Looking for a simple yet delicious pasta dish that practically makes itself? This Slow Cooker Classic Spaghetti Aglio e Olio is the perfect answer! With just garlic, olive oil, a touch of chili flakes, and a slow cooker doing the work, you get perfectly tender spaghetti infused with rich, savory flavors. It’s effortless, comforting, and a great way to enjoy this Italian classic without standing over the stove.
Ingredients:
1 lb (450g) spaghetti (broken in half)
1/2 cup olive oil
6-8 garlic cloves, thinly sliced
1/2 tsp red pepper flakes (adjust to taste)
4 cups vegetable or chicken broth
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup fresh parsley, chopped
Grated Parmesan cheese (optional, for serving)
Instructions:
Prep the slow cooker: Add olive oil, sliced garlic, and red pepper flakes to the slow cooker. Stir gently to combine and let the garlic infuse the oil.
Add spaghetti: Break the spaghetti in half and add it to the slow cooker. Pour in the broth. Make sure the spaghetti is mostly submerged. Add salt and pepper to taste.
Cook: Cover and cook on LOW for about 2 hours, stirring once halfway through to prevent sticking. Check for doneness—pasta should be tender but not mushy.
Finish: Stir in chopped parsley. Taste and adjust seasoning if needed.
Serve: Plate the spaghetti and sprinkle with grated Parmesan cheese if you like.
Note:
Be sure to stir the pasta halfway through cooking to prevent it from sticking together. You can adjust the amount of red pepper flakes to make it milder or spicier based on your preference. For an extra burst of flavor, finish with a squeeze of fresh lemon juice or a sprinkle of toasted breadcrumbs.
