Spaghetti Aglio e Peperoncino with Parmesan
Simple yet flavorful Italian pasta tossed with garlic, red pepper flakes, olive oil, and a generous sprinkle of Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 20 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 520 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.
Ingredients
- 12 oz spaghetti
- 1/4 cup extra virgin olive oil
- 6, thinly sliced garlic cloves
- 1/2 tsp red pepper flakes
- 2 tbsp, chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- to taste salt
Instructions
- 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. Drain, reserving 1/2 cup pasta water.
- Step 2: While the 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 red pepper flakes. Sauté for 2-3 minutes until the 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. Toss vigorously for 1 minute to combine and develop a silky sauce.
- Step 4: Remove from heat, stir in 2 tbsp chopped fresh parsley and 1/2 cup grated Parmesan cheese until the cheese melts and coats the pasta evenly. Adjust salt to taste and serve immediately.
Frequently asked questions
How long does Spaghetti Aglio e Peperoncino with Parmesan take to make?
Total time is about 20 minutes (5 min prep + 15 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 Spaghetti Aglio e Peperoncino with 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 Spaghetti Aglio e Peperoncino with 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 Spaghetti Aglio e Peperoncino with 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.
Is Spaghetti Aglio e Peperoncino with Parmesan 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.
