A long time ago I had a friend that loved to cook Italian foods. Spaghetti Aglio Olio, a.k.a garlic pasta, and a red meatless “gravy” were the only two thing I ever cooked with that friend.
If you have read any of my other posts, you know that I can never leave well enough alone in a recipe and have taken liberties over the years to adjust this recipe to my own preferences. I think this is the way most folks cook Aglio Olio, as no two recipes ever seem the same.
The way I learned to cook Aglio Olio was to start with olive oil, garlic, and anchovies. I know that the anchovies are supposed to melt into the sauce and provide a rich flavor. I find it leaves too fishy of a taste for me and have chosen to not use them. If you like that flavor, all you have to do is add 4 to 6 anchovy filets to the cold skillet with the garlic and oil when you first start the dish.
I prefer to serve this as a meatless main dish with salad and a simple baguette. This is also perfect as a side dish with juicy grilled steaks or roasted chicken pieces.
I sprinkle some cheese and parsley on top for some added richness. I am currently using a shaved Parmesan, Romano, Asiago mix from my local market cheese section, but shredded or grated Parmesan also work just fine, that’s all I had used until recently.
Cherry tomato halves will bring some color to the dish, and add just a touch of tomato for those who just don’t get that spaghetti can be eaten without tomatoes. I have to admit, when I have a tub of Constellation tomatoes hanging around, I love them on everything, including garlic spaghetti!Print
Aglio Olio with Mushrooms AKA Garlic Pasta
Quick and easy meatless pasta dish featuring loads of garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 Servings
- Category: Main Dish
- Method: Simmering
- Cuisine: Italian
- 1 head garlic
- 1/2 cup light olive oil
- 1/4 teaspoon red pepper flakes
- 16 ounces mushrooms, cut into quarters, I prefer baby portabellas
- 1 can condensed chicken broth, undiluted, vegetable stock can be used if cooking vegetarian
- 1/2 teaspoon ground black pepper
- 16 ounces spaghetti
- Shaved Parmesan cheese, optional
- Cherry tomato halves, optional
- Parsley, finely chopped, optional
- Add oil and garlic to cold skillet. Turn heat to medium.
- Cook for 5 minutes, or until garlic becomes fragrant, stirring occasionally.
- Once garlic becomes fragrant, add red pepper flakes and mushrooms to pan and continue cooking until mushrooms have shrunk to about half of their original size.
- Begin cooking spaghetti, your water should be boiling by now.
- Add chicken or vegetable broth to garlic and mushrooms in the skillet and continue to simmer while the spaghetti cooks.
- Add black pepper to garlic mushroom sauce. Reduce heat to low.
- Save 1 to 2 cups of starchy pasta water in a bowl before straining spaghetti and set aside.
- Drain spaghetti when cooked, but do not rinse.
- Immediately add pasta to skillet with garlic and mushrooms.
- Turn and mix to coat all noodles with mixture, adding pasta water as needed to achieve your desired consistency of sauce.
- Mushrooms and garlic may not get mixed into pasta, spoon extra mushrooms and garlic over pasta after plated.
- Top with cheese, parsley, and cherry tomatoes as desired.
- Serving Size: 1 Cup Cooked
- Calories: 323
- Sugar: 1.4 g
- Sodium: 257 mg
- Fat: 14.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 39.2 g
- Fiber: 1 g
- Protein: 10.9 g
- Cholesterol: 41 mg
Other Italian Dishes to Try: