Spaghetti Aglio e Olio for the Hall

Name: Spaghetti Aglio e Olio for the Hall
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 Lb Dried Spaghetti; 1 Cup Extra-Virgin Olive Oil; 12 count Garlic Cloves; 1 Tsp Red Pepper Flakes; 1 Cup Fresh Parsley; 1 Cup Grated Parmesan; 1 batch Kosher Salt

Garlic, oil, and pasta — emulsified the right way

Prep: 10 min
Cook: 35 min
Serves 8
Difficulty: easy

Garlic, oil, and pasta — emulsified the right way. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for tight shifts — one line, real portions, no drama at the stove.

942Cal

28gProtein

135gCarbs

34gFat

Ingredients

2 Lb Dried Spaghetti
1 Cup Extra-Virgin Olive Oil
12 count Garlic Cloves
1 Tsp Red Pepper Flakes
1 Cup Fresh Parsley
1 Cup Grated Parmesan
1 batch Kosher Salt

Instructions

Boil pasta in well-salted water: Bring a large pot of water to a rolling boil with salt that tastes like the sea. Add spaghetti and stir once. Cook 1 minute shy of package directions — the pasta finishes in the skillet.
Infuse garlic oil gently: While pasta cooks, combine ¾ cup olive oil and sliced garlic in a large skillet over medium heat. Add pepper flakes. Cook slowly until garlic is pale gold and fragrant, not brown — brown garlic turns bitter fast. If it darkens, pull the pan off heat for 30 seconds.
Toss pasta off heat with starchy water: Reserve 2 cups pasta water, then drain spaghetti. Transfer pasta to the skillet off heat. Add ½ cup pasta water and remaining ¼ cup olive oil. Toss vigorously 1–2 minutes until the oil emulsifies into a glossy, clingy sauce that coats every strand.
Serve immediately: Fold in parsley and taste for salt. Portion into bowls right away — aglio e olio waits for no one. Pass Parmesan at the line if your crew wants it; the dish is traditionally cheese-optional.

Tonight's spread

Plate Spaghetti Aglio e Olio for the Hall with sides in separate pans so the crew can mix portions.
Line up Spaghetti Aglio e Olio for the Hall on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Assign one cook to proteins and one to sides — rookies stay on timing, not multitasking.
Prep all mise en place before the bell — this meal wins on organization, not speed hacks.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Substitutions

Any short pasta shape works — penne, rigatoni, or spaghetti.

Meal prep

Minimal prep — chop aromatics before shift change so you can cook as soon as the board quiets.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Add a splash of stock or water when reheating — thick sauces tighten in the fridge.

8-quart stock pot
Large sheet trays
Instant-read thermometer
Aluminum foil