Spaghetti aglio e olio is a timeless Italian pasta dish known for its simple yet bold flavors of garlic and olive oil.
Adding crispy capers gives this classic a delightful crunchy and tangy twist that elevates the dish without complicating preparation.
This recipe uses pantry staples, making it perfect for a quick meal any day of the week.
Why You’ll Love This Recipe
- Minimal ingredients let each flavor shine, especially the fragrant garlic and bright olive oil.
- Crispy capers add a unique texture and slight acidity, balancing the richness of the oil.
- The chili flakes introduce a gentle heat that complements the garlic without overpowering it.
Spaghetti Aglio e Olio with Crispy Capers
A simple, quick Italian pasta dish featuring garlic, olive oil, chili flakes, and crispy capers for an added crunch and tangy flavor.
- Prep time
- 5 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 12 oz (340 g) spaghetti
- 1/3 cup (80 ml) extra virgin olive oil
- 6 large garlic cloves, thinly sliced
- 1/2 teaspoon red chili flakes (adjust to taste)
- 3 tablespoons capers, rinsed, drained, and patted dry
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Spaghetti Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Prepare the Crispy Capers While pasta cooks, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the capers and fry until crispy and slightly darker, about 2-3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate. Leave the remaining oil in the skillet.
- Make the Aglio e Olio Sauce In the same skillet, add the remaining olive oil and lower the heat to medium-low. Add the sliced garlic and red chili flakes. Cook gently, stirring frequently, until the garlic is golden and fragrant but not burnt, about 3-4 minutes.
- Combine Pasta and Sauce Add the drained spaghetti to the skillet along with about 1/4 cup of the reserved pasta water. Toss to coat the pasta evenly with the garlic oil. Add more pasta water as needed to achieve a silky sauce consistency.
- Finish and Serve Stir in the crispy capers, season with salt and freshly ground black pepper to taste. Remove from heat. Garnish with chopped parsley and grated Parmesan cheese if desired. Serve immediately.
Helpful Tips
- Use good quality extra virgin olive oil for the best flavor.
- Slice garlic thinly and cook gently to avoid bitterness from burning.
- If you prefer less heat, reduce or omit the red chili flakes.
- Rinsing capers removes excess salt, helping them fry crisp instead of softening.
- Save some pasta water to loosen the sauce and help it cling to the spaghetti.
Storage and Make-Ahead
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet with a splash of water or olive oil to restore sauce consistency.
Because this dish contains cooked garlic and olive oil, refrigerate promptly within 2 hours of serving to ensure food safety.
Frequently Asked Questions
Can I make this dish gluten-free?
Yes, substitute regular spaghetti with gluten-free pasta made from rice, corn, or legumes.
How do I prevent garlic from burning?
Cook garlic over medium-low heat and stir frequently. Remove from heat as soon as it turns golden.
Are capers necessary?
Capers add a tangy crunch, but you can omit them if unavailable or substitute with olives.
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