I’ll never forget the first time I tasted Spaghetti Aglio e Olio in a tiny trattoria in Rome. After a long day of sightseeing, I was starving, and the waiter brought out this simple plate of pasta that absolutely blew my mind. How could something with just garlic, olive oil, and chili flakes taste so incredible? That’s the magic of this classic Italian dish – it proves you don’t need fancy ingredients to make something truly special. Now it’s my go-to when I want a quick, satisfying meal that reminds me of that perfect Roman evening. The bold garlic flavor, the slight kick from the chili, and that silky olive oil coating every strand of pasta – it’s pure comfort in under 20 minutes!

Why You’ll Love This Spaghetti Aglio e Olio

This isn’t just another pasta recipe – it’s the kind of dish you’ll find yourself craving on busy weeknights and lazy Sundays alike. Here’s why it’s become my absolute favorite:

• Ready in 20 minutes – Faster than waiting for takeout, but tastes a million times better
• Only 5 main ingredients – Probably already in your pantry right now
• Crazy flavorful – That garlicky, slightly spicy oil coats every bite perfectly
• Impressively adaptable – Add whatever you have on hand (I love tossing in some sautéed shrimp or broccoli)
• Minimal cleanup – Just one pot and one pan to wash

Trust me, once you try this recipe, you’ll understand why Italians have been making it for generations. It’s simple cooking at its very best.

Ingredients for Spaghetti Aglio e Olio

Here’s the beautiful part – you only need a handful of simple ingredients to make magic happen. But don’t let the short list fool you; each one plays a starring role in this dish:

• 400g spaghetti – The classic choice, but honestly any long pasta works
• 4 cloves garlic, thinly sliced – Please, please use fresh garlic (none of that jarred stuff!)
• 1/2 cup extra virgin olive oil – This is where splurging on the good stuff really pays off
• 1 tsp red chili flakes – Adjust to your heat preference (I usually add an extra pinch because I’m wild like that)
• Salt – For the pasta water and to taste at the end
• Fresh parsley, chopped (optional) – Adds a nice pop of color and freshness
• Grated Parmesan cheese (optional) – Some Italians might gasp, but I love the extra umami kick

See? Nothing fancy, just honest ingredients that work together perfectly. Now let’s get cooking!

Equipment You’ll Need

One of the best things about this recipe? You don’t need any fancy gadgets! Just grab:

• Large pot – For boiling that perfect al dente pasta
• Saucepan or skillet – To infuse the oil with garlicky goodness
• Colander – For draining (but don’t forget to save that precious pasta water!)
• Tongs or pasta fork – My trusty tool for tossing everything together

That’s it – no food processor, no special pans. Just simple tools for simple, delicious cooking.

How to Make Spaghetti Aglio e Olio

Okay, let’s get to the good part – making this garlicky masterpiece! It’s so simple, but there are a few key steps that make all the difference. Follow along and you’ll have restaurant-quality pasta in no time.

Step 1: Cook the Pasta

First, fill your largest pot with water (I like to go about 3/4 full) and bring it to a rolling boil. Here’s my secret – make that water as salty as the sea! This is your only chance to season the pasta itself. Add your spaghetti and cook until it’s just al dente (that means with a little bite – usually about a minute less than the package says). Trust me, mushy pasta ruins everything.

Step 2: Prepare the Garlic Oil

While the pasta cooks, let’s make magic happen in your skillet. Heat the olive oil over medium heat – not too hot! We’re aiming for golden garlic, not bitter burnt bits. Add your thinly sliced garlic and chili flakes, then watch closely. The moment those garlic slices turn lightly golden (about 2-3 minutes), take the pan off the heat. They’ll keep cooking in the residual heat, so better to pull them early than risk burning.

Step 3: Combine and Serve

Here’s where the magic happens! Drain your pasta, but be sure to save about 1/2 cup of that starchy cooking water – it’s liquid gold for your sauce. Toss the spaghetti right into the garlic oil, using tongs to coat every strand. If it looks a bit dry, add splashes of that reserved pasta water until you get a silky sauce that clings perfectly. Taste and adjust salt if needed, then serve immediately with parsley and Parmesan if you’re feeling fancy. Mangia!

Tips for Perfect Spaghetti Aglio e Olio

After making this dish countless times (sometimes successfully, sometimes… not so much), I’ve learned a few tricks that make all the difference:

• Invest in good olive oil – This is the star of the show, so use the best extra virgin you can afford. That cheap stuff just won’t give you the same rich flavor.
• Watch that garlic like a hawk – It goes from golden to burnt in seconds! Take the pan off the heat when the slices are just lightly golden – they’ll keep cooking in the hot oil.
• Control your heat – Start with less chili flakes than you think you need. You can always add more, but you can’t take it out once it’s in there!
• Don’t skip the pasta water – That starchy liquid is what transforms oily pasta into a silky, cohesive dish. Add it a splash at a time until the sauce clings perfectly.
• Serve immediately – This dish waits for no one! The texture is best right after tossing, when the pasta is piping hot and the garlic aroma is at its peak.

