Few dishes are as universally beloved and impossibly quick to prepare as Spaghetti Aglio e Olio. This classic Italian pasta bursts with the rich flavors of golden garlic, silky olive oil, and a hint of red pepper—delivering pure delight in every bite, with a simplicity that’s hard to beat.
Why You’ll Love This Recipe
- Incredible Flavor with Just a Few Ingredients: No need for a pantry full of extras—Spaghetti Aglio e Olio lets the garlic, olive oil, and pasta shine in every forkful.
- Ready in 20 Minutes: Perfect for busy weeknights or spontaneous dinner parties, this pasta is lightning fast but never short on taste.
- Versatile and Customizable: Whether you like it mild or with a fiery kick, you can easily tailor the spice and add your favorite garnishes.
- Satisfying Every Time: It’s comfort food at its best—cozy, aromatic, and guaranteed to leave everyone at the table wanting seconds.
Ingredients You’ll Need
The beauty of Spaghetti Aglio e Olio lies in its simplicity—it’s amazing how just a handful of basic, high-quality ingredients create such a flavorful, memorable meal. Each ingredient here has an important role, from the pasta’s texture to the aroma of slowly toasted garlic.
- Dried Spaghetti: The classic pasta shape for this dish—its bite and surface are perfect for catching all that garlicky oil.
- Good-Quality Olive Oil: Choose a flavorful extra virgin olive oil, as this is the base of your sauce and you’ll really taste the difference.
- Garlic (6 to 8 cloves): Thinly slicing fresh garlic makes those irresistibly golden slivers that infuse oil with savory depth.
- Crushed Red Pepper Flakes: Just enough to add gently warming heat—feel free to adjust the amount to your taste.
- Optional Garnishes—Fresh Parsley & Parmesan: Parsley adds brightness and color, while Parmesan brings a nutty, salty finish—totally up to you!
Variations
One of the best things about Spaghetti Aglio e Olio is how easy it is to personalize—feel free to get creative and put your own twist on this classic! There’s plenty of room for improvisation based on what you love or what you have in your pantry.
- Add Protein: Toss in sautéed shrimp, grilled chicken, or crispy pancetta for a heartier version.
- Go Vegan: Simply skip the Parmesan garnish and use extra fresh herbs for a plant-based meal that still feels special.
- Mix in Veggies: Wilt in some baby spinach, toss roasted cherry tomatoes, or add steamed broccoli florets for color and nutrition.
- Try Different Pastas: Use linguine, bucatini, or even gluten-free pasta if you want to switch things up.
How to Make Spaghetti Aglio e Olio
Step 1: Boil the Pasta
Bring a large pot of well-salted water to a strong boil—it should taste almost like the sea. Drop in your spaghetti and let it cook until just shy of al dente, about one minute less than the package instructions say. You want the pasta firm and able to soak up that luscious garlic oil later on.
Step 2: Sauté the Garlic and Red Pepper Flakes
While the pasta boils, get your largest sauté pan ready on medium heat. Pour in the olive oil and, as soon as it’s shimmering, scatter in the thinly sliced garlic and crushed red pepper flakes. Stir often and keep a close eye—toast the garlic just until it turns lightly golden. If it cooks too fast, gently pull the pan off the heat until your spaghetti is ready.
Step 3: Toss Pasta and Sauce
Using tongs, transfer the freshly cooked spaghetti directly from the pot into your garlic-infused oil. Ladle in about 1/2 cup of that hot, starchy pasta water—this is your magic ingredient for silky sauce. Toss the pasta vigorously to coat. If things seem a little dry, splash in a bit more pasta water until everything looks glossy and glorious.
Step 4: Taste and Season
Now it’s time to taste—add more salt or red pepper flakes as needed to suit your preference. This is your moment to make the Spaghetti Aglio e Olio just the way you love it, whether that means extra fiery or a tad more mellow.
Step 5: Serve and Enjoy
Pile the glistening spaghetti onto plates or into shallow bowls immediately so it’s piping hot. Garnish with fresh parsley, a generous grating of Parmesan, or whatever toppings make you happy. Gather friends and dig in—Spaghetti Aglio e Olio is best enjoyed together!
Pro Tips for Making Spaghetti Aglio e Olio
- Garlic Goldilocks: Slice garlic as thinly as possible so it cooks quickly and evenly—too thin, and it can burn; too thick, and it will stay raw.
- The Right Olive Oil: Use the best extra virgin olive oil you can find—its rich, peppery flavor is the backbone of this recipe, so go for quality over quantity.
