Spaghetti Aglio e Olio is a timeless Italian dish that proves simplicity can be stunning. With just a few pantry staples—spaghetti, garlic, olive oil, and red pepper flakes—you can create a meal that’s deeply flavorful and satisfying. Originating from Naples, this pasta is known for its rich garlicky aroma, subtle heat, and glossy olive oil sauce that clings to every strand of spaghetti.
It’s a fantastic weeknight meal: quick, affordable, and naturally free from heavy ingredients like cream or meat. Unlike other pasta dishes that rely on wine, bacon, or other processed meats, this recipe stays pure and wholesome—ideal for vegetarians or anyone avoiding pork and alcohol. Whether you’re new to cooking or a seasoned home chef, you’ll appreciate how fast and foolproof this recipe is.
Why You’ll Love This Spaghetti Aglio e Olio
This dish is beloved for good reason. It’s made with simple ingredients, yet it tastes gourmet. You likely already have everything you need in your pantry. It’s ready in about 20 minutes, making it the ultimate last-minute dinner idea.
Spaghetti Aglio e Olio is also endlessly customizable. Add grilled chicken, sautéed veggies, or a sprinkle of parmesan if you like. It’s light but satisfying, making it a perfect comfort food without being heavy. It’s also a great choice for anyone cutting back on processed foods—there’s no bacon, no wine, no pork—just clean, plant-based flavor.
Most of all, it’s delicious. The garlic-infused oil, gentle chili heat, and al dente pasta create a harmony of taste and texture that’s hard to beat. One bite and you’ll see why this simple dish is a favorite around the world.
What You’ll Need
Spaghetti Aglio e Olio is all about keeping things simple—and delicious. Here are the essential ingredients you’ll need to bring this classic pasta dish to life:
- Spaghetti (12 oz): The base of the dish. You can also use linguine or a gluten-free alternative.
- Olive Oil (1/3 cup): Use high-quality extra virgin olive oil for rich, fruity flavor.
- Garlic (6 cloves, thinly sliced): Garlic is the heart of this dish—don’t skimp!
- Red Pepper Flakes (1/2 tsp or to taste): For just the right amount of kick.
- Salt (to taste + 1 tbsp for pasta water): Essential for seasoning both the water and sauce.
- Reserved Pasta Water (1 cup): This helps create that silky, flavorful sauce.
- Fresh Parsley (1/4 cup, chopped): Adds color and brightness to the finished dish.
- Optional Grated Cheese (1/4 cup): Parmesan or pecorino adds umami if you’d like, or use a dairy-free option.
No pork, alcohol, or complicated ingredients—just honest, wholesome pantry staples. This is comfort food at its most approachable.
How to Make Spaghetti Aglio e Olio
Here’s how to whip up Spaghetti Aglio e Olio in under 30 minutes:
- Boil Pasta: In a large pot, add 1 tbsp salt and cook 12 oz spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
- Sauté Garlic: In a large skillet, heat 1/3 cup olive oil over medium. Add 6 sliced garlic cloves and cook until golden—about 2–3 minutes.
- Add Heat: Stir in 1/2 tsp red pepper flakes for 30 seconds.
- Toss Pasta: Add drained spaghetti to the skillet. Pour in 1/2 cup reserved pasta water and toss well. Add more if needed for a smooth sauce.
- Finish with Flavor: Stir in 1/4 cup chopped parsley and 1/4 cup optional cheese. Taste and adjust salt as needed.
- Serve Hot: Plate and enjoy immediately—freshness is key!
You Must Know
Even though Spaghetti Aglio e Olio is simple, a few key tips can make or break your dish.
First, don’t burn the garlic. Slice it thin and cook on medium heat until golden—not brown. Burnt garlic turns bitter fast.
Second, salt your pasta water well—about 1 tablespoon per 4 quarts. It’s your first and best chance to season the pasta itself.
Third, never skip the pasta water. That starchy liquid helps the oil and garlic turn into a smooth, clingy sauce. Without it, your pasta could end up greasy.
Fourth, don’t rinse your pasta after cooking. You’ll wash off the starch that makes the sauce stick.
Lastly, use good extra virgin olive oil—it’s the base of your sauce, so quality really counts. These basics ensure your dish tastes rich, balanced, and flavorful.
Perfecting the Cooking Process
Nailing the method is what takes this dish from decent to delicious.
