Name: Spaghetti Aglio e Olio Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti ($0.98); 1 tsp salt (divided, $0.05); 1 bulb garlic (about 20 cloves, peeled and sliced thin, $0.70); ¼ tsp freshly cracked black pepper ($0.05); ½ tsp cracked red pepper ($0.06); ½ cup olive oil ($1.55); ½ cup grated Parmesan cheese ($1.80); 1 Tbsp Italian parsley (minced, $0.08); 2 Tbsp lemon juice ($0.08); ¼ cup pasta water (reserved from cooking the spaghetti, $0.00)

This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!

Ingredients

1 lb spaghetti ($0.98)

1 tsp salt (divided, $0.05)

1 bulb garlic (about 20 cloves, peeled and sliced thin, $0.70)

¼ tsp freshly cracked black pepper ($0.05)

½ tsp cracked red pepper ($0.06)

½ cup olive oil ($1.55)

½ cup grated Parmesan cheese ($1.80)

1 Tbsp Italian parsley (minced, $0.08)

2 Tbsp lemon juice ($0.08)

¼ cup pasta water (reserved from cooking the spaghetti, $0.00)

Instructions

1 Gather ingredients and set a large pot of water to boil, adding ½ tsp salt to the water.

2 Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water.

3 In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil. Sauté until fragrant, about 2 minutes.

4 Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.

5 Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water. Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.