Spaghetti Aglio e Olio is a timeless Italian pasta dish that captures the essence of Mediterranean cooking—simple, fresh, and full of flavor. Made using just a few basic ingredients like garlic, olive oil, red pepper flakes, and spaghetti, this dish proves that less really can be more. Perfect for a quick weeknight dinner or when your pantry is running low, Spaghetti Aglio e Olio delivers bold taste with minimal effort.
Why You’ll Love Spaghetti Aglio e Olio
Minimal Ingredients, Maximum Flavor
This dish requires only a handful of pantry staples, yet it results in a deeply flavorful pasta that feels gourmet.
Quick and Convenient
Ready in under 20 minutes from start to finish, this recipe is ideal for busy weeknights or last-minute meals.
Bold and Savory
Garlic and olive oil form a rich, aromatic base, with red pepper flakes adding a gentle kick. The combination is satisfying and crave-worthy.
Easily Customizable
Add Parmesan, parsley, lemon, or protein to make it your own. This dish can be as simple or elaborate as you want.
Ingredients
- 12 oz spaghetti
- ¼ cup extra virgin olive oil
- 6–8 garlic cloves, thinly sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- ½ cup fresh parsley, chopped (optional)
- Freshly grated Parmesan cheese (optional)
- Lemon wedges (optional, for serving)
Step-by-Step Instructions
Cook the Spaghetti
- Bring a large pot of salted water to a rolling boil.
- Add the spaghetti and cook according to the package directions until al dente (about 8–10 minutes).
- Reserve 1 cup of the pasta cooking water before draining.
- Drain the spaghetti and set it aside.
Sauté the Garlic
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the thinly sliced garlic and sauté for 2–3 minutes, or until it becomes golden and fragrant.
- Be careful not to let the garlic burn, as it turns bitter quickly.
- Add the red pepper flakes and cook for another 30 seconds, stirring constantly.
Toss the Pasta
- Add the drained spaghetti to the skillet with the garlic and oil mixture.
- Toss thoroughly to coat all the noodles in the flavorful oil.
- If the mixture seems dry, gradually add the reserved pasta water, a ¼ cup at a time, until the desired consistency is reached.
Season and Serve
- Season with salt and freshly ground black pepper to taste.
- Mix in chopped parsley if using.
- Top with freshly grated Parmesan and a squeeze of lemon juice for brightness.
- Serve immediately, garnished with extra parsley, red pepper flakes, or lemon wedges if desired.
Tips for the Best Spaghetti Aglio e Olio
- Use Fresh Garlic: The flavor hinges on the garlic, so avoid pre-minced or jarred garlic.
- Don’t Overcook the Garlic: Light golden is perfect—anything darker turns bitter.
- Pasta Water Magic: This starchy water binds the oil to the pasta and creates a silky sauce.
- Quality Olive Oil Matters: Use extra virgin olive oil for the best aroma and taste.
- Serve Immediately: This dish is best enjoyed fresh off the stove for maximum flavor and texture.
Delicious Variations
Add Protein
- Grilled Chicken: Sliced grilled chicken breast adds a satisfying, lean protein.
- Shrimp: Sauté shrimp in olive oil and garlic for a seafood twist.
- Pancetta or Bacon: For a smoky note, crisp up pancetta or bacon before tossing it into the pasta.
Include Vegetables
- Spinach: Add fresh spinach to the skillet and let it wilt before tossing in the pasta.
- Cherry Tomatoes: Halved cherry tomatoes add both sweetness and color.
- Zucchini: Thin slices or spiralized zucchini make a great addition.
Brighten with Citrus
- A sprinkle of lemon zest and a splash of juice can lighten the dish and add a fresh layer of flavor that complements the garlic and oil beautifully.
Make It a Complete Meal
Spaghetti Aglio e Olio pairs wonderfully with:
- Simple Side Salad: A mix of arugula, cherry tomatoes, and a lemon vinaigrette.
- Garlic Bread: For an extra garlicky experience, serve with warm, crusty garlic bread.
- Roasted Vegetables: Broccoli, asparagus, or Brussels sprouts offer color and nutrients.
- White Wine: A crisp Pinot Grigio or Sauvignon Blanc complements the dish well.
FAQs
Can I use other types of pasta?
Absolutely. While spaghetti is the traditional choice, linguine, fettuccine, or even short pasta like penne or fusilli work well.
Can I make Spaghetti Aglio e Olio ahead of time?
This dish is best served immediately. However, you can prepare the garlic-infused oil in advance and store it in the fridge for up to 2 days. Reheat gently before tossing with freshly cooked pasta.
Is this dish spicy?
The red pepper flakes add a mild heat. If you’re sensitive to spice, start with less and adjust to taste. You can omit them entirely for a milder version.
Can I make it vegan?
Yes! Just skip the Parmesan cheese or use a plant-based alternative.
What kind of olive oil should I use?
Use high-quality extra virgin olive oil for the most authentic flavor. Avoid blended or light olive oils, as they lack depth.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil to refresh the texture.
Final Thoughts
Spaghetti Aglio e Olio is a shining example of how simple ingredients can create something truly special. Whether you’re short on time, low on ingredients, or just craving a comforting plate of pasta, this dish is your answer. Its garlicky, slightly spicy, and beautifully slicked noodles deliver elegance in every bite.
Make it your own with optional toppings, vegetables, or proteins—and enjoy the art of simplicity done right. Once you try this classic Italian recipe, it just might become a staple in your weekly rotation.