What does spaghetti aglio e olio mean?

It translates into spaghetti [with] garlic and oil. For best results, we always use high quality olive oil.

How can I make my spaghetti aglio e olio taste better, with more intense flavors?

Slice garlic very thinly and don't skimp on the good quality olive oil . The mixture of sautéed garlic, onion, and olive oil creates a fragrant aroma for your dish. For a boost of flavor, add a sprinkle of crushed red pepper flakes and a squeeze of fresh lemon over your finished dish. Don't forget to salt the cooking water for your pasta.

Can I use chicken broth instead of vegetable broth?

Yes, in fact, we love using good quality bone broth for its depth of flavor. If you don't need it to be vegetarian, feel free to use chicken or beef broth.

15-Minute Spaghetti Aglio e Olio

★★★★★

5 from 1 reviews

This 15-Minute Spaghetti Aglio e Olio uses only a handful of healthy, natural ingredients. It comes together quickly and tastes freshly delicious. Pairs well with any protein or veggies.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Yield: 5 1x

Ingredients

Units Scale

13 oz dry spaghetti
4 TB extra virgin olive oil
10 cloves garlic, thinly sliced
1 small onion, chopped (I use red onion for color)
1/2 cup regular strength vegetable broth (or bone broth, for extra flavor)
1 cup freshly chopped parsley
1 1/2 cup freshly grated parmesan cheese (use a cheese grater)
Kosher salt + freshly ground black pepper to taste
Optional garnishes: Dried red pepper flakes, 1 lemon sliced into wedges, extra parmesan cheese

Instructions

Cook Pasta: Bring a large pot of generously salted water to boil. Cook pasta according to package instructions for al dente. Drain pasta in colander. Transfer pasta back into the empty pot and toss with 3 TB olive oil; cover and set aside.
Sauté: While spaghetti is cooking, heat 1 TB olive oil in large skillet until oil is hot. Add garlic and onion, stirring until aromatic and browned, 2-3 minutes.
Combine: Add garlic mixture to the pot of cooked spaghetti and stir to combine well. Add broth to loosen pasta as needed. Add parsley and parmesan cheese, tossing until well coated. Add kosher salt and freshly ground black pepper to taste.
Garnish and Serve: Sprinkle with desired amount of red pepper flakes and serve with fresh lemon wedges/extra parmesan cheese.

Notes

* It’s highly recommended to grate your own good-quality wedge of parmesan cheese, as it makes a worthwhile difference. We like this cheese grater, as it makes the job easy.

*I use chicken or veggie broth for extra flavor, but you can use the traditional pasta water instead (reserve some of the pasta water before draining the pasta, and use that for the liquid.)

*This dish is fantastic with Lemon Dijon Grilled Chicken or 10-minute Garlic Shrimp.

*If you enjoyed this dish, please come back and give it a rating 🙂

Nutrition

Serving Size: 1
Calories: 489
Sugar: 3.1 g
Sodium: 474.8 mg
Fat: 19 g
Carbohydrates: 60.2 g
Fiber: 3.1 g
Protein: 19.6 g
Cholesterol: 17.3 mg

Author: Chew Out Loud
Category: pasta, dinner
Method: stovetop
Cuisine: Italian
Diet: Vegetarian

Keywords: spaghetti aglio e olio, spaghetti with garlic and oil