Spaghetti Aglio e Olio Recipe

Will It Skillet?

 

The cast-iron skillet is deeply beloved in Southern kitchens. Its seasoned nature adds a special homemade flavor to every recipe. What’s more, this coveted kitchen tool doubles as a serving piece. So, there’s no need to dirty another dish by transferring your food to a bowl or platter. May these skillet recipes from area locals season your pans with rich flavors and fill your bellies abundantly.

 

Photography by Rich Smith

Spaghetti Aglio e Olio Recipe

Cornelius Lathan, East Chattanooga

 

Cornelius Lathan of East Chattanooga in his kitchen

 

“Spaghetti aglio e olio is one of my all-time favorite dishes. Some people think that you need a ton of ingredients to make a great recipe, but this dish shows you that it only takes a few ingredients with awesome technique to make a spectacular finished product.” – Cornelius Lathan

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cast iron skillet with Spaghetti Aglio E Olio in it

 

Serves 4-6

Ingredients

  • 1 lb. spaghetti, uncooked 
  • ½ cup extra-virgin olive oil
  • 10 garlic cloves, thinly sliced 
  • Pinch of crushed red pepper flakes
  • 1 bunch Italian parsley, chopped with stems removed
  • 1/2 lemon, juiced (optional)

Directions

Bring a large stock pot of salty water to a boil. (Note: This water should taste like the ocean.) Add pasta and cook until it’s a minute away from being al dente.

While the pasta is cooking, add your olive oil and garlic to a cast-iron skillet. Cook gently over a medium-low heat until the garlic becomes very fragrant, translucent, and lightly golden, but not browned. 

Then, add your crushed red pepper flakes. 

Once pasta is ready, remove it from the pot using tongs (reserving the pasta water) and add it to the garlic and oil mixture. Toss to combine. After a few tosses, you will begin to see your pasta absorb the oil and tighten up. 

Once you reach this stage, add a small ladle full of the starchy pasta water until your garlic and oil mixture begin to emulsify into a sauce. If you like your Aglio e Olio a bit looser, add more pasta water.

Once you’ve reached your desired consistency, check for seasoning. Once the taste is to your liking, add parsley, and toss to combine. 

Add a splash of lemon juice (optional), and serve immediately.

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Spaghetti Aglio E Olio in a cast iron skillet

Spaghetti Aglio e Olio

Cornelius Lathan
Course Main Course
Cuisine Italian
Servings 6 people

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 1 lb. spaghetti, uncooked
  • ½ cup extra-virgin olive oil
  • 10 garlic cloves, thinly sliced
  • Pinch of crushed red pepper flakes
  • 1 bunch Italian parsley, chopped with stems removed
  • ½ lemon, juiced (optional)

Instructions
 

  • Bring a large stock pot of salty water to a boil. (Note: This water should taste like the ocean.) Add pasta and cook until it’s a minute away from being al dente.
  • While the pasta is cooking, add your olive oil and garlic to a cast-iron skillet. Cook gently over a medium-low heat until the garlic becomes very fragrant, translucent, and lightly golden, but not browned. 
  • Then, add your crushed red pepper flakes. 
  • Once pasta is ready, remove it from the pot using tongs (reserving the pasta water) and add it to the garlic and oil mixture.
  • Toss to combine. After a few tosses, you will begin to see your pasta absorb the oil and tighten up. 
  • Once you reach this stage, add a small ladle full of the starchy pasta water until your garlic and oil mixture begin to emulsify into a sauce. If you like your Aglio e Olio a bit looser, add more pasta water.
  • Once you’ve reached your desired consistency, check for seasoning. Once the taste is to your liking, add parsley, and toss to combine. 
  • Add a splash of lemon juice (optional), and serve immediately.
Keyword cast iron skillet, garlic, lemon, spaghetti
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