Spaghetti Aglio e Olio
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Spaghetti Aglio e Olio is a classic Italian pasta dish made with only four simple ingredients that come together for bold, authentic flavor. Make it all in just 20 minutes for the perfect quick lunch or effortless weeknight dinner.
If you’re looking for more easy pasta recipes, try my Fettuccine Alfredo, Spaghetti with Tomato Paste Sauce, and Spaghetti alle Vongole.
Quick Look: Spaghetti Aglio e Olio
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, dairy-free
- Method: Boiled pasta + garlic-infused oil sauce
- Technique: Gently toast the garlic in olive oil and toss with pasta
- Flavor/Texture: Garlicky, silky, savory, light, comforting
Why You’ll Make This Again and Again
This is one of my favorite pasta dishes and one of the most popular Italian pasta recipes! With only a handful of ingredients, you can make the best sauce the whole family will love. If you are a true Italian, you will even eat pasta aglio e olio as a midnight snack!
As an Italian, I will tell you the secret to making this sauce super flavorful, beautiful, and tasty- the reserved pasta water! That liquid gold creates a gorgeous, glossy, non-greasy sauce in minutes.
It’s an Italian secret to many wonderful recipes, such as Pasta Al Limone and Pasta Puttanesca.
Made With Amore,
“The pasta was a hit for my family. I will definitely make it again. The recipe was very easy to follow. Thank you for sharing dish, we loved it.”
– Annette
Table of Contents
Simple Ingredients
This Italian classic has only four main ingredients, so use high-quality for the best results!
- Spaghetti: I recommend using 100% durum wheat semolina pasta. Spaghetti becomes tender yet slightly firm to the bite when cooked, called “al dente”.
- Olive Oil: Extra virgin olive oil has a rich, fruity flavor and is a key component of this dish. Sautéing the garlic and red pepper flakes and coating the cooked pasta, creating a silky texture and a delicious Mediterranean taste.
- Fresh Garlic: In this dish, thinly sliced garlic is sautéed in olive oil until golden, infusing it with its distinctive taste and aroma. Don’t use the jarred kind!
- Crushed Red Pepper Flakes: Traditional spaghetti aglio olio e peperoncini is made with fresh Peperoncini (Red Hot Chile Peppers) that are easy to find in Italy. You can order the dried variety or use crushed red pepper flakes to add a touch of heat to your Spaghetti Aglio e Olio.
- Salt: Salt is a crucial seasoning that enhances the flavors of all the other ingredients in the dish. We use it for the pasta cooking water and during the sautéing process.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Spaghetti Aglio e Olio con Acciughe: Anchovies are added to the dish in this variation. The anchovies are usually finely chopped and sautéed with garlic, creating a salty and savory flavor profile that complements the olive oil and garlic. You’ll love my Pasta Puttanesca!
- Spaghetti Aglio e Olio con Gamberetti: This variation includes shrimp (gamberetti in Italian). The shrimp are usually cooked separately and added to the pasta during tossing. Use my Pan Seared Shrimp recipe!
- Spaghetti Aglio e Olio con Funghi: This variation features mushrooms (funghi) as an addition. Sliced mushrooms are sautéed along with the garlic, creating an earthy and savory dimension to the dish. You can use a variety of mushrooms for different flavors and textures.
- Add Cherry Tomatoes: Add halved cherry tomatoes and cook until they soften and release their juices. Combine the cooked pasta with the tomato mixture, using reserved water for a silky sauce. Finish with torn fresh basil leaves for a burst of freshness and optional grated Pecorino Romano cheese for added richness. Try my Cherry Tomato Pasta Sauce next!
How to Make Spaghetti Aglio e Olio
Silky garlic-infused pasta with rich olive oil and perfectly tender spaghetti makes every bite irresistibly comforting. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Bring a pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about a cup of pasta cooking water before draining the pasta.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic slices and crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is golden brown but not burnt. Adjust the heat if needed to prevent burning, or take off the heat, until the pasta is done cooking.
- Once the pasta is cooked, use tongs to transfer it directly from the pot to the skillet with the red pepper garlicky oil. Toss the pasta in the garlic and oil mixture, ensuring each strand is coated evenly.
- Add the reserved pasta water, a little at a time, until you achieve your desired sauce consistency- I find 1/2 cup is perfect. Toss over low heat for 1-2 minutes until the sauce is smooth and coats the pasta completely.
Spaghetti Aglio e Olio FAQs
Yes, you can use other types of pasta if you prefer. Linguine, fettuccine, or even angel hair pasta work well for this dish. Just adjust the cooking time according to the pasta you choose.
The secret to a cohesive sauce without cream is the reserved pasta water used to bind the garlicky olive oil sauce to the pasta.
To store Spaghetti Aglio e Olio, let it cool, place it in an airtight container, and refrigerate for up to 2-3 days. I don’t recommend freezing this pasta.
