Spaghetti Aglio e Olio is a timeless Italian-inspired pasta that’s both nourishing and effortless to make.
Packed with fiber-rich kale, heart-healthy olive oil, and plant-based goodness, this dish balances flavor and nutrition in under 20 minutes.
The garlic and chili flakes add a warm kick, while fresh lemon and parsley brighten every bite.
Light yet satisfying, it’s the ideal everyday meal—quick, wholesome, and meal-prep friendly.
Spaghetti Aglio e Olio
Equipment
- 1 Large Pot (for pasta)
- 1 Colander (for draining pasta)
- 1 large skillet (for sauce)
- 1 wooden spoon or tongs (for tossing)
- 1 measuring cup (for pasta water)
- 1 Chef’s knife (for chopping)
- 1 Cutting board
Ingredients
- 12 oz spaghetti
- ½ –1 cup reserved pasta water
- ¼ cup extra-virgin olive oil
- 4 cloves garlic thinly sliced
- ¼ –½ teaspoon red pepper flakes
- 1 large bunch lacinato kale stemmed 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 water to a rolling boil. Add a generous pinch of salt to season the water—it should taste like the sea.Once boiling, add the spaghetti and cook according to package instructions until al dente, meaning it’s tender but still slightly firm in the center. While the pasta cooks, carefully reserve 1 cup of the starchy pasta water in a separate measuring cup before draining, as this water will help create a silky, cohesive sauce later. Drain the pasta and set aside.
- Prepare the Garlic Infusion: Heat a large skillet over medium heat. Pour in ¼ cup of extra-virgin olive oil, letting it warm gently until it shimmers but doesn’t smoke. Add the thinly sliced garlic cloves to the oil, spreading them evenly. Stir continuously for 30 seconds to 1 minute, allowing the garlic to release its fragrant aroma. Be vigilant—garlic burns quickly, so you want it lightly golden at the edges without turning bitter. Sprinkle in red pepper flakes at this stage to infuse the oil with a subtle, warming spice.
- Wilt the Kale: Add the chopped lacinato kale directly to the garlic and chili-infused oil. Season with ½ teaspoon sea salt and a few twists of freshly ground black pepper. Using tongs or a wooden spoon, toss the kale continuously, making sure each leaf gets coated with the oil and spices. Cook for about 1 minute, just until the kale begins to soften and wilt but still retains some vibrant green color and texture. This quick sauté preserves the nutrients and ensures a tender yet slightly crisp bite.
- Combine Pasta and Greens: Transfer the drained spaghetti into the skillet with the wilted kale and garlic. Gently toss everything together using tongs, ensuring the pasta strands are fully coated in the flavored oil and mixed evenly with the kale. Gradually pour in ½ cup of the reserved pasta water, tossing again to create a light, silky sauce that clings to the pasta. Add lemon juice and lemon zest at this stage to brighten the dish with a fresh, citrusy note. Taste and adjust seasoning as needed.
- Adjust the Sauce Consistency: If the pasta feels dry or the sauce isn’t coating evenly, slowly add the remaining ½ cup of reserved pasta water, a little at a time, tossing after each addition. The starch in the water will help emulsify the olive oil, creating a smooth, glossy coating on every strand of spaghetti. This ensures each bite is flavorful, moist, and perfectly balanced.
- Garnish and Serve: Remove the skillet from heat. Sprinkle ⅓ cup of chopped fresh parsley over the pasta for a pop of color and fresh herbal aroma. Serve immediately, offering grated Parmesan or vegan Parmesan on the side for those who want a cheesy finish. Optionally, add an extra drizzle of olive oil or a pinch of red pepper flakes to elevate the flavors even more.
- Presentation Tip (Optional): For a restaurant-style presentation, twirl individual portions onto plates using a fork and ladle, allowing the kale to rest on top. Garnish with a small wedge of lemon or a sprinkle of freshly cracked black pepper to make the dish visually inviting.
Notes
- Garlic Cooking Tip: Slice garlic thinly and cook gently over medium heat to avoid bitterness. Burnt garlic will make the pasta taste acrid.
- Kale Alternatives: You can substitute lacinato kale with spinach, Swiss chard, or collard greens for a slightly different texture and flavor.
- Pasta Water Use: Always reserve some pasta water—it helps create a silky sauce and binds the flavors together.
- Spice Level: Adjust red pepper flakes according to your heat preference; start small and add more if desired.
- Cheese Options: Parmesan adds richness, but vegan Parmesan or nutritional yeast works well for a plant-based option.
- Meal Prep Friendly: This pasta reheats well; store in an airtight container in the fridge for up to 3 days.
- Serving Size: Perfect for 4 portions, but easily doubled or halved depending on your needs.
Chef’s Secrets For Perfect Pasta
The secret to a flawless Spaghetti Aglio e Olio lies in controlling heat and timing.
First, ensure the garlic never burns—it should only lightly brown for a sweet, nutty flavor.
Use high-quality extra-virgin olive oil, as it forms the base of your sauce and carries all the aromatics.
Adding pasta water gradually helps create a glossy, cohesive sauce without overwhelming the delicate flavors.
Finally, toss the pasta off the heat to preserve the bright notes of lemon and the fresh crunch of parsley.
These small but critical steps elevate a simple pasta into a restaurant-worthy dish.
Serving Suggestions For Every Occasion
This pasta is incredibly versatile and pairs beautifully with a variety of dishes.
Serve it alongside a fresh garden salad or roasted vegetables for a light, balanced meal.
For protein-rich options, top it with grilled chicken, shrimp, or chickpeas for a vegetarian-friendly boost.
A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the garlic and lemon flavors perfectly.
For a cozy family dinner, garnish with extra parsley and freshly grated Parmesan for a comforting, elegant presentation.
Storage Tips To Keep Fresh
Spaghetti Aglio e Olio can be stored easily without losing flavor.
Let the pasta cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
When reheating, warm gently in a skillet over low heat and add a splash of reserved pasta water or olive oil to revive the sauce.
Avoid microwaving at high power, as it can dry out the pasta and make the kale tough.
For longer storage, cooked pasta can be frozen in an airtight container for up to 1 month; thaw in the fridge before reheating gently.
Frequently Asked Questions
1. Can I use other types of pasta?
Yes! While spaghetti is classic, linguine, fettuccine, or even penne work well. Adjust cooking time based on the pasta type to ensure al dente texture.
2. How do I prevent garlic from burning?
Keep the heat at medium and stir continuously. Remove the skillet from heat briefly if garlic is browning too fast. Thin slices cook evenly and release flavor without bitterness.
3. Can I make this recipe vegan?
Absolutely. Simply replace Parmesan with vegan Parmesan or nutritional yeast. The pasta and kale remain fully plant-based, while olive oil provides healthy fats.
4. Can I prepare this ahead of time?
Yes, the pasta can be cooked and stored in the fridge for up to 3 days. Reheat gently with a splash of pasta water or olive oil to restore the sauce.
5. Can I adjust the spice level?
Definitely. Red pepper flakes add heat, but you can reduce or increase the amount depending on your preference. Start with a small pinch and taste before adding more.
