Spaghetti Aglio e Olio
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins

Ready in 10 minutes, this Spaghetti Aglio e Olio is a family favorite!

Course: Dinner, side
Cuisine: Italian
Keyword: spaghetti
Servings: 4 servings
Calories: 673 kcal
Author: Kellie
  • 1 pound box dried spaghetti
  • 1/4 cup olive oil
  • 1 teaspoon crushed red pepper flakes
  • 6 garlic cloves finely chopped
  • 1 tablespoon salted butter
  • 1/2 teaspoon kosher salt
  • 1/2 cup finely chopped fresh parsley
  • 1 cup freshly grated parmesan cheese
  1. Bring a large pot of water to a boil and add 3 tablespoon kosher salt. Stir in the pasta and cook according to the package directions.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and garlic to the pan. Cook until the garlic begins to turn golden (do not overcook, the garlic will become bitter and nasty....if this happens, start over.) Turn off the heat and stir in the butter.
  3. Drain the pasta and reserve 1 cup of the cooking water. Add the pasta to the skillet and toss to coat. Turn the heat to medium-high and stir in the cooking water. Bring the mixture to a boil. Turn the heat to low and add the salt. Cook until the mixture is reduced by 1/2. Turn off the heat. Toss the pasta with the parsley and cheese. Serve immediately.
Nutrition Facts
Spaghetti Aglio e Olio
Amount Per Serving (0 g)
Calories 673 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 24mg8%
Sodium 736mg32%
Potassium 345mg10%
Carbohydrates 87g29%
Fiber 4g17%
Sugar 3g3%
Protein 24g48%
Vitamin A 1065IU21%
Vitamin C 11.4mg14%
Calcium 338mg34%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.