Serving Suggestions
This spaghetti aglio e olio recipe pairs beautifully with simple sides that let the bold garlic and olive oil flavors shine. Serve it with crispy Chopped Salad or warm No Knead Italian Focaccia to soak up the extra garlic oil, and add a protein like Juicy Baked Chicken Leg Quarters or Redrock Grilled Shrimp to make it a heartier meal. Finish dinner with a Chocolate Chip Ricotta Cake or Blueberry Galette for an easy meal everyone will love.
My Pro Tips
Recipe Tips
- Don’t Overcook Garlic: When sautéing the garlic, be vigilant and make sure it doesn’t turn brown or burn. Overcooked garlic can become bitter and overpowering. Cook it just until it’s golden and aromatic.
- Control Spice Level: Adjust the amount of crushed red pepper flakes based on your spice preference. Start with a little and add more if you prefer more heat. It’s always easier to add more spice than to tone it down.
- Quick Assembly: Try to time your pasta and sauce preparation so that both are ready around the same time. This way, you can directly transfer the cooked pasta into the skillet with the garlic and oil while the pasta is still hot.
- Toss Vigorously: Use tongs to toss the pasta in the skillet with the garlic and oil. This helps the pasta strands get coated evenly and allows the flavors to meld.
More Easy Pasta Recipes
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Spaghetti Aglio e Olio (Garlic with Oil Pasta)
Equipment
Ingredients
- 16 ounces spaghetti, about 450 grams
- 1/2 cup extra-virgin olive oil
- 4-6 cloves garlic, very thinly sliced (adjust amount to your preference)
- ¼ – 1 teaspoon crushed red pepper flakes or Italian Peperoncini , adjust to your spice preference
- Salt for pasta water
- Optional toppings: chopped fresh parsley
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about a cup of pasta cooking water before draining the pasta.
- Sauté the Garlic and Red Pepper Flakes: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic slices and crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is golden brown but not burnt. Adjust the heat if needed to prevent burning, or take off the heat, until the pasta is done cooking.
- Combine Pasta and Sauce: Once the pasta is cooked, use tongs to transfer it directly from the pot to the skillet with the red pepper garlicky oil. Toss the pasta in the garlic and oil mixture, ensuring each strand is coated evenly. Add the reserved pasta water, a little at a time, until you achieve your desired sauce consistency- I find 1/2 cup is perfect. Toss over low heat for 1-2 minutes until the sauce is smooth and coats the pasta completely.
- Serve the Aglio e Olio spaghetti immediately. Sprinkle with finely chopped Italian parsley if desired. Enjoy!
Notes
- Don’t Overcook Garlic: When sautéing the garlic, be vigilant and make sure it doesn’t turn brown or burn. Overcooked garlic can become bitter and overpowering. Cook it just until it’s golden and aromatic.
- Control Spice Level: Adjust the amount of crushed red pepper flakes based on your spice preference. Start with a little and add more if you prefer more heat. It’s always easier to add more spice than to tone it down.
- Quick Assembly: Try to time your pasta and sauce preparation so that both are ready around the same time. This way, you can directly transfer the cooked pasta into the skillet with the garlic and oil while the pasta is still hot.
- Toss Vigorously: Use tongs to toss the pasta in the skillet with the garlic and oil. This helps the pasta strands get coated evenly and allows the flavors to meld.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just love your recipes. My family loved this.
So happy you loved this simple classic.
The pasta was a hit for my family. I will definitely make it again. The recipe was very easy to follow. Thank you for sharing dish, we loved it.
Yay! Happy everyone loved this super simple dish.
Came out perfectly delicious. So easy to prepare.
I have a question though…where can I find the wooden pasta tool you use with the measuring holes in the handle?
I am happy you loved it! I only sell the wooden pasta tools locally. If you are in the Salt Lake City area, please send me an email!
Great quick nutritious recipe. Takes no time and with a couple of ingredients I always have on hand. A recipe when you want something quick but a healthy option. Followed instructions and turned out just as recipe said. Hubby and I both loved it.
Glad to hear! Yes, it makes a quick yummy dinner!
This is an easy go to, esp on meatless Mondays. So delicious and family loves it. Thank you Elena!
You are welcome! Happy everyone loved it!
Made this for my Italian husband last night. He proclaimed it really good. You definitely have to have everything prepped and ready to go as the recipe comes together quickly.
So happy he loved it!
learned this from my dad when I was a kid. I also add broccoli or italian cut green beans. top it off with some pecorino Romano cheese. a true classic
Yum! I love your variations!
My go-to quick and flavorful pasta dinner.
This must be one of the simplest, but most delicious pastas. A huge favorite for my family 💗
Happy you loved this pasta recipe! It’s perfect for a quick dinner.