Fakeout Kitchen

Spaghetti Aglio e Olio

One warm sentence about a classic Italian dish that combines garlic and olive oil for a simple yet flavorful pasta meal.

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Ingredients

  • 8 oz spaghetti
  • 6 cloves garlic, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes (optional)
  • Freshly ground black pepper to taste
  • Parsley, chopped (for garnish)

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • 8 oz spaghetti → Organic Whole Grain Spaghetti or Chickpea Pasta — Commercial pasta is often made from highly refined white flour; organic whole grain options provide more fiber and nutrients without the processing.
  • 1/4 cup extra virgin olive oil → Authentic Organic Extra Virgin Olive Oil — Many restaurants use cheaper seed oil blends (like soybean oil); authentic EVOO is rich in polyphenols and avoids the inflammation associated with refined vegetable oils.

Instructions

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, if using, and sauté until golden and fragrant, about 3 minutes.
  3. Drain the spaghetti, reserving 1 cup of pasta water. Do not rinse the spaghetti.
  4. Add the drained spaghetti to the skillet with the garlic oil. Toss to coat evenly with the oil and garlic.
  5. If the spaghetti is too dry, add a little reserved pasta water, tossing until coated.
  6. Season with freshly ground black pepper to taste.
  7. Garnish with chopped parsley before serving.

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