Spaghettini with Oil and Garlic

Spaghettini with Oil and Garlic Recipe
Becky Luigart-Stayner
In Italian recipes, a simple garlic and olive oil sauce is known as aglio e olio. This classic pasta recipe comes together quickly, so it's a good weeknight dinner. Just pair it with a green salad and a bottle of wine. Spaghettini is in between the sizes of vermicelli and spaghetti, so either of those is a good substitute. Be careful not to overcook the garlic, as browned garlic tastes bitter. Push the garlic to one side of the pan so it will cook evenly.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 303
Caloriesfromfat 24 %
Fat 8 g
Satfat 2.9 g
Monofat 3.7 g
Polyfat 0.8 g
Protein 12.7 g
Carbohydrate 44.4 g
Fiber 1.6 g
Cholesterol 10 mg
Iron 2.6 mg
Sodium 603 mg
Calcium 190 mg


6 quarts water
2 3/4 teaspoons salt, divided
1 pound uncooked spaghettini
2 tablespoons extravirgin olive oil
10 garlic cloves, sliced
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper
1 cup (4 ounces) grated Parmigiano-Reggiano cheese


Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.

While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.

Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.