Classic Spaghetti Aglio e Olio

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Introduction

If you’re looking for a dish that’s as simple as it is satisfying, Spaghetti Aglio e Olio is the answer. This timeless Italian classic translates to “spaghetti with garlic and oil,” and that’s exactly what it is — a handful of pantry ingredients coming together to create something unforgettable.

It’s a dish born in Naples, where olive oil, garlic, and pasta are treated with reverence. No cream, no butter, no cheese — just silky strands of spaghetti coated in fragrant olive oil infused with golden garlic and a touch of gentle heat from red pepper flakes. Perfect for a quick weeknight meal or when you crave something comforting and wholesome in minutes.

Ingredients

400 g (14 oz) spaghetti
1/3 cup extra virgin olive oil
6 garlic cloves, thinly sliced
1 teaspoon red pepper flakes (adjust to taste)
1/4 cup fresh parsley, finely chopped
Salt, for cooking the pasta
Freshly ground black pepper, to taste

Instructions

Boil the pasta
Bring a large pot of salted water to a boil (about 1 tablespoon of salt per 4 liters of water). Add the spaghetti and cook until al dente, according to the package directions. Reserve about 1 cup of the starchy cooking water before draining.
Infuse the oil
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently, stirring often, until the garlic turns light golden and fragrant — not brown or burnt, as that will make it bitter.
Toss it all together
Add the drained spaghetti directly into the skillet with the garlic oil. Toss well to coat. Gradually add a few tablespoons of the reserved pasta water at a time, stirring continuously, until the oil and water create a glossy, silky sauce that clings to the pasta.
Season and serve
Stir in the chopped parsley and a pinch of black pepper. Taste and adjust seasoning if needed. Serve immediately while warm, drizzled with a little extra virgin olive oil for the perfect finish.

Helpful Tips

Start with cold oil: Adding garlic to cold oil allows it to release its flavor slowly without burning.
Control the heat: Keep the heat low — garlic browns quickly and can turn bitter in seconds.
Perfect emulsion: Add pasta water slowly while tossing the spaghetti to create a light, cohesive sauce.
No cheese needed: The beauty of this dish lies in its simplicity — rich olive oil and fragrant garlic are all you need.

Variations

Aglio, Olio e Peperoncino: The classic version with a touch more chili for extra heat.
Lemon twist: Add a squeeze of fresh lemon juice and a little zest for brightness.
Breadcrumb topping: Toast plain breadcrumbs in olive oil and sprinkle over the pasta for crunch.

Serving Suggestions

Serve your Spaghetti Aglio e Olio with:

A crisp green salad with lemon dressing
Roasted vegetables such as zucchini, peppers, or eggplant
A slice of crusty garlic bread for soaking up the flavorful oil

Storage

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet with a splash of water or olive oil. Avoid microwaving, which can dry the pasta.

Conclusion

Spaghetti Aglio e Olio proves that simplicity is the heart of great Italian cooking. With only a few ingredients and a few minutes, you can enjoy a meal that’s aromatic, light, and deeply comforting — a true taste of Italy on your table.