Spaghetti Aglio e Olio is a timeless Italian pasta dish that proves simplicity can be incredibly delicious.
Made with just a handful of pantry staples—garlic, olive oil, spaghetti, and chili flakes—it delivers bold flavors in under 20 minutes.
Naturally low in saturated fat and rich in heart-healthy olive oil, this recipe is light yet satisfying, making it an ideal option for quick weeknight meals or effortless meal prep.
Spaghetti Aglio e Olio
Equipment
- 1 Large Stockpot (for boiling pasta)
- 1 Strainer (for draining pasta)
- 1 Large Sauté Pan (for sauce)
- 1 Tongs (for tossing pasta)
- 1 Measuring Cup (for pasta water)
Ingredients
- 1 pound 450 g dried spaghetti
- ½ cup 120 ml extra-virgin olive oil
- 6 –8 cloves garlic thinly sliced
- ½ teaspoon crushed red pepper flakes adjust to taste
- ½ cup reserved pasta water plus extra if needed
- Optional garnish: fresh parsley grated Parmesan cheese
Instructions
- Prepare the Pasta Water: Begin by filling a large stockpot with water, leaving enough space at the top so it doesn’t boil over. Place the pot on high heat and bring the water to a rolling boil. Once boiling, generously season the water with salt—about 1 to 2 tablespoons. This step is essential, as well-seasoned water ensures that the spaghetti absorbs flavor from the very start, rather than tasting bland later.
- Cook the Spaghetti: Add the dried spaghetti to the boiling water, gently pressing it down with tongs until it softens and submerges completely. Stir occasionally to prevent the strands from sticking together. Cook until the pasta is just one minute shy of al dente, meaning it should still have a slight bite when you taste it. This allows the pasta to finish cooking in the garlic-infused oil for maximum flavor absorption.
- Heat the Olive Oil: While the pasta cooks, place a large sauté pan over medium heat. Pour in the olive oil and allow it to warm slowly. The key here is gentle heat—olive oil burns easily, and overheating it too quickly can ruin its delicate, fruity flavor. By gradually warming the oil, you create a smooth base for infusing it with garlic and chili flakes.
- Sauté the Garlic and Chili Flakes: Once the oil is warm, add the thinly sliced garlic to the pan, followed immediately by the crushed red pepper flakes. Stir gently to coat the slices evenly in oil. Allow them to sauté for 3 to 5 minutes, watching closely as the garlic turns a light golden hue. Be careful not to let it burn—burnt garlic becomes bitter and can overpower the dish. If the garlic browns too quickly before your pasta is ready, simply remove the pan from the heat to pause the cooking process.
- Reserve Pasta Water: About one minute before draining the spaghetti, carefully scoop out at least 1 cup of the starchy pasta water using a measuring cup. This water is liquid gold—it helps emulsify the oil into a silky sauce that clings beautifully to each strand of pasta. Set the reserved water aside within reach, as you’ll need it immediately after draining.
- Transfer Pasta to the Pan: Using tongs, lift the spaghetti directly from the boiling water into the sauté pan with the garlic and oil. A little water clinging to the pasta is not only fine but beneficial, as it aids in blending the sauce. Immediately add about 1/2 cup of the reserved pasta water into the pan along with the spaghetti.
- Toss and Emulsify the Sauce: With the pasta and sauce now in one pan, use tongs to continuously toss everything together for 1 to 2 minutes over medium heat. This motion allows the hot starchy water, garlic, olive oil, and chili flakes to emulsify, transforming into a glossy coating that wraps each noodle. If the mixture appears dry, gradually add more pasta water, a few tablespoons at a time, until you reach a silky consistency.
- Taste and Adjust Seasoning: Pause to taste a strand of spaghetti. Adjust the flavors by adding an extra pinch of salt if it feels underseasoned or more crushed red pepper flakes if you prefer a stronger kick of heat. The beauty of this recipe lies in its flexibility—customize it to suit your palate while keeping its authentic essence.
- Garnish and Serve: Once the pasta is fully coated and seasoned to perfection, remove the pan from heat. Plate the spaghetti immediately while it’s still piping hot. Garnish with freshly chopped parsley for a burst of freshness and, if desired, sprinkle with grated Parmesan cheese for a rich, savory finish. Serve straight from the pan to the table for the most authentic experience.
Notes
- Use high-quality extra-virgin olive oil for the best flavor.
- Slice garlic thinly and evenly so it cooks consistently.
- Never let garlic burn—it turns bitter quickly.
- Reserve pasta water before draining; it creates a silky sauce.
- Add chili flakes gradually to control the spice level.
- Fresh parsley adds brightness, while Parmesan adds richness.
- Toss pasta in the pan, not the pot, for better flavor coating.
- This dish is best served immediately but can also be enjoyed cold.
Chef’s Secrets for Perfect Pasta
The key to a memorable Spaghetti Aglio e Olio lies in patience and balance.
First, always salt the pasta water generously—this is your only chance to season the noodles from within.
When sautéing the garlic, keep the heat at medium; rushing this step risks burning the cloves, which would overpower the dish.
A second secret is using pasta water strategically.
The starch it contains emulsifies with the oil, creating a velvety sauce that clings to every strand.
Finally, don’t underestimate the power of tossing—keep the pasta moving so the flavors marry together evenly and nothing clumps.
Serving Suggestions for Added Enjoyment
While Spaghetti Aglio e Olio shines on its own, it can be elevated with thoughtful pairings.
Serve it alongside a crisp green salad with lemon vinaigrette to balance the richness of the olive oil.
Crusty bread or garlic knots make excellent companions for soaking up extra sauce.
For protein, pair it with grilled shrimp, pan-seared chicken, or roasted vegetables for a complete meal.
If you’d like to keep things plant-based, roasted cherry tomatoes or sautéed spinach stirred into the pasta bring color and freshness.
A chilled glass of white wine, such as Pinot Grigio, makes for an authentic Italian-inspired dinner.
Storage Tips for Freshness and Flavor
This dish is best enjoyed fresh, but leftovers store well if handled properly.
Allow the pasta to cool slightly before transferring it to an airtight container, then refrigerate for up to 3 days.
When reheating, warm it gently in a skillet with a splash of water or olive oil to loosen the sauce and restore its glossy texture.
Interestingly, Spaghetti Aglio e Olio is also delicious served cold, making it a handy option for lunchboxes or picnics.
For best results, avoid freezing, as pasta tends to lose its ideal texture after thawing.
Frequently Asked Questions
1. Can I use another type of pasta?
Yes! While spaghetti is traditional, linguine, fettuccine, or even whole wheat pasta work beautifully. The key is to choose a long noodle that allows the garlic oil to coat it evenly.
2. How can I prevent the garlic from burning?
Keep the heat at medium and stir frequently. Garlic cooks quickly, so as soon as it turns lightly golden, remove the pan from heat until the pasta is ready.
3. Is this recipe vegetarian or vegan?
Absolutely. The dish is naturally vegetarian and becomes vegan if you skip the Parmesan garnish. Nutritional yeast can be used as a dairy-free alternative for a cheesy note.
4. Can I add extra vegetables or protein?
Definitely! Roasted zucchini, spinach, or cherry tomatoes pair well, while shrimp or chicken make it more filling. Just keep additions light so they don’t overpower the garlic-oil base.
5. Why is pasta water so important?
The starchy pasta water binds with the oil to form a silky emulsion that clings to the spaghetti. Without it, the oil would slide off, leaving the pasta dry.
