Scott's Spaghetti Aglio e Olio
Scott's Spaghetti Aglio e Olio 😍 is a easy Italian recipe that serves 4. 410 calories per serving. Recipe by Food Network on YouTube.
Prep: 5 min | Cook: 13 min | Total: 28 min
Cost: $4.65 total, $1.16 per serving
Ingredients
- 1 pound Spaghetti (dry, broken into thirds for easy handling)
- 0.33 cup Extra Virgin Olive Oil (prefer a robust, cold‑pressed oil)
- 6 cloves Garlic (thinly sliced on a cutting board)
- 1 teaspoon Crushed Red Pepper Flakes (adjust to desired heat)
- 2 tablespoons Fresh Parsley (chopped, added at the end)
- 1 tablespoon Salt (for pasta water)
- 0.5 cup Pasta Cooking Water (reserved from boiling pasta)
Instructions
Boil the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook for 6‑8 minutes, stirring occasionally, until al dente.
Time: PT8M
Temperature: boiling
Prepare Garlic and Parsley
While the pasta cooks, thinly slice the garlic cloves into paper‑thin ribbons and chop the parsley.
Time: PT2M
Sauté Garlic and Red Pepper
Heat the extra‑virgin olive oil in a large skillet over low to medium heat. Add the sliced garlic and crushed red pepper flakes, cooking gently until the garlic just begins to turn golden and fragrant, about 2 minutes.
Time: PT2M
Temperature: medium
Combine Pasta with Sauce
When the spaghetti has about 2 minutes left, reserve ½ cup of the starchy cooking water, then drain the pasta. Transfer the hot pasta directly into the skillet with the garlic‑oil, add the reserved water, and toss vigorously over medium‑high heat for 2‑3 minutes until the sauce emulsifies and coats the noodles.
Time: PT3M
Temperature: medium-high
Finish and Serve
Remove the skillet from heat, stir in the chopped parsley, and season with additional salt or red pepper if desired. Plate immediately.
Time: PT1M
Nutrition Facts
- Calories
- 410
- Protein
- 12g
- Carbohydrates
- 70g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Vegetarian, Vegan (if no cheese added)
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine
- Instead of Extra Virgin Olive Oil: Light olive oil, vegetable oil (for less flavor)
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Crushed Red Pepper Flakes: Fresh chili (finely chopped)
- Instead of Fresh Parsley: Fresh basil, cilantro
- Instead of Salt: Kosher salt
- Instead of Pasta Cooking Water: Chicken broth (for non‑vegetarian)
Equipment Needed
- Large Pot
- Colander
- Large Skillet or Sauté Pan
- Chef's Knife
- Cutting Board
- Measuring Cup
- Tongs or Pasta Spoon
Critical Steps — Do Not Skip
- Sautéing garlic without burning
- Emulsifying the sauce with pasta water
- Tossing the pasta quickly to coat evenly
Chef Tips from the Video
- For extra nuttiness, let the oil heat just until it starts to shimmer before adding garlic.
- A splash of lemon juice at the end brightens the flavor without altering the classic profile.
Troubleshooting
Garlic turned dark brown or burnt
Reduce heat immediately and discard burnt pieces; start over with fresh garlic and lower temperature.
Sauce is too dry or clumpy
Add more reserved pasta water, a tablespoon at a time, and continue tossing until glossy.
Pasta is undercooked
Return the pasta to boiling water for 30‑60 seconds, then resume the skillet step.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water.
Freezer: Not recommended; texture of pasta degrades.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice garlic and chop parsley up to 2 hours ahead; keep them in a covered bowl in the fridge.
- Measure olive oil and red pepper flakes in advance for a faster assembly.
Frequently Asked Questions
What is the cultural significance and history of Spaghetti Aglio e Olio in Italian cuisine?
Spaghetti Aglio e Olio originates from the southern Italian region of Campania, especially Naples, where simple pantry staples—garlic, olive oil, and red pepper—were used by working‑class families. It embodies the Italian philosophy of letting high‑quality ingredients shine with minimal preparation.
What are the traditional regional variations of Spaghetti Aglio e Olio in Italy?
In coastal areas, anchovies or capers are sometimes added for a briny twist, while in the Abruzzo region a touch of Pecorino cheese is common. Some families also finish the dish with a drizzle of toasted pine nuts for extra texture.
How is Spaghetti Aglio e Olio traditionally served in Naples?
In Naples the dish is served hot, tossed with fresh parsley and a generous amount of extra‑virgin olive oil, often accompanied by a simple green salad and a glass of crisp white wine such as Falanghina.
What occasions or celebrations is Spaghetti Aglio e Olio traditionally associated with in Italian culture?
Because it is quick and inexpensive, Spaghetti Aglio e Olio is a staple for weeknight family meals, but it also appears at informal gatherings and picnics where a light, flavorful pasta is desired.
What other Italian dishes pair well with Spaghetti Aglio e Olio?
It pairs beautifully with antipasti such as bruschetta, a simple arugula salad with lemon vinaigrette, or a protein like grilled shrimp or chicken for a more substantial meal.
What makes Spaghetti Aglio e Olio special or unique in Italian cuisine?
Its uniqueness lies in the technique of emulsifying starchy pasta water with olive oil and garlic, creating a silky, glossy coating without any cream or cheese, showcasing the purity of Italian pantry ingredients.
What are the most common mistakes to avoid when making Spaghetti Aglio e Olio?
Common errors include burning the garlic, using too little pasta water which prevents emulsification, and over‑cooking the pasta before it meets the sauce, resulting in mushy noodles.
Why does this Spaghetti Aglio e Olio recipe use reserved pasta water instead of cream or butter?
The starchy pasta water acts as a natural emulsifier, binding the olive oil to the noodles and creating a light, velvety sauce while keeping the dish authentic and lower in saturated fat.
Can I make Spaghetti Aglio e Olio ahead of time and how should I store it?
Yes, you can prepare the garlic, parsley, and sauce components ahead. Store the cooked spaghetti and sauce separately in the refrigerator; reheat gently on the stove, adding a splash of water to revive the sauce.
What texture and appearance should I look for when making Spaghetti Aglio e Olio?
The garlic should be a light golden hue, not brown, and the noodles should be evenly coated with a glossy, slightly oily sheen. The dish should look moist but not soupy.
How do I know when Spaghetti Aglio e Olio is done cooking?
The pasta will be al dente—firm to the bite—and the sauce will have thickened enough to cling to each strand without pooling in the pan. A quick taste confirms both texture and flavor balance.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering everything from quick weeknight meals to elaborate gourmet dishes.
How does the YouTube channel Food Network's approach to Italian cooking differ from other cooking channels?
Food Network often emphasizes approachable, restaurant‑quality techniques with high‑production values, featuring guest chefs who demonstrate authentic Italian methods while also offering modern twists and clear, step‑by‑step guidance.
Last updated: September 1, 2026
