Spaghetti Aglio e Olio is a simple yet incredibly flavorful Italian pasta dish made with just garlic, olive oil, red pepper flakes, and parsley. This classic Neapolitan recipe delivers bold flavors with minimal ingredients, making it a perfect quick meal for any night of the week.
Why You’ll Love This Recipe
- Simple & Quick – Ready in under 20 minutes with pantry staples.
- Bold, Garlicky Flavor – The garlic-infused oil coats every strand of pasta.
- Authentic Italian Dish – A traditional recipe straight from Naples.
- Customizable – Add protein, veggies, or cheese to make it your own.
- Perfect for Busy Nights – No fancy techniques or hard-to-find ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 oz spaghetti
- ¼ cup extra virgin olive oil
- 6 cloves garlic (thinly sliced)
- ½ tsp red pepper flakes (adjust to taste)
- ¼ cup fresh parsley (chopped)
- ½ tsp salt (for seasoning)
- Black pepper (to taste)
- ½ cup reserved pasta water
- Grated Parmesan or Pecorino Romano (optional)
- Lemon zest (optional, for brightness)
Directions
1. Cook the Pasta
- Bring a large pot of salted water to a boil and cook the spaghetti 1 minute less than al dente.
- Reserve ½ cup of pasta water before draining.
2. Infuse the Oil
- In a large skillet over medium-low heat, heat the olive oil.
- Add sliced garlic and cook gently until golden and fragrant (about 2-3 minutes). Be careful not to burn it!
3. Add Red Pepper Flakes
- Stir in the red pepper flakes and let them toast for 30 seconds to release their flavor.
4. Toss the Pasta
- Add the drained spaghetti to the skillet and toss to coat in the garlic oil.
- Pour in ¼ cup reserved pasta water and stir until the sauce clings to the pasta. Add more if needed.
- Season with salt and black pepper to taste.
5. Finish & Serve
- Remove from heat and mix in the fresh parsley.
- Serve immediately, garnished with grated Parmesan and lemon zest, if desired.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Protein Boost – Add shrimp, grilled chicken, or crispy pancetta.
- Mushroom Aglio e Olio – Sauté mushrooms along with the garlic.
- Creamy Version – Stir in a splash of heavy cream or a spoonful of butter.
- Extra Veggies – Toss in spinach, cherry tomatoes, or zucchini.
- Gluten-Free Option – Use gluten-free spaghetti.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating:
- Stovetop – Reheat in a pan over low heat with a splash of olive oil or water.
- Microwave – Heat in 30-second intervals, stirring in between.
FAQs
Can I use pre-minced garlic?
Fresh garlic is best, but you can use pre-minced garlic in a pinch—just reduce the cooking time.
What type of olive oil should I use?
Use high-quality extra virgin olive oil for the best flavor.
How do I prevent the garlic from burning?
Cook it on low to medium-low heat, stirring often, until lightly golden.
Can I make this dish less spicy?
Yes! Reduce or omit the red pepper flakes for a milder version.
Can I add cheese?
Traditionally, Aglio e Olio is served without cheese, but Parmesan or Pecorino Romano add a great touch.
What’s the best pasta for this dish?
Spaghetti is classic, but linguine or fettuccine also work well.
Can I make this ahead of time?
It’s best enjoyed fresh, but you can prep the garlic-infused oil ahead and store it for quick assembly.
How do I make it extra saucy?
Use more reserved pasta water to create a silkier sauce.
What pairs well with Aglio e Olio?
A crisp white wine, a side of garlic bread, or a fresh arugula salad complement this dish perfectly.
Can I use other herbs besides parsley?
Yes! Basil or oregano work well for a different twist.
Conclusion
Spaghetti Aglio e Olio is the ultimate quick and delicious Italian pasta dish. With just a handful of ingredients and a rich garlic-infused sauce, it’s perfect for any occasion. Whether you keep it classic or customize it with your favorite add-ins, this dish is guaranteed to satisfy. Try it tonight for a simple yet flavorful meal!
PrintSpaghetti Aglio e Olio Recipe
This classic Spaghetti Aglio e Olio is an Italian pasta dish made with garlic, olive oil, red pepper flakes, and parsley. It’s quick, easy, and perfect for a flavorful meal with minimal ingredients.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz spaghetti
- ¼ cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt (plus more for pasta water)
- ¼ teaspoon black pepper
- ½ cup pasta water (reserved)
- ¼ cup fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
- Lemon wedges (for serving, optional)
Instructions
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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 of pasta water, then drain the pasta.
-
Sauté the garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes, until golden and fragrant (be careful not to burn it).
-
Add red pepper flakes: Stir in the red pepper flakes and cook for another 30 seconds to infuse the oil.
-
Toss the pasta: Add the drained spaghetti to the skillet. Pour in ¼ cup of the reserved pasta water and toss everything together over low heat until well combined. Add more pasta water if needed for a silky sauce.
-
Season & serve: Stir in parsley, salt, and black pepper. Serve immediately with Parmesan cheese and a squeeze of lemon if desired.
Notes
- Want more flavor? Add anchovies or sautéed mushrooms.
- For a protein boost, toss in grilled shrimp or chicken.
- No spaghetti? Use linguine, fettuccine, or angel hair pasta.