This Spaghetti Aglio e Olio is a simple yet flavorful pasta that’s perfect for busy weeknights.
Packed with fiber-rich kale, heart-healthy olive oil, and plant-based protein from whole wheat spaghetti, it’s both nourishing and satisfying.
Quick to prepare in just 20 minutes, it delivers a light, fresh, and wholesome meal that’s easy to enjoy any day of the week.
20-Minute Spaghetti Aglio e Olio
Equipment
- 1 large pot
- 1 Large skillet
- 1 Pair of Tongs
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 12 ounces spaghetti
- ½ to 1 cup pasta cooking water
- ¼ cup extra-virgin olive oil
- 4 garlic cloves thinly sliced
- ¼ to ½ teaspoon red pepper flakes
- 1 large bunch lacinato kale stems removed and chopped
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- ⅓ cup fresh parsley chopped
- Parmesan or vegan Parmesan for serving
Instructions
- Boil the Pasta: Start by bringing a large pot of salted water to a rolling boil. Use about 4–5 quarts of water and add a generous pinch of salt to season the pasta from the inside out. Once boiling, add 12 ounces of spaghetti and cook according to the package instructions until al dente—tender but still slightly firm to the bite. Stir occasionally to prevent sticking. Before draining, reserve 1 cup of the starchy pasta water and set it aside; this will help create a smooth sauce later. Drain the pasta and set aside.
- Warm the Olive Oil: Place a large skillet over medium heat and pour in ¼ cup of high-quality extra-virgin olive oil. Let it warm gently for about 30 seconds. You want the oil hot enough to infuse the flavors of garlic and chili but not smoking.
- Sauté the Garlic and Chili: Add 4 thinly sliced garlic cloves and ¼ to ½ teaspoon of red pepper flakes to the warmed olive oil. Stir constantly with a wooden spoon or tongs. Cook for 30 seconds to 1 minute until the garlic is fragrant and lightly golden around the edges, being careful not to burn it.This step releases the aromatic flavors that form the foundation of your sauce.
- Wilt the Kale: Add 1 large bunch of lacinato kale, stems removed and chopped, directly into the skillet. Sprinkle ½ teaspoon sea salt and a few grinds of freshly ground black pepper over the greens. Using tongs, toss and stir the kale until it is just wilted, about 1 minute. The kale should be tender but still bright green, adding a subtle earthiness and a boost of fiber to the dish.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the garlic, oil, and kale mixture. Toss everything together using tongs so that the pasta is evenly coated in the flavored oil. Pour in ½ cup of the reserved pasta water along with 1 teaspoon of fresh lemon juice and 1 teaspoon of lemon zest. Continue tossing to combine. If the pasta feels dry, gradually add the remaining ½ cup of pasta water until the sauce reaches a light, silky consistency.
- Adjust Seasoning: Taste the pasta carefully and adjust the seasoning as needed. Add more salt or pepper if desired. The lemon juice should brighten the flavors, the garlic should be fragrant, and the chili should provide a gentle kick.
- Garnish and Serve: Turn off the heat and sprinkle ⅓ cup of freshly chopped parsley over the pasta. Toss gently to distribute the herbs evenly. Serve immediately with a generous helping of freshly grated Parmesan or vegan Parmesan on top. Enjoy warm, flavorful, and wholesome spaghetti that’s perfect for a weeknight dinner or a quick meal prep option.
Notes
- Use high-quality extra-virgin olive oil for the best flavor.
- Slice garlic thinly and evenly to prevent burning.
- Keep a close eye on the garlic while sautéing; it browns quickly.
- Kale can be substituted with spinach or Swiss chard for variety.
- Adjust red pepper flakes according to your heat preference.
- Reserve pasta water—it helps emulsify the sauce and keeps pasta moist.
- Serve immediately for the best texture; pasta tends to dry out if left too long.
- Vegan Parmesan or nutritional yeast works well for a dairy-free option.
Chef’s Secrets To Perfect Garlic Pasta
The key to an exceptional Spaghetti Aglio e Olio lies in timing and technique.
Start by gently warming the olive oil over medium heat; if the oil gets too hot, the garlic can burn and taste bitter.
Thin, uniform garlic slices ensure even cooking and release maximum flavor.
Tossing the pasta with reserved starchy water creates a silky, cohesive sauce rather than a dry noodle dish.
For an extra flavor layer, lightly toast the red pepper flakes in the oil before adding garlic.
A squeeze of fresh lemon juice at the end brightens the flavors and balances the richness of the olive oil.
Serving Suggestions For Garlic Pasta
This pasta pairs beautifully with fresh, simple sides.
A crisp green salad with a light vinaigrette complements the rich olive oil, while roasted cherry tomatoes or grilled vegetables can add natural sweetness and texture.
For protein, consider topping with grilled shrimp, baked chicken, or a sprinkle of toasted pine nuts.
A glass of dry white wine or sparkling water with lemon enhances the freshness.
Keep garnishes simple—fresh parsley and a dusting of Parmesan or vegan cheese elevate the dish without overpowering it.
Storage Tips And Reheating Methods
Spaghetti Aglio e Olio is best enjoyed fresh, but leftovers can be stored safely.
Place cooled pasta in an airtight container and refrigerate for up to 3 days.
When reheating, add a splash of water or olive oil to prevent the pasta from sticking together and becoming dry.
Reheat gently on the stovetop over low heat or briefly in the microwave, stirring occasionally.
Avoid overcooking during reheating, as the kale may lose its vibrant color and delicate texture.
This pasta does not freeze well, as the leafy greens can become watery.
Frequently Asked Questions
1. Can I use other greens instead of kale?
Absolutely! Spinach, Swiss chard, or even arugula can be used. Adjust the cooking time slightly for more delicate greens, as they wilt faster than kale.
2. How can I make this recipe vegan?
Simply replace traditional Parmesan with vegan Parmesan or nutritional yeast. The flavors remain bright and satisfying without any dairy.
3. Can I make this pasta ahead of time?
You can prepare the pasta a few hours in advance, but it’s best to toss it with the sauce just before serving to maintain the texture and freshness of the kale.
4. How spicy is this recipe?
The heat comes from red pepper flakes, which can be adjusted to taste. Use a pinch for mild heat or up to ½ teaspoon for a more pronounced kick.
5. What type of pasta works best?
Long, thin pastas like spaghetti, linguine, or bucatini work best. They hold the sauce evenly and provide the classic Aglio e Olio texture.
