Spaghetti Aglio e Olio Recipe – Classic Italian Garlic & Olive Oil Pasta
1. Introduction
Sometimes, the most comforting meals are also the simplest. Spaghetti Aglio e Olio—literally “spaghetti with garlic and oil”—is a humble Neapolitan dish that transforms pantry staples into a luxurious meal. With only spaghetti, garlic, olive oil, chili flakes, and parsley, you get a pasta dish that’s light, fragrant, and bursting with flavor.
What makes this recipe so amazing is its balance of simplicity and depth. The garlic-infused olive oil coats each strand of spaghetti, the chili flakes add just the right amount of heat, and the fresh parsley brings everything together. Ready in about 20 minutes, it’s perfect for weeknights, date nights, or whenever you crave an authentic Italian pasta without fuss
2. Ingredients Breakdown
- Spaghetti (12 oz / 340 g): Classic choice, but linguine also works.
- Extra-Virgin Olive Oil (½ cup): The base of the sauce, so use a high-quality brand.
- Garlic (6–8 cloves, thinly sliced): The star flavor. Sliced garlic releases a milder, sweeter aroma than minced.
- Red Pepper Flakes (½–1 tsp): For heat; adjust to taste.
- Fresh Parsley (¼ cup, chopped): Adds freshness and color.
- Salt (to taste): For seasoning pasta water and the final dish.
- Reserved Pasta Water (½ cup): Helps emulsify and coat the spaghetti.
Substitutions:
- Use whole wheat spaghetti for a nutty twist.
- Swap parsley for fresh basil if preferred.
- Add toasted breadcrumbs for extra crunch.
3. Step-by-Step Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente according to package instructions. Reserve ½ cup pasta water before draining.
- Infuse the oil:
- In a large skillet, heat olive oil over medium-low.
- Add sliced garlic and sauté gently until golden (not burnt).
- Add chili flakes:
- Stir in red pepper flakes and cook for 30 seconds to release flavor.
- Combine pasta and sauce:
- Toss drained spaghetti into the skillet.
- Add reserved pasta water a little at a time, stirring until pasta is evenly coated.
- Finish with parsley:
- Sprinkle in chopped parsley.
- Taste and adjust salt if needed.
- Serve immediately:
- Plate pasta, drizzle with extra olive oil, and garnish with more parsley if desired.
4. Tips and Variations
- Don’t burn the garlic: Cook over medium-low heat for a sweet, nutty flavor. Burnt garlic turns bitter.
- Creamier sauce: Use extra pasta water to create a silkier coating.
- Add protein: Toss in shrimp, grilled chicken, or pancetta.
- Veggie boost: Add spinach, cherry tomatoes, or mushrooms.
- Breadcrumb topping: Toast breadcrumbs in olive oil and sprinkle on top for crunch.
5. Serving Suggestions
- Pair with a light green salad and garlic bread for a complete meal.
- Serve alongside a crisp white wine (Pinot Grigio or Sauvignon Blanc).
- Make it part of an Italian dinner night with antipasto and tiramisu for dessert.
6. Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet with a splash of olive oil or water.
- Freezer: Not recommended, as the texture of the pasta changes.
7. Recipe Notes
- Best enjoyed freshly made—the flavors are brightest right out of the pan.
- Salt your pasta water generously; it should taste like the sea.
- This recipe highlights the quality of your ingredients, so use good olive oil and fresh garlic.
8. Nutrition Information (Per Serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Fat | 16g |
| Saturated Fat | 2g |
| Carbohydrates | 60g |
| Sugar | 3g |
| Fiber | 3g |
| Protein | 10g |
| Sodium | 220mg |
| Cholesterol | 0mg |
| Calcium | 40mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary with specific ingredients used.
9. Recipe Card Summary
Course: Main Course
Cuisine: Italian
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 12 oz spaghetti
- ½ cup extra-virgin olive oil
- 6–8 garlic cloves, thinly sliced
- ½–1 tsp red pepper flakes
- ¼ cup fresh parsley, chopped
- Salt, to taste
- ½ cup reserved pasta water
Instructions
- Cook pasta until al dente; reserve pasta water.
- Heat olive oil, sauté garlic until golden.
- Add chili flakes, cook 30 seconds.
- Toss pasta in skillet, add pasta water.
- Stir in parsley, adjust seasoning, and serve.
Notes
- Use high-quality olive oil for best results.
- Avoid overcooking garlic—it should be golden, not burnt.
10. FAQs
1. Can I use another type of pasta?
Yes, linguine or fettuccine work well.
2. Is Spaghetti Aglio e Olio vegetarian?
Yes, and it’s naturally vegan too.
3. Can I make it less spicy?
Reduce or omit chili flakes.
4. Can I add cheese?
Traditionally, it’s served without cheese, but Parmesan can be added if you prefer.
5. How do I keep it from being too oily?
Use reserved pasta water to balance the oil and create a silky sauce.
11. Final Thoughts
Spaghetti Aglio e Olio is proof that you don’t need a long list of ingredients for a delicious, satisfying meal. With garlic, olive oil, chili flakes, and pasta, you get a dish that’s rustic, comforting, and bursting with flavor in under 20 minutes.
Give this classic recipe a try and let me know in the comments how you made it your own—did you add shrimp, sprinkle cheese, or keep it perfectly traditional?