Few dishes exemplify the beauty of simplicity quite like Spaghetti with Garlic and Oil (Aglio E Olio). This iconic pasta recipe hails from Naples, Italy, and celebrates the magic of garlic, olive oil, and a touch of red pepper heat. It’s the kind of dish you turn to when your pantry is almost bare, but you still want something that tastes luxurious and comforting.
I first learned to make Aglio E Olio from my nonna, who believed that the simplest meals are often the most nourishing—both for the body and the soul. With just a few quality ingredients and under 30 minutes, this dish transforms a handful of staples into a dinner that feels like a warm hug.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 25 minutes.
- Pantry-friendly: Uses ingredients you likely already have.
- Elegant simplicity: Bold flavors with minimal effort.
- Naturally vegetarian: Perfect for meatless nights.
- Versatile: Great as a main dish or served alongside fish or roasted vegetables.
Ingredients (Serves 4)
- 400 g (14 oz) spaghetti
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes (or to taste)
- ¼ cup fresh parsley, chopped
- Salt, for the pasta water
- Optional: Grated Parmesan cheese, for garnish
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Before draining, reserve about ½ cup of the pasta cooking water—this starchy water helps bind the sauce to the pasta.
Step 2: Sauté the Garlic and Pepper Flakes
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for 1–2 minutes until it’s just golden and aromatic. Be sure not to let the garlic burn, as it will turn bitter. Add the red pepper flakes for a touch of heat and stir for 30 seconds more.
Tip: Slice your garlic as thinly as possible—it toasts evenly and releases more flavor.
Step 3: Toss Pasta in the Sauce
Add the drained pasta directly to the skillet with the garlic and oil mixture. Toss well to coat every strand. If the mixture looks dry, add a few tablespoons of the reserved pasta water to loosen the sauce and help it cling to the noodles.
Step 4: Finish and Garnish
Turn off the heat and stir in the fresh chopped parsley for a bright, herbal note. If you’re using Parmesan cheese, now is the time to sprinkle it on top. Give everything one final toss and serve immediately.
Recipe Tips and Variations
- Use high-quality olive oil: It’s a key flavor in this dish—extra virgin makes all the difference.
- Don’t overcook the garlic: Lightly golden is what you’re after.
- Add lemon zest: For a refreshing citrusy twist.
- Include anchovies: Melt a few in the oil before adding the garlic for an umami boost.
- Try with linguine or fettuccine: Aglio E Olio works with a variety of pasta shapes.
What to Serve With Aglio E Oli
While Aglio E Olio stands beautifully on its own, it also plays well with:
- A simple green salad: Light and refreshing contrast to the rich oil.
- Grilled shrimp or scallops: Adds protein and a briny balance.
- Steamed broccoli or sautéed greens: Round out the meal with veggies.
- Crispy focaccia or crusty bread: For mopping up any leftover oil.
Storage and Reheating
- Refrigerate: Store any leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm in a skillet over low heat, adding a splash of water or olive oil to revive the sauce.
- Note: The garlic flavor will deepen over time, making leftovers even more savory.
Final Thoughts
Spaghetti with Garlic and Oil (Aglio E Olio) proves that you don’t need a long list of ingredients to make something truly extraordinary. This timeless Italian classic is all about balance—earthy garlic, bold olive oil, and just the right kick of heat from red pepper flakes. It’s humble yet elegant, simple yet deeply satisfying.
Whether you’re cooking for one or feeding a table full of hungry guests, this dish never fails to deliver. Make it once, and it might just become your favorite weeknight pasta.
Spaghetti with Garlic and Oil (Aglio E Olio)
Ingredients
- 400 g 14 oz spaghetti
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes or to taste
- ¼ cup fresh parsley chopped
- Salt for the pasta water
- Optional: Grated Parmesan cheese for garnish
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions. Before draining, reserve about ½ cup of the pasta cooking water—this starchy water helps bind the sauce to the pasta.
Step 2: Sauté the Garlic and Pepper Flakes
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for 1–2 minutes until it’s just golden and aromatic. Be sure not to let the garlic burn, as it will turn bitter. Add the red pepper flakes for a touch of heat and stir for 30 seconds more.
Tip: Slice your garlic as thinly as possible—it toasts evenly and releases more flavor.
Step 3: Toss Pasta in the Sauce
- Add the drained pasta directly to the skillet with the garlic and oil mixture. Toss well to coat every strand. If the mixture looks dry, add a few tablespoons of the reserved pasta water to loosen the sauce and help it cling to the noodles.
Step 4: Finish and Garnish
- Turn off the heat and stir in the fresh chopped parsley for a bright, herbal note. If you’re using Parmesan cheese, now is the time to sprinkle it on top. Give everything one final toss and serve immediately.
Leave a Comment