Aglio e Olio Spaghetti
Five ingredients, restaurant-simple.
$9.85 total
Ingredients & Cost Breakdown
| 1 lb spaghetti | $1.26 |
| 6 cloves garlic, sliced | $0.65 |
| 1/3 cup olive oil | $1.03 |
| Red pepper flakes | $0.11 |
| Parsley | $0.34 |
| 1/2 cup grated parmesan | $1.03 |
| Toasted breadcrumbs | $0.46 |
| Salt & pepper | $0.11 |
| Bagged garden salad w/ Italian dressing, side | $2.26 |
| Extra parmesan & toasted pine nuts, topping | $2.60 |
| Total | $9.85 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1 lb spaghetti
- 1 head garlic
- 1/3 cup olive oil
- Red pepper flakes
- Parsley
- 1/2 cup grated parmesan
- Toasted breadcrumbs
- Salt & pepper
- Bagged garden salad w/ Italian dressing, side
- Extra parmesan & toasted pine nuts, topping
How to Make It
- Boil pasta in salted water until al dente; reserve 1/2 cup pasta water.
- Warm olive oil in a pan over medium-low heat, add garlic and pepper flakes, cook 2 minutes until fragrant — don't let it brown.
- Toss pasta into the pan with a splash of pasta water and the parsley.
- Plate and top with parmesan, toasted breadcrumbs, and toasted pine nuts.
- Serve with bagged garden salad w/ italian dressing on the side.
No-Time-For-That Tip: Low and slow with the garlic — golden, not brown, or the whole dish turns bitter.
Swap It: No breadcrumbs? A fried egg on top turns this into carbonara's easy cousin.
🍽️ Pairs well with Pasta e Fagioli
