Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)

This Spaghetti Aglio e Olio is a timeless Italian classic that I always turn to when I want something simple, fast, and full of flavor. Made with just a few pantry staples—garlic, olive oil, spaghetti, and parsley—it’s a dish that proves less really can be more. The garlic-infused oil coats each strand of pasta in a savory, slightly spicy sauce that’s incredibly satisfying.

Why You’ll Love This Recipe

I love how quick and easy this recipe is—it comes together in under 20 minutes and doesn’t require anything fancy. It’s perfect for those nights when I don’t want to run to the store but still want something homemade and comforting. The flavor is bold yet balanced, and I can always dress it up with extras if I feel like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 400 g (14 oz) spaghetti

• 6 cloves garlic, thinly sliced

• ⅓ cup extra virgin olive oil

• ½ teaspoon red pepper flakes

• ¼ cup fresh parsley, chopped

• Salt, to taste

• Freshly ground black pepper, to taste

• Grated Parmesan cheese, for serving (optional)

Directions

1. I bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package instructions.

2. While the pasta is cooking, I heat the olive oil in a large skillet over medium heat. I add the sliced garlic and sauté it for 2–3 minutes, just until golden and fragrant—being careful not to burn it.

3. I stir in the red pepper flakes and cook for another 30 seconds to release their flavor.

4. I reserve about ½ cup of the pasta cooking water before draining the spaghetti.

5. I add the drained pasta to the skillet and toss everything together, adding a splash of the reserved pasta water to loosen the sauce and help it cling to the noodles.

6. I season with salt and freshly ground black pepper to taste, then stir in the chopped parsley.

7. I serve it hot, with grated Parmesan cheese on top if I’m in the mood.

Servings and timing

This recipe serves about 4 people.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Sometimes I add sautéed mushrooms, cooked shrimp, or a squeeze of lemon juice for extra flavor. I’ve also swapped in linguine or angel hair pasta with great results. If I want a heartier version, I add crispy pancetta or a poached egg on top.

Storage/Reheating

This pasta is best eaten fresh, but I store any leftovers in the fridge for up to 2 days. I reheat it gently in a skillet with a splash of olive oil or water to bring back the silky texture. Microwaving works too, though I prefer the stovetop for better results.

FAQs

Can I use pre-minced garlic?

I prefer freshly sliced garlic for the best flavor, but pre-minced garlic works in a pinch—just be careful not to overcook it.

Is this dish spicy?

It has a mild kick from the red pepper flakes, but I adjust the amount to match how much heat I’m in the mood for.

What kind of olive oil should I use?

I use good-quality extra virgin olive oil since it’s one of the main flavor components of the dish.

Can I make this gluten-free?

Yes, I’ve used gluten-free spaghetti and it works well—just cook it gently and toss it carefully to avoid breakage.

Do I have to use Parmesan cheese?

Not at all. It’s optional, and the dish is still full of flavor without it. I sometimes skip it for a dairy-free version.

Conclusion

Spaghetti Aglio e Olio is one of those beautiful, no-fuss meals that never goes out of style. It’s quick, inexpensive, and full of bold, garlicky flavor that always satisfies. Whether I’m cooking for one or feeding a crowd, this dish is a reminder that simple ingredients can make something truly special.