Spaghetti Aglio e Olio

Five ingredients, twenty minutes, and one of Italy’s most iconic pasta dishes lives on your plate. ♡

The magic here is all in the garlic. Thin-sliced cloves cook slowly in good olive oil until just golden and fragrant, creating an infused oil that coats every strand. Starchy pasta water is the secret emulsifier that turns oil and garlic into a glossy, clingy sauce.

This is the recipe that proves simple ingredients done right beat complicated every time. Let’s make it together.

Ingredients

Spaghetti Aglio e Olio

• 12 oz spaghetti
• 8 cloves garlic, very thinly sliced
• 1/2 cup good quality extra virgin olive oil
• 1/2 tsp red pepper flakes (or more to taste)
• 1/2 cup fresh flat-leaf parsley, roughly chopped
• Salt for the pasta water
• Freshly grated Parmesan for serving (optional)

Optional add-ins:

Why This Spaghetti Aglio e Olio Works

Simple ingredients, smart technique. This recipe relies on a few key moves that transform everyday ingredients into something that tastes way more special than the effort involved.

• Lemon zest for brightness
• Toasted breadcrumbs for crunch
• Anchovies melted into the oil
• Capers
• Shrimp cooked in the garlic oil

How to Make Spaghetti Aglio e Olio

1. Boil. Bring a large pot of heavily salted water to a boil. Cook spaghetti until 2 minutes shy of al dente according to the package. Reserve 1 full cup of pasta water before draining. (This starchy water is not optional, it makes the sauce.)
2. Infuse. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add thinly sliced garlic in a single layer and cook for 4 to 6 minutes, stirring occasionally, until golden and fragrant. (Golden is the goal. Brown means bitter.)
3. Bloom. Add red pepper flakes to the garlic oil and stir for 30 seconds. Remove the pan from the heat briefly so the flakes don’t burn.
4. Toss. Add drained pasta to the skillet over medium heat. Pour in 1/2 cup of reserved pasta water and toss vigorously for 1 to 2 minutes until the liquid emulsifies into a glossy sauce that coats the spaghetti. Add more pasta water splash by splash if needed.
5. Finish. Remove from heat and fold in the fresh parsley. Taste and adjust salt and red pepper flakes. Serve immediately with Parmesan if desired.

Tips for the Best Spaghetti Aglio e Olio

• Slice garlic thin, not minced. Thin slices turn golden and nutty. Minced garlic burns in seconds and ruins the dish.
• Save more pasta water than you think you need. One cup minimum. You may not use it all but you will be glad you have it.
• Use good olive oil. This is a five ingredient dish so each one matters. Use the best extra virgin you own, not the cooking bottle.
• Keep the heat low when cooking the garlic. Medium-low is the right setting. Walk away for a minute and it will burn on medium.
• Toss aggressively. The emulsification only happens when you toss the pasta and water together with heat and motion. Do not just stir gently.
• Serve right away. Aglio e olio sits and dries out quickly. Get it into bowls the moment the sauce looks right.

Fun Variations to Try

• With Anchovies: Melt 4 to 5 anchovy fillets into the olive oil before adding the garlic. They dissolve completely and add deep, savory complexity.
• With Shrimp: Cook peeled shrimp in the garlic oil for 2 to 3 minutes per side before adding the pasta. Easy crowd-pleaser.
• Breadcrumb Aglio e Olio: Toast panko in olive oil until golden and sprinkle over the finished pasta instead of Parmesan for a traditional Sicilian version.
• Lemon Aglio e Olio: Add lemon zest and a squeeze of juice when you add the parsley for a brighter, more aromatic finish.
• Broccoli Rabe: Blanch chopped broccoli rabe in the pasta water, then toss it right into the garlic oil with the spaghetti.
• Gluten-Free: Swap in your favorite gluten-free spaghetti and the dish works just as well.

Spaghetti Aglio e Olio

A classic Italian pasta made with just five ingredients where thinly sliced golden garlic and starchy pasta water create a glossy, addictive sauce in 20 minutes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 510

Ingredients Method Notes

Ingredients

  

• 12 oz spaghetti
• 8 cloves garlic very thinly sliced
• 1/2 cup extra virgin olive oil good quality
• 1/2 tsp red pepper flakes or more to taste
• 1/2 cup fresh flat-leaf parsley roughly chopped
• salt for pasta water
• freshly grated Parmesan optional, for serving

Method

 

1. Bring a large pot of heavily salted water to a boil. Cook spaghetti until 2 minutes shy of al dente. Reserve 1 full cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium-low heat. Add thinly sliced garlic and cook for 4 to 6 minutes, stirring occasionally, until golden and fragrant. Do not let it brown.
3. Add red pepper flakes and stir for 30 seconds. Remove pan from heat briefly.
4. Add drained pasta to the skillet over medium heat. Pour in 1/2 cup pasta water and toss vigorously for 1 to 2 minutes until sauce is glossy and coats every strand. Add more pasta water if needed.
5. Remove from heat, fold in fresh parsley, and adjust salt and red pepper to taste. Serve immediately.

Notes

Slice garlic thin, not minced, to prevent burning. Save at least 1 cup of starchy pasta water before draining as it is essential for creating the emulsified sauce. Use the best extra virgin olive oil you have since it is the main flavor component.

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