When you’re craving a pasta dish that’s quick, comforting, and packed with flavor, Spaghetti Aglio e Olio is the answer.
This timeless recipe hails from Naples and is loved worldwide for its simplicity and bold flavors. “Aglio e Olio” literally translates to garlic and oil, the two star ingredients that give this dish its signature taste. With just a few pantry staples, you can have an authentic Italian dinner on the table in less than 30 minutes.
Why You’ll Love This Recipe
- Simple ingredients – you likely have everything in your kitchen already.
- Quick and easy – ready in just 25 minutes.
- Budget-friendly – delicious comfort food without the cost.
- Customizable – add protein, veggies, or cheese for your own twist.
Key Ingredients
- Spaghetti – fresh or dried; long pasta works best.
- Olive Oil – extra virgin olive oil adds fruity, rich flavor.
- Garlic – thinly sliced for that savory, golden aroma.
- Red Pepper Flakes – for gentle heat (adjust to taste).
- Fresh Parsley – adds color and freshness.
- Optional – parmesan for richness or anchovies for extra umami.
Step-by-Step Instructions
1. Cook the Pasta
- Bring salted water to a boil and cook spaghetti until al dente.
- Reserve ½ cup pasta water before draining.
2. Sauté the Garlic
- Heat olive oil in a skillet over medium heat.
- Add sliced garlic and cook until golden, about 1–2 minutes.
- Stir in red pepper flakes. Be careful not to burn the garlic—it should be golden, not brown.
3. Toss with Pasta
- Add drained spaghetti to the skillet and toss to coat.
- If the pasta looks dry, splash in a little reserved pasta water until silky.
4. Garnish & Serve
- Toss with fresh parsley and, if desired, parmesan.
- Serve immediately while hot.
Expert Tips for Perfect Aglio e Olio
- Don’t burn the garlic – it turns bitter quickly.
- Save pasta water – it helps create a smooth, glossy sauce.
- Adjust spice – add more or less chili flakes to taste.
- Cook pasta al dente – firm pasta absorbs the sauce better.
Variations
- With Protein – top with shrimp, chicken, or anchovies.
- Vegetarian/Vegan – skip the cheese, use plant-based olive oil.
- Fresh Twist – add lemon zest or cherry tomatoes for brightness.
Storage & Reheating
- Best fresh – this dish is at its peak right after cooking.
- Refrigerate – leftovers can be stored for up to 2 days.
- Reheat – gently warm in a skillet with extra olive oil to refresh.
Spaghetti Aglio e Olio Recipe
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4
Calories: ~400 per serving
Ingredients
- 400 g (14 oz) spaghetti
- 4 tbsp extra virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes (or to taste)
- ¼ cup fresh parsley, chopped
- Salt, for pasta water
- Optional: grated parmesan cheese
Instructions
- Cook spaghetti in salted water until al dente, reserving ½ cup pasta water.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until golden, about 1–2 minutes. Stir in chili flakes.
- Toss in the cooked spaghetti, adding reserved pasta water as needed for a silky sauce.
- Garnish with parsley (and parmesan, if using). Serve immediately.