Instant Pot Spaghetti Aglio E Olio is one of the simplest pasta recipes you'll make but its shockingly flavorful and satisfying! With just 7 basic ingredients, this instant pot pasta is ready in just 20 minutes. There's no stock or broth!
What is spaghetti Aglio E Olio? Aglio e olie literally means olive oil and garlic in Italian! Originating from Naples, this traditional Italian pasta dish involves sautéing minced garlic in olive oil and tossing it with cooked spaghetti, grated parmesan (although some Italians may consider this optional), and parsley, along with a splash of pasta cooking liquid to bring it al together.
It's a basic pasta recipe featuring minimal ingredients, ideal for moments when time is scarce or a trip to the grocery store isn't an option and makes an ideal vegetarian dinner idea.
Red pepper flakes is sometimes added and then the dish is titled Spaghetti Aglio, Olio E Peperoncino.
This Instant Pot Spaghetti Aglio e Olio works because the spaghetti cooks in starchy pasta water, allowing the starch granules to bind the pasta more efficiently.
This results in a instant pot pasta, where the pasta is perfectly coated, elevating the flavor to new heights.
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Why you'll love it?
- Mega flavorful!
- Less clean up
- Only 7 basic ingredients
- No stock or broth
- Ready in 20 minutes
- Satisfying and kid friendly
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Butter and olive oil - Butter adds richness and luxuriousness, while olive oil contributes its distinct flavor and aroma. The combination of both enhances the overall taste.
- Garlic - Like all garlic recipes, this pasta recipe is a garlic lovers dream. I have used 6 large cloves of minced garlic.
- Red pepper flakes - While red pepper flakes are optional, I highly recommend including them or adjusting the quantity to your preference. As in the spicy kale pasta, they add a kick of heat, enhancing its flavor, especially given the simplicity of its ingredients.
- Spaghetti - Ain't aglio e olio without spaghetti!
- Parmesan Cheese - Like in garlic parmesan sauce or all other parmesan cheese recipes, parmesan adds a salty and nutty flavor.
- Fresh or dried parsley - I prefer using dried parsley in this recipe as it's a staple in my pantry and also infuses the noodles with its flavor during cooking.
Variations
- Addition of anchovies: Some agio e olio sauce recipes include anchovies for an extra layer of umami flavor. The anchovies are usually minced and sautéed along with the garlic and it melts into the cooked pasta.
- Vegetables: You can incorporate vegetables like cherry tomatoes, spinach, or broccoli to add more texture and nutrients.
- Protein: Stir in raw shrimp or cubed chicken chunks along with the water and then proceed with the recipe, to turn the dish into a heartier meal.
- Nuts: A sprinkle of chopped walnuts, toasted pecans or pine nuts can provide a crunchy texture.
- White wine: Replace some of the water with white wine to add a subtle acidity and depth of flavor.
- Sun-dried Tomatoes: Chopped sun-dried tomatoes can add a sweet and tangy flavor.
- Lemon zest: Finely grated lemon zest can be added along with the seasonings for a bright, citrusy flavor.
- Other pasta shapes: Use any other medium sized pasta shapes instead of spaghetti to make pasta aglio e olio.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Stir in grated parmesan and serve!
How to serve?
This pasta aglio e olio is best served hot straight from the pressure cooker. I like to serve it with some roasted veggies or a side salad to make a complete meal.
Helpful tips
- Salt - Given the simplicity of this recipe, the seasoning plays a crucial role. I found that using ¾th to 1 teaspoon of salt provided ample seasoning and enhanced the taste perfectly. However, feel free to adjust the salt according to your personal preference.
- Butter - Traditional recipes typically calls for olive oil exclusively. While the addition of butter can impart an extra layer of flavor, it's entirely optional. If opting out of using butter, simply use a total of 2 tablespoons of olive oil instead.
- Fresh parsley - If using fresh parsley, add at the end along with parmesan cheese.
More instant pot pasta
Instant Pot Spaghetti Aglio e Olio
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 6 large cloves garlic, finely chopped
- 2 cups water
- ¾ to 1 teaspoon salt use according to taste
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 1 teaspoon dried parsley
- 8 ounces spaghetti
- ½ cup grated parmesan
Instructions
- Set Instant pot to saute mode. When hot, add olive oil and butter and let the butter melt.
- Stir in garlic and cook until it begins to get pale golden. Do not wait for it to get darker in color.
- Press cancel and add water, salt, ground black pepper, red pepper flakes and dried parsley. Give a good stir.
- Break the spaghetti noodles in half and place on top of water. This helps them to fit better and cook more evenly.
- Using a spoon, gently press the spaghetti into the liquid trying to seperate them, which helps it not stick together. Pro tip: Do not stir the spaghetti into the water.
- Close and lock lid with valve turned to sealing. cCook for 5 minutes on manual (high pressure and normal temperature).Let Instant pot be in warm mode for 6 to 7 minutes. Release pressure, open and stir in grated parmesan.
- Let pasta rest for 5 minutes and serve hot!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Kelly @ Kelly Lynns Sweets and Treats
This is total comfort food to me and I am in need of some comfort food!! This looks like the perfect dinner!
Priyanka
You’ve got to be a genius! I never though I could use the IP to
make this recipe!
Julie
Unbelievably delicious! Thank you for great instructions - this recipe is a keeper, for sure!
Maria Doss
That sounds wonderful, glad you liked it 🙂