Spaghetti Aglio e Olio (Spaghetti with Garlic & Olive Oil)
This simple spaghetti aglio e olio is packed with flavor from just a few basic ingredients. It's a recipe that's quick enough to make on a busy weeknight or a holiday and a pasta recipe that you'll make over and over again.
Servings: 6 - 8 servings
Calories: 400kcal
Ingredients
- 1 pound spaghetti
- ½ cup reserved pasta water
- ¼ cup olive oil
- 1 Tablespoon unsalted butter softened to room temperature
- 4 garlic cloves minced
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon lemon juice
- ½ cup chopped fresh parsley
- ¼ cup grated parmesan cheese
Instructions
- Prepare the spaghetti according to the package directions, in a heavily salted pot of boiling water, cooked until just over al dente. Reserve ½ cup of the pasta water prior to draining the pasta.
- In a large 10-12 inch skillet over medium heat, add the olive oil, butter, and garlic. Stir and cook for about 1 minute. Toss in the cooked spaghetti, ¼ cup of the reserved pasta water, lemon juice, parmesan cheese, salt, pepper, and parsley. if the pasta seems a bit dry, stir in the remaining ¼ cup reserved pasta water.
- Garnish with fresh parsley and parmesan cheese. Store leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: This can be made up to 4 days in advance. Warm to your liking.
- Pasta: You can use your favorite pasta, but the cook time will vary.
Nutrition
Calories: 400kcal | Carbohydrates: 58g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 178mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 1mg
