This Garlic and Olive Oil Pasta, also known as Spaghetti Aglio e Olio, is a timeless Italian favorite made with just a handful of ingredients. It’s bold, aromatic, and incredibly satisfying. Featuring golden sautéed garlic, extra virgin olive oil, spaghetti, and a pinch of chili flakes, this dish is ready in under 20 minutes and requires no fancy ingredients. Whether you’re short on time or craving a comforting bowl of pasta, this is the ultimate go-to recipe.
Yields: 2 servings
Prep time: 5 minutes
Cook time: 12-15 minutes
Why You’ll Love This
✔ Only 5 basic ingredients (+ salt/pepper)
✔ Creamy without cream (thanks to pasta water magic)
✔ Restaurant-quality with chef’s technique
✔ Naturally vegan
Ingredients:
- 6 oz (about 170g) spaghetti
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 3-4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (more or less to taste)
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Grated Pecorino Romano cheese, for serving (optional)
Equipment:
- Large pot
- Large skillet or pan
- Tongs
Instructions:
Step 1: Cook the Spaghetti
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (usually about 8-10 minutes). Reserve about 1 cup of the pasta water before draining.
Step 2: Prepare the Garlic and Oil
- While the pasta is cooking, pour the olive oil into a large skillet or pan over low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently for 2-3 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
Step 3: Combine Pasta and Sauce
- Drain the cooked spaghetti and immediately add it to the skillet with the garlic and oil. Toss well to coat the pasta.
Step 4: Add Pasta Water and Parsley
- Pour a little of the reserved pasta water into the skillet (start with about 1/4 cup) and continue to toss. The starchy pasta water will help create a light and emulsified sauce that coats the noodles. Add more pasta water as needed until the desired consistency is reached. Stir in the chopped fresh parsley. Season with salt to taste.
Step 5: Serve
- Serve the Spaghetti Aglio e Olio immediately. Drizzle with a little more extra virgin olive oil and sprinkle with grated Pecorino Romano cheese, if desired.salt to taste.
Chef’s Secrets
- 🔑 Garlic texture matters: Thin slices > minced (prevents burning)
- 🔑 Low-and-slow oil: Infuses flavor without bitterness
- 🔑 Starchy water: The key to creamy emulsification
Nutrition Facts
- Calories 490
- Protein 10g
- Carbs 56g
- Healthy Fats 25g
- 5 Flavor Twists
Enjoy your delicious homemade Spaghetti Aglio e Olio!
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