Quick Spaghetti Aglio e Olio with Chili and Parsley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Italian pasta tossed with fragrant garlic, red chili flakes, and fresh parsley for a quick yet flavorful dinner. This italian-inspired pasta (vegetarian) ready in about 15 minutes pairs spaghetti, extra virgin olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 5 min Cook: 10 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 6 thinly sliced garlic cloves and 1/2 tsp crushed red pepper flakes, sautéing for 2-3 minutes until garlic is golden and fragrant but not burnt.
  3. Step 3: Add the drained spaghetti to the skillet along with 1/4 cup chopped fresh flat-leaf parsley and 1/4 cup reserved pasta water. Toss vigorously for 1-2 minutes until the sauce thickens and coats every strand.
  4. Step 4: Season with salt and black pepper to taste. Serve immediately with 1/4 cup grated parmesan cheese sprinkled on top if desired.

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Frequently asked questions

How long does Quick Spaghetti Aglio e Olio with Chili and Parsley take to make?

Total time is about 15 minutes (5 min prep + 10 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 Quick Spaghetti Aglio e Olio with Chili and Parsley?

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 Quick Spaghetti Aglio e Olio with Chili and Parsley?

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 Quick Spaghetti Aglio e Olio with Chili and Parsley 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 Quick Spaghetti Aglio e Olio with Chili and Parsley 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.

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