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Spaghetti Aglio e Olio

  • Veg
  • 35 mins
  • Serves 4
  • Easy


  • For Garnishing :

How to Make Spaghetti Aglio e Olio

  1. Boil water in a large pot of water.
  2. Add spaghetti and 2 tablespoon salt. Cook as per the directions on the packaging.
  3. Don’t forget to set aside 1 ½ cup of pasta cooking water before draining it.
  4. Meanwhile, heat 4 tablespoon olive oil in a saucepan at medium heat. Choose a large and shallow pan that can hold spaghetti.
  5. Add chopped garlic.Stir and cook for 2 minutes until the garlic pieces turn light golden on the edges.
  6. Add crushed red pepper flakes and cook for another 30 seconds.
  7. Add the reserved pasta water to the saucepan and bring to a boil.
  8. Lower the heat.
  9. Ad a teaspoon of sea salt, ground black pepper, and lemon juice. Simmer for around 5 minutes or until the liquid is reduced to one-third.
  10. Add the cooked and drained spaghetti to the saucepan. Toss to combine.
  11. Turn off the heat and add parsley and Parmesan cheese to the mixture. Toss it well.
  12. Set it aside for 5 minutes.
  13. Now, transfer spaghetti to a serving bowl and season with salt and black pepper.
  14. Garnish with grated Parmesan cheese and parsley.
  15. Serve and enjoy!


  • Spaghetti is the plural form of an Italian term spaghetto which means a thin string.
  • The history of spaghetti dates back to 5,000 BC.
  • In the US, January 4th is celebrated as the National Spaghetti Day.
  • The largest bowl of spaghetti was prepared in 2010 by a restaurant, Buca di Beppo.

As an April fool prank in 1957, BBC fooled everyone into believing that spaghetti grew on trees.

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