Best 14 Spaghetti Olio Recipes

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**Spaghetti Olio: A Simple Yet Flavorful Italian Pasta Dish**

Spaghetti olio is a classic Italian pasta dish that is known for its simplicity and delicious flavor. Originating from the region of Campania in Italy, this dish has become popular worldwide due to its ease of preparation and the few ingredients required. Spaghetti olio translates to "spaghetti with oil" in Italian, highlighting the main components of the dish: spaghetti pasta, olive oil, garlic, and chili peppers. While the basic recipe consists of these core ingredients, variations of spaghetti olio can incorporate additional elements such as fresh herbs, vegetables, and different types of cheese. This article provides three variations of spaghetti olio: the classic version, a vegetarian option, and a spicy version that includes cherry tomatoes and red pepper flakes. Each recipe includes detailed instructions and helpful tips to ensure a successful and flavorful spaghetti olio dish. Whether you're a beginner cook or an experienced chef, these recipes offer a delightful culinary journey into the world of Italian cuisine. Enjoy the simplicity and deliciousness of spaghetti olio in its various forms!

Check out the recipes below so you can choose the best recipe for yourself!

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio E Olio image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
  • Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
  • Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)



Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
1 (2-ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
1 pound spaghetti, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Crusty bread, as an accompaniment
5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
Crusty Bread, as an accompaniment

Steps:

  • Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
  • Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
  • Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
  • Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
  • Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
  • The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
  • Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

SHRIMP AND SPAGHETTI AGLIO E OLIO



Shrimp and Spaghetti Aglio e Olio image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound dried spaghetti
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for finishing
1/2 teaspoon dried pepperoncini flakes
4 garlic cloves, thinly sliced
1 pound extra-large shrimp, peeled, deveined and butterflied
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Add the pasta to a large pot of boiling salted water and stir. Cook until al dente, about 2 minutes less than the box instructions.
  • Meanwhile, add the olive oil to a large saute pan over medium heat. Add the pepperoncini flakes along with the garlic and cook until just starting to turn very light golden brown, about 2 minutes, then turn up the heat slightly and add the shrimp. Sprinkle with salt and pepper and saute until the bottom turns pink or opaque, 2 to 3 minutes on one side. Turn the shrimp over to finish cooking, about 1 minute. Add about 1/3 cup of the pasta water. Drain the pasta and add it to the saute pan. Turn up the heat slightly and let cook to thicken the sauce, about 1 minute. Add the herbs, reserving about a teaspoon of each for garnish. Season with salt and pepper as needed. Transfer to a serving dish. Drizzle with a little olive oil and garnish with the reserved herbs.

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

Kosher salt
1 pound dried spaghetti
1/2 cup extra-virgin olive oil, plus more for finishing
1 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/2 cup rough-chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-quarters of the way done.
  • Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until just beginning to turn golden brown, then add the parsley. Add a ladle of the pasta water to stop the cooking process and allow the flavors to combine.
  • When the pasta is three-quarters of the way cooked, remove it from the water and add it to the saute pan. Add more pasta water as necessary to finish cooking the pasta, letting the liquid reduce as the pasta finishes to form a sauce.
  • Season with salt if desired and transfer to a large serving dish. Drizzle with more olive oil and serve.

SPAGHETTI AGLIO OLIO WITH SPICY SHRIMP



Spaghetti Aglio Olio With Spicy Shrimp image

Spaghetti with garlic and olive oil was, by far, my Italian grandfather's favorite dish and I ALWAYS think of him whenever I make it! For those of you with anchovy phobia, this dish works great with or without them. I've made it both ways. Be sure to adjust your salt accordingly if using the anchovies, because they add a lot of saltiness on their own.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs large shrimp, peeled and deveined
1 lemon, juice of
1/4 cup chopped parsley
1 teaspoon crushed red pepper flakes
4 garlic cloves, peeled and crushed
salt
2 tablespoons olive oil
1 lb spaghetti
1/4 cup olive oil
1 (2 ounce) can anchovy fillets (optional)
7 -8 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup parsley, finely chopped
salt
1 lb spaghetti

Steps:

  • Cook pasta in large pot of boiling, salted water until al dente (about 7 minutes?).
  • While pasta cooks, toss shrimp with lemon juice, parsley, pepper flakes, garlic, olive oil and a pinch of salt.
  • Heat large skillet over medium hight heat, add shrimp, oil and spices and cook about 3 minutes or until its pink and slightly firm.
  • Remove shrimp from pan and set aside, covered, to keep warm.
  • At this point, you may pull out the whole, crushed cloves.
  • I usually leave them.
  • Lower heat to medium low and add the 1/4 cup of olive oil.
  • Next, add anchovies, garlic and red pepper to oil.
  • Be sure to break up the anchovies in the pan until they melt into the oil and garlic.
  • Drain pasta and toss it in large bowl with garlic and olive oil mixture.
  • Sprinkle with fresh parsley, and top with the shrimp.

