Spaghetti aglio e olio is a simple pasta dish associated with Naples, in southern Italy, made by coating spaghetti with olive oil infused with garlic and peperoncino, or chili. This quick version is served hot as a main course, with parsley for freshness and optional cheese; the amount of chili and use of cheese vary from cook to cook.
Ingredients
- 8 oz (225 g) spaghetti
- 2 qt (1.9 L) water, for boiling the pasta
- 1 tbsp (18 g) fine salt, for the pasta water
- 1/3 cup (80 ml) extra-virgin olive oil
- 5 garlic cloves (about 15 g), peeled and thinly sliced
- 1/4 tsp (about 0.5 g) dried red chili flakes, or peperoncino, plus more to taste
- 1/2 cup (15 g) loosely packed fresh flat-leaf parsley leaves, finely chopped
- 1/4 cup (25 g) finely grated Parmesan or Pecorino Romano, optional
- 1/2 cup (120 ml) reserved pasta water, as needed
- 1 tsp (2 g) finely grated lemon zest, optional
Instructions
- Prepare the ingredients, about 5 minutes. Thinly slice the garlic so the pieces cook evenly, chop the parsley, and grate the cheese if using. Measure out the oil and chili flakes. Keep the garlic slices fairly similar in thickness; very thin edges can brown before thicker pieces soften.
- Boil the water, about 7 minutes. Bring the measured water to a rolling boil in a covered pot over high heat. Stir in the salt. A lid helps the water heat more quickly, but remove it once you add the pasta so it does not boil over.
- Cook the spaghetti, about 9 minutes. Add the spaghetti and stir during the first minute to separate the strands. Cook until just al dente, following the package timing as a guide and tasting a strand near the end. Before draining, carefully scoop out 1/2 cup (120 ml) of the starchy cooking water. Drain the pasta; do not rinse it.
- Infuse the oil, about 3 minutes. Put the olive oil and sliced garlic in a wide skillet over low to medium-low heat. Cook gently, stirring often, until the garlic is fragrant and pale gold, usually 2 to 3 minutes. Take the pan off the heat if the garlic begins coloring quickly. Stir in the chili flakes for about 15 seconds. Dark brown garlic tastes bitter, so do not wait for it to become deeply browned.
- Toss and finish, about 1 minute. Add the drained spaghetti to the skillet with a splash of reserved pasta water. Toss until the oil coats the strands and the sauce looks glossy; add more pasta water a tablespoon at a time if the pan looks dry. Fold in the parsley and, if desired, the cheese and lemon zest. Taste and adjust the salt or chili, then serve immediately.
Tips
- Control the garlic heat. Gentle heat gives the oil time to take on the garlic’s aroma without scorching it. If your burner runs hot, lift the skillet off the burner for a few seconds or move it to a cooler burner. Add the chili after the garlic has softened so it does not burn in the oil.
- Use pasta water gradually. Starchy water helps the oil cling to the pasta, but too much at once can leave the dish watery. Start with a small splash, toss vigorously, and add more only until the strands look lightly coated rather than swimming in liquid.
- Choose a practical chili substitute. Italian peperoncino can be hard to find; ordinary crushed red pepper flakes work well and give a similar, slightly different heat. For a milder plate, use a pinch or leave the chili out. Fresh red chili also works, though it makes the heat and flavor brighter.
- Scale with care. If doubling the recipe, use a large pot and a wide skillet, and cook the pasta in batches if needed. A crowded skillet makes tossing difficult and can cool the sauce before it coats the noodles. Keep some pasta water available to loosen the larger batch.
Serving Suggestions
Serve aglio e olio as soon as it is tossed, while the strands are glossy and the garlic oil is warm. It is filling enough to make a simple main course, especially with a crisp green salad dressed with vinegar or lemon. A side of sautéed greens, such as broccoli rabe, spinach, or chard, adds a pleasantly bitter contrast to the rich oil. For a meal with more vegetables, serve sliced tomatoes or roasted zucchini alongside rather than stirring them into the pan and changing the quick garlic sauce.
