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Classic Spaghetti Aglio e Olio with Kale

Kathleen R. Coffey
A quick and easy Italian pasta dish featuring spaghetti tossed in a flavorful garlic-infused olive oil sauce with sautéed kale, a hint of spice, and fresh lemon zest — ready in just 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4

Equipment

  • 1 Large Pot
  • 1 Large Skillet
  • 1 Pair of Tongs
  • Measuring Cups (set)
  • Microplane Zester

Ingredients
  

  • 12 ounces spaghetti pasta
  • ½ to 1 cup reserved pasta cooking water
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic thinly sliced
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 1 large bunch lacinato kale stems removed and chopped
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest
  • cup fresh parsley chopped
  • Grated Parmesan or vegan Parmesan cheese for serving

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until just tender but still firm to the bite (al dente). Before draining, scoop out 1 cup of the pasta water and set aside. Drain the pasta thoroughly.
  • Infuse the Olive Oil: While the pasta cooks, heat the olive oil in a spacious skillet over medium heat. Add the thinly sliced garlic along with the crushed red pepper flakes. Stir frequently and cook for about 30 seconds to 1 minute until the garlic edges turn a delicate golden brown, releasing an aromatic fragrance. Be careful not to burn the garlic.
  • Sauté the Kale: Add the chopped kale to the skillet along with the sea salt and a few grinds of black pepper. Toss with tongs and sauté for up to 1 minute, just until the kale softens and wilts, maintaining a vibrant green color.
  • Combine Pasta and Sauce: Transfer the drained spaghetti into the skillet with the kale and garlic oil. Toss thoroughly to coat the noodles. Pour in ½ cup of the reserved pasta water, then add the fresh lemon juice and zest. Continue to toss, allowing the pasta water to emulsify with the oil, creating a silky, light sauce. If the pasta seems dry, gradually stir in the remaining pasta water until the desired consistency is reached.
  • Final Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and sprinkle with chopped parsley. Serve immediately, topped with grated Parmesan or vegan Parmesan cheese.

Notes

  • For a milder dish, reduce the amount of red pepper flakes or omit them entirely.
  • Lacinato kale is recommended for its tender texture and mild flavor, but you can substitute with other kale varieties or spinach.
  • Reserving pasta water is essential to achieve a smooth sauce; it helps bind the oil and pasta together.
  • Use freshly grated lemon zest and juice to add a bright, fresh flavor that elevates the dish.
  • This recipe is versatile—add toasted breadcrumbs or toasted pine nuts for extra texture if desired.