Aglio e Olio Pasta: Garlic, Chili, and Olive Oil Recipe

Aglio e olio is an Italian pasta dish made by tossing hot pasta with olive oil, gently cooked garlic, and chili flakes. It is simple but satisfying: starchy pasta water helps the oil cling to the noodles, while careful heat keeps the garlic fragrant rather than bitter.

Ingredients

12 oz (340 g) spaghetti or linguine
4 qt (3.8 L) water, for cooking the pasta
1 tbsp (17 g) fine salt, for the pasta water; use less if your salt is especially fine or strongly flavored
1/3 cup (80 ml) extra-virgin olive oil
6 medium garlic cloves (about 18 g), peeled and thinly sliced
1/2 tsp (about 1 g) red pepper flakes, or more or less to taste
1 cup (240 ml) reserved pasta water, taken from the cooking pot; you may not need all of it
1/4 cup (15 g) finely chopped fresh flat-leaf parsley, optional
1/2 cup (45 g) finely grated Parmesan or Pecorino Romano, optional, for serving
1/2 medium lemon (about 1 tbsp / 15 ml juice), optional, for serving

Instructions

Prepare the ingredients. Slice the garlic thinly and evenly so the pieces cook at roughly the same rate. Chop the parsley and grate the cheese, if using. Set a large pot of water over high heat; bringing it to a boil is included in the cooking time. Meanwhile, measure the oil and chili flakes so they are ready to add.
Cook the pasta. When the water boils, add the salt and spaghetti. Stir during the first minute to keep the strands from sticking, then cook according to the package directions until al dente, usually 9 to 11 minutes. Just before draining, scoop out 1 cup (240 ml) of the starchy cooking water. Drain the pasta, but do not rinse it; rinsing washes away starch that helps the sauce coat the noodles.
Warm the garlic and chili in oil. While the pasta cooks, put the olive oil and sliced garlic in a large, cool skillet. Set it over medium-low heat and let the oil warm gradually, stirring often, for about 3 to 4 minutes. The garlic should become fragrant and pale golden at the edges, not dark brown. Stir in the chili flakes for the final 30 seconds. If the garlic starts coloring too quickly, take the pan off the heat or turn the burner down.
Make a light emulsion. Add about 1/2 cup (120 ml) of the reserved pasta water to the skillet. It may bubble and spit, so pour carefully. Swirl the pan or stir for about 30 seconds, until the oil and water look slightly blended. This is a loose sauce, not a thick cream sauce; it will come together further when the pasta is tossed in.
Toss the pasta in the sauce. Add the drained spaghetti to the skillet and toss with tongs for 1 to 2 minutes over low heat. Add another splash of pasta water if the noodles look dry or the oil sits separately at the bottom. Stop adding water when the noodles are glossy and coated. Taste a strand and adjust the seasoning with a pinch of salt if needed; the salted water and optional cheese may already provide enough.
Finish and serve. Take the skillet off the heat. Fold in the parsley, if using, and add a little lemon juice or finely grated cheese if you like. Divide the pasta among warm bowls and serve promptly, with extra cheese and chili flakes at the table. The sauce is at its silkiest straight from the pan.

Tips

Keep the garlic pale. Garlic turns bitter when it burns, and thin slices can go from golden to too dark quickly. Starting it in cool oil and using medium-low heat gives you more control. If a few pieces become deeply brown, it is better to remove them than to stir them through the whole dish.
Save the pasta water before draining. The starch in that water helps the olive oil cling to the noodles. If you forget, use warm water a tablespoon at a time; it will loosen the sauce, although it will not emulsify quite as well. Avoid pouring in a large amount at once, which can make the pasta watery.
Adjust the chili gradually. Red pepper flakes vary in heat and freshness. Start with 1/2 teaspoon for a noticeable but moderate warmth, then add more at the table if desired. For less heat, use 1/4 teaspoon or leave the flakes out; the garlic-and-oil base still makes a flavorful pasta.
Choose a good, sturdy olive oil. Extra-virgin olive oil gives this short ingredient list much of its flavor. A milder olive oil works if you prefer less peppery fruitiness. If you need a substitute, use another neutral cooking oil, but expect a less distinctive, less traditionally flavored result.

