Spaghetti with Garlic and Oil (Aglio E Olio) Recipe
Few dishes epitomize the rustic magic of Italian cooking quite like Spaghetti with Garlic and Oil (Aglio E Olio). With just a handful of simple, pantry-friendly ingredients, you can create a plate of pasta that’s both comforting and boldly flavored—a little garlicky, a little spicy, with rich olive oil bringing everything together. Whether you’re throwing together a quick dinner after a busy day or craving something authentically Italian in under 15 minutes, this timeless recipe never disappoints and always manages to feel like a special treat.
Ingredients You’ll Need
The beauty of Spaghetti with Garlic and Oil (Aglio E Olio) lies in its simplicity, where quality ingredients transform into something crave-worthy. Every element in this recipe plays a starring role—don’t skimp or substitute unless you absolutely must!
- Spaghetti (12 ounces): Classic, long pasta gives the sauce the perfect canvas to cling to; choose high-quality pasta for the best al dente bite.
- Extra-virgin olive oil (1/3 cup): Good olive oil imparts fruity, peppery depth to the dish; use the best you can afford.
- Garlic, thinly sliced (6 cloves): Slicing rather than mincing tames garlic’s bite for a sweeter, aromatic finish.
- Red pepper flakes (1/4 teaspoon, or more to taste): For that pleasant kick of spicy heat; adjust for your personal preference.
- Fresh parsley, chopped (1/4 cup): Adds freshness, color, and a subtle grassy flavor that brightens the pasta.
- Salt, to taste: Essential for seasoning both your pasta water and your finished dish—don’t underestimate it.
- Freshly ground black pepper, to taste: Adds just the right hint of back-of-the-palate warmth.
- Grated Parmesan cheese (optional): A fabulous salty, nutty finish, but totally optional if you want to keep things vegan.
How to Make Spaghetti with Garlic and Oil (Aglio E Olio)
Step 1: Boil the Pasta
Bring a large pot of well-salted water to a rolling boil. Drop in your spaghetti and cook until perfectly al dente, following the package instructions—usually about 8 to 10 minutes. Reserve half a cup of the pasta cooking water before draining; this starchy liquid will help your sauce cling beautifully to every strand.
Step 2: Infuse the Oil with Garlic
As soon as the pasta hits the water, pour your extra-virgin olive oil into a large skillet and warm it over medium heat. Scatter in the thin slices of garlic, stirring gently for about 1 to 2 minutes until fragrant and just starting to turn golden. Keep a close eye here—burned garlic will add bitterness instead of that dreamy, mellow flavor you want.
Step 3: Add Heat with Red Pepper Flakes
Sprinkle in the red pepper flakes right when the garlic has turned a lovely pale gold. Give everything a quick stir; the flakes will toast gently and release their warming, addictively spicy aroma into the oil.
Step 4: Toss the Spaghetti
Transfer your drained spaghetti directly into the skillet with the garlic and oil. Pour in a little of the reserved pasta water and toss enthusiastically (tongs work best!) so that every noodle gets coated in that fragrant, oil-kissed sauce. Season with salt and freshly ground black pepper, tasting as you go until it’s just right.
Step 5: Finish with Parsley (and Cheese, if Using)
Take the skillet off the heat, then shower fresh parsley over your spaghetti. Toss again to combine, and serve right away. If you love a cheesy finish, sprinkle bowls with grated Parmesan before digging in—it adds a delicious salty richness, though the dish shines without it, too.
How to Serve Spaghetti with Garlic and Oil (Aglio E Olio)
Garnishes
A finishing touch brings this simple pasta to life! Try a sprinkle of extra chopped parsley for color, a crack of black pepper, a shower of finely grated Parmesan, or even a drizzle of top-quality olive oil just before serving. For a subtle crunch, toasted breadcrumbs or chopped toasted nuts can add a modern twist.
