Pasta Aglio e Olio

Pasta Aglio e Olio, which is spaghetti in a silky garlic olive oil sauce, is the perfect weeknight recipe.

It’s prepped and on the table in 20 minutes!

This simple and delicious Neapolitan Italian dish is popular all over Naples (and Rome) but it’s a cinch to make at home with basic pantry staples. Trust us, you’re going to be hooked!

What is Aglio Olio Sauce made of? Its main ingredients are simple ingredients: Aglio (garlic) and Olio (oil) are the foundations of this recipe.

The traditional pasta is a basic spaghetti noodle. The secret to its deliciousness is using the hot pasta water in the sauce, which is combined with the hot olive oil. The added starch in the water creates an emulsion for a silky sauce.

Get ready to peel some garlic!

Ingredients

For the exact quantities and full recipe see the recipe card below.

• Spaghetti – Dried pasta works best for this recipe and while spaghetti is traditional you can use fettuccine or linguine
• Extra Virgin Olive Oil – we recommend using your best extra-virgin olive oil for this recipe because olive oil is the star of the show here!
• Garlic – we LOVE a lot of garlic so we use 10-12 cloves of garlic. If that seems like a lot for your taste it’s okay to cut back to 6-8 cloves
• Crushed Red Pepper Flakes – traditionally, in Italy, they use fresh peperoncini (red chile peppers) for spaghetti aglio e olio, but they can be hard to find in the U.S., so we’ve substituted red pepper flakes. Add more or less depending on your desired spice level
• Sea Salt and Black Pepper – the pasta water needs a generous seasoning of salt (a must for a tasty finished sauce), and we’ll use it in the sauce too. You can substitute kosher salt, as well
• OPTIONAL, Fresh Lemon Juice – just a small amount but it really brightens up this dish so we highly recommend it
• OPTIONAL, but recommended – Grated Parmesan Cheese and Fresh Parsley – neither are traditional, or required, but…cheese…need we say more?

How to make easy Pasta Aglio e Olio

This dish comes together quickly so have all the ingredients prepped and ready before the cooking starts. We’ll make the sauce while the pasta is boiling.

• COOK THE PASTA: Bring a large pot of salted water to a boil. Be sure to salt the water generously (trust us, don’t skip this step!). Add the pasta to the boiling water and cook for about 8-10 minutes or until al dente (do not drain).
• PREP: Peel and thinly slice the garlic cloves (use 8-12 depending on your personal taste, we use 10). Roughly chop the parsley leaves and grate the Parmesan. Set aside.
• MAKE THE SAUCE: While the pasta cooks you will make the garlic oil by heating the olive oil over medium-low in a large sauté pan or heavy-bottomed large skillet.
• Once oil is heated add the sliced garlic cloves and cook them for 3-4 minutes, or until they are lightly golden. It’s IMPORTANT to stir constantly during this time to ensure they don’t burn or overcook, so don’t walk away. You’re going to babysit them, but trust us, it’s the best smell and it’s worth it!
• Add red pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper to the garlic and cook another 30-45 seconds, stirring constantly.
• ADD THE PASTA: Using tongs remove the al dente cooked pasta from the pot and add directly to the sauté pan. Turn up to medium heat.
• Stir to completely coat the pasta with the oil and garlic and then add 1/2 cup of the hot starchy pasta water to the pan. Toss everything together and cook slightly to create a silky sauce.
• If needed, add up to 1/4 cup more of hot reserved pasta water to get the consistency you need.
• FINISHING THE DISH AND GARNISH: Turn off the heat, and if desired, add the lemon juice, grated Parmesan, and chopped parsley. Taste the pasta to see if any additional salt, pepper, or red pepper flakes are needed.
• Serve piping hot in shallow bowls.

Storage and Leftovers

Have leftovers? Lucky you! This traditional Italian pasta dish easily reheats.

• Store in an airtight container in the refrigerator for up to 3 days.
• Gently reheat again before serving.

Chefs Tips

• Use grated cheese rather than shredded because it will blend better
• Generously salt the pasta water. It is essential to the flavor of the finished dish!
• Be sure the garlic is cooked just until golden but not browned. Depending on your individual stove top and sauté pan this can take anywhere between 3-6 minutes.

