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11 Comments Spaghetti aglio e olio is one of those recipes that proves you really don’t need a long ingredient list to make something delicious. Spaghetti, garlic, good olive oil, and chili flakes are basically all you need. Okay, and a generous amount of Parmesan certainly doesn’t hurt. Because cheese is always good!
This is one of my favorite quick pasta dishes for a busy day. It’s ready in about 20 minutes, and if you add some vegetables, you can easily turn it into a complete meal.
Table of contents
Tip from Simone
The secret to a really good aglio e olio isn’t a complicated cooking technique. It’s patience with the garlic. Cook it gently over low heat so it has time to flavor the oil. If the garlic turns dark brown, it can become bitter, and then you’re basically back to square one. Not ideal.
Want to add more vegetables? Broccoli, zucchini, spinach, or asparagus all work really well with the garlic and chili.
Recipe Ingredients
For this pasta, you only need a handful of ingredients. Always check the exact information in the recipe card below though.
- Spaghetti – I use about 10.5 ounces/300 grams of spaghetti. Linguine or another long pasta works well too.
- Garlic – Six cloves might sound like a lot, but this is aglio e olio after all. Thinly slice or finely chop the garlic. I wouldn’t use a garlic press here because the garlic can burn more easily.
- Olive oil – Use a good-quality extra virgin olive oil because the oil plays a major part in the overall flavor.
- Red pepper flakes – For a little heat. You can also use a fresh red chili. For a milder version, remove the seeds and membranes.
- Parsley – Adds freshness and a little color. Basil works well too.
- Parmesan cheese – Grated generously over the pasta. Pecorino Romano is a great substitute.
How to Make Spaghetti Aglio e Olio
Step 1: Cook the spaghetti
Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package directions until al dente.
Before draining the pasta, reserve about a cup of the pasta water. The starch in the water will help the olive oil cling to the pasta later.
Step 2: Make the garlic oil
Add the olive oil and garlic to a large skillet. Gently heat over low heat.
The garlic should cook slowly and become lightly golden, but it shouldn’t turn dark brown. I like to let it cook for several minutes so the garlic has plenty of time to flavor the oil.
Step 3: Add the chili
Add the red pepper flakes or finely chopped fresh chili about halfway through cooking the garlic.
This gives the oil plenty of flavor without letting the chili completely take over.
Step 4: Toss with the pasta
Add the drained spaghetti to the skillet with the garlic oil and toss everything together.
Add a splash of the reserved pasta water and continue tossing. This helps create a slightly creamy sauce and makes the olive oil coat the spaghetti more evenly.
Step 5: Finish the pasta
Add the parsley and some of the grated Parmesan and toss again.
Taste and season with freshly ground black pepper and extra salt if needed.
Serve immediately with the remaining Parmesan on top.
How to Store Pasta Aglio e Olio
Pasta aglio e olio is definitely best eaten right away. Fortunately, that usually isn’t much of a problem.
If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or a little extra olive oil.
I wouldn’t recommend freezing this pasta. The texture of the spaghetti changes after freezing, and with such a simple dish, you really notice the difference.
FAQ Spaghetti Aglio e Olio
Absolutely. Chili is traditionally part of the dish, but if you don’t like spicy food, you can simply leave it out. A generous amount of freshly ground black pepper will still give the pasta a little kick.
Cook the garlic over low heat. Once it turns dark brown, it can become bitter. Light golden is perfect; dark brown means the heat was probably too high.
The starch in the pasta water helps the olive oil and pasta come together. A small splash also makes the pasta more silky without needing to add more oil.
Yes. Spaghetti is traditional, but linguine, bucatini, or tagliatelle all work well too.
Broccoli is one of my favorites because you can simply add it to the pasta water during the last few minutes of cooking. Spinach, zucchini, asparagus, and kale are delicious too. Or keep the spaghetti as it is and serve with a delicious panzanella salad on the side.
More Pasta Recipes
If you’re a fan of pasta than also try these delicious versions too!
- Creamy pasta with gorgonzola
- Pasta with broccoli pesto
- Pasta primavera
- Vegan spaghetti bolognese
- Garlic spelt spaghetti
Recipe: Spaghetti aglio e olio
Spaghetti Aglio e Olio
Ingredients
- 300 gr spaghetti uncooked
- 6 cloves garlic thinly sliced
- 120 ml extra virgin olive oil
- 1 red chili pepper or use red chili flakes if you have
- few sprigs of fresh parsley chopped finely
- freshly ground black pepper
- salt
- 50 g parmesan cheese grated, to taste
How to make the spaghetti aglio e olio
- Bring a large pot of water to the boil with salt. Cook the spaghetti and stir every once in a while to make sure the strands are loose. Depending on your pasta type it will need to cook roughly between 10-12 minutes. Make sure the pasta is al dente. If you drain the pasta make sure to save some of the cooking water.300 gr spaghetti, salt
- Slowly roast the garlic on medium heat in the olive oil. This will take about ten minutes if you do it properly. Put the garlic and oil in a cold pan together and reduce the heat when the olive oil begins to bubble a little bit. Cook and stir until the garlic is golden. Remove from heat.6 cloves garlic, 120 ml extra virgin olive oil
- If using chili flakes stir this through the pasta directly. When using fresh chili pepper, make sure it is cut very thinly and stir through the pasta. Pour the olive oil and the garlic on the pasta, add about a few tablespoons of the cooking water, sprinkle the parsley and half of the grated cheese on it as well and stir to combine.1 red chili pepper, few sprigs of fresh parsley, freshly ground black pepper, 50 g parmesan cheese
- Serve the pasta with the rest of the parmesan.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I make similar pasta using fresh chili and lots of garlic and parsley as well. It’s simple yet so satisfying!
Exactly and a good pasta doesn’t really need all that much either…:)
love this pasta! can’t wait to try it!
Thanks Alice!
That is so pretty but I will admit that I’m on Tom’s team on this one. 🙂
Hahaha… Well i guess it’s probably good that tastes vary right? 🙂
One of my favorite quick pasta dishes! Loads and loads of flavor, and so easy to make. Good stuff – thanks.
I like all kind of pasta but this one I love it!! Nice photos!
Thanks so much Eva!
Funny how sometimes the simplest of ingredients and flavours can have the most impact. It looks utterly beautiful!
Janie x
Isn’t that amazing? I guess the ingredients get a better chance to shine if they’re not overcrowded.. 😉