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
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12 oz (340 g) spaghetti
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1/4 cup extra-virgin olive oil
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6 garlic cloves, thinly sliced
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1/2-1 tsp red pepper flakes (adjust to taste)
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Salt, to taste
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1/4 cup fresh flat-leaf parsley, finely chopped
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Optional: freshly grated Parmesan or Pecorino Romano (to serve)
Instructions
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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.
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While the pasta cooks, heat olive oil in a large skillet over medium heat.
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Add the sliced garlic and sauté until golden and fragrant, about 1–2 minutes. Stir constantly to avoid burning.
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Add red pepper flakes and cook for an additional 30 seconds.
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Add the drained pasta to the skillet and toss to coat in the garlic oil.
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Gradually stir in reserved pasta water, a few tablespoons at a time, until the sauce emulsifies and clings to the noodles.
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Stir in chopped parsley and season with salt to taste.
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Serve immediately, with grated Parmesan or Pecorino Romano if desired
Notes
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For extra flavor, add a splash of lemon juice or a few anchovy fillets with the garlic.
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This dish is naturally vegetarian and can easily be made vegan by skipping the cheese.
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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
