by Chef Jean-Pierre
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Spaghetti Aglio E Olio – Translation “Spaghetti with Garlic and Oil”
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!
4.95 from 17 votes
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Servings 2 Servings
Calories
Recipe Video
Recipe 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
Recipe 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!
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Chef Jean-Pierre
Master Chef at ChefJeanPierre.com
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. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the 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.
Latest posts by Chef Jean-Pierre (see all)
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- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
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Richard A. A. Romano,Sr.on August 18, 2023 at 5:24 pm
CHEF Jean Pierre
You are fabulously talented in all aspects of elite culinary, I enjoy your recipes,and try to match your skills, such a great time I have.
Thank YOU CHEF
PLEASE KEEP THINGS SIMMERING
THE BEST
R. ALLENANGELO ROMANOReply
Nelly Suhirmanon April 8, 2023 at 6:47 pm
Dear Mr Piere
I love watching you teach us how to cook perfectly.
Very clear receipe
Amazing meals..
Thank you very much
Happy cooking
God blessReply
Chef Jean-Pierreon April 16, 2023 at 5:49 pm
Thank you! Godspeed! 🙏❤️
Reply