Start cooking the garlic while your pasta boils. That way, everything finishes around the same time. Use medium heat and stir often to avoid burning it. Once the garlic is golden, add the red pepper flakes for a quick flavor boost.
Transfer pasta straight into the pan using tongs—don’t let it sit or rinse it. Immediately add some pasta water and toss everything together.
Use just enough water to make the sauce glossy, not soupy. Stir and toss until the oil and starch blend into a smooth, flavorful coating.
Finally, turn off the heat before adding parsley and optional cheese. This keeps the herbs fresh and the cheese from clumping.
With good timing and a few easy steps, you’ll create a pasta dish that’s silky, garlicky, and full of bold flavor—no heavy sauces or extras needed.
Add Your Touch
Spaghetti Aglio e Olio is easy to customize. Want more veggies? Stir in spinach, broccoli, or kale at the end. Need protein? Add grilled chicken, shrimp, or even canned chickpeas.
For a spicy kick, use extra red pepper flakes or fresh chili slices. Craving crunch? Top with toasted breadcrumbs or chopped nuts.
You can also skip the cheese or use dairy-free alternatives—this dish still tastes amazing either way. Just keep the changes simple so the garlic and olive oil still shine.
Storing & Reheating
Leftovers? No problem.
Store: Keep in an airtight container in the fridge for up to 3 days.
Add this tasty dish to your recipe collection!
Reheat: Warm in a skillet over medium heat with a splash of water or olive oil. Stir until it’s heated through and glossy again.
Microwaving works too—just add a little water and cover to avoid drying it out.
Before serving, revive the flavor with a drizzle of olive oil or a sprinkle of parsley. It’ll taste fresh and flavorful all over again.
Chef’s Helpful Tips
To get the best results every time, keep these quick tips in mind:
Make your meals even better with this crowd-pleaser!
- Slice garlic thinly and cook gently. If it browns too fast, turn the heat down—burnt garlic turns bitter.
- Use plenty of salt in your pasta water. It’s the main way to season the noodles.
- Reserve pasta water before draining. It’s key to making the sauce cling and shine.
- Toss pasta in the skillet while still hot—this helps everything blend smoothly.
- Finish off heat with parsley and cheese to keep flavors fresh and balanced.
Stick to these tips, and you’ll have a perfect bowl of Aglio e Olio every single time.
FAQ
Can I use gluten-free pasta?
Yes! Just follow the same method. Reserve pasta water and toss right away.
Looking for more delicious recipes? Check this out!
Is it spicy?
It has a mild kick, but you can reduce or increase the red pepper flakes to your liking.
Can I make it ahead?
It’s best fresh, but you can cook it ahead and reheat with a splash of water or oil.
What if I don’t eat cheese?
Skip it or use a dairy-free version—the dish is flavorful enough without it.
Can I add vegetables or protein?
Absolutely! Spinach, shrimp, or grilled chicken all work well.
Conclusion
Spaghetti Aglio e Olio proves that simple ingredients can create big flavor. With just pasta, garlic, olive oil, and a few pantry basics, you get a dish that’s quick, budget-friendly, and totally satisfying.
It’s perfect for busy weeknights, meatless meals, or last-minute dinners when your fridge is almost empty. Plus, it’s easy to customize—add veggies, proteins, or make it dairy-free without losing what makes it great.
Once you master this go-to recipe, you’ll come back to it again and again. It’s fast, flexible, and full of flavor—everything a great dinner should be.
Spaghetti Aglio e Olio: Simple, Savory, and Packed with Flavor
Description
A simple, classic Italian pasta dish that combines garlic, olive oil, and a hint of chili flakes for a quick, flavorful meal. Perfect for busy nights or when pantry staples are your best friends!
Ingredients
Instructions
Bring a large pot of salted water to boil. Cook spaghetti until al dente, about 8–10 minutes. Reserve 1 cup pasta water, then drain.
Heat olive oil over medium heat. Add garlic slices and cook gently until golden (2–3 minutes). Avoid burning.
Stir in red pepper flakes for 30 seconds.
Add drained pasta to the pan. Pour in 1/2 cup reserved pasta water and toss to combine, adding more water if needed to make a silky sauce.
Stir in parsley and optional cheese off heat. Adjust salt to taste. Serve immediately.
Notes
- Don’t burn the garlic—it should be golden and fragrant, not bitter.
Use reserved pasta water to achieve a smooth sauce texture.
For a dairy-free version, skip the cheese or use a plant-based alternative.
Customize by adding sautéed vegetables or grilled protein.