Follow these simple tips, and you’ll have Spaghetti Aglio e Olio that would make an Italian nonna proud!

Serving Suggestions for Spaghetti Aglio e Olio

This pasta shines bright all on its own, but I love rounding out the meal with a few simple pairings. A crusty loaf of bread is perfect for sopping up every last drop of that garlicky oil. For something fresh, toss together a quick arugula salad with lemon vinaigrette. And if you’re feeling fancy? A crisp Pinot Grigio makes everything taste even more Italian! The wine’s acidity cuts through the rich oil beautifully. Honestly though? Some nights I just eat it straight from the pan – no judgment here!

Storage and Reheating

In our house, leftovers rarely happen with this dish – it’s just too good! But if you miraculously have some left, store it in an airtight container in the fridge for up to 3 days. When reheating, splash in a little water and stir over medium heat to bring back that silky texture. The garlic flavor actually deepens overnight, making it almost better the next day – if you can wait that long!

Spaghetti Aglio e Olio FAQs

I get asked about this recipe all the time, so here are answers to the most common questions that pop up in my kitchen (and my DMs!):

Can I use minced garlic instead of sliced?
Technically yes, but I don’t recommend it! Minced garlic burns much faster and doesn’t give you those lovely golden bits that make this dish special. Thin slices infuse the oil better and give you those perfect little flavor bombs in every bite.

How can I make this vegan?
Easy-peasy! Just skip the Parmesan (or use a vegan alternative). The base recipe is already plant-based – it’s all about that glorious garlic oil. I sometimes add nutritional yeast for a cheesy flavor without dairy.

What if I don’t have spaghetti?
No worries! Any long pasta works – linguine, bucatini, even fettuccine in a pinch. The key is having enough surface area for that garlicky oil to cling to. Short pastas like penne just don’t work as well here.

Can I add protein to this?
Absolutely! My favorite additions are sautéed shrimp or chickpeas for a vegetarian option. Just cook them separately and toss in at the end. But honestly? Sometimes simple is best – the garlic really shines when it’s the star.

Why does my garlic keep burning?
The pan’s too hot, friend! Medium heat is your best friend here. If your garlic is browning too fast, pull the pan off the heat immediately and add a splash of pasta water to stop the cooking. Better to undercook slightly than end up with bitter black bits!

Nutritional Information

Now, I’m no nutritionist, but here’s the general breakdown for one serving of this glorious pasta (based on my kitchen scale and favorite olive oil brand). Keep in mind these numbers can vary depending on your exact ingredients and portion sizes:

• Calories: About 450 per serving
• Fat: 20g (mostly from that heart-healthy olive oil!)
• Carbs: 60g (it is pasta after all)
• Protein: 10g (add some Parmesan or shrimp to bump this up)

Remember, these are just estimates – your mileage may vary depending on how generous you are with that olive oil (I’m usually very generous). But honestly? Some meals are worth every delicious calorie!

Share Your Spaghetti Aglio e Olio Experience

Now it’s your turn! I’d love to hear how your Spaghetti Aglio e Olio turns out. Did you add any fun twists? Maybe extra chili for some heat or a squeeze of lemon for brightness? Drop a comment below with your results, questions, or even your favorite pasta memories. And if you snap a photo of your garlicky masterpiece, tag me – nothing makes me happier than seeing this simple dish bring joy to other kitchens. Happy cooking, friends!

5-Ingredient Spaghetti Aglio e Olio – Insanely Good 20-Minute Meal

---

• Author: Christina R. Jones
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A simple Italian pasta dish with garlic, olive oil, and chili flakes.

---

Ingredients

Scale 1x2x3x

• 400g spaghetti
• 4 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 tsp red chili flakes
• Salt to taste
• Fresh parsley, chopped (optional)
• Grated Parmesan cheese (optional)

---

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti until al dente.
2. While pasta cooks, heat olive oil in a pan over medium heat.
3. Add sliced garlic and chili flakes, sauté until garlic is golden but not burnt.
4. Drain pasta, reserving 1/2 cup of pasta water.
5. Toss cooked spaghetti in the garlic oil mixture, adding pasta water as needed to loosen the sauce.
6. Season with salt and garnish with parsley and Parmesan if desired.

Notes

• Use high-quality olive oil for best flavor.
• Adjust chili flakes to your preferred spice level.
• Do not burn the garlic—it will turn bitter.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 0mg

Keywords: spaghetti, aglio e olio, garlic pasta, Italian, quick meal