Spaghetti Aglio e Olio is the epitome of simple, rustic Italian cooking. Made with just a few basic ingredients—spaghetti, garlic, olive oil, chili flakes, and parsley—this dish offers remarkable depth of flavor despite its minimal preparation. It’s a quick, comforting meal that embodies the elegance of traditional Italian cuisine, perfect for a busy weeknight dinner or a late-night craving.
Why You’ll Love This Recipe
This classic recipe is a masterclass in simplicity and balance. The golden sautéed garlic infuses the olive oil with rich flavor, while the red pepper flakes add a gentle kick. The dish is light yet deeply satisfying, making it ideal as a standalone meal or as a pasta course in a larger Italian feast. It’s pantry-friendly, budget-conscious, vegetarian, and incredibly fast to make—ready in just 20 minutes.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- spaghetti
- extra-virgin olive oil
- garlic cloves, thinly sliced
- red pepper flakes (adjust to taste)
- salt, to taste
- fresh flat-leaf parsley, finely chopped
- optional: freshly grated Parmesan or Pecorino Romano (to serve)
directions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Before draining, reserve 1 cup of pasta cooking water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the thinly sliced garlic and sauté until golden and fragrant, about 1–2 minutes. Stir continuously to avoid burning.
- Add the red pepper flakes and cook for an additional 30 seconds to release their aroma and spice.
- Add the drained spaghetti directly to the skillet and toss well to coat with the garlic-infused oil.
- Gradually add the reserved pasta water, a few tablespoons at a time, tossing the pasta until the sauce lightly emulsifies and clings to the noodles.
- Stir in the chopped parsley and season with salt to taste.
- Serve immediately, topped with freshly grated Parmesan or Pecorino Romano, if desired.
Servings and timing
- Servings: 4
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
- Calories: Approximately 410 kcal per serving
Variations
- Lemon Zest: Add a teaspoon of lemon zest for a bright citrus note.
- Anchovy Boost: Sauté a couple of anchovy fillets with the garlic for umami depth.
- Breadcrumb Topping: Toasted breadcrumbs can be sprinkled on top for a delightful crunch.
- Add Greens: Wilt some baby spinach or arugula into the pasta for added nutrition.
- Whole Wheat Pasta: Swap the spaghetti for whole wheat or gluten-free pasta as desired.
storage/reheating
Spaghetti Aglio e Olio is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat:
- Add a splash of olive oil or water to a skillet and reheat gently over medium-low heat, tossing occasionally to revive the texture and flavor. Avoid using the microwave, as it may dry out the pasta.
FAQs
Can I use pre-minced garlic instead of fresh?
Fresh garlic is highly recommended for authentic flavor. Pre-minced garlic may have a milder, less vibrant taste.
What type of olive oil should I use?
Use a high-quality extra-virgin olive oil, as it’s a central flavor in this dish.
Can I make this dish less spicy?
Yes, reduce the red pepper flakes or omit them entirely if you prefer a milder version.
Is this dish traditionally served with cheese?
Traditionally, Spaghetti Aglio e Olio is served without cheese, but grated Parmesan or Pecorino Romano is a common and delicious addition.
Can I add protein to this recipe?
Absolutely. Grilled shrimp, sautéed mushrooms, or even a poached egg pair well with this pasta.
What kind of pasta works best besides spaghetti?
Linguine or fettuccine are excellent alternatives. Avoid shaped pastas, which don’t hold the oil-based sauce as well.
How do I prevent the garlic from burning?
Keep the heat on medium and stir constantly. Garlic burns quickly and will turn bitter if overcooked.
Can I prepare this dish ahead of time?
It’s best made fresh, but you can prep the garlic and parsley in advance to save time.
What wine pairs well with Aglio e Olio?
A crisp white wine like Pinot Grigio or Vermentino complements the garlic and olive oil beautifully.
Is this pasta dish vegan?
Yes, as long as you skip the optional cheese or use a plant-based alternative, it is entirely vegan.
Conclusion
Classic Spaghetti Aglio e Olio proves that less truly can be more. With just a handful of quality ingredients and minimal prep, this Italian staple delivers impressive flavor and timeless appeal. Whether you’re in need of a last-minute dinner or seeking the comfort of a traditional favorite, this dish promises a delicious experience every time.
Print
Classic Spaghetti Aglio e Olio
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This classic Spaghetti Aglio e Olio is a simple yet elegant Italian pasta dish made with sautéed garlic, olive oil, chili flakes, and parsley. It’s a pantry-friendly, quick dinner recipe that delivers bold flavor with minimal ingredients—perfect for a weeknight meal or a cozy midnight snack.
Ingredients
-
12 oz (340 g) spaghetti
-
1/4 cup extra-virgin olive oil
-
6 garlic cloves, thinly sliced
-
1/2-1 tsp red pepper flakes (adjust to taste)
-
Salt, to taste
-
1/4 cup fresh flat-leaf parsley, finely chopped
-
Optional: freshly grated Parmesan or Pecorino Romano (to serve)
Instructions
-
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.
-
While the pasta cooks, heat olive oil in a large skillet over medium heat.
-
Add the sliced garlic and sauté until golden and fragrant, about 1–2 minutes. Stir constantly to avoid burning.
-
Add red pepper flakes and cook for an additional 30 seconds.
-
Add the drained pasta to the skillet and toss to coat in the garlic oil.
-
Gradually stir in reserved pasta water, a few tablespoons at a time, until the sauce emulsifies and clings to the noodles.
-
Stir in chopped parsley and season with salt to taste.
-
Serve immediately, with grated Parmesan or Pecorino Romano if desired
Notes
-
For extra flavor, add a splash of lemon juice or a few anchovy fillets with the garlic.
-
This dish is naturally vegetarian and can easily be made vegan by skipping the cheese.
-
Perfect base for adding extras like sautéed mushrooms or shrimp.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
