Spaghetti aglio e olio is a classic pasta dish you’ll want to put on repeat!
Al dente pasta gets tossed with garlic, olive oil, red pepper flakes, and Parmesan cheese. It’s simplicity at its finest.
In Italian, aglio e olio means “spaghetti with garlic and oil.” And let me tell you, those basic ingredients create for a restaurant-worthy dish.
Trust me, this easy Italian recipe will become a regular in your weeknight rotation.
Why You’ll Love This Spaghetti Aglio e Olio
Simple Gourmet: With just a few simple ingredients, this dish transforms humble spaghetti into a gourmet dish.
Quick Prep: This recipe is a lifesaver for busy weeknights! Ready in 20 minutes, you can have a delicious meal on the table in a flash.
Budget-Friendly: You get a restaurant-worthy dish without breaking the bank! So you can enjoy it whenever you like.
Ingredients
- Spaghetti: The perfect canvas for the garlic and olive oil sauce. Cook until al dente for the best texture.
- Extra-Virgin Olive Oil: The base of the simple sauce. Use high-quality olive oil for the best results.
- Garlic: Thinly sliced and slowly toasted, it brings a rich, nutty flavor. It’s what truly elevates this dish!
- Red Pepper Flakes: Just a pinch for a subtle spicy kick.
- Salt and Black Pepper: To season the dish properly and enhance the flavors.
- Fresh Parsley: It adds a fresh, herbaceous flavor, making the dish pop.
- Parmesan Cheese: It adds a salty, umami-rich flavor to perfectly complement the garlic and olive oil sauce.
How to Make Spaghetti Aglio e Olio
Made with common staples, I’ll bet all the ingredients are in your kitchen right now.
So what are you waiting for? Let’s get cookin’!
1. Boil. Boil the spaghetti in a pot of salted water for about 10 to 12 minutes. Reserve some pasta water and drain. Set aside.
2. Toast. Add the olive oil and thinly sliced garlic to a skillet. Slowly toast the garlic over medium heat, stirring occasionally, for about 10 minutes.
3. Brown. Reduce the heat to medium-low. Cook until the garlic turns golden brown, about 5 minutes.
4. Add. Remove from the heat. Add the reserved pasta water.
5. Combine & toss. Season with red pepper flakes, salt, and freshly ground black pepper. Pour the hot garlic and oil mixture over the pasta. Sprinkle with parsley and half of the grated Parmesan cheese. Toss until combined.
6. Garnish & serve. Garnished with the remaining Parmesan. Serve immediately.
Tips for the Best Spaghetti Aglio e Olio
Spaghetti aglio e olio is an insanely easy dish. Still, I have some tips to make sure it turns out perfect.
- Quality is key. With so few ingredients, quality will really make or break this dish. So use high-quality extra-virgin olive oil, fresh garlic, and good Parmesan.
- Set yourself up for success. This dish cooks quickly, meaning timing is of the essence. Having everything ready to go will help prevent overcooking.
- Don’t overcook! Overcooked pasta will have a mushy flavor. So be sure to cook until al dente. Also, the garlic can burn easily. So watch it and adjust the heat accordingly.
- Give it a little citrus. To enhance all the flavors, add a twist of lemon. The acidity does wonders to elevate the dish.
- Make it your own. This dish is like a blank canvas, perfect for customizing. So you can experiment with add-ins like anchovies, lemon zest, toasted breadcrumbs, or sun-dried tomatoes.
How to Store
I recommend storing the pasta and any remaining sauce separately if you can. This will help prevent the noodles from becoming soggy.
To Store: Place leftovers in an air-tight container. Refrigerate for up to 3-4 days. I don’t recommend freezing this recipe, as the consistency will change.
To Reheat: Warm the pasta in a skillet over medium heat. Add a splash of olive oil to prevent sticking if needed. You can also microwave in 30-second intervals, stirring between each, until heated through.
Spaghetti Aglio e Olio
4
servings10
minutes15
minutes700
This classic spaghetti aglio e olio is light, refreshing, and delicious! The simple blend of olive oil, garlic, and Parmesan is tough to beat.
Ingredients
16 ounces spaghetti
1/2 cup extra-virgin olive oil
6-8 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes, or to taste
Salt and black pepper to taste
1/4 cup chopped fresh parsley
1 cup finely grated Parmesan cheese
Instructions
- In a large pot, bring salted water to a boil. Add the spaghetti and cook until al dente, about 10 to 12 minutes. Drain well, reserving some pasta water. Transfer the spaghetti to a large bowl.
- In a cold skillet, combine the olive oil and thinly sliced garlic. Place the skillet over medium heat and slowly toast the garlic, stirring occasionally, for about 10 minutes.
- When the olive oil starts to bubble, reduce the heat to medium-low and continue cooking until the garlic turns golden brown, about 5 minutes. Be careful not to burn the garlic.
- Remove the skillet from the heat. Carefully add a ladle of the reserved pasta water to the skillet with the browned garlic, doing so gradually to avoid splattering.
- Season the spaghetti with red pepper flakes, salt, and freshly ground black pepper to taste. Pour the hot garlic and oil mixture over the pasta. Sprinkle with the chopped parsley and half of the grated Parmesan cheese. Toss the spaghetti until all the ingredients are well combined, and the pasta is evenly coated with the sauce.
- Garnish with the remaining Parmesan cheese. Serve immediately and enjoy!
