If there’s one dish that captures the soul of Italian cuisine in its most elemental form, it’s Spaghetti Aglio e Olio. Translating to “spaghetti with garlic and oil,” this Neapolitan classic showcases how a few simple ingredients—when used thoughtfully—can create something incredibly satisfying. It’s rich without being heavy, easy without being bland, and affordable without compromising on flavor. Whether you’re cooking for yourself on a quiet night or looking to impress guests with rustic authenticity, Spaghetti Aglio e Olio is a go-to pasta that never fails to deliver.
Why You’ll Love This Dish
What makes Spaghetti Aglio e Olio so beloved around the world is its remarkable simplicity. With just spaghetti, olive oil, garlic, and red pepper flakes, you create a deeply aromatic dish that tastes much more complex than it actually is. Add a touch of freshly chopped parsley and a generous sprinkle of Parmigiano-Reggiano, and you have a dinner that’s not only comforting but sophisticated in its minimalism.
It’s also an excellent base for customization—add shrimp, anchovies, or lemon zest, and the dish transforms while still holding onto its roots. This recipe is a staple for anyone who wants to master the fundamentals of Italian cooking.
Ingredients for Spaghetti Aglio e Olio
Here’s everything you need to make this classic dish:
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Spaghetti (Uncooked) – 1 pound
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Olive Oil – ½ cup (Use a high-quality extra virgin olive oil for best results)
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Garlic – 6 cloves, thinly sliced
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Red Pepper Flakes – ¼ teaspoon, or more to taste
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Salt and Freshly Ground Black Pepper – To taste
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Fresh Italian Parsley – ¼ cup, finely chopped
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Parmigiano-Reggiano Cheese – 1 cup, finely grated
Step-by-Step Instructions
1. Prepare the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Proper salting is crucial here—it should taste like the sea. This is your only chance to season the pasta from within.
Add the spaghetti and stir occasionally to prevent sticking. Cook the pasta al dente, which usually takes 10–12 minutes depending on the brand. You want a slight bite in the center when you chew it—nothing mushy.
Pro Tip: Reserve ½ cup of pasta water before draining. This starchy liquid can help loosen the sauce if needed and create a silky finish.
Once done, drain the pasta well and transfer it to a large serving bowl.
2. Infuse the Olive Oil
While the pasta is cooking, pour the olive oil into a large, cold skillet. Add the thinly sliced garlic and place the skillet over medium heat. This cold-start technique allows the garlic to infuse the oil slowly and evenly, preventing it from burning.
Let the garlic gently toast, stirring occasionally, for about 10 minutes. As the oil begins to bubble, lower the heat to avoid scorching. The garlic should turn a beautiful golden-brown color—fragrant but not bitter.
Important: Watch the garlic closely. Burnt garlic will ruin the flavor of the entire dish. Once golden, remove the pan from heat immediately.
3. Combine the Ingredients
Return to your drained spaghetti. Sprinkle in the red pepper flakes (start with ¼ teaspoon and adjust to your spice tolerance), a pinch of salt, and freshly ground black pepper.
Pour the hot, garlic-infused oil directly over the spaghetti. Add the chopped parsley and half of the Parmigiano-Reggiano cheese. Toss everything gently but thoroughly to ensure even coating.
If the pasta feels a bit dry, splash in some of the reserved pasta water a tablespoon at a time. This helps emulsify the oil and cheese, resulting in a luxuriously glossy sauce.
4. Serve and Garnish
Serve the pasta immediately while it’s still hot and fragrant. Top each plate with a generous handful of the remaining Parmigiano-Reggiano. For added elegance, you can garnish with extra parsley or a final drizzle of olive oil.
Optional Touch: A twist of lemon zest adds brightness, while a pat of butter stirred in at the end enhances the richness.
Tips for Success
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Use Fresh Garlic: Pre-minced garlic won’t give you the same intensity or flavor. Always slice fresh cloves thinly for best results.
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Control the Heat: Don’t rush the garlic. Slow and steady wins the race to avoid bitterness.
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Quality Ingredients Matter: With so few ingredients, each one should shine. Invest in a good-quality olive oil and cheese.
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Timing Is Everything: Try to finish the oil infusion just as your pasta finishes cooking. This way, everything comes together warm and fresh.
Variations and Additions
Although Spaghetti Aglio e Olio is perfect on its own, it also serves as a fantastic canvas for additions:
1. Lemon Aglio e Olio
Add fresh lemon juice or zest to brighten the dish with citrusy notes.
2. Shrimp Aglio e Olio
Toss in sautéed shrimp just before serving for a luxurious protein-packed version.
3. Breadcrumb Topping
Crisp some breadcrumbs in a bit of olive oil and garlic for a crunchy topping.
4. Vegan-Friendly Option
Skip the cheese or use a plant-based Parmesan alternative.
5. Anchovy Flavor Boost
For a salty, umami kick, melt a few anchovy fillets into the garlic oil.
When to Serve Spaghetti Aglio e Olio
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Weeknight Dinners: It’s quick, easy, and doesn’t require a trip to the store.
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Date Night In: It’s elegant enough to impress but relaxed enough to feel cozy.
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Late-Night Craving: The ingredients are pantry staples, and the prep is under 30 minutes.
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Meatless Monday: A great vegetarian option with bold flavor.
Pair it with a crisp Pinot Grigio or Chianti, a fresh green salad, and crusty Italian bread for a complete meal.
Storage and Reheating Tips
This pasta is best served fresh, but if you have leftovers:
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Storage: Keep in an airtight container in the fridge for up to 2 days.
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Reheating: Reheat gently in a skillet over low heat with a splash of water or olive oil. Avoid the microwave, as it can dry out the noodles.
Nutritional Information (Per Serving)
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Calories: 755
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Fat: 35g (Saturated Fat: 8g)
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Cholesterol: 18mg
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Sodium: 355mg
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Carbohydrates: 87g (Fiber: 4g, Sugars: 3g)
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Protein: 23g
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Vitamin C: 7mg
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Calcium: 260mg
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Iron: 4mg
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Potassium: 321mg
Final Thoughts
Spaghetti Aglio e Olio is more than just a dish—it’s a celebration of Italian tradition and the philosophy that great food doesn’t have to be complicated. It’s about technique, balance, and honoring the natural flavors of a few well-chosen ingredients. Once you master this pasta, you’ll find yourself returning to it again and again. It’s proof that elegance can be found in the most humble of meals.
So the next time you’re short on ingredients but craving something special, remember: all you need is garlic, oil, pasta, and a little love.
Have you tried this Spaghetti Aglio e Olio recipe?
Let us know in the comments how it turned out or share your favorite variation. Don’t forget to tag us on Instagram @AlissaRecipes with your pasta creations!