Spaghetti Aglio E Olio Recipe

If you’re searching for a weeknight dinner that feels both fuss-free and a little special, let me introduce you to Spaghetti Aglio E Olio. This beloved Italian classic is a celebration of simplicity: golden shards of garlic swirl through twirls of pasta, all slicked luxuriously in olive oil and punctuated by a gentle warmth from red pepper flakes. With just a handful of everyday ingredients, you can turn out a dish that’s more than the sum of its parts, proof that magic often hides in the most unassuming recipes.

Spaghetti Aglio E Olio Recipe - Recipe Image

Ingredients You’ll Need

Spaghetti Aglio E Olio’s magic lies in its pared-down ingredient list—each component brings something essential to the table, from earthy richness to fresh, green brightness. Choose high quality ingredients for best results and let every flavor shine!

  • Spaghetti: The soul of this dish, perfectly suited for soaking up all that savory, aromatic oil.
  • Extra Virgin Olive Oil: Choose good-quality olive oil; it creates the dish’s sauce and infuses flavor throughout.
  • Garlic (thinly sliced): Golden, toasty slivers give Spaghetti Aglio E Olio its signature aroma and sweet, mellow bite.
  • Red Pepper Flakes: Just enough to add subtle heat—adjust to taste depending on your spice preference.
  • Salt: Essential for seasoning both your pasta water and the final dish, enhancing every flavor.
  • Fresh Parsley (chopped): This adds a fresh lift and a pop of color that sets off the richness of the oil and garlic.
  • Reserved Pasta Water: Starchy pasta water loosens the sauce so it clings to every strand.
  • Grated Parmesan Cheese (optional): For a creamy, savory finish—totally optional but highly recommended if you’re not dairy-free.
  • Lemon zest or juice (optional): Just a bit brightens up the dish and balances the richness beautifully.

How to Make Spaghetti Aglio E Olio

Step 1: Cook the Spaghetti

Bring a big pot of salted water to a rolling boil. Drop in your spaghetti and cook until it’s just al dente—you want a slight bite so your pasta won’t go mushy later. Reserve about half a cup of that starchy pasta water before you drain; it’s liquid gold for finishing the sauce.

Step 2: Toast the Garlic

While your pasta is bubbling away, heat the olive oil gently in a large skillet over medium heat. Add those lovely garlic slices and keep them moving so they don’t burn—just let them turn a light golden color and become fragrant. This is where you build the flavor base for your Spaghetti Aglio E Olio.

Step 3: Add Heat with Red Pepper Flakes

Sprinkle in the red pepper flakes and stir for about 30 seconds. This quick sizzle unlocks their spicy punch and releases a beautiful aroma. Lower the heat so nothing scorches—the oil should be gently infusing, not frying.

Step 4: Combine Pasta and Sauce

Toss your drained spaghetti right into the skillet with the garlic oil. Add a splash of the reserved pasta water, tossing quickly so the sauce emulsifies and coats every strand. This step brings all those flavors together and ensures your Spaghetti Aglio E Olio isn’t dry.

Step 5: Finish with Parsley and Seasoning

Scatter in the parsley and season with extra salt if needed. If the pasta seems tight, pour in another splash of pasta water. Toss everything off the heat until it’s gorgeously slick and dotted with flecks of green.

Step 6: Plate and Garnish

Divide into warm bowls and top with a snowy mound of Parmesan and a kiss of lemon zest or juice, if you like. Serve immediately and get ready for seconds!

How to Serve Spaghetti Aglio E Olio

Spaghetti Aglio E Olio Recipe - Recipe Image

Garnishes

Add a little flourish just before serving by sprinkling over more chopped parsley for freshness, a generous shaving of Parmesan for umami, and a touch of lemon zest to make the flavors sing. Every garnish adds personality to your Spaghetti Aglio E Olio, so don’t be shy!

Side Dishes

Because Spaghetti Aglio E Olio is so seductive in its simplicity, pair it with sides that are equally unfussy: a crisp arugula or Caesar salad, a loaf of crusty bread to swipe up the garlicky oil, or perhaps some sautéed broccoli rabe to echo those Italian flavors.

