Name: Spaghetti with Garlic and Oil (Aglio E Olio) Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 400 g (14 oz) Spaghetti; 4 tablespoons Extra Virgin Olive Oil; 6 cloves Garlic, thinly sliced; 1/2 teaspoon Red Pepper Flakes (or to taste); Salt, for the pasta water; 1/4 cup Fresh Parsley, chopped; Grated Parmesan Cheese, for garnish (optional)

Jump to Recipe

Introduction

Spaghetti with Garlic and Oil, or Aglio e Olio, is a simple yet flavorful Italian classic. This dish highlights the beauty of minimal ingredients, delivering a comforting meal in just minutes. Perfect for a quick weeknight dinner or when you crave something light and satisfying.

A tall, tightly coiled mound of golden spaghetti rests on a white plate, glistening with a light layer of oil or butter. The pasta strands are smooth, slightly shiny, and intertwined, with a sprinkling of finely grated white cheese that adds a soft, grainy texture. Small green flecks of chopped herbs and tiny red chili flakes are scattered evenly on top, providing contrast and color. A light dusting of cracked black pepper is visible, giving a speckled ruffled effect across the noodles. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g (14 oz) Spaghetti
4 tablespoons Extra Virgin Olive Oil
6 cloves Garlic, thinly sliced
1/2 teaspoon Red Pepper Flakes (or to taste)
1/4 cup Fresh Parsley, chopped (for garnish)
Salt (for the pasta water)
Grated Parmesan Cheese (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for 1-2 minutes until golden brown. Watch carefully to avoid burning the garlic, which can make it bitter. Stir in the red pepper flakes.
Step 3: Add the drained pasta to the skillet with the garlic and oil. Toss well to coat the spaghetti in the flavorful sauce. If the pasta looks dry, add a splash of the reserved pasta water to loosen the sauce.
Step 4: Remove from heat and stir in the chopped fresh parsley. Sprinkle with grated Parmesan cheese if desired. Give everything one last toss and serve immediately.

Tips & Variations

Use fresh garlic for the best aroma and flavor. Adjust red pepper flakes to your preferred spice level.
For a richer variation, add a small knob of butter to the sauce at the end.
Try topping with toasted breadcrumbs for extra crunch.
Use gluten-free spaghetti if avoiding gluten.

Storage

Store leftover spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to keep the pasta from drying out. This dish is best enjoyed fresh but reheats well with care.

How to Serve

A close-up view of a white plate filled with a single nest-like serving of spaghetti pasta. The spaghetti strands are light golden yellow, shiny with olive oil, and tightly curled into a high mound. On top and scattered around the pasta are small flakes of red chili, tiny green parsley leaves, and granules of white grated cheese, along with specks of coarse black pepper. The different textures include the smooth spaghetti threads, the crumbly cheese bits, and the rough chili flakes, all sitting on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular olive oil instead of extra virgin?

While you can use regular olive oil, extra virgin olive oil provides a richer and more nuanced flavor that complements the garlic beautifully.

What can I substitute for red pepper flakes?

If you don’t have red pepper flakes, a pinch of cayenne pepper or a small amount of fresh chili can add similar heat to the dish.