If there’s one pasta dish that defines simplicity done right, it’s Spaghetti Aglio e Olio. With just garlic, olive oil, chili flakes, and fresh parsley, this humble dish proves that you don’t need fancy ingredients for incredible flavor.
The aroma alone—garlic sizzling in golden oil—turns an ordinary night into something special.
Table of Contents
Why You’ll Love This Spaghetti Aglio e Olio
This Italian favorite is elegant, fast, and full of flavor from pantry staples you already have.
- Ready in just 15 minutes
- Only six ingredients, no cream or butter needed
- Light, fragrant, and perfectly garlicky
- Budget-friendly but restaurant-level delicious
- Customizable with cheese, shrimp, or veggies
- Naturally vegetarian and easy to make vegan
When I first started cooking, this was my “save-the-day” dinner after long shifts. I’d come home tired, boil spaghetti, and let the smell of garlic and olive oil fill the kitchen—it always felt like a reward at the end of the day.
Ingredients You’ll Need
You don’t need much for this classic pasta—just fresh, high-quality ingredients and a few minutes of love.
Main Ingredients
- 1 lb spaghetti – the heart of this Italian staple
- 6 cloves garlic, chopped – use fresh for the best flavor
- ⅓ cup extra virgin olive oil – smooth, rich, and aromatic
- 1 teaspoon red pepper flakes – adjust to taste for gentle heat
- 1 bunch fresh parsley, chopped – adds freshness and color
- Salt to taste – enhances every element
- ½ cup grated Parmesan cheese – optional but deliciously savory
Optional Add-Ons or Substitutes
- Add shrimp or grilled chicken for extra protein
- Use linguine or angel hair instead of spaghetti
- Sprinkle toasted breadcrumbs for crunch
- Substitute pecorino for a sharper flavor
- Add a squeeze of lemon juice for brightness
- Skip cheese for a vegan-friendly version
Step-by-Step Instructions
The key to this dish is patience with the garlic. Low heat, golden edges—that’s where the magic happens.
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water before draining. (That starchy water makes your sauce silky.)
- Infuse the Oil – In a large skillet, heat olive oil over medium-low. Add chopped garlic and sauté slowly until golden, about 2 minutes. (Don’t rush it—brown garlic ruins the flavor.)
- Add the Heat – Stir in red pepper flakes and cook for another 30 seconds. (This releases their flavor into the oil.)
- Combine Pasta and Sauce – Add drained spaghetti directly into the skillet with a splash of pasta water. Toss to coat evenly in the garlic oil. (It should shimmer and cling to the noodles.)
- Finish and Serve – Add chopped parsley and season with salt to taste. Toss again and top with grated Parmesan before serving.
Quick Reminders:
- Always use good-quality olive oil—it’s the star of the dish.
- Keep the heat low when cooking garlic.
- Don’t forget to save that pasta water.
- Serve hot for the freshest flavor.
Expert Tips for Success
Spaghetti Aglio e Olio thrives on technique and timing, not complication.
- Slice or mince garlic evenly to avoid burning.
- Add pasta water gradually until you get a glossy coating.
- Use fresh parsley—it balances the richness.
- Top with Parmesan right before serving for melt-in flavor.
- For more depth, try toasting garlic slightly longer for a nuttier aroma.
If you love minimalist Italian recipes like this, you’ll enjoy my Lemon Ricotta Pasta Recipe or Cajun Chicken Bowtie Pasta. Both celebrate simple ingredients with bold results.
Serving Suggestions
This dish works beautifully on its own or with simple sides.
- Serve with garlic bread or focaccia
- Pair with a crisp garden salad
- Add roasted vegetables for texture
- Top with extra chili flakes for spice lovers
- Enjoy with Greek Lemon Chicken Soup for a light pairing
- Garnish with fresh basil or parsley for color
It’s light yet satisfying—the perfect “less is more” meal.
Storing and Reheating
This dish is best fresh but easy to revive later with a touch of oil.
How to Store It
- Cool completely before storing
- Keep in an airtight container for up to 3 days
- Avoid freezing—texture won’t hold up
- Store cheese separately for reheating
- Add a drizzle of oil before sealing to keep pasta moist
How to Reheat It
- Reheat in a skillet with a splash of water or olive oil
- Stir gently over low heat until warmed through
- Avoid the microwave—it dries the pasta quickly
- Add fresh parsley or Parmesan before serving
Even the next day, the flavors deepen beautifully and stay fragrant.
Nutrition Information
- Serves: 4
- Calories: 480
- Total Fat: 18 g
- Saturated Fat: 3 g
- Cholesterol: 10 mg
- Sodium: 290 mg
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 14 g
- Vitamin A: 12% DV
- Iron: 15% DV
Frequently Asked Questions
Can I make this ahead of time?
Yes, but it’s best served fresh. Reheat gently with olive oil to bring it back to life.
Can I make it spicier?
Add more red pepper flakes or a pinch of chili oil for extra heat.
Can I add vegetables?
Absolutely—spinach, broccoli, or cherry tomatoes work perfectly.
Final Thoughts
Spaghetti Aglio e Olio proves that simplicity can be pure magic. With just a few ingredients and the right technique, you get a pasta that’s light, flavorful, and deeply satisfying. It’s Italian comfort food at its most honest—and it never disappoints.
- Don’t rush the garlic—it’s your flavor base
- Use the best olive oil you have
- Cook with heart, and simplicity will shine
Spaghetti Aglio e Olio
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium-low. Add chopped garlic and sauté slowly until golden, about 2 minutes.
- Stir in red pepper flakes and cook for another 30 seconds.
- Add drained spaghetti to the skillet with a splash of pasta water. Toss to coat evenly in the garlic oil.
- Add chopped parsley, season with salt, and toss again. Top with grated Parmesan before serving.
Nutrition
Notes
- Garlic sauté ~2 minutes, chili ~0.5 minutes, pasta boil ~10 minutes, sauce integration ~2 minutes. Overall ~14.5 minutes cook time, rounded to 15.