SPAGHETTI AGLIO, OLIO, E PEPERONCINO CON BOTTARGA



Spaghetti Aglio, Olio, e Peperoncino con Bottarga image

Muggine bottarga (cured mullet roe) is an ancient traditional food from the island of Sardinia in Italy. I have enjoyed this treat for so many years I just had to share it with you. A classic pasta dish from Italy becomes a specialty by adding bottarga to it. Enjoy!

Provided by Buckwheat Queen

Time 30m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package spaghetti
¼ cup extra-virgin olive oil, or more to taste
2 cloves garlic, minced
1 red chile pepper, seeded and minced
2 ounces grated Sardinian mullet bottarga, divided
4 tablespoons chopped flat-leaf (Italian) parsley
1 small lemon, zested

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat oil in a large skillet or wok over medium heat.
  • Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
  • Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
  • Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.

Nutrition Facts : Calories 553.9 calories, Carbohydrate 87.6 g, Fat 15.8 g, Fiber 4.9 g, Protein 15.3 g, SaturatedFat 2.3 g, Sodium 10.8 mg, Sugar 3.6 g

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15m

Number Of Ingredients 7

Coarse salt
12 ounces spaghetti
3/4 cup extra-virgin olive oil, plus more for drizzling
8 cloves garlic, 4 thinly sliced and 4 minced
1 lemon, zested and juiced
1 1/4 cups packed fresh flat-leaf parsley leaves
Parmesan cheese, grated, for serving

Steps:

  • Bring a large pot of generously salted water to a boil. Cook pasta until very al dente. Reserve 2 cups pasta water; drain pasta.
  • Heat a large straight-sided skillet over medium heat. Add oil and garlic slices and cook until slices are lightly golden, about 2 minutes; transfer to a paper towel to drain. Add minced garlic to skillet and cook until fragrant and just beginning to color (do not let turn golden), about 30 seconds. Whisk in pasta water and simmer 2 minutes. Add pasta and cook until liquid is reduced, about 1 minute. Remove from heat, add lemon zest and juice, and stir to combine. Stir in parsley, drizzle with oil, and top with garlic slices. Serve with cheese.

AGLIO E OLIO - SPAGHETTI WITH GARLIC AND OLIVE OIL



Aglio E Olio - Spaghetti With Garlic and Olive Oil image

This is so quick and easy and makes the most delicious light supper you'll ever eat! Please try it, it really is stunning! I've adapted this recipe from Australia's "Better Homes and Gardens" magazine, but it is a traditional Italian way of serving spaghetti. The quantities given serve 2, but just double them to serve 4.

Provided by Kookaburra

Categories     Spaghetti

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
2 tablespoons salt
1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer)
3 large garlic cloves, finely chopped
2 anchovy fillets, finely chopped (or minced)
1/2-3/4 teaspoon minced chili (I use minced chilli from a jar)
1/2 lemon, juice of
1/4 cup soft breadcrumbs (made from fresh bread)
1 bunch parsley, finely chopped (or, better still, run through a food processor)
40 g parmesan cheese, finely grated (or, better still, processed into granules)
1/2 teaspoon salt

Steps:

  • Bring a large pot of water to the boil.
  • Add 2 tablespoons salt.
  • Add spaghetti.
  • Cook for 14 minutes exactly, then drain.
  • About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
  • Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
  • Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
  • Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
  • With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
  • Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.

Nutrition Facts : Calories 785.5, Fat 35.2, SaturatedFat 7.7, Cholesterol 21.2, Sodium 8065.7, Carbohydrate 92.1, Fiber 4.2, Sugar 2.8, Protein 24.8

SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)



Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) image

Make and share this Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) recipe from Food.com.

Provided by Live4Food

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs jumbo shrimp, peeled and deveined
1 lemon, juice of
1/4 cup chopped flat leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 garlic cloves, crushed and peeled
1 teaspoon coarse salt
2 tablespoons extra virgin olive oil
1/4 cup extra virgin olive oil
1 (2 ounce) can anchovy fillets
6 -8 large garlic cloves, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
coarse salt
1 lb spaghetti, cooked to al dente

Steps:

  • Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
  • Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
  • Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
  • Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
  • Cook's Notes: Prepare the shrimp while the pasta is cooking.
  • Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
  • The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

Nutrition Facts : Calories 891.4, Fat 27.4, SaturatedFat 4.2, Cholesterol 357.1, Sodium 1449.4, Carbohydrate 91.7, Fiber 4.2, Sugar 2.6, Protein 65.9

SPAGHETTI OLIO



Spaghetti Olio image

Spaghettini noodles tossed with garlic and butter. Perfect for most Italian dishes where the main course deserves all the attention!

