Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Try this spaghetti aglio e olio recipe once, and you'll make it over and over. It uses simple ingredients, it cooks in 20 minutes, and it's totally delicious.

  • 12 ounces spaghetti
  • ½ to 1 cup pasta water
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • ¼ to ½ teaspoon red pepper flakes
  • 1 large bunch lacinato kale, stemmed and chopped
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • ⅓ cup chopped parsley
  • Parmesan or Vegan Parmesan, for serving

  1. Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
  2. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
  3. Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
  4. Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.