Spaghetti Aglio e Olio Recipe – Sun-Dried Tomato & Chili Flakes

Last Updated on 2 months by Neha Deshmukh

Spaghetti Aglio e Olio Recipe – Sun-Dried Tomato & Chili Flakes

Introduction

Okay, let’s be real. Sometimes you just need a pasta dish that’s quick, comforting, and bursting with flavor. This Spaghetti Aglio e Olio with a little twist of sun-dried tomatoes and chili flakes is exactly that. I first stumbled upon this recipe when I was a student and needed something delicious on the table in under 20 minutes. It’s become a weeknight staple ever since! It’s simple, satisfying, and honestly, feels a little bit fancy for how easy it is.

Why You’ll Love This Recipe

This isn’t your average pasta dish. The combination of garlic-infused olive oil, sweet sun-dried tomatoes, a kick of chili, and salty Pecorino Romano is just… chef’s kiss. It’s ready in under 20 minutes, requires minimal ingredients, and is incredibly flavorful. Plus, it’s easily customizable to your spice preference!

Ingredients

Here’s what you’ll need to make this magic happen:

• 8 oz (about 225g) spaghetti
• ¼ cup (60ml) good quality olive oil
• 1 garlic clove
• 6-8 sun-dried tomatoes in olive oil
• ½ cup (50g) grated Pecorino Romano cheese
• 3-4 fresh basil leaves
• Crushed red chilies, to taste
• Fresh ground black pepper, to taste

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Pecorino Romano Cheese: Don’t skimp on the cheese! Pecorino Romano has a lovely salty, sharp bite that really makes this dish sing. It’s a hard, salty Italian cheese made from sheep’s milk. Parmesan can work in a pinch, but it won’t have the same punch.
• Sun-Dried Tomatoes in Olive Oil: These are key! The oil they’re packed in adds extra flavor, so don’t discard it. You can find these at most grocery stores, or even make your own if you’re feeling ambitious.
• Quality of Olive Oil: Seriously, use a good olive oil. This is the base of the sauce, so you want something flavorful and fruity. Extra virgin olive oil is your best bet. It makes all the difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bring a large pot of generously salted water to a boil (it should taste like seawater!). Add the spaghetti and cook according to package instructions, but reduce the cooking time by about 30 seconds. We want it al dente – with a little bite. Before draining, reserve about ½ cup (120ml) of the pasta water. Trust me on this, it’s liquid gold!
2. While the pasta is cooking, let’s make the sauce. Combine the olive oil and garlic clove in a cold skillet. Heat gently over low heat for about 5 minutes. We want to infuse the oil with that gorgeous garlic flavor, but don’t let the garlic burn! Burnt garlic is bitter, and nobody wants that.
3. Add the sun-dried tomatoes to the skillet, spreading them evenly. Toss in the drained pasta and a pinch or two of crushed red chili flakes, coating everything thoroughly.
4. Now, pour in that reserved pasta water. Increase the heat to medium and cook for about a minute, until the liquid evaporates and creates a lovely, slightly emulsified sauce.
5. Remove the skillet from the heat. Stir in the grated Pecorino Romano cheese until the pasta is evenly coated. The heat from the pasta will melt the cheese into a creamy, dreamy sauce.
6. Plate immediately! Garnish with extra cheese, a generous grind of black pepper, a sprinkle of chili flakes, and those beautiful fresh basil leaves.

Expert Tips

• Don’t overcrowd the skillet. If you’re doubling the recipe, work in batches.
• Keep a close eye on the garlic. Low and slow is the key to preventing it from burning.
• Taste as you go! Adjust the chili flakes and cheese to your liking.

Variations

• Spice Level:
  • Mild: Omit the chili flakes altogether.
  • Medium: Use ½ teaspoon of chili flakes.
  • Hot: Go wild with 1 teaspoon or more of chili flakes!
• Vegan Adaptation: Substitute the Pecorino Romano with a vegan Parmesan alternative. Nutritional yeast also works well for a cheesy flavor.
• Gluten-Free Adaptation: Simply use your favorite gluten-free spaghetti! There are some fantastic options available now.

Serving Suggestions

This Spaghetti Aglio e Olio is fantastic on its own, but it also pairs well with:

• A simple green salad with a light vinaigrette.
• Garlic bread (because, why not?).
• Grilled shrimp or chicken for a more substantial meal.

Storage Instructions

Honestly, this is best enjoyed immediately. But if you must store leftovers, they’ll keep in an airtight container in the refrigerator for up to 24 hours. The sauce will likely thicken, so you may need to add a splash of water when reheating.

FAQs

• Is this recipe best served immediately? Absolutely! The sauce is at its best when it’s freshly made and the pasta is hot.
• Can I use dried basil instead of fresh? Fresh basil is preferred for its vibrant flavor, but in a pinch, you can use about 1 teaspoon of dried basil.
• What type of olive oil is best for this recipe? Extra virgin olive oil is the way to go! It has the best flavor and aroma.
• How can I adjust the spice level? Start with a small amount of chili flakes and add more to taste.
• Can I make this ahead of time? Not really. The sauce is best made fresh. You can prep the ingredients (chop the garlic, measure out the cheese) ahead of time to speed up the cooking process.