Put extra grated Parmesan or Pecorino at the table so everyone can choose whether to add it. A little lemon zest gives a fresh aroma, but it is optional and not a replacement for the dish’s central garlic-and-oil flavor. Bread can help mop up any oil left on the plate, though the pasta should be glossy, not oily enough to pool. If serving this as one course in a larger meal, modest portions pair well with vegetable antipasti and fruit for dessert.
Variations
Keep it pared back: Leave out the cheese and lemon zest for a simpler pantry-style version. Parsley is common in many contemporary preparations, but you can use less or omit it if you want the garlic and olive oil to stand out more. A handful of parsley stems can be added to the oil while it warms, then removed before tossing, for a subtle herbal note.
Make it more substantial: Add a drained 15 oz (425 g) can of white beans, warmed in the skillet after the garlic is fragrant. They make the dish heartier and soften the classic texture, so add extra pasta water as needed. You can also toss in quickly wilted spinach, about 2 cups (60 g), after adding the pasta. These are useful additions, though they are variations rather than requirements for the Neapolitan-style base.
Adjust the finish: Use Pecorino Romano for a saltier, sharper taste or Parmesan for a milder, rounded one; both are optional. If you do add cheese, mix it in off the heat with a splash of pasta water to reduce clumping. For less heat, use a pinch of chili flakes. For a more pronounced kick, add a little more at the table instead of making the entire skillet too spicy for everyone.
Storage and Reheating
This pasta is at its best straight from the skillet, when the oil and pasta water form a loose coating. If you have leftovers, refrigerate them within 2 hours in a shallow, covered container. They keep for 3 to 4 days refrigerated. The oil may firm up and the noodles will absorb some sauce as they chill; that change is normal. Do not leave cooked pasta at room temperature for an extended period, and freeze leftovers if you will not eat them within that refrigerated window.
To reheat one portion, put it in a skillet with 1 to 2 tablespoons (15 to 30 ml) of water and warm over low to medium heat, tossing until hot. Add a small drizzle of olive oil if the strands still look dry. A microwave also works: cover the pasta loosely, heat in short intervals, and stir between intervals so it warms evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check with a food thermometer if you need to verify the temperature. Reheated pasta may be softer than freshly made, so add parsley or cheese after warming for a fresher finish.
Frequently Asked Questions
Can I make aglio e olio without chili?
Yes. Chili adds heat, but it is not necessary for the garlic and olive oil to flavor the pasta. Omit it for a mild version, or put chili flakes on the table so each person can season their own serving.
Why is my garlic bitter?
Garlic usually turns bitter when it browns too much or cooks over high heat. Use low to medium-low heat, stir frequently, and remove the pan from the burner once the garlic is pale gold and fragrant. Thin, uneven slices can also scorch at the edges while thicker pieces are still raw, so slice them consistently.
Do I have to use Parmesan or Pecorino?
No. Cheese is optional, and many cooks prefer the garlic, oil, chili, and parsley without it. If using cheese, choose finely grated Parmesan for a milder finish or Pecorino Romano for a saltier, more assertive one. Taste before adding extra salt because Pecorino can be quite salty.
What if I do not have enough pasta water?
Before draining, save more than you think you need; the recipe uses up to 1/2 cup (120 ml), but you may not need all of it. If you forgot to reserve any, use a little hot water to loosen the pasta. It will help with texture, although it will not emulsify the oil quite as well as starchy pasta water.
Can I make this for more people?
Yes. Multiply the ingredients by the number of servings and use a large enough pot to cook the spaghetti without crowding. For a larger quantity, toss the pasta and sauce in batches if your skillet cannot hold everything comfortably. Reserve plenty of pasta water, and season at the end because saltiness can vary with the pasta water and any cheese you add.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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