Spaghetti with Garlic & Olive Oil (Aglio e Olio)
I received product and compensation for this post through Moms Meet. All thoughts and opinions are 100% my own.
Olive oil – do you use it often? I literally use it on the daily. When I saute veggies, I pour a bit it to give them extra flavor. I cook chicken in the air fryer, and I rub it down with olive oil, salt and pepper to give it a crisp crust when it air fries. It’s honestly just a staple in my pantry, so I’m always looking for a good one.
Flavor Your Life
When Moms Meet partnered with Flavor Your Life to share this olive oil with bloggers, I was on board that train! Give me a 100% Italian, cold pressed olive oil to try any day. That, my friends, is the good stuff. Italy is where the high quality olive oil is made, so if you want the best, you want Italian.
Spaghetti with Garlic & Olive Oil
This is a simple recipe with just a few ingredients. But each ingredient packs a flavor punch and you end up with the most delicious meal.
Heat a pot of salted water to boiling. Add 1/2 pound of spaghetti or other thin noodles and cook to al dente. Drain and set aside. Toss with a teaspoon of olive oil to keep the noodles from sticking together.
In a large skillet, heat a drizzle of olive oil. While it’s heating, mince the garlic and chop the tomato.
Add chopped tomato to the skillet and saute for about two minutes. Measure 1/4 cup olive oil, add to the skillet and heat. When oil is heated, add minced garlic and chili flakes. Fry garlic for about 1 minute, until fragrant but not burning.
Use tongs to add drained noodles to large skillet, and gently toss pasta until completely coated in the olive oil and garlic.
Serve pasta with parmesan cheese on top.
Tips and Tricks for Making Spaghetti & Olive Oil
I don’t have spaghetti noodles. That’s okay! I actually used angel hair this time, because it was what I had on hand. Any long, thin noodle will work well in this dish.
Can I add extra vegetables? Yes! Some veggies that would be really good in this dish include: green bell pepper, eggplant, or mushrooms. Just dice your vegetables and saute them with your tomato (add them a minute or two before the tomato if you’d like your vegetables softer).
What kind of protein goes well in Spaghetti with Olive Oil and Garlic? My top two choices of protein for this pasta dish are shrimp or chicken. If you like seafood, I highly recommend shrimp, but chicken is a close second.
- 1/2 lb spaghetti
- 1/4 cup Extra Virgin Olive Oil
- 1/2 teaspoon dried chili flakes
- 3-4 cloves garlic
- 1 Roma tomato
- 1/4 cup Parmesan cheese
- salt and pepper to taste
Mince the garlic. Dice the tomato.
Bring a pot of lightly salted water to a boil. Add noodles, and cook until al dente.
Heat a drizzle of olive oil in a skillet. Add tomato and saute for 2 minutes.
Add 1/4 cup olive oil to skillet. Add garlic and chili flakes and fry for about 1 minute. Do not let garlic burn or it'll have a bitter taste.
Drain spaghetti and use tongs to add noodles to olive oil. Gently toss noodles until completely coated in oil, garlic and chili flakes. Salt and pepper to taste.
Serve noodles topped with parmesan cheese.