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It Started With a Busy Night and a Craving for Something Cozy…
There’s this dish in our house that’s become… legendary. Not because it’s complicated or gourmet (far from it, actually), but because it shows up every time someone says, “Can we just have something comforting tonight?”
We call it Comfort in a Bowl, which is funny because it’s just spaghetti aglio e olio—olive oil, garlic, and pasta. That’s it. Nothing wild. No fancy sauces or ten-dollar cheeses. But man, it hits every single time.
It all started on a freezing Tuesday night. I was wiped, kids were cranky, and I had about 17 minutes of energy left in me. I threw a few ingredients into the slow cooker—mainly because I didn’t want to stand over the stove—and somehow stumbled into magic. Garlic-infused oil, tender pasta, a little heat from the pepper flakes… and boom. A family favorite was born.
Now? If I even mention it, people start casually texting: “You making that pasta thing again?”
Why You’re Gonna Be Obsessed
Let’s keep it real. This is one of those meals that doesn’t ask for much but gives so much back.
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No boiling water. Just toss and walk away.
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You only need like… 6 ingredients. Maybe 7 if you count salt.
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Smells like heaven while it cooks.
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Picky-eater friendly, but still has enough flavor for the grown-ups.
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Goes with everything — salad, garlic bread, leftover wine (you know the one).
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Feels like you tried, even when you didn’t.
Seriously, if you’re looking for a lazy dinner that still feels kind of romantic? This is it.
Here’s What You’ll Need (and What You Can Get Away With)
You probably already have everything on hand. If not, there are easy swaps.
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8 oz spaghetti — Yep, you’re gonna break it in half. I know Italians everywhere are crying but trust me, it works better in the slow cooker.
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¼ cup good olive oil — The “extra virgin” kind if you have it, but don’t stress. Just don’t use the cheap stuff that smells like crayons.
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4 cloves garlic, thinly sliced — Not minced. Sliced. It makes a difference. Don’t ask why, just trust the vibe.
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½ tsp red pepper flakes — Adjust this depending on whether you like a little sass in your pasta.
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Salt — No measuring here, just give it a generous pinch or two.
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¼ cup fresh parsley, chopped — Optional, but adds that little green sparkle at the end.
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Grated Parmesan — Totally optional but 100% worth it. Use the real stuff if you can. The shaker bottle version? I won’t judge.
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2 cups water — Weirdly specific, but it’s the magic number. Don’t skip this. Pasta needs it to cook.
Alright, Let’s Make It — Step by Step (No Skipping!)
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Break the spaghetti and toss it in the slow cooker.
I know. Breaking spaghetti is controversial. But otherwise it won’t fit, and we’re not here for a pasta wrestling match. -
Add the garlic, red pepper flakes, salt, and olive oil.
Layer it all in right on top of the pasta. The oil will coat everything as it heats up—this is where the flavor starts building. -
Pour in the water.
Not too much, just enough to let the pasta soak it up. You don’t want it soupy—just gently hydrated, like it’s relaxing in a spa. -
Cover and cook on low for 2 to 3 hours.
Stir it around halfway through if you remember. If you don’t, no biggie. Just give it a good mix at the end. You’ll know it’s ready when the pasta is soft and everything smells like you’re standing in a tiny kitchen in Naples. -
Toss in the parsley once it’s done.
This is your pop of color, your freshness moment. Stir it through and try not to eat it straight from the pot (but also… go ahead). -
Serve it up, with Parmesan on top if you’re into that.
Bonus points for garlic bread on the side. Or a glass of wine. Or both. You deserve both.
Want to Fancy It Up? Go For It
I love a recipe that lets you play a little. Here are a few ways to switch things up if you’re feeling wild:
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Add protein — Shrimp, grilled chicken, even leftover rotisserie turkey. Toss it in during the last 30 mins so it doesn’t overcook.
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More heat? — Add a little extra red pepper or a swirl of chili oil.
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More veggies? — Throw in a handful of spinach near the end, or some halved cherry tomatoes.
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Feeling zesty? — A little lemon juice just before serving = chef’s kiss.
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Gluten-free? — Just use GF spaghetti. You might need to shorten the cook time a bit—keep an eye on it.
Leftovers? Here’s What To Do
Honestly, there aren’t usually leftovers. But if you manage to have some:
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Store in the fridge in an airtight container for up to 3 days.
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Add a splash of water or olive oil before reheating so it doesn’t get sad and dry.
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Microwave or warm on the stove. Stir. Taste. Add a little Parmesan if it feels right. (It usually does.)
From My Slow Cooker to Yours
Listen, I know there are flashier recipes out there. Ones with sauces that take hours or ingredients you have to Google.
But this? This is simple. It’s nostalgic. It’s the kind of meal that turns a Tuesday into something just a little bit special.
So go ahead—make yourself a bowl. Light a candle if you’re feeling dramatic. Let the garlic do its thing.
And if your family starts calling it “Comfort in a Bowl” too, don’t say I didn’t warn you.
Let me know if you make it. I love hearing how these recipes live on in other kitchens—what you tweaked, what you paired it with, or if you accidentally ate half the pot standing at the counter (been there).
Slow Cooker Spaghetti Aglio e Olio
Ingredients
- 8 oz spaghetti broken in half
- 1/4 cup olive oil extra virgin preferred
- 4 cloves garlic thinly sliced
- 1/2 tsp red pepper flakes adjust to taste
- salt to taste
- 1/4 cup fresh parsley chopped, optional
- grated Parmesan optional, for serving
- 2 cups water
Instructions
- Break the spaghetti in half and place it in the slow cooker.
- Add the sliced garlic, red pepper flakes, salt, and olive oil on top of the pasta.
- Pour in 2 cups of water, making sure the pasta is just covered.
- Cover and cook on low for 2 to 3 hours. Stir once halfway through, if possible.
- Once the pasta is tender and the liquid is absorbed, stir in the chopped parsley.
- Serve warm with grated Parmesan, if desired.
Notes
Nutrition