Sizzling Spaghetti is a fresh, elevated take on aglio e olio that’s deceptively simple yet intensely flavorful. The dramatic pour of hot oil over herbs and garlic infuses the dish with a deeply satisfying aroma, while lemon zest and chili add complexity. A perfect quick dinner with flair.
Grated vegetarian hard cheeselike aged Pecorino or Grana Padano, optional
Extra herbs or microgreens for garnish
Instructions
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve ¼ cup of pasta water, then drain.
Prepare the Herb Base:
While the pasta cooks, place garlic, red pepper flakes, chopped parsley, basil, and lemon zest (if using) into a large heatproof bowl or serving dish.
Make the Sizzling Oil:
In a small saucepan or skillet, heat the olive oil over medium heat until shimmering — just before it starts to smoke.
Pour the Oil:
Carefully and immediately pour the hot oil over the herb-garlic mixture in the bowl. You’ll hear it sizzle as it cooks the garlic and releases the herbs’ aroma.
Combine & Serve:
Add the cooked spaghetti and a splash of reserved pasta water to the bowl. Toss everything together to coat. Season with salt and pepper to taste. Garnish with extra herbs, cheese (if using), or microgreens.
Notes
Make it vegan by skipping the cheese or using a plant-based alternative.
Add toasted breadcrumbs or chopped nuts for texture.
For extra heat, double the chili flakes or add a fresh chili.
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