Half-Hour Spaghetti Aglio e Olio with Red Pepper Flakes
Classic Italian spaghetti tossed with garlic, olive oil, and a kick of red pepper flakes for a speedy and satisfying meal ready in just 30 minutes. This Italian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs spaghetti pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti pasta
- 1/4 cup olive oil
- 6 thinly sliced garlic cloves
- 1 tsp red pepper flakes
- 1/4 cup chopped fresh parsley
- 1 tbsp for pasta water salt
- 1/2 cup grated (optional) parmesan cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 8 oz spaghetti and cook for 9-11 minutes until al dente. Reserve 1/2 cup pasta water, then drain spaghetti.
- Step 2: While spaghetti cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add 6 thinly sliced garlic cloves and 1 tsp red pepper flakes, sauté for 2-3 minutes until garlic is golden and fragrant, but not burnt.
- Step 3: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and toss vigorously to coat pasta with the garlic oil.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve immediately with 1/2 cup grated parmesan cheese sprinkled on top if desired.
Frequently asked questions
How long does Half-Hour Spaghetti Aglio e Olio with Red Pepper Flakes take to make?
Total time is about 30 minutes (5 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Hour Spaghetti Aglio e Olio with Red Pepper Flakes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.
Can I substitute ingredients in Half-Hour Spaghetti Aglio e Olio with Red Pepper Flakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Hour Spaghetti Aglio e Olio with Red Pepper Flakes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Hour Spaghetti Aglio e Olio with Red Pepper Flakes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