Creative Ways to Present

If you want to wow your guests, try twirling the pasta into tall nests with tongs for a restaurant-style look. Or serve individual portions in shallow bowls with a drizzle of extra olive oil. Miniature versions on appetizer spoons are also a fun party twist on classic Spaghetti Aglio E Olio!

Make Ahead and Storage

Storing Leftovers

Leftover Spaghetti Aglio E Olio keeps pretty well for a simple pasta dish. Store it in an airtight container in the fridge for up to three days. The flavors deepen as it sits, making tomorrow’s lunch surprisingly delightful!

Freezing

While freezing isn’t ideal (the pasta can get mushy), you can freeze cooked spaghetti tossed lightly in olive oil if needed. Just skip the parsley and Parmesan until reheating. Thaw overnight in the fridge before enjoying.

Reheating

To reheat, add a splash of water or fresh olive oil to a skillet and warm gently over low heat, stirring until the pasta loosens and is heated through. Microwave works in a pinch, but stovetop preserves the best texture for your Spaghetti Aglio E Olio.

FAQs

Can I add protein to Spaghetti Aglio E Olio?

Absolutely! Sautéed shrimp, grilled chicken, or even crispy chickpeas are fantastic mix-ins. Just cook your protein separately and toss it in with the pasta right before serving for a heartier meal.

Which olive oil is best for this recipe?

Look for a high-quality extra virgin olive oil with a fresh, peppery flavor. Since the oil plays such a starring role in Spaghetti Aglio E Olio, the better the oil, the better your finished dish will taste.

Is Spaghetti Aglio E Olio suitable for vegans?

Definitely! This dish is naturally dairy-free and vegan as long as you leave off the Parmesan or use a plant-based cheese alternative. It’s Italian comfort food at its plant-based best.

Can I use whole wheat spaghetti?

You sure can. Whole wheat pasta adds nuttiness and extra fiber. Just keep an eye on the cooking time, since the texture is a touch different but equally delicious with the garlicky oil.

How spicy is Spaghetti Aglio E Olio?

That’s entirely up to you! Half a teaspoon of red pepper flakes will give gentle heat, but you can dial it up or down to suit your crowd. Want no spice? Simply leave them out.

Final Thoughts

If you haven’t tried Spaghetti Aglio E Olio yet, there’s no better time to fall in love with this classic. It’s proof that a few simple ingredients, treated with a little care, can become something truly magical. The next time you crave comfort with a splash of elegance, give this recipe a twirl—you may just find it becomes your new go-to pasta.

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Spaghetti Aglio E Olio Recipe

Spaghetti Aglio E Olio Recipe


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4.6 from 27 reviews

  • Author: Emma
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A classic Italian pasta dish, Spaghetti Aglio E Olio is a simple yet flavorful recipe featuring spaghetti tossed with garlic-infused olive oil, red pepper flakes, and fresh parsley. It’s a quick and satisfying meal that’s perfect for busy weeknights or a cozy dinner at home.


Ingredients

Scale

Spaghetti Aglio E Olio:

  • 12 oz spaghetti
  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • salt to taste
  • 1/4 cup chopped fresh parsley
  • 1/2 cup reserved pasta water
  • grated Parmesan cheese (optional)
  • lemon zest or juice for brightness (optional)

Instructions

  1. Cook the Spaghetti: Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
  2. Sauté Garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook until lightly golden and fragrant (about 2 minutes). Be careful not to burn it.
  3. Add Flavor: Add red pepper flakes and stir for 30 seconds. Reduce heat to low and add the drained pasta to the skillet along with a splash of reserved pasta water. Toss to coat.
  4. Finish and Serve: Stir in fresh parsley and adjust the consistency with more pasta water if needed. Season with additional salt to taste. Serve hot, topped with grated Parmesan and a touch of lemon zest or juice if desired.

Notes

  • Best enjoyed immediately.
  • For extra protein, add sautéed shrimp or grilled chicken.
  • Use high-quality olive oil for the best flavor.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 2 g
  • Sodium: 120 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 0 mg

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