Slow Cooker Spaghetti Aglio e Olio

A simple, classic Italian pasta made effortlessly in the slow cooker with garlic, olive oil, and fresh parsley.

Prep Time: 5 mins | Cook Time: 2–3 hrs (low) | Servings: 4

📝 Ingredients

• 400 g (14 oz) spaghetti (broken in half to fit slow cooker)

• ½ cup extra virgin olive oil (good quality)

• 6 cloves garlic (thinly sliced)

• ½ tsp red pepper flakes (adjust to taste)

• 1 tsp salt (plus more to taste)

• 4 cups (1 L) water

• ¼ cup fresh parsley (finely chopped)

• ½ cup Parmesan cheese (freshly grated)

👩‍🍳 Instructions

1️⃣ Layer the Ingredients

• Place spaghetti in the slow cooker.

• Add olive oil, sliced garlic, red pepper flakes, and salt.

2️⃣ Add Water

• Pour water over spaghetti, making sure it’s fully submerged.

• Stir gently to coat the pasta in oil.

3️⃣ Cook

• Cover and cook on LOW for 2–3 hours, stirring occasionally to prevent sticking.

4️⃣ Finish & Serve

• Once pasta is tender, stir in chopped parsley.

• Serve immediately with freshly grated Parmesan.

💡 Tips & Variations

• For Extra Flavor: Add a squeeze of fresh lemon juice before serving.

• Make It Heartier: Toss in sautéed shrimp, grilled chicken, or roasted vegetables at the end.

• Spice Control: Reduce or omit red pepper flakes for a milder dish.

Do you want me to also make a quick stovetop version so you can have this ready in under 20 minutes for busy weeknights?