Name: How to Make Spaghetti Aglio E Olio!
Prep time: 25 min
Cook time: 15 min
Ingredients: 1 pound of fresh spaghetti noodles; ½ cup good olive oil (with more for drizzling later); ¼ cup finely minced fresh garlic; ½ teaspoon crushed red pepper flakes (if wanted); Parmesan for topping if wanted

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Spaghetti Aglio E Olio in a large skillet with garnished with parsley on top

One of my favourite pasta dishes is one that isn’t very well known or popular. Spaghetti Aglio E Olio is simply spaghetti pasta tossed in an olive oil and garlic “sauce”, as one might call it. To me, it’s the epitome of comfort food: carbs and garlic. Oh, and when you add some fresh Parmesan cheese on top? HEAVEN you guys, heaven!

What is Spaghetti Aglio E Olio?

Spaghetti aglio e olio is Italian for “spaghetti garlic and oil” and is a traditional Italian pasta dish from Naples. Spaghetti Aglio E Olio is simply cooked spaghetti pasta tossed in olive oil and garlic “sauce” in a skillet. It doesn’t get more delicious or easy to make a great pasta meal. When you add some red pepper flakes to mine, it turns Spaghetti Agilo E Olio into Spaghetti Agilo Olio E Pepperoncino!

How to Make Homemade Pasta

I’m trying out the Philips Avance Pasta Maker for the next while and decided to start with the noodles that my family loves best… spaghetti, of course. Let me be honest, I would love to make fresh pasta but I have never found a single moment to do so. I have attachments for my mixer that have been sitting in the cupboard for years, unused. I was intrigued to try out a machine that did it all. The Philips Pasta Maker automatically mixes, kneads, and extrudes the pasta, all in one go! I didn’t have to mix or feed the dough; I was in!

Trying the Philips Avance Pasta Maker for Spaghetti Aglio E Olio Pasta

The machine is incredibly simple to use. You follow the instructions in the book (using a kitchen scale to measure the ingredients) and you literally get one pound of freshly made pasta in 15 minutes!

Freshly made pasta in the table for Spaghetti Aglio E Olio

This batch of fresh spaghetti noodles pictured was done on the setting for Program 1, that makes 300 grams of pasta – a main meal for two people. For this recipe I used Program 2, that makes 600 grams of pasta and is enough for a family of four as their main meal.

close up of Spaghetti Aglio E Olio in a large skillet with garnished with parsley on top

Which translates into one big skillet full of fresh pasta! I was nervous about how the fresh spaghetti was going to hold up, I’ll admit it. Spaghetti Aglio E Olio is not a dish where you are inherently gentle with the pasta – you swirl and saute and reduce the small bit of liquid you add to it. As you can see, I shouldn’t have worried. The noodles held together like a boss.

getting some pasta using kitchen tongs in Spaghetti Aglio E Olio in a large skillet with garnished with parsley

I added some red pepper flakes to mine, which turns Spaghetti Agilo E Olio into Spaghetti Agilo Olio E Pepperoncino. Just so we are exact with the name here.

I was thrilled with how good a job the Pasta Maker did with those noodles! I followed the directions precisely and the noodles came out perfectly. The cleaning part wasn’t as bad as I thought it would be, but you do have to take some time. My advice is to make a few batches of the pasta. The kids and I are going to make fettuccine nests for my next post and those can stay in the fridge for a few days.

Tips and Tricks for Making Spaghetti aglio e olio

Use a good quality olive oil as the taste is reflected in this dish
Do NOT use vegetable or canola oil in this recipe! It will be bland!
You can adjust the amount of garlic to your liking, I have had it in Italian restaurants where it is LOADED with garlic and that’s how I like it!

Happy cooking all!

Love,

Karlynn