If there’s one pasta dish that proves simplicity is perfection, it’s Pasta with Garlic Olive Oil Sauce — or Spaghetti Aglio e Olio as the Italians call it. With just garlic, olive oil, and a sprinkle of red pepper flakes, this dish captures the heart of Italian cooking: good ingredients, great technique, and pure comfort. It’s light, aromatic, and comes together in minutes — perfect for weeknights or whenever you want restaurant-quality flavor at home.
Table of Contents
Why You’ll Love This Pasta with Garlic Olive Oil Sauce
This timeless dish is proof that flavor doesn’t require a long ingredient list.
- Ready in under 20 minutes
- Uses basic pantry ingredients
- Bursting with garlic aroma and flavor
- Light, satisfying, and easy to digest
- Vegetarian and adaptable for vegan diets
- Customizable with extra toppings or herbs
I learned this dish years ago from an old family friend who swore that the secret to perfect aglio e olio wasn’t just the garlic — it was patience. Letting the garlic infuse into the oil over low heat gives the sauce its soul. Every time I make it, I’m reminded that sometimes, less truly is more.
Ingredients You’ll Need
A handful of everyday ingredients creates something truly special.
Main Ingredients
- 400 g (14 oz) spaghetti – traditional base for aglio e olio
- 6 cloves garlic, thinly sliced – the star of the show
- ⅓ cup extra virgin olive oil – rich and fragrant sauce base
- ½ tsp red pepper flakes – gentle kick of heat
- ¼ cup fresh parsley, chopped – for brightness and freshness
- Salt, to taste – enhances flavor
- Freshly ground black pepper, to taste – adds subtle spice
- Grated Parmesan cheese (optional) – for savory depth
Optional Add-Ons or Substitutes
- Add lemon zest for a citrusy twist
- Use gluten-free pasta for a GF version
- Toss in sautéed shrimp or scallops for protein
- Swap parsley for fresh basil or oregano
- Sprinkle with toasted breadcrumbs for crunch
- Pair with Onion Pasta with Chili Oil for a two-course pasta night
Step-by-Step Instructions
This pasta comes together quickly, so prep your ingredients before you start cooking.
- Cook the pasta:
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve ½ cup pasta water before draining. - Prepare the garlic oil:
In a large skillet, heat olive oil over low heat. Add sliced garlic and cook gently for 2–3 minutes, stirring often, until lightly golden and fragrant (Jake tip: don’t let it brown — burnt garlic turns bitter). - Add the spice:
Stir in red pepper flakes and cook for another 30 seconds to release their flavor. - Combine pasta and sauce:
Add the drained pasta directly to the skillet. Toss well to coat the noodles in the oil. Gradually add reserved pasta water, a few tablespoons at a time, to create a silky sauce. - Finish with herbs and seasoning:
Stir in chopped parsley, salt, and black pepper. Toss again until everything is evenly coated. - Serve immediately:
Plate the pasta, drizzle with a touch of extra olive oil, and top with grated Parmesan if desired.
Quick Reminders:
- Use good-quality olive oil — it’s the foundation of the dish
- Slice garlic thin for even cooking
- Adjust chili flakes based on your heat preference
- Add pasta water slowly to build a glossy sauce
- Serve immediately for best flavor and texture
Expert Tips for Success
Perfect aglio e olio is all about timing and balance.
- Cook garlic low and slow to extract flavor without burning
- Stir constantly to avoid uneven browning
- Salt pasta water generously — it seasons the dish
- Use tongs to toss pasta directly in the oil for perfect coating
- Try finishing with a sprinkle of sea salt and cracked pepper
- Pair with Cheesy Tennessee Onions for a flavorful side
- Add a squeeze of lemon for a light, refreshing note
Serving Suggestions
This versatile dish is perfect on its own or with a few easy sides.
- Serve with Garlic Parmesan Dinner Rolls for a comforting combo
- Add roasted vegetables like zucchini or cherry tomatoes
- Pair with a crisp green salad and balsamic vinaigrette
- Top with extra chili flakes for spice lovers
- Enjoy with a side of Creamy Beef and Shells for a hearty meal
Storing and Reheating
Simple to make, easy to reheat, and just as good the next day.
How to Store It
- Store in an airtight container up to 4 days in the fridge
- Do not freeze — the olive oil sauce may separate
- Keep extra sauce in a jar for up to a week to drizzle over other dishes
How to Reheat It
- Stovetop: Reheat over medium-low heat with a splash of water or olive oil
- Microwave: Heat in 30-second intervals, stirring between each
- Add extra parsley or Parmesan just before serving
Nutrition Information (Per Serving)
- Calories: 480 kcal
- Protein: 13g
- Fat: 14g
- Carbohydrates: 66g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 210mg
- Fiber: 3g
- Sugar: 2g
- Calcium: 40mg
- Iron: 2mg
Frequently Asked Questions
Can I make it gluten-free?
Yes — use gluten-free spaghetti or chickpea pasta.
Can I make it less oily?
Use ¼ cup olive oil and add a bit more pasta water for a lighter version.
Can I add vegetables?
Absolutely — sautéed spinach, mushrooms, or cherry tomatoes fit beautifully.
Final Thoughts
Pasta with Garlic Olive Oil Sauce is proof that simplicity never goes out of style. With its golden garlic, silky olive oil, and gentle heat, it’s comforting, elegant, and endlessly adaptable.
- Use top-quality olive oil and fresh garlic for authentic flavor
- Toss pasta directly in the pan for even coating
- Serve immediately with herbs and a touch of Parmesan for the perfect finish
Pasta with Garlic Olive Oil Sauce (Spaghetti Aglio e Olio)
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve ½ cup of pasta water, then drain.
- In a large skillet, heat olive oil over low heat. Add sliced garlic and cook for 2–3 minutes, stirring often, until lightly golden and fragrant.
- Add red pepper flakes and cook for 30 seconds.
- Add drained pasta to the skillet and toss to coat in the garlic oil. Gradually add reserved pasta water to create a glossy sauce.
- Stir in parsley, season with salt and black pepper to taste, and toss again to combine.
- Serve immediately with a drizzle of olive oil and optional grated Parmesan on top.
Nutrition
Notes
- Times estimated from method defaults due to missing explicit durations.
