I’m sharing a deceptively elegant Spaghetti aglio e olio with slow-roasted garlic, bright parsley and a pinch of crushed red pepper, a simple pasta with olive oil sauce made using your favorite gluten-free pasta.

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Tonight I’m planning an at-home date night and I’ve got something that won’t make me sweat in the kitchen. Spaghetti aglio e olio shines because of a few bold things, like roasted garlic that’s been softened till it’s almost sweet and a good extra virgin olive oil that smells like summer in a bottle.

It’s simple but weirdly fancy, a Pasta Recipe With Olive Oil that feels grown-up without trying too hard. I mean, seriously.

I promise it’s easy to love and will make you wonder why you ever overcomplicated pasta before, but don’t blink or you’ll finish the bowl.

Ingredients

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Gluten free spaghetti: Mostly carbs, some protein, low fiber depending on rice or corn, fills you up.
Roasted garlic: Soft, sweet and mellow garlic, high in antioxidants, boosts immune system a bit.
Extra virgin olive oil: Rich in healthy fats, heart friendly, adds silky mouthfeel, it’s indulgent.
Parsley: Fresh herb, lots of vitamin K and vitamin C, brightens and cleanses flavors.
Parmesan or Pecorino: Adds salty savory umami, some protein and calcium, small amount goes long way.
Lemon zest and juice: Zest gives perfume, juice gives bright acidic lift, makes dish less heavy.

Ingredient Quantities

12 oz (340 g) gluten-free spaghetti

1 head garlic, roasted until soft, cloves squeezed out and mashed

1/3 cup (80 ml) extra virgin olive oil, more if you like it richer

1/2 to 1 teaspoon crushed red pepper flakes, or to taste

1/2 cup fresh flat-leaf parsley, chopped (packed)

1 tablespoon kosher salt for the pasta water (use 1 to 1 1/2 tsp table salt if needed)

Freshly ground black pepper, to taste (about 1/2 teaspoon)

1/2 cup reserved hot pasta cooking water

1/2 cup grated Parmesan or Pecorino Romano, optional but recommended

Zest and juice of 1/2 lemon, optional for brightness

1 tablespoon unsalted butter, optional for extra silkiness

How to Make this

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1. Bring a large pot of water to a boil, add 1 tablespoon kosher salt, then cook 12 oz (340 g) gluten-free spaghetti until just al dente according to package directions; scoop out and reserve 1/2 cup hot pasta cooking water, then drain the rest but do not rinse the pasta.

2. While the pasta cooks, warm 1/3 cup extra virgin olive oil in a large skillet over medium low heat; add 1/2 to 1 teaspoon crushed red pepper flakes and let them bloom in the oil for 30 to 60 seconds to flavor it, but don’t let them burn.

3. Add the roasted garlic cloves (squeezed out and mashed) to the oil and gently cook 30 to 45 seconds just to warm and release aroma, stirring so the garlic doesnt brown.

4. Pour about 1/4 cup of the reserved hot pasta water into the skillet to loosen and start an emulsion with the oil, scraping up any garlic bits.

5. Add the drained spaghetti to the skillet and toss or use tongs to combine, adding more of the reserved pasta water a little at a time until you get a glossy, silky sauce that clings to the pasta, about 1 to 2 minutes of tossing.

6. Stir in 1/2 cup packed chopped flat leaf parsley, and 1 tablespoon unsalted butter if you want extra silkiness; toss until incorporated.

7. If using, add 1/2 cup grated Parmesan or Pecorino Romano and toss off the heat so the cheese melts into the sauce; add the zest and juice of 1/2 lemon now if you want brightness.

8. Season with freshly ground black pepper (about 1/2 teaspoon) and taste for salt, adding a pinch if needed since the pasta water and cheese already add salt.

9. If the sauce seems too oily or thick, add another splash of hot pasta water and toss until balanced; the sauce should be glossy not greasy.

10. Serve immediately, finish with extra chopped parsley, more cheese or a drizzle of olive oil if you like, and enjoy your at home date night pasta.

Equipment Needed

1. Large pot (6 quart or bigger) for boiling the gluten free spaghetti
2. Large skillet (nonstick or stainless) to warm the oil and finish the pasta
3. Colander or strainer to drain the pasta
4. Tongs or a pasta fork for tossing the spaghetti
5. Heatproof liquid measuring cup or ladle to scoop and reserve hot pasta water
6. Measuring spoons and a 1/3 cup measure for oil, salt and pepper
7. Chef’s knife and cutting board for chopping parsley and zesting lemon
8. Microplane or fine grater for lemon zest and cheese, plus a small bowl or fork to mash the roasted garlic (dont skip this step)

FAQ

Q: Can I use regular spaghetti instead of the gluten free one?
A: Yes. Regular spaghetti works fine, but cooking times differ so watch it closely. Cook just to al dente, drain but dont rinse, and toss quickly with the oil so it wont stick.

Q: How do I stop garlic from burning?
A: Use roasted garlic like the recipe says, its sweeter and less likely to bitter. If you use sliced raw garlic, cook it very gently in the oil over low heat until pale golden and soft, not brown. If it does burn, toss the oil and start again, burnt garlic tastes bitter.

Q: Why do I need to reserve pasta water and how much should I add?
A: The starchy hot water helps the oil cling to the noodles and makes a silky sauce. Start with 1/4 to 1/2 cup and add more if the pasta seems dry, stir fast to emulsify.

Q: Can I make this vegan or richer if I want?
A: To keep it vegan skip the cheese and butter and add a bit more good olive oil, or stir in toasted breadcrumbs for texture. To make it richer use the optional butter and cheese, or finish with an extra splash of oil.

