Walnut 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, golden garlic, and a kick of red pepper. This one-pot approach keeps things beautifully simple — just a handful of pantry staples that come together into something that tastes far more impressive than the ingredient list suggests. The real magic happens when starchy pasta water gets tossed with the infused oil, creating a silky, glossy sauce that clings to every strand. Fresh parsley brightens the whole thing up, and a shower of Parmesan (if you're using it) adds a salty, nutty finish that rounds out the heat. For anyone navigating tree nut concerns, this recipe is naturally in the clear — no walnut oil, no nut-based garnishes, no hidden surprises lurking in a sauce packet. Everything on the ingredient list is straightforward and easy to verify, so you can cook with total confidence. 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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