortless and most delicious.
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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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