Classic Spaghetti Aglio e Olio Recipe

This classic Spaghetti Aglio e Olio (pronounced AH-lyoh eh OH-lyoh) is a traditional Italian pasta with garlic and olive oil. Ready in 15 minutes with just 5 pantry ingredients. The simplest, most delicious weeknight dinner.

Course Dinner, Vegetarian

Cuisine Italian

Keyword aglio e olio, aglio e olio pasta, Easy pasta recipe, Easy spaghetti recipe, pasta aglio e olio recipe, recipe for aglio e olio, Spaghetti Aglio e Olio, Spaghetti aglio e olio recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 383kcal

Author Alida Ryder

Ingredients

500 g / 1lb spaghetti
4 tbsp olive oil
6-8 garlic cloves thinly sliced
1-2 tsp chilli / red pepper flakes
½ cup grated Parmesan
½ cup parsley finely chopped

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
Heat a large frying pan/skillet over medium-high heat then add the oil and garlic.
Add the chilli flakes and toast until the garlic starts to turn golden. Add a few tablespoons of the pasta's cooking water and remove from the heat.
Once the pasta is cooked, carefully transfer the cooked spaghetti to the pan with the garlic with a pair of tongs. Add a few tablespoons of the pasta cooking water and toss to emulsify.
Add the Parmesan and parsley and continue tossing until the pasta is well coated. At this point, you can add more water if you think the pasta needs a little extra sauciness. Taste and season to taste if necessary then serve with extra Parmesan.

Notes

Garlic: Slice thinly rather than mincing: it toasts more evenly and won't burn as quickly. Keep the heat on medium-low and remove from heat the moment it turns light golden.
Pasta water: Reserve at least 1 cup before draining. Add it a few tablespoons at a time while tossing, this is what creates the silky sauce.
Pasta timing: Cook 1 minute less than the package directions. It finishes cooking in the pan with the sauce.
Olive oil: Use a good quality extra virgin. The oil is the sauce, so you'll taste it in every bite.
Heat level: Start with ½ teaspoon of red pepper flakes and adjust to taste. For more heat, add a sliced fresh red chilli.
Parmesan: Optional. Leaving it out keeps the dish dairy-free and vegan, and is actually more traditional.
Variations: Add toasted breadcrumbs for crunch, toss through broccoli or cherry tomatoes for vegetables, or try it with shrimp for a protein-packed version.
Storage: Leftovers keep in an airtight container in the fridge for 2–3 days. Reheat in a pan with a splash of water and a drizzle of olive oil.

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