This Spaghetti Aglio e Olio recipe transforms a handful of simple ingredients into a flavorful Italian pasta dish. Garlic, olive oil, chilies, and parsley come together to create a quick meal that never feels boring.
Why You'll Love My Spaghetti Aglio e Olio
- Uses simple pantry ingredients.
- Ready in about 15 minutes.
- Packed with garlic and olive oil flavor.
- Perfect for busy weeknights.
- Easy to customize with your favorite additions.
There was a small trattoria tucked away on a side street that always seemed busy despite having one of the shortest menus I had ever seen. Many of the dishes relied on pantry staples rather than expensive ingredients, and simple garlic pasta was one of the most popular orders. It reminded me of recipes like my Shrimp Scampi Pasta, where garlic, olive oil, and a few simple ingredients do most of the work. Watching plates leave the kitchen proved that great food does not always need a long list of ingredients.
Now I make this Spaghetti Aglio e Olio whenever I want something quick that still feels satisfying. The garlic gently flavors the olive oil, the chilies add warmth, and the parsley brightens everything at the end. It is one of those recipes that reminds me how much flavor can come from a few everyday ingredients, much like my Garlic Shrimp or a simple Mediterranean Chickpea Salad on the side.
Key Ingredients in Spaghetti Aglio e Olio
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Spaghetti, Salt & Pasta Water: I use spaghetti because it holds the garlic-infused oil beautifully. Salt seasons the pasta from the inside, while the reserved pasta water helps create a silky coating.
- Olive Oil, Garlic & Chilies: Extra virgin olive oil is the heart of this dish. The garlic gives it its signature flavor, while the red chilies add a gentle kick that balances the richness of the oil.
- Fresh Parsley: I like adding fresh parsley at the end because it brings freshness and color that help lighten the dish.
How to Make Spaghetti Aglio e Olio
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Pasta: Boil the spaghetti in salted water until al dente, then reserve 1 cup of pasta water before draining.
2. Infuse the Oil: Cook the garlic with olive oil and chilies or red pepper flakes over low-medium heat until fragrant and lightly golden.
3. Toss Everything Together: Add the spaghetti and some reserved pasta water, then toss until glossy and coated in the garlic-infused oil.
4. Finish and Serve: Stir in the parsley, divide into bowls, and finish with a drizzle of extra virgin olive oil before serving.
Tips for Authentic Aglio e Olio
Salt the Water Well: Because the sauce contains only a few ingredients, properly seasoning the pasta water helps build flavor from the start. I like making sure the water tastes noticeably salty before adding the spaghetti.
Toss the Pasta Immediately: I find it works best to transfer the spaghetti directly to the skillet as soon as it is drained. This helps the pasta absorb the garlic-infused oil while everything is still hot.
Storage
If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. I like reheating the pasta gently in a skillet with a small splash of water to bring back its silky texture.
What to Serve With Spaghetti Aglio e Olio
I like serving this pasta with a tomato burrata salad and some warm, crusty ciabatta. If you want a larger meal, it also pairs well with cast-iron chicken breast or Italian dressing chicken.
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Recipe
Spaghetti Aglio e Olio Recipe
Ingredients
- 250 g spaguetti
- 2 teaspoon salt
- 3 tablespoon extra virgin olive oil
- 5 cloves garlic - minced
- 3 red chilies - finely sliced, or ½ teaspoon red pepper flakes
- 2 tablespoon fresh parsley - finely chopped
- Extra virgin olive oil - for drizzle
Instructions
- Bring a large pot of water to a boil. Add 2 teaspoons salt and 9 oz (250 g) spaghetti. Cook according to the package instructions until al dente. Reserve 1 cup (240 ml) pasta water before draining.
- While the spaghetti cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add 5 minced garlic cloves and either 3 finely sliced red chilies or ½ teaspoon red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and lightly golden.
- Add the drained spaghetti to the skillet. Add ¼ cup (60 ml) of the reserved pasta water and toss well to coat the pasta in the garlic-infused oil. Add more pasta water as needed until the pasta looks glossy and evenly coated.
- Stir in 2 tablespoons fresh parsley and toss until combined.
- Divide among serving bowls and finish with a drizzle of extra virgin olive oil before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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