Q: How should I store and reheat leftovers?
A: Keep leftovers in an airtight container in the fridge up to 3 days. Reheat in a skillet with a splash of water or oil and toss until warmed through, that brings back the sauce better than the microwave.

Q: Can I add protein or veggies and when should I add them?
A: Yes, shrimp or sliced chicken, sautéed mushrooms, or greens all work great. Cook proteins or hearty veg first, remove, then make the sauce and toss everything together at the end so the pasta doesnt get overcooked.

Olive Oil And Garlic Pasta (Spaghetti Aglio E Olio) Recipe Substitutions and Variations

Gluten-free spaghetti: swap for regular semolina spaghetti (same weight, cooks a bit firmer), whole-wheat spaghetti for nuttier flavor (may need slightly more water), or brown rice/legume pasta if you still need gluten-free — cook gently so it doesnt fall apart.
Roasted garlic (mashed): use 3 to 4 cloves fresh garlic minced and briefly sautéed in the oil for brighter punch, 1 to 2 tbsp jarred roasted garlic or garlic paste for convenience, or 1/2 tsp garlic powder in a pinch — fresh gives best aroma.
Extra virgin olive oil: use light/tasting olive oil for a milder flavor, or 2 tbsp olive oil plus 1 tbsp butter for extra silkiness, or avocado oil if you want a neutral taste and higher smoke point.
Parmesan or Pecorino Romano: swap for Grana Padano or Asiago (similar salty, nutty profile), or use 2 to 3 tbsp nutritional yeast for a vegan option but add a pinch more salt since its less salty.

Pro Tips

1) Watch the gluten free pasta like a hawk, it goes from perfect to mush super fast. Cook it just shy of al dente, test early, and finish tossing gently so strands dont fall apart. Also reserve more than 1/2 cup of cooking water if you can, GF pastas need extra starchy water to bind the oil and make a silky sauce.

2) Treat the roasted garlic gently, dont let it brown in the hot oil or itll get bitter. Mash it into a smooth paste before it hits the pan so it spreads evenly, and add it on low heat or off the heat so you only warm it not fry it.

3) For the creamiest sauce, grate your cheese very finely and add it off the heat while you toss, then use hot pasta water to coax it into the oil instead of dumping more oil. If cheese clumps, a splash more cooking water and vigorous tossing fixes it. A tablespoon of butter at the end makes it extra silky.

4) Brightness and balance last minute: add lemon zest and a tiny squeeze of juice at the very end, taste, then adjust salt and pepper. If you need to hold the pasta a few minutes, keep a little warm water on standby since the pasta will keep sucking up the sauce as it sits.

Olive Oil And Garlic Pasta (Spaghetti Aglio E Olio) Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

608

kcal

Equipment: 1. Large pot (6 quart or bigger) for boiling the gluten free spaghetti
2. Large skillet (nonstick or stainless) to warm the oil and finish the pasta
3. Colander or strainer to drain the pasta
4. Tongs or a pasta fork for tossing the spaghetti
5. Heatproof liquid measuring cup or ladle to scoop and reserve hot pasta water
6. Measuring spoons and a 1/3 cup measure for oil, salt and pepper
7. Chef’s knife and cutting board for chopping parsley and zesting lemon
8. Microplane or fine grater for lemon zest and cheese, plus a small bowl or fork to mash the roasted garlic (dont skip this step)

Ingredients

12 oz (340 g) gluten-free spaghetti
1 head garlic, roasted until soft, cloves squeezed out and mashed
1/3 cup (80 ml) extra virgin olive oil, more if you like it richer
1/2 to 1 teaspoon crushed red pepper flakes, or to taste
1/2 cup fresh flat-leaf parsley, chopped (packed)
1 tablespoon kosher salt for the pasta water (use 1 to 1 1/2 tsp table salt if needed)
Freshly ground black pepper, to taste (about 1/2 teaspoon)
1/2 cup reserved hot pasta cooking water
1/2 cup grated Parmesan or Pecorino Romano, optional but recommended
Zest and juice of 1/2 lemon, optional for brightness
1 tablespoon unsalted butter, optional for extra silkiness

Directions

Bring a large pot of water to a boil, add 1 tablespoon kosher salt, then cook 12 oz (340 g) gluten-free spaghetti until just al dente according to package directions; scoop out and reserve 1/2 cup hot pasta cooking water, then drain the rest but do not rinse the pasta.
While the pasta cooks, warm 1/3 cup extra virgin olive oil in a large skillet over medium low heat; add 1/2 to 1 teaspoon crushed red pepper flakes and let them bloom in the oil for 30 to 60 seconds to flavor it, but don’t let them burn.
Add the roasted garlic cloves (squeezed out and mashed) to the oil and gently cook 30 to 45 seconds just to warm and release aroma, stirring so the garlic doesnt brown.
Pour about 1/4 cup of the reserved hot pasta water into the skillet to loosen and start an emulsion with the oil, scraping up any garlic bits.
Add the drained spaghetti to the skillet and toss or use tongs to combine, adding more of the reserved pasta water a little at a time until you get a glossy, silky sauce that clings to the pasta, about 1 to 2 minutes of tossing.
Stir in 1/2 cup packed chopped flat leaf parsley, and 1 tablespoon unsalted butter if you want extra silkiness; toss until incorporated.
If using, add 1/2 cup grated Parmesan or Pecorino Romano and toss off the heat so the cheese melts into the sauce; add the zest and juice of 1/2 lemon now if you want brightness.
Season with freshly ground black pepper (about 1/2 teaspoon) and taste for salt, adding a pinch if needed since the pasta water and cheese already add salt.
If the sauce seems too oily or thick, add another splash of hot pasta water and toss until balanced; the sauce should be glossy not greasy.
Serve immediately, finish with extra chopped parsley, more cheese or a drizzle of olive oil if you like, and enjoy your at home date night pasta.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.