- Perfect Pasta Water: Don’t forget to reserve some pasta water before draining! This starchy liquid helps emulsify the sauce and gives the dish its signature silky sheen.
- Timing is Everything: Start sautéing the garlic just a few minutes after the pasta goes in so both elements are done together—this ensures nothing overcooks and the flavors stay balanced.
How to Serve Spaghetti Aglio e Olio
Garnishes
Finish your Spaghetti Aglio e Olio with a flourish of chopped fresh parsley for a burst of color and herby brightness. If you don’t mind bending tradition, a snowy shower of freshly grated Parmesan adds a satisfying, salty richness—just remember, a little goes a long way.
Side Dishes
This pasta shines on its own, but for a special meal, pair with a crisp green salad tossed with a sharp vinaigrette or some roasted seasonal veggies. Crusty bread is always a hit too—it’s perfect for swiping up every last drop of that garlicky olive oil.
Creative Ways to Present
Channel your inner Italian nonna and serve Spaghetti Aglio e Olio in a big, rustic pasta bowl at the center of the table for everyone to share. Or, twirl individual nests of spaghetti onto plates for an elegant, restaurant-style look—garnish each with an extra sprinkle of parsley and a drizzle of gorgeous olive oil.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Spaghetti Aglio e Olio (it’s rare, but it can happen!), transfer it to a sealed container and refrigerate for up to 3 days. The flavors deepen overnight, and it’s honestly delicious cold or at room temperature for a quick lunch.
Freezing
While you technically can freeze Spaghetti Aglio e Olio, its simple sauce is best enjoyed fresh. Freezing will slightly alter the texture of the pasta, but if needed, pack it in an airtight container—they’ll keep for up to a month. Let thaw overnight in the fridge before reheating.
Reheating
For best results, gently warm the pasta in a skillet over low heat, adding a drizzle of olive oil and a splash of water to revive its moisture and sheen. Avoid microwaving if possible, as it can make the garlic flavor too intense and the pasta a bit rubbery.
FAQs
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Can I use pre-minced jarred garlic for Spaghetti Aglio e Olio?
While it’s possible, freshly sliced garlic makes a world of difference here. The texture and flavor are more delicate, and you’ll get those beautiful golden garlic chips that are the hallmark of classic Spaghetti Aglio e Olio.
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What’s the secret to getting the perfect, silky sauce?
Don’t skip the starchy pasta water! Adding this as you toss the spaghetti builds an emulsion with the oil, coating every strand and helping the sauce cling instead of pooling at the bottom of the pan.
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Is Spaghetti Aglio e Olio supposed to have cheese?
Authentic Italian Spaghetti Aglio e Olio is traditionally served without cheese, but many home cooks love to finish it with a sprinkle of Parmesan. It’s totally up to your taste—there are no wrong answers when it comes to comfort food!
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Can I make Spaghetti Aglio e Olio gluten-free?
Absolutely—just swap the regular spaghetti for your favorite good-quality gluten-free pasta. Keep an eye on cooking time and be sure to save some of that pasta water for the sauce.
Final Thoughts
If you’re craving something simple, soulful, and impossibly quick, give Spaghetti Aglio e Olio a try—it’s a dish that turns any night into an occasion. I hope you love it as much as I do, and that it becomes a comfort food favorite in your home!
PrintSpaghetti Aglio e Olio Recipe
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Sauté, Boil
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian pasta dish, Spaghetti Aglio e Olio is a simple yet flavorful recipe featuring spaghetti tossed in a garlic-infused olive oil sauce. This dish is quick to prepare and perfect for a satisfying meal any day of the week.
Ingredients
Ingredients:
- 1 pound dried spaghetti
- 1/2 cup good-quality olive oil
- 6 to 8 cloves garlic, very thinly sliced
- 1/2 teaspoon crushed red pepper flakes (or more, to taste)
- Optional garnishes: chopped fresh parsley, freshly-grated Parmesan cheese
Instructions
- Cook the spaghetti: Bring a large stockpot of generously-salted water to a boil. Add spaghetti and cook until nearly al dente.
- Sauté the garlic: Heat olive oil in a large sauté pan over medium heat. Add sliced garlic and crushed red pepper flakes, sauté until lightly golden.
- Toss the pasta in the sauce: Transfer pasta to the sauté pan, add hot starchy pasta water. Toss until pasta is coated in the sauce.
- Taste and season: Adjust seasoning with salt and crushed red pepper flakes if needed.
- Serve: Serve hot, garnished with desired toppings.
Notes
Notes:
- Storage instructions: Refrigerate in a sealed container for up to 3 days. (Tastes delicious cold!)
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg