Growing up in an Italian-American household, Sunday dinners were a cherished tradition. My grandmother, Nonna, always had a way of turning simple ingredients into something magical. One of her signature dishes was Spaghetti Aglio e Olio, a classic Italian pasta recipe that perfectly captures the essence of Italian cuisine with its simplicity and rich flavors. Every time I make this dish, I am transported back to her cozy kitchen, filled with laughter, love, and the aroma of garlic sizzling in olive oil.
Spaghetti Aglio e Olio is a dish that beautifully balances the robust flavors of garlic, the subtle heat of red pepper flakes, and the freshness of parsley. The addition of lacinato kale not only enhances the dish’s nutritional value but also adds a wonderful texture that complements the al dente spaghetti. For those who love a hint of citrus, a touch of lemon zest and juice brightens up the flavors, making each bite a delightful experience.
One of the best aspects of this recipe is its versatility. While the traditional version is delicious on its own, there are countless variations you can explore. If you’re a fan of seafood, adding some sautéed shrimp or clams can elevate the dish to a gourmet level. For a heartier meal, consider incorporating roasted cherry tomatoes or sautéed mushrooms. If you prefer a bit more heat, increase the amount of red pepper flakes or even add a dash of cayenne pepper.
Personally, I enjoy making this dish with vegan Parmesan when cooking for my plant-based friends. The nutty, savory flavor of the vegan cheese pairs wonderfully with the garlic and kale. On other occasions, I might sprinkle a generous amount of freshly grated Parmesan for a richer taste. Regardless of the tweaks, Spaghetti Aglio e Olio remains a reliable go-to recipe, especially on busy weeknights when time is of the essence but you still crave a comforting, home-cooked meal.
Whether you’re new to cooking or an experienced chef, this recipe is straightforward and quick to prepare, making it a perfect choice for any occasion. Gather your ingredients, follow the simple steps, and in just 25 minutes, you’ll have a delicious dish that’s sure to impress family and friends. Buon appetito!
Spaghetti Aglio e Olio
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Ingredients
- 1 teaspoon fresh lemon juice
- 12 ounces spaghetti
- 1 teaspoon lemon zest
- 1 large bunch lacinato kale, stemmed and chopped
- 1/3 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/2 to 1 cup pasta water
- Parmesan or Vegan Parmesan, for serving
Directions
- Fill a large pot with salted water and bring it to a boil. Cook the spaghetti following the package directions until it is al dente. Before draining, save 1 cup of the pasta water.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, until the edges of the garlic are lightly browned.
- Add the kale, salt, and a few grinds of black pepper to the skillet. Toss with tongs until the kale wilts, which should take about 1 minute.
- Transfer the cooked spaghetti to the skillet and toss to combine. Pour in 1/2 cup of the reserved pasta water, lemon juice, and lemon zest. Mix everything together. If the pasta appears too dry, add more pasta water to form a light sauce.
- Adjust the seasoning as needed. Top with chopped parsley and serve with Parmesan or vegan Parmesan.
Storing Suggestions:
Store any leftover Spaghetti Aglio e Olio in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of water or olive oil if needed to loosen the pasta.
FAQs:
What can I use as a substitute for lacinato kale?
If you can’t find lacinato kale, you can use regular curly kale, spinach, or even Swiss chard as a substitute. Just be sure to adjust the cooking time as these greens may wilt faster than lacinato kale.
Can I make Spaghetti Aglio e Olio gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free spaghetti. The cooking instructions remain the same, just follow the package directions for the gluten-free pasta.
How can I add protein to this dish?
To add protein, consider mixing in grilled chicken, sautéed shrimp, or chickpeas. These additions can be stirred in at the end of cooking to ensure they are heated through.
Is it possible to make this recipe ahead of time?
While this dish is best served fresh, you can prepare it ahead of time and store it in the refrigerator. Reheat it in a skillet with a little extra olive oil or water to maintain its texture and flavor.
Can I add other vegetables to Spaghetti Aglio e Olio?
Absolutely! Feel free to add other vegetables like cherry tomatoes, bell peppers, or mushrooms. Sauté these additional veggies along with the garlic and red pepper flakes before adding the kale.
What can I do if the pasta becomes too dry when reheating?
If the pasta becomes too dry when reheating, add a splash of the reserved pasta water or a bit more olive oil. This will help to rehydrate the noodles and bring back the sauce’s creamy texture.
Spaghetti Aglio e Olio
Ingredients
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- ¼ cup extra-virgin olive oil
- ½ teaspoon sea salt
- 1 large bunch lacinato kale stemmed and chopped
- 4 garlic cloves thinly sliced
- 12 ounces spaghetti
- Freshly ground black pepper
- ⅓ cup chopped fresh parsley
- ¼ to ½ teaspoon red pepper flakes
- Parmesan or Vegan Parmesan for serving
- ½ to 1 cup pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
- In a large skillet over medium heat, warm the olive oil. Add the garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, or until the garlic is lightly browned at the edges. Add the kale, salt, and several grinds of black pepper, tossing with tongs until the kale is wilted, about 1 minute.
- Add the cooked spaghetti to the skillet and toss to combine. Pour in ½ cup of the reserved pasta water, lemon juice, and lemon zest, and toss everything together. If the pasta seems too dry, add more pasta water to create a light sauce.
- Adjust seasoning to taste. Garnish with chopped parsley and serve with Parmesan or vegan Parmesan.
