Elevated Spaghetti Aglio e Olio
A pantry-friendly twist on the classic spaghetti aglio e olio, using garlic, olive oil, fresh herbs, and optional balsamic for depth. Easy, budget-friendly, and endlessly customizable.
Ingredients
- 2/3 cup olive oil extra virgin preferred
- 8 cloves garlic minced
- 1 lb spaghetti or any pasta you have
- 2 to 3 tablespoons fresh herbs parsley, oregano, basil, rosemary; or 1 to 1.5 tablespoons dried mixed herbs
- 1 to 2 teaspoons red pepper flakes adjust to taste
- 2 teaspoons kosher salt
- 1 splash balsamic vinegar optional, for depth
- freshly grated Parmesan for serving
- 1/2 cup pasta water reserved, if needed to loosen sauce
Instructions
- Boil pasta in salted water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- For Toasted Garlic Method: Heat olive oil on medium in a small saucepan until shimmering. Add minced garlic and cook until golden, being careful not to burn.
- Pour the hot garlic oil over the herb and spice mix in a bowl. Add balsamic vinegar and salt, stir well.
- Toss with the hot spaghetti, adding reserved pasta water as needed to loosen the sauce. Top with Parmesan.
- For Fresh Garlic Method: Combine garlic and herbs in a bowl. Heat oil and pour directly over the mixture. Add balsamic and salt, toss with cooked spaghetti and top with Parmesan.
Notes
Use dried herbs at half the quantity if fresh isn’t available. Add protein like shrimp or chicken, or veggies like spinach and mushrooms for variety. To go gluten-free, substitute with gluten-free pasta. Spice lovers can try chili oil or smoked paprika for extra flavor.