Spaghetti Aglio e Olio is a simple yet flavorful pasta dish made with just 4 ingredients—garlic, olive oil, red pepper flakes, and spaghetti.
Ready in under 30 minutes, it’s the perfect quick meal when you’re craving something delicious but don’t have much time to spare.
Spaghetti Aglio e Olio
Wondering how to pronounce it? It's easy—Spaghetti Aglio e Olio is pronounced ''Spah-get-tee Ah-lee-oh eh Oh-lee-oh.''
I’ll show you how easy it is to bring this classic Italian dish to life, even if you're short on time or ingredients.
From the old classics like cacio e pepe, mushroom fettuccine, I am confident you'll master one more popular pasta dish.
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Ingredients
- Pasta - I love using spaghetti for this dish, but feel free to swap it out with linguine, fettuccine, or any pasta shape you prefer. The key is choosing a pasta that holds the sauce well.
- Extra virgin olive oil - Since olive oil is the heart of this dish, I highly recommend using the best extra virgin olive oil you can find. It really makes the flavors shine.
- Garlic - I personally love a lot of garlic in my aglio e olio, usually 10-12 cloves. But traditionally, it’s made with 8 cloves, so feel free to adjust to your taste.
- Crushed red pepper flakes - For a true Italian touch, I use crushed red pepper flakes. While fresh peperoncini are more common in Italy, these flakes do the job just fine.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Aglio e Olio
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Before draining, be sure to reserve 1–2 cups of pasta water.
- Sauté the garlic: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1–2 minutes. Keep a close eye on it to avoid burning, as it can turn bitter quickly.
- Add some heat: Stir in the red pepper flakes and let them simmer in the oil for about 30 seconds to bring out their flavor.
- Combine with pasta: Once the pasta is drained, add it directly to the skillet with the garlic oil. Pour in ½ cup of reserved pasta water (or more, if needed) to help create a smooth, silky sauce.
- Finish and serve: Toss everything together, making sure the pasta is well coated with the sauce. Serve immediately, garnished with freshly chopped parsley or grated Parmesan, if desired. Enjoy!
This pasta is great on its own, but you can pair it with a simple salad, roasted vegetables, or a side of garlic bread for a fuller meal.
And for protein, my favorites are chicken parmesan and crispy chicken nuggets. So good!
Tips
- Prep everything first. Trust me, things move fast once the pasta starts cooking, so I always make sure all my ingredients are prepped and ready to go before I even begin. Slice the garlic, measure the olive oil, and get that pasta water boiling!
- Don’t burn the garlic. Garlic cooks quickly and can turn bitter if burned. To avoid this, make sure to cook it over medium heat and keep an eye on it. If the garlic starts to brown too fast, remove the pan from the heat for a moment before continuing.
- Salt your pasta water. I can’t stress this enough! I always add a generous amount of salt to the pasta water to season the pasta from the inside out. This is where most of the flavor comes from!
- Save some pasta water. Before draining, I always reserve a cup of pasta water. This starchy water helps the sauce cling to the pasta and makes everything come together perfectly.
Can I add vegetables or protein to Aglio e Olio?
Yes! You can add vegetables like spinach, cherry tomatoes, or mushrooms, or even proteins like shrimp or chicken for a more substantial meal. However, the classic recipe is kept simple with just garlic and olive oil.
Storing Leftovers
- To Store. Store in the fridge for up to 2-3 days. Reheat gently on the stove with a splash of olive oil or pasta water to bring it back to life.
- To Make Ahead. You can prepare the garlic oil mixture ahead of time. Just sauté the garlic and red pepper flakes, then store the sauce in the fridge for up to 2 days. When you're ready to serve, simply cook the pasta, reheat the sauce, and toss them together for a quick, fresh meal!
More Classic Pasta Recipes
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Recipe Card
Spaghetti Aglio e Olio
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INGREDIENTS
- 1 pound spaghetti
- ½ cup olive oil
- 8 cloves of garlic, thinly sliced
- ½ teaspoon or more red pepper flakes
- parsley and parmesan for garnish, optional
INSTRUCTIONS
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Before draining, be sure to reserve 1–2 cups of pasta water.1 pound spaghetti
- Sauté the garlic: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1–2 minutes. Keep a close eye on it to avoid burning, as it can turn bitter quickly.½ cup olive oil, 8 cloves of garlic
- Add some heat: Stir in the red pepper flakes and let them simmer in the oil for about 30 seconds to bring out their flavor.½ teaspoon or more red pepper flakes
- Combine with pasta: Once the pasta is drained, add it directly to the skillet with the garlic oil. Pour in ½ cup of reserved pasta water (or more, if needed) to help create a smooth, silky sauce.
- Finish and serve: Toss everything together, making sure the pasta is well coated with the sauce. Serve immediately, garnished with freshly chopped parsley or grated Parmesan, if desired. Enjoy!parsley and parmesan for garnish
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NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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