Spaghetti Aglio e Olio is the kind of soul-satisfying Italian comfort food you can whip up in the time it takes to boil pasta—but oh, does it deliver! With just a handful of pantry staples, you get silky noodles bathed in garlicky olive oil, a touch of heat, and a sprinkle of freshness. If you’re looking for a weeknight dinner that feels like a treat, this classic dish always hits the spot.
Why You’ll Love This Recipe
- Unbelievable Flavor, Four Ingredients: It’s amazing how so few ingredients combine for such a bold, addictive taste.
- Ready in 20 Minutes: You can have Spaghetti Aglio e Olio on your table faster than most takeout—perfect for busy nights.
- Pantry-Staple Magic: No fancy shopping list required—just humble kitchen basics transformed into a classic Italian meal.
- Endlessly Adaptable: Go traditional or add your own twist—this recipe plays well with nearly any garnish, veggie, or protein.
Ingredients You’ll Need
The beauty of Spaghetti Aglio e Olio is truly in its simplicity. Each ingredient shines and works together for a dish that’s greater than the sum of its parts—so choose the best quality you can, and let these flavors sing.
- Dried Spaghetti: Traditional, long Italian pasta works best; it soaks up all that luscious olive oil beautifully.
- Good-Quality Olive Oil: This is the foundation of your sauce, so spring for an extra-virgin olive oil with a buttery, fruity taste.
- Garlic (6 to 8 cloves, thinly sliced): Layers of garlicky flavor are what make this dish irresistible; slice as thinly as you can for gentle, even flavor.
- Crushed Red Pepper Flakes: Just 1/2 teaspoon gives a gentle heat, but feel free to add more if you love a spicy kick.
- Chopped Fresh Parsley (Optional): Adds a pop of color and fragrant freshness—highly recommended for serving.
- Freshly-Grated Parmesan Cheese (Optional): Not strictly traditional, but many swoon for the salty umami boost.
- Salt: Essential for seasoning the pasta water and bringing the flavors together at the end.
Variations
As much as I adore the classic, Spaghetti Aglio e Olio is a blank canvas for creative twists! Don’t be afraid to riff on tradition—swap, add, or dial up the flavors to make it just your own, whether you’re feeding picky eaters or using up fridge odds and ends.
- Lemon Zest & Juice: Add freshness and zing by tossing in some lemon zest or a squeeze of juice just before serving.
- Breadcrumb Crunch: Toast fresh breadcrumbs in olive oil and sprinkle on top for a deliciously crunchy finish.
- Protein Boost: Stir in sautéed shrimp, a handful of canned tuna, or shredded rotisserie chicken for extra substance.
- Veggie Add-Ins: Wilt in some baby spinach or arugula with the pasta, or toss in roasted broccoli for a green twist.
- Cheesy Vegan: Skip the Parmesan and finish with nutritional yeast or your favorite plant-based cheese.
How to Make Spaghetti Aglio e Olio
Step 1: Boil the Spaghetti
Bring a big pot of generously salted water to a rolling boil—really give it a good pinch of salt so the pasta is seasoned all the way through. Drop in the spaghetti and cook until it’s just shy of al dente, about one minute before the package instructs. (Taste a noodle and aim for that perfect toothsome bite!)
Step 2: Sauté the Garlic Gently
As soon as the pasta’s cooking, heat up your olive oil in a large sauté pan over medium heat. Add the thinly sliced garlic and crushed red pepper flakes. Keep a close watch—stir frequently and let the garlic take on a light golden glow, about 3–5 minutes. Careful: burnt garlic is bitter, so if your pasta isn’t ready, just pull the pan off the heat until it is.
Step 3: Toss It All Together
Using tongs, transfer your just-cooked spaghetti straight from the water into the garlicky oil. Don’t drain completely—you want a bit of that starchy pasta water (start with 1/2 cup) in the pan. Toss everything together so each strand is glossy and coated, adding extra pasta water if the sauce seems dry.
Step 4: Taste and Adjust
Before serving, grab a fork and taste for seasoning. Maybe an extra pinch of salt, another hit of red pepper for the brave, or a drizzle of olive oil if you’re feeling fancy—this is where you make it yours.
Step 5: Serve Immediately
Spaghetti Aglio e Olio is truly best straight from the pan while it’s piping hot. Twirl onto plates, sprinkle with parsley, a little Parmesan if you like, and enjoy every silky, garlicky bite!
Pro Tips for Making Spaghetti Aglio e Olio
- Mastering Garlic Slices: Cut the garlic as thinly and evenly as possible for mellow flavor—mandolines or a really sharp knife work wonders.
- Control the Garlic’s Color: As soon as the garlic turns light golden, remove the pan from the heat—carryover warmth keeps it cooking and prevents burning.