Provided by Sue

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 4

16 ounces spaghettini
¾ cup butter, divided
2 cloves garlic, minced
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt 1/4 cup of the butter in skillet over medium heat. Add garlic and saute for 2 to 3 minutes; remove from heat. Melt the remaining butter in the skillet with the garlic. In a bowl, combine butter with noodles; mix well. Add pepper if you would like.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 31.3 g, Cholesterol 45.8 mg, Fat 18.3 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 10.9 g, Sodium 312.7 mg, Sugar 1 g

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 32m

Yield 4

Number Of Ingredients 7

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
  • Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  • Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
  • Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g

SPAGHETTI AGLIO OLIO E PEPERONCINO (GARLIC, OIL & PEPPERS)



Spaghetti Aglio Olio E Peperoncino (Garlic, Oil & Peppers) image

This recipe is from Pasta Cooking by Jeni Wright, c. 2002. The cook's tips (from the book) are as follows: 1) Since the oil is such an important ingredient here, only use the very best cold-pressed extra virgin olive oil, 2) Don't use salt in the oil and garlic mixture because it will not dissolve sufficiently. This is why plenty of salt is recommended for cooking the pasta.

Provided by NELady

Categories     Spaghetti

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

14 ounces spaghetti
6 tablespoons extra virgin olive oil
2 -4 garlic cloves, crushed
1 dried red chili
fresh Italian parsley, roughly chopped
salt

Steps:

  • Cook the pasta according to the package instructions, adding plenty of salt to the water.
  • Meanwhile, heat the oil very gently in a small frying pan or saucepan. Add the crushed garlic and whole dried chile and stir over low heat until the garlic is just beginning to brown. Remove the chile and discard.
  • Drain the pasta and turn it into a warmed large bowl. Pour on the oil and garlic mixture, add the parsely and toss vigorously until the pasta glistens. Serve immediately.

SPAGHETTI AGLIO, BURRO ED OLIO, CON LE OLIVE



Spaghetti Aglio, Burro Ed Olio, Con Le Olive image

Spaghetti with Garlic, Butter and Oil, with Olives I threw this together one night on one of my "No Beau to cook for, it's getting late to fix a complicated meal" nights, just grabbing whatever looked good. It turned out so good and I was so pleased with the results, it was pointed out to me on zaar I should jot it down. Very simple, very quick. It can be tweaked for preference too, next time I might add red pepper flakes. This makes one serving, but is easily multiplied for number of servings needed.

Provided by bikerchick

Categories     Spaghetti

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, finely minced
1 pinch fresh marjoram, fresh is best, but whatever you have on hand
fresh ground black pepper, to taste
6 -7 kalamata olives
3 -4 fresh basil leaves, torn into pieces
fresh grated parmesan cheese
pasta (I used spaghetti the first time I made this, linguine or angel hair would work too)

Steps:

  • While spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.
  • After butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.
  • Throw in kalamata olives so they can warm with the sauce.
  • When pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.
  • Put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.

SPAGHETTI AGLIO, OLIO E PEPERONCINO



Spaghetti Aglio, Olio e Peperoncino image

Make and share this Spaghetti Aglio, Olio e Peperoncino recipe from Food.com.

Provided by MizzNezz

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb spaghetti
salt
6 tablespoons olive oil
5 cloves garlic, minced
1 small chili pepper, cut in 3 pieces
1 tablespoon chopped fresh parsley

Steps:

  • Boil spaghetti in salted water.
  • Meanwhile, heat olive oil and add the garlic.
  • Add the chili pepper, cook until the garlic is golden brown.
  • Remove the chili pepper.
  • When the spaghetti is done, immediately drain and put in large bowl.
  • Pour the sizzling oil over the spaghetti, add parsley and toss to coat well.

Tips:

  • Use high-quality ingredients for the best flavor. Look for spaghetti made from durum wheat and extra virgin olive oil that is cold-pressed.
  • Cook the spaghetti al dente, meaning it should be firm to the bite. This will help it hold its shape and prevent it from becoming mushy.
  • Use a large skillet or pot to cook the spaghetti. This will give the pasta plenty of room to move around and cook evenly.
  • Add the garlic and red pepper flakes to the olive oil and cook until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.
  • Add the cooked spaghetti to the skillet and toss to coat. Cook for a minute or two, until the pasta is heated through.
  • Season the spaghetti with salt and pepper to taste. You can also add other seasonings, such as grated Parmesan cheese, chopped parsley, or crushed red pepper flakes.
  • Serve the spaghetti olio immediately, while it is still hot.

Conclusion:

Spaghetti olio is a simple yet delicious dish that is perfect for a quick and easy meal. It is also a versatile dish that can be customized to your liking. For example, you can add different vegetables, such as broccoli, zucchini, or mushrooms. You can also add different proteins, such as chicken, shrimp, or tofu. No matter how you choose to make it, spaghetti olio is sure to be a hit!

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