There’s something beautifully uncomplicated about Spaghetti Aglio E Olio—a dish that manages to be both humble and elegant in every twirl of the fork. With just a handful of ingredients, it delivers bold garlic flavor, a subtle spicy kick, and that unmistakable embrace of good olive oil, all married together by perfectly cooked pasta. If you’ve ever craved comfort food with a little Italian flair that doesn’t require all day in the kitchen, this is the pasta to know and love.
Ingredients You’ll Need
Ingredients You’ll Need
Spaghetti Aglio E Olio shines because of its simplicity, and that means every ingredient truly matters. Each component brings something essential—fragrant, spicy, or fresh—to make this classic pasta sing.
- Spaghetti: The classic foundation! Choose a high-quality spaghetti that will hold up to tossing and soak up all that savory garlicky oil.
- Extra Virgin Olive Oil: The soul of the dish—rich, robust, and fruity, it coats each strand and elevates the flavor.
- Garlic (thinly sliced): The star ingredient, infusing the oil and pasta with its irresistible aroma and gentle bite.
- Red Pepper Flakes: Adds just enough heat to wake up your palate; you can dial this up or down to your liking.
- Salt: Essential for seasoning not just the water, but the whole dish; don’t be shy when boiling pasta!
- Fresh Parsley (chopped): A shower of parsley brings freshness, color, and a subtle touch of earthiness.
- Freshly Grated Parmesan Cheese (optional): For a savory, nutty finish—totally optional, but highly recommended if you’re not keeping it vegan.
- Reserved Pasta Water: The magic element for perfect texture, helping the oil cling to every noodle and bringing the sauce together.
How to Make Spaghetti Aglio E Olio
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a rolling boil, then drop in the spaghetti and cook until just al dente. Salting your pasta water well is key to infusing your noodles with flavor from the inside out. Right before draining, remember to reserve half a cup of pasta water—this starchy liquid is a little kitchen trick you won’t want to skip!
Step 2: Infuse the Olive Oil with Garlic
Set a large skillet over medium heat and pour in your extra virgin olive oil. Add the thinly sliced garlic and let it gently sizzle, stirring often. The goal is delicate golden edges and fragrant aroma—not brown, not burnt! This step is where all the magic begins for Spaghetti Aglio E Olio, so keep an eye on the skillet.
Step 3: Add Red Pepper Flakes for Heat
Once your garlic is perfectly golden, sprinkle in the red pepper flakes. They’ll bloom briefly in the hot oil, releasing their spicy warmth that dances through every bite without overpowering the dish.
Step 4: Toss in the Spaghetti and Pasta Water
Immediately add your drained spaghetti directly into the skillet with garlic oil. Toss quickly and thoroughly, ensuring every strand glistens and is coated with garlicky goodness. If it looks or feels the slightest bit dry, splash in some of that reserved pasta water until the consistency becomes silky and luscious.
Step 5: Season and Finish
Taste for seasoning and add salt to your preference. Sprinkle in the chopped parsley and toss again. The parsley should stay vibrant and fresh, brightening up the whole experience. Serve your Spaghetti Aglio E Olio right away—preferably in big, warm bowls—with an optional but absolutely delicious grating of Parmesan cheese on top.
How to Serve Spaghetti Aglio E Olio
Garnishes
A generous flurry of fresh parsley and a final crack of black pepper can really lift your Spaghetti Aglio E Olio. For those who eat cheese, an extra shower of freshly grated Parmesan or Pecorino gives a fantastic salty, umami punch. If you love a citrusy zing, a little lemon zest also pairs beautifully.
Side Dishes
Crusty Italian bread is your best friend here—perfect for scooping up every bit of the garlicky oil left behind. A simple mixed green salad with a sharp vinaigrette balances out the richness, while roasted veggies like broccolini or zucchini add color and substance to your meal.
Creative Ways to Present
Take Spaghetti Aglio E Olio beyond the everyday by serving portions in individual bowls with a curl of Parmesan crisp on top, or pile it high on a platter nestling sautéed shrimp or roasted cherry tomatoes alongside. For a fun twist, serve mini forkfuls as appetizers at your next dinner party—each bite is guaranteed to delight.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), store Spaghetti Aglio E Olio in an airtight container in the fridge for up to two days. The flavors will deepen, but the texture is best enjoyed soon after cooking.
Freezing
While this pasta is definitely best fresh, you can freeze leftovers if needed. Let the pasta cool completely, then transfer to a freezer-safe container for up to one month. Keep in mind that the spaghetti may soften slightly on thawing and reheating.
Reheating
To bring your Spaghetti Aglio E Olio back to life, add a splash of water or olive oil to a skillet and gently reheat over low heat, tossing until warmed through. This keeps the noodles silky instead of dry or clumpy.
FAQs
What does “Aglio E Olio” mean?
In Italian, “Aglio E Olio” literally means “garlic and oil,” which is the heart and soul of this dish. It celebrates two pantry staples in the purest, most delicious way.
Can I make Spaghetti Aglio E Olio gluten free?
Absolutely! Just swap in your favorite gluten-free spaghetti and follow the recipe as normal. All the other ingredients are naturally gluten-free.
Is it possible to make Spaghetti Aglio E Olio without oil?
Since olive oil is a core component of both flavor and texture, you won’t get quite the same experience without it. However, you could try using a smaller amount or substituting with your preferred alternative oil for a lighter take.
How can I adjust the spice level?
Simply decrease or increase the amount of red pepper flakes to your taste. If you’re sensitive to heat, start with just a pinch, and if you crave more fire, feel free to add a little extra!
What proteins pair well with this recipe?
While Spaghetti Aglio E Olio is wonderful as-is, it’s also great with pan-seared shrimp, grilled chicken, or even crispy chickpeas for a vegan protein boost. These additions complement the flavors without taking over.
Final Thoughts
There’s something truly special about sharing a generous bowl of Spaghetti Aglio E Olio—its aroma alone is enough to bring people to the table. If you’ve never tried this timeless Italian classic, now is the perfect moment to treat yourself to a little garlicky, olive oil-kissed happiness. Go ahead, grab your fork, and enjoy every irresistible bite!
Print
Spaghetti Aglio E Olio Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
A classic Italian pasta dish, Spaghetti Aglio E Olio is a simple yet flavorful recipe featuring spaghetti tossed in a garlic-infused olive oil with a hint of red pepper flakes and fresh parsley. This vegan-friendly dish can be enjoyed as a quick and satisfying meal any day of the week.
Ingredients
Spaghetti:
12 ounces
Extra Virgin Olive Oil:
1/3 cup
Garlic (thinly sliced):
6 cloves
Red Pepper Flakes:
1/2 teaspoon (adjust to taste)
Salt:
to taste
Fresh Parsley (chopped):
1/4 cup
Freshly Grated Parmesan Cheese (optional)
Reserved Pasta Water:
as needed
Instructions
- Cook the Spaghetti: Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
- Prepare the Garlic Oil: In a skillet over medium heat, cook olive oil and garlic until golden. Add red pepper flakes.
- Toss the Pasta: Add drained spaghetti to the skillet, coat in the garlic oil. Add reserved pasta water if dry.
- Season and Serve: Season with salt, stir in parsley. Serve topped with Parmesan if desired.
Notes
- For extra flavor, consider adding lemon juice or anchovy fillets while cooking the garlic.
- This dish is best enjoyed fresh but can be reheated with a little extra olive oil or water.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