- Starchy Pasta Water: Don’t forget to reserve some pasta water before draining—it’s the magic that gives your sauce the perfect, silky consistency.
- Use a Large Sauté Pan: Tossing the spaghetti with the oil is so much easier (and less messy!) if you use a big, wide pan instead of a small one.
How to Serve Spaghetti Aglio e Olio
Garnishes
Finish your Spaghetti Aglio e Olio with a pretty shower of freshly chopped parsley for color and brightness, and if you’re in the mood, a generous dusting of fresh Parmesan cheese. A drizzle of top-notch olive oil or a few fresh chili slices also make wonderful finishing touches—totally optional, but oh-so-lovely!
Side Dishes
This easy pasta shines alongside a crisp green salad with lemony vinaigrette, garlic bread, or roasted vegetables—think asparagus, broccolini, or even sautéed mushrooms. Its simplicity means it pairs well with nearly anything, so feel free to keep the meal light or hearty depending on your mood.
Creative Ways to Present
For a dinner party-worthy presentation, twirl the pasta into neat nests using a carving fork, and serve on warm plates with shower of parsley and a lemon wedge. For casual nights, pile it family style on a large platter and let everyone help themselves—don’t forget extra Parm and chili flakes on the side!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftover Spaghetti Aglio e Olio, simply let it cool and then store it in an airtight container in the fridge. It keeps beautifully for up to three days—and honestly, it’s surprisingly tasty even cold for next-day lunches!
Freezing
While you can technically freeze this pasta, the texture of Spaghetti Aglio e Olio is best freshly made. If you do freeze it, wrap portions tightly and reheat gently; just keep in mind the noodles may soften a bit after thawing.
Reheating
To bring leftover Spaghetti Aglio e Olio back to life, place it in a skillet with a splash of water or olive oil over low heat—toss until warmed and glossy. For an extra hit of flavor, sprinkle on fresh parsley or a pinch of red pepper just before serving again.
FAQs
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Can I make Spaghetti Aglio e Olio gluten-free?
Absolutely! Just swap out the regular spaghetti for your favorite gluten-free pasta. Rice- or corn-based pastas work well—just keep an eye on the cooking time so you don’t overcook the noodles.
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Is Spaghetti Aglio e Olio supposed to have cheese?
Traditionally, this dish is served without cheese to let the flavors of garlic and olive oil shine. However, many people love a sprinkle of Parmesan or Pecorino—so feel free to add some if it suits your taste.
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How do I prevent the garlic from burning?
Slice your garlic thinly and cook it over medium (not high) heat, stirring constantly. Remove the pan from the heat as soon as the garlic is golden—the residual heat will finish the job without burning or turning bitter.
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What’s the best olive oil for Spaghetti Aglio e Olio?
Choose a high-quality extra-virgin olive oil with a fresh, fruity taste since it forms the backbone of the sauce. Avoid oils labeled “light” or “blended,” which won’t offer the same depth or richness.
Final Thoughts
If you’ve never had Spaghetti Aglio e Olio, I truly hope you’ll give it a try. There’s something magic about how simple, honest ingredients create pure Italian comfort—perfect for sharing with those you love. Grab a fork and cozy up for a pasta night you’ll want to revisit again and again!
Print
Spaghetti Aglio e Olio Recipe
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Sauté, Boil
- Cuisine: Italian
- Diet: Vegetarian
Description
Spaghetti Aglio e Olio is a classic Italian pasta dish that is simple yet packed with flavor. The combination of garlic-infused olive oil, red pepper flakes, and al dente spaghetti creates a dish that is both comforting and satisfying. This recipe is perfect for a quick weeknight meal or a cozy dinner with friends and family.
Ingredients
Ingredients:
- 1 pound dried spaghetti
- 1/2 cup good-quality olive oil
- 6 to 8 cloves garlic, very thinly sliced
- 1/2 teaspoon crushed red pepper flakes (or more, to taste)
- optional garnishes: chopped fresh parsley, freshly-grated Parmesan cheese
Instructions
- Cook the spaghetti: Bring a large stockpot of generously-salted water to a boil. Add spaghetti and cook until nearly al dente (just one minute shy of being done).
- Sauté the garlic: After adding the pasta to the boiling water, heat olive oil in a sauté pan over medium heat. Add sliced garlic and crushed red pepper flakes, sauté until lightly golden.
- Toss the pasta in the sauce: Transfer pasta to the sauté pan along with 1/2 cup of hot starchy pasta water. Toss continuously until coated. Add more pasta water if needed.
- Taste and season: Adjust seasoning with salt and red pepper flakes as needed.
- Serve: Serve immediately, garnished with desired toppings.
Notes
- Storage instructions: Refrigerate in a sealed container for up to 3 days. (Also delicious served cold!)
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