Side Dishes
Round out your meal with sides that let Spaghetti with Garlic and Oil (Aglio E Olio) remain in the spotlight. A crisp green salad dressed with lemon vinaigrette, or perhaps sautéed leafy greens like spinach or broccolini, are lovely companions. Warm, crusty bread is perfect for mopping up any remaining garlicky oil.
Creative Ways to Present
For a dinner party-worthy flair, twirl spaghetti into neat nests and sprinkle with vibrant parsley and paper-thin slices of lemon zest. Or, serve family-style in a large, shallow bowl, encouraging everyone to help themselves. Individual ramekins with a touch of toasted breadcrumbs on top create an elevated “single-serve” experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spaghetti with Garlic and Oil (Aglio E Olio), transfer leftovers to an airtight container and refrigerate for up to three days. The pasta will absorb some of the sauce as it sits, but the flavor remains strong and satisfying.
Freezing
While this dish is at its best freshly made, you can freeze extra portions if needed. Let the pasta cool completely, then place in a freezer-safe bag or container. For the best texture, add a tiny splash of olive oil before freezing to help prevent clumping. Plan to use within one month.
Reheating
To reheat, pop leftovers into a skillet with a splash of water or olive oil. Warm over gentle heat, stirring often to avoid any sticking. Avoid microwaving if you can—it can turn the spaghetti rubbery. Finish with fresh parsley and a dash more cheese if you like.
FAQs
What’s the key to making the garlic taste mellow, not harsh?
Slice your garlic thin (don’t mince), and cook it gently over medium heat just until it becomes fragrant and pale gold. This process draws out its sweetness and depth, avoiding the bitterness raw or burned garlic can bring.
How spicy should I make Spaghetti with Garlic and Oil (Aglio E Olio)?
It’s all about personal preference! The standard is a gentle background heat from the red pepper flakes, but you can dial it up or down. Taste as you go and remember you can always add more at the end.
Can I use a different pasta shape?
You certainly can, though spaghetti is traditional for Spaghetti with Garlic and Oil (Aglio E Olio). Long shapes like linguine or fettuccine also work beautifully, since they give the silky garlic oil lots of surface to cling to.
Is it essential to use extra-virgin olive oil?
For this particular recipe, yes—its rich flavor is central. A plain olive oil can be used in a pinch, but you’ll miss out on some of those fruity, peppery notes.
What’s the best way to veganize this recipe?
Easy! Simply skip the Parmesan cheese, or use your favorite plant-based alternative. Everything else in Spaghetti with Garlic and Oil (Aglio E Olio) is naturally plant-based.
Final Thoughts
With just a few ingredients, you can deliver a soulful, satisfying dinner with Spaghetti with Garlic and Oil (Aglio E Olio)—it’s Italian comfort food at its most elemental. Give it a try and see how a humble pantry pasta can become something unforgettable, right in your own kitchen.
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Spaghetti with Garlic and Oil (Aglio E Olio) Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic Italian pasta dish, Spaghetti with Garlic and Oil, known as Aglio E Olio, is a simple yet flavorful recipe that comes together quickly for a satisfying meal. The combination of garlic-infused olive oil, red pepper flakes, and fresh parsley creates a delicious coating for al dente spaghetti. Serve with a sprinkle of Parmesan cheese for a comforting and easy-to-make dinner option.
Ingredients
Spaghetti:
- 12 ounces spaghetti
Garlic Oil Mixture:
- 1/3 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (adjust to taste)
Finishing Touches:
- 1/4 cup chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Boil the Spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain.
- Sauté Garlic: While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic slices and sauté for 1–2 minutes until fragrant and lightly golden. Stir in red pepper flakes.
- Combine and Serve: Add drained spaghetti to the skillet along with reserved pasta water. Toss well to coat the pasta in the garlic oil. Season with salt and black pepper. Remove from heat, stir in parsley, and serve immediately with optional Parmesan cheese.
Notes
- For extra depth of flavor, consider adding anchovy fillets to the oil with the garlic.
- Alternatively, top the dish with toasted breadcrumbs for added texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg
