Sometimes the simplest recipes turn out to be the most memorable, and Spaghetti Aglio e Olio is a perfect example. Made with just a handful of everyday ingredients, this classic Italian pasta proves you don’t need a complicated sauce or a long list of ingredients to create an incredibly satisfying meal. Garlic, extra virgin olive oil, fresh parsley, and a touch of red pepper flakes come together to coat perfectly cooked spaghetti in a light, flavorful sauce that’s comforting, fresh, and ready in about 20 minutes. It’s the kind of recipe you’ll find yourself making whenever you need a quick dinner that doesn’t skimp on flavor. Spaghetti Aglio e Olio originated in Naples as a simple, budget-friendly dish that’s still loved throughout Italy today.
One of the things I love most about this recipe is that it’s built around pantry staples you probably already have in your kitchen. As the garlic gently cooks in olive oil, it becomes sweet and fragrant, creating the flavorful base for the entire dish. A little reserved pasta water helps bring everything together into a silky sauce that clings to every strand of spaghetti. If you enjoy a little heat, crushed red pepper flakes add just the right amount of spice without overpowering the garlic and olive oil.
This pasta is delicious all by itself, but it’s also easy to customize. Add grilled chicken, shrimp, sautéed mushrooms, spinach, or roasted vegetables to make it a heartier meal. A squeeze of fresh lemon juice or a sprinkle of chopped parsley brightens the flavors even more, while toasted breadcrumbs or freshly grated Parmesan can add extra texture and richness if that’s how you like to serve it.
Whether you’re cooking a quick weeknight dinner, a late-night snack, or a simple meal for family and friends, Spaghetti Aglio e Olio is always a great choice. It’s affordable, fast, and full of classic Italian flavor that never goes out of style. Once you master this timeless recipe, you’ll always have a delicious meal just minutes away.
Spaghetti Aglio e Olio
A simple and easy recipe for Spaghetti Aglio E Olio, which means in garlic and olive oil. Spaghetti Aglio e Olio is a traditional Italian pasta dish from Naples. The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti.
Not what you are looking for? Try the other pasta variations: Camp David Spaghetti, Carbonara Greek Yogurt or a simple recipe like Pasta with Tomato & Veg sauce.
- Total Time: 35
Ingredients
- Kosher salt
- 1 pound dried spaghetti, such as DeCecco
- 1/3 cup good olive oil
- 8 large garlic cloves, cut into thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese, plus extra for serving
Instructions
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Serving Size: 4