Serving Suggestions

Serve aglio e olio as a quick main course while it is hot and glossy. A crisp green salad dressed with lemon or vinegar makes a refreshing contrast to the rich oil, and steamed or roasted vegetables such as broccoli, zucchini, or green beans can round out the plate. Crusty bread is useful for swiping up any sauce left in the bowl, though the pasta should not be swimming in oil when properly tossed.

For a simple Italian-style meal, offer grated Parmesan or Pecorino Romano at the table, along with extra chili flakes. Cheese is a common addition in many home versions, but it is optional: the basic preparation is built around pasta, garlic, olive oil, chili, and pasta water. A squeeze of lemon is also optional and adds brightness rather than traditional richness. If serving the dish as a first course, smaller portions work well before a vegetable or bean dish.

Variations

Use another pasta shape: Spaghetti is the familiar choice, but linguine, bucatini, or thin noodles also work. Short shapes such as rigatoni can be used, though their ridges and hollows make the dish feel a little less like the classic long-noodle version. Follow the package timing and reserve the pasta water before draining.

Make it milder or hotter: Reduce or omit the red pepper flakes for a gentler garlic pasta, or add a small pinch more for extra heat. For a fresh chili flavor, use a little finely sliced fresh red chili in place of some of the flakes. Fresh chili can be more variable in heat, so add it cautiously.

Add vegetables: Stir in a handful of baby spinach at the end and let the residual heat wilt it, or add cooked broccoli florets while tossing the noodles. These additions change the simple character of the dish, so keep the amounts moderate and add a splash more pasta water if the pan becomes dry.

Finish without dairy: Leave out the optional cheese for a dairy-free version. A little extra parsley, lemon zest, or finely chopped toasted breadcrumbs can add a different finishing texture and flavor. The breadcrumbs are best sprinkled on at the table so they stay crisp.

Storage and Reheating

This pasta is best immediately after cooking, when the oil and pasta water form a loose coating. If you have leftovers, transfer them to a covered container and refrigerate within 2 hours. Cooked pasta keeps for 3 to 4 days in the refrigerator, although the noodles may absorb the oil and become less silky as they sit. Do not store garlic submerged in oil at room temperature; refrigerate leftovers promptly.

Reheat only the portion you plan to eat. Put the pasta in a skillet with 1 to 2 tablespoons of water and warm over low heat, tossing until hot. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the pasta warms evenly. USDA food-safety guidance calls for leftovers to reach 165°F (74°C); check with a food thermometer when practical. Add a small drizzle of olive oil after reheating if the noodles seem dry. Freezing is possible, but the texture of the pasta and the oil-based sauce is usually softer and less cohesive after thawing.

Frequently Asked Questions

What is the pasta made with garlic, chili flakes, and olive oil called?
Aglio e olio means garlic and oil in Italian. The commonly named pasta dish is spaghetti aglio e olio, often finished with chili flakes and sometimes parsley or cheese. It is associated with Italian cooking, particularly Naples, though household versions differ in details.

Is aglio e olio supposed to have cheese?
Cheese is optional. Some cooks add Parmesan or Pecorino Romano, while others keep the dish focused on garlic, olive oil, chili, and pasta water. If you add cheese, take the pan off the heat first and toss it in gradually so it coats the pasta instead of clumping.

Why is my garlic-and-oil pasta greasy?
Usually, the oil has not been worked together with enough starchy pasta water, or too much oil has been used for the amount of pasta. Add warm pasta water a tablespoon or two at a time and toss energetically. The sauce should lightly coat the noodles rather than collect in a deep pool at the bottom of the bowl.

Can I make it without red pepper flakes?
Yes. Leave them out for a mild garlic-and-olive-oil pasta, or replace them with a little finely chopped fresh chili. The flakes are an easy way to add heat, but they are not necessary for the garlic and oil to make a simple sauce.

Can I prepare the sauce ahead?
It is better to cook the garlic in oil just before serving, because the sauce comes together quickly and its flavor is freshest then. Do not leave garlic in oil at room temperature or store it that way for later use. If you have cooked leftovers, refrigerate them within 2 hours and reheat them safely as described above.

What can I use if I do not have pasta water?
Warm water can loosen the noodles in a pinch, but it lacks the starch that helps the oil and water cling together. Before draining next time, dip a heatproof cup into the pot and save some cooking water. Add it gradually while tossing rather than pouring the whole cup into the skillet.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).