Spaghetti Aglio e Olio

 

Spaghetti Aglio e Olio – The Classic Italian Garlic & Olive Oil Pasta

Spaghetti Aglio e Olio proves that a handful of simple ingredients can create something extraordinary. Made with garlic, olive oil, chili flakes, parsley, and perfectly cooked spaghetti, this traditional Italian pasta is quick, affordable, and packed with flavor.

The secret is creating a silky sauce using starchy pasta water, which blends beautifully with the olive oil to coat every strand of pasta.

Flavor & Texture Highlights

• Rich garlic-infused olive oil
• Light spicy kick from chili flakes
• Fresh parsley brightness
• Silky, glossy pasta coating

Jump to Section

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Tips
• Storage

Why You'll Love This Recipe

• Ready in only 20 minutes
• Made with pantry ingredients
• Authentic Italian comfort food
• Elegant yet incredibly simple

Ingredients

• 7 oz (200 g) spaghetti
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes (or to taste)
• 1/4 cup fresh parsley, finely chopped
• Salt, for pasta water
• Freshly ground black pepper, to taste
• 1/2 cup reserved pasta water
• Fresh lemon juice (optional)
• Grated Parmesan cheese (optional)

Instructions

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.

Step 2: Reserve Pasta Water

Before draining the pasta, reserve at least 1/2 cup of the cooking water. Drain the spaghetti and set aside.

Step 3: Infuse the Oil

While the pasta cooks, heat the olive oil in a large skillet over low to medium-low heat. Add the sliced garlic and cook gently for 2–3 minutes, stirring frequently until lightly golden and fragrant.

Step 4: Add Chili Flakes

Stir in the red pepper flakes and cook for 20–30 seconds to release their flavor.

Step 5: Toss the Pasta

Add the drained spaghetti directly to the skillet. Toss thoroughly with tongs to coat every strand in the garlic-infused oil.

Step 6: Create the Sauce

Add a splash of the reserved pasta water and continue tossing over low heat. The water and oil will combine to form a silky, glossy sauce.

Step 7: Finish

Remove from heat and stir in the chopped parsley and black pepper. Taste and adjust seasoning if needed.

Step 8: Serve

Add a small squeeze of lemon juice or grated Parmesan if desired. Serve immediately while hot.

Tips for Success

• Slice garlic very thinly for even cooking
• Keep heat low to prevent garlic from burning
• Never skip the pasta water—it creates the sauce
• Use high-quality extra-virgin olive oil
• Toss continuously for the silkiest texture

Storage

Spaghetti Aglio e Olio is best enjoyed immediately after cooking.

Store leftovers in an airtight container in the refrigerator for up to 1 day.

Reheat gently in a skillet with a splash of water and a drizzle of olive oil.

Spaghetti Aglio e Olio Recipe Card

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 servings

Ingredients

• 7 oz spaghetti
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, sliced
• 1/2 tsp red pepper flakes
• 1/4 cup chopped parsley
• Salt and black pepper
• 1/2 cup reserved pasta water
• Optional lemon juice and Parmesan

Instructions

1. Cook spaghetti until al dente.
2. Reserve 1/2 cup pasta water and drain.
3. Cook garlic gently in olive oil.
4. Add chili flakes and stir briefly.
5. Toss pasta with garlic oil.
6. Add pasta water and toss until silky.
7. Mix in parsley and pepper.
8. Serve immediately.

Final Thoughts

Simple, elegant, and incredibly satisfying, Spaghetti Aglio e Olio is proof that great cooking doesn't require a long ingredient list. With perfectly cooked pasta, fragrant garlic, and silky olive oil sauce, it's a timeless Italian classic you'll return to again and again.