One-Pot Spaghetti Aglio e Olio with Chili and Parmesan
A minimalist Italian pasta cooked in one pot with garlic, chili flakes, and finished with freshly grated Parmesan for a quick weeknight meal. This italian-inspired pasta ready in about 17 minutes pairs spaghetti, extra virgin olive oil, garlic cloves, thinly sliced 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
- 12 oz spaghetti
- 1/4 cup extra virgin olive oil
- 6 cloves garlic cloves, thinly sliced
- 1 tsp red chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 1/4 cup fresh parsley, chopped
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Step 1: In a large deep skillet or wide pot, combine 12 ounces dry spaghetti, 1/4 cup extra virgin olive oil, 6 thinly sliced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon red chili flakes, and 4 cups water.
- Step 2: Bring to a boil over high heat, then reduce to medium-high and cook, stirring frequently, until pasta is al dente and water mostly evaporates, about 9-11 minutes.
- Step 3: Remove from heat and stir in 1/4 cup chopped fresh parsley and 1/2 cup freshly grated Parmesan cheese until creamy and well combined.
- Step 4: Serve immediately with additional Parmesan if desired.
Frequently asked questions
How long does One-Pot Spaghetti Aglio e Olio with Chili and Parmesan take to make?
Total time is about 17 minutes (5 min prep + 12 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 One-Pot Spaghetti Aglio e Olio with Chili and Parmesan?
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 from drying out.
Can I substitute ingredients in One-Pot Spaghetti Aglio e Olio with Chili and Parmesan?
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 One-Pot Spaghetti Aglio e Olio with Chili and Parmesan 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.
What goes well with One-Pot Spaghetti Aglio e Olio with Chili and Parmesan?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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