Like your favorite Italian restaurant’s pasta aglio e olio, but even better!
This angel hair pasta is a fresh twist on the classic aglio e olio, showcasing all the good stuff about garlic, olive oil, and a hint of heat from dried chili. I would say this is the perfect “Girl Dinner” simply because I love it so much, but I don’t want anyone missing out on this!
The delicate angel hair pasta ensures every strand is coated with the aromatic sauce, and each bite is light, flavorful, and satisfying. The main difference from the OG? The inclusion of herbs like oregano and parsley, which introduce a more complex and nuanced flavor profile to the dish.
Ideal for vegetarians and easily adaptable for vegan diets by skipping the Parmesan, this recipe is versatile and fits effortlessly into busy weeknight dinners or a quick, elegant meal for entertaining. You can also dress it up with your favorite veggies, cheeses, herbs, and proteins, so the dinner options are endless!
Is This Angel Hair Pasta Healthy?
Angel hair pasta, especially when served in moderation, is a good source of carbohydrates, and it pairs beautifully with heart-healthy olive oil and anti-inflammatory garlic. While this dish isn’t bursting with nutrients, you can easily up the ante with extra veggies like asparagus, spinach, cherry tomatoes, or zucchini.
If you’re looking to make this pasta dish even healthier, consider swapping regular pasta for whole-grain options. You can also reduce the amount of oil slightly and replace the salt with more flavor boosters like basil.
What Is Pasta Aglio E Olio?
Pasta aglio e olio, translating to “garlic and oil pasta,” is one of Italy’s most beloved minimalist recipes. Traditionally made with spaghetti, it’s a showcase of how just a few pantry staples can create something extraordinary. The combination of garlic and olive oil, alongside a touch of heat from red pepper flakes and a sprinkle of Parmesan, is timeless and comforting.
This recipe builds on tradition by incorporating angel hair pasta for an even silkier texture and faster cooking time. The use of dried oregano introduces an earthy aroma that complements the garlic and chili, and the fresh parsley is a pop of color and flavor that uplifts the rich elements of the dish.
This angel hair pasta is proof that with a little creativity, you can adapt traditional recipes to suit your preferences while still honoring their origins.
How To Make Ahead And Store
Store leftover angel hair pasta in an airtight container in the refrigerator for up to 3 days. For freezing, portion the pasta into freezer-safe bags or containers and store for up to 1 month. To reheat, thaw in the refrigerator overnight and warm in a pan with a splash of water or olive oil. This dish is best enjoyed fresh, but it reheats beautifully with minimal effort!
Serving Suggestions
If you want to take your humble angel hair pasta to new heights, I can recommend some of my favorite additions I make to this recipe when I’ve got ingredients to use up!
Stir through some chopped up Grilled Zucchini or Oven-Roasted Vegetables for extra color and nutrients. For side dish pairings, I love to serve this pasta with this Cheesy Baked Asparagus, some Sautéed Arugula, or the classic: Garlic Toast!
Recipe
Ingredients
- 4 ounces angel hair pasta
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic sliced
- 1 dried chili chopped, or 1/4 teaspoon chili flakes
- 1/2 teaspoon dried oregano
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 tablespoon fresh parsley chopped
- Parmesan cheese grated, for garnish
Instructions
- Bring a large pot of water to a boil and add a large pinch of salt. Add the angel hair pasta and cook according to the package instructions (typically 4 to 5 minutes).
- While the pasta cooks, heat a large frying pan on medium high-heat. Add olive oil and cook the garlic for 2 minutes, or until fragrant but not browned.
- Add chili and oregano to the pan and stir to combine.
- Reserve 3 tablespoons of the cooking water from the pasta in a small bowl or mug. Then drain the pasta with a fine mesh sieve or strainer.
- Add cooked pasta to the pan alongside 1 tablespoon of cooking water. Stir well to coat the pasta in the oil. Add the rest of the cooking water if needed to help form a thick and glossy sauce.
- Season with salt and pepper to taste, and stir the fresh parsley through the pasta.
- Transfer the pasta to plates and garnish with grated Parmesan cheese, if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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