Name: Spaghetti Aglio E Olio
Ingredients: ½ pound Spaghettoni, large spaghetti; 4 to 5 tablespoons Extra-Virgin Olive Oil; 1 small Red Chili Pepper cut into very small brunoise; 2 tablespoons Garlic very finely chopped; 2 tablespoons Parsley Leaves chopped, reserve the stems

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Spaghetti Aglio E Olio – Translation “Spaghetti with Garlic and Oil”

Pasta Aglio E Olio Hello there friends, today I’m going to share with you how I make on of the most simple pastas in the world – Spaghetti Aglio E Olio!

Although it is also the most simple pasta to mess up. This is why I’m going to show you the secret to making this delicious dish.

This is my go-to spaghetti recipe. When I’m craving pasta, Spaghetti Aglio E Olio is what I make. Not only is it hearty and comforting, but it is also quick and super easy to make!

Spaghetti Aglio E Olio is a classic Italian pasta dish that is insanely simple to make, but delivers big on flavor. It’s made with just a few key ingredients: garlic, olive oil, chili flakes, and parsley. And that’s it!

Oh, and it is the perfect pairing with a salad and my Best Garlic Bread Recipe I shared last week.

Spaghetti Aglio E Olio

If you're looking for an easy weeknight dinner that your whole family will love, look no further than this Spaghetti Aglio E Olio recipe. Serve it with a green salad and some garlic bread, and you've got a meal that everyone will enjoy. Trust me, this dish is guaranteed to become a new family favorite!

5 from 13 votes

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Ingredients

½ pound Spaghettoni, large spaghetti
4 to 5 tablespoons Extra-Virgin Olive Oil
1 small Red Chili Pepper cut into very small brunoise
2 tablespoons Garlic very finely chopped
2 tablespoons Parsley Leaves chopped, reserve the stems

Instructions

In a shallow dish (like a frying pan) add the pasta and barely cover the pasta. You want the pasta water to have as much starch as possible.
In a saucepan, heat the olive oil and the parsley stem and add some pasta water. Add the chili pepper, garlic and maybe a little more pasta water. The perfect formula is about 1 time olive oil for two times pasta water. Cook and mix well to create an emulsion.
Add the cooked pasta and mix vigorously to keep that emulsion with the pasta. You can always add a little more olive oil if you wish. Add the chopped parsley at the last minute.
Traditionally this dish is NOT served with cheese but as long as you do not have Italian at the dinner table, Bon Appetito 😊!!!

You can find the items below used in making this dish at our online store!

Garlic Olive Oil

Reduction / Saucier Pan

Woll Non-Stick Fry Pan

Laser Thermometer

Chopper - Scrapper

Signed Cooking 101

About
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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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