Additions and Substitution Ideas

• Add 2 finely chopped anchovies to the cooked garlic for an umami flavor bomb!
• Any cooked protein can be added for a complete meal. We love garlic shrimp or shredded chicken
• Boost your nutrients with added veggies, such as cherry tomatoes, oven-dried tomatoes, sliced zucchini, sliced mushrooms, cooked broccoli, kale, or arugula. (Just toss them into the hot oil before the pasta so they cook lightly)
• If you prefer the texture of chopped garlic, instead of sliced, that works too. We’ve had success using smashed garlic cloves, as well
• Use lemon zest along with the lemon juice for added flavor and brightness

Your Sommelier suggestions for wine pairings

When pairing this Spaghetti Aglio e Olio recipe it’s best to keep in mind the spicy nature of this dish and match it with a dry wine. You could also consider your side dishes when pairing. Here are our favorite varietals.

• WHITE VARIETALS: Pinot Grigio or Sauvignon Blanc
• RED VARIETALS: Zinfandel or an Italian Primitivo

What to serve with Pasta Aglio e Olio

This classic pasta dish is like a blank slate but it’s slightly rich, so we like to keep our sides simple. Our favorite pairings:

• Grilled Vegetables, Oven Roasted Brussel Sprouts or Asparagus
• Our sunny Tricolore Salad with Oranges, a fresh arugula salad with the world’s best Lemon Vinaigrette, or fresh Citrus Salad

Other great easy Main Dishes and easy Pasta Recipes to try

• Homemade Marinara Sauce – perfect over any pasta
• Pesto Gnocchi – full of fresh herb flavor
• Garlic Mushroom Pasta – great as a meatless option for dinner
• Classic Bolognese Sauce – easy to make in the Instant Pot or on the stovetop

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5 from 1 vote

Pasta Aglio e Olio

Easy Pasta Aglio e Olio (garlic spaghetti) is a weeknight-friendly recipe with garlic, red pepper flakes, and spaghetti that is ready in 20 minutes.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dinner

Cuisine: Italian

Diet: Vegetarian

Servings: 4 servings

Calories: 686kcal

Author: Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

• 16 ounces dried spaghetti
• 4 ounces extra virgin olive oil
• 8 -10 cloves garlic peeled and cut into thin slivers
• 1 teaspoon crushed red pepper flakes (add more or less to taste)
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Optional, but recommended:

• ½ cup Parmesan, grated
• ⅓ cup Flat leaf Italian parsley, roughly chopped
• 1 Tablespoon lemon juice, freshly squeezed

Instructions

• Bring a large pot of very generously salted water to a boil.
• Peel and thinly slice garlic cloves. Roughly chop parsley. Squeeze lemon juice. Set aside.
• Once water is boiling add the spaghetti and cook until al dente, 8-10 minutes.
• While pasta is boiling heat olive oil in a large saute pan or heavy-bottomed skillet over medium-low heat. Add garlic slices, stir frequently to prevent any burning, and cook for about 3-4 minutes, until the garlic turns golden in color.
• Stir in red pepper flakes, sea salt, and black pepper and cook for 30-45 seconds, stirring continuously.
• Using tongs, add cooked pasta to the garlic oil mixture, stir to coat completely.

  Turn the heat up to medium and add 1/2 cup of the hot pasta water to the pan. Toss to coat and stir until the sauce becomes silky. Add a little more pasta water if needed.
• Turn off the heat and stir in the optional lemon juice, parsley, and Parmesan, if desired. Toss again to coat.

  Check seasonings and add more red pepper flakes, salt, or pepper if needed.
• Serve hot in shallow bowls with extra grated Parmesan, if desired.

Notes

• Nutritional information does not include optional Parmesan, parsley, and lemon juice.
• Store leftovers in the refrigerator in an airtight container for up to 3 days and gently reheat to serve.
• We use 10-12 cloves of garlic, but you can use as few as 8, to suit your taste.
• The traditional Italian version is made without cheese and with fresh red peperoncini instead of red pepper flakes, so feel free to substitute these sliced peppers if they are available in your area.
• If preferred, use smashed or chopped garlic cloves.

Nutrition

Serving: 1serving | Calories: 686kcal | Carbohydrates: 88g | Protein: 15g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 601mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg