Aglio E Olio Spaghetti with Jalapeno
Simple yet so special, Aglio e Olio Spaghetti with Jalapeno is a quick pasta you can do on a week night. Full of flavor and so easy, enjoy a fancy dinner at home!
I love how Aglio e Olio is such a simple pasta yet it feels so sophisticated eating it at home. The simple infusion of garlic and olive oil that coats the spaghetti with a slight but notable flavor is just so good.
I had aglio olio with my friend at a restaurant in Victoria, BC a few weeks ago, and it was impressively delicious! And as you know, inspirations like these is mostly how I gather content for the blog.
And here we are! I wouldn’t say that this is a copycat of the restaurant version, but that one inspired me to make something similar at home, and we have been enjoying it often ever since. My girls love it and I don’t mind making it over and over again!
Aglio e Olio Ingredients
- Spaghetti Pasta. We cook this to al dente according to package directions.
- Garlic. This is the flavor of the dish. We slice this thinly and cook it slowly in olive oil for flavor infusion.
- Olive Oil. Use extra virgin olive oil. This will be infused with the garlic during the cooking then it will coat the pasta nicely.
- Jalapeno. For added heat and flavor, jalapeno slices are cooked alongside the garlic.
- Parmigiana Reggiano. This is for added richness and flavor.
- Salt, Pepper and Red Chili Flakes
- Parsley (optional)
Process
- Cook the Pasta. Cook to al dente in large pot of boiling salted water.
- Cook the Garlic and Jalapeno in the Olive Oil. Start cooking the garlic over low heat until browned, then add the jalapeno and cook together until golden. Turn off the heat.
- Combine Everything. Add the pasta, salt, pepper, the grated cheese and chili flakes. Toss to combine.
- Serve. Transfer to a dish and top it with the remaining cheese. Garnish with parsley.
Aglio e Olio with Jalapeno
Ingredients
- 1 lb. uncooked spaghetti reserve about ½ cup water from the pot
- ⅓ cup olive oil
- 6-8 cloves garlic sliced thinly
- 1 medium Jalapeno sliced, seeds and membrane removed
- ½ tsp red pepper flakes
- ½-1 tsp salt
- ¼ tsp pepper
- ½ cup Parmigiana Reggiano grated plus ½ cup more, grated or flakes
- 1 tbsp parsley chopped, for garnish
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil (about 1 heaping tablespoon of salt). Cook the pasta until al dente according to package directions.
- Make the Garlicky Oil. In a wide pan over low heat, add the garlic. Cook over low heat, tossing frequently until lightly browned. Increase the heat to medium and continue to toss and cook until the garlic and jalapeno are golden. Watch closely as they can easily burn. Turn off the heat.
- Combine Everything. Add the pasta, salt, pepper, chili flakes and ½ cup grated cheese. Toss to distribute. If the pasta is too dry or clumpy, add about ¼ cup of the reserved pasta water. Toss to incorporate.
- Garnish and Serve. Transfer to a saving dish. Top with the remaining cheese and some chopped parsley.
Simply delish ❤️
Favorite! Easy but special!