The Best Easy Spaghetti Aglio e Olio

If you’re craving a quick, satisfying Italian meal with just a handful of ingredients, Spaghetti Aglio e Olio is your go-to recipe. This simple pasta dish bursts with bold, garlicky flavor, a touch of heat, and fresh herbs—all coming together in under 20 minutes. Whether you’re a kitchen newbie or a busy weeknight warrior, you’ll love how easy and delicious this classic Neapolitan recipe is!

Ingredients

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To make this flavorful pasta, you’ll need:

• 12 oz spaghetti (classic choice for this dish, but linguine or fettuccine work well too)
• ¼ cup extra virgin olive oil (use the best quality you can find—it really makes a difference)
• 6 cloves garlic, thinly sliced (fresh garlic gives that irresistible aroma and depth)
• ½ tsp red pepper flakes (adjust for your preferred spice level)
• ½ tsp salt (plus extra for seasoning pasta water)
• Freshly ground black pepper, to taste
• ½ cup reserved pasta water (the secret to a silky sauce)
• ¼ cup fresh parsley, chopped (adds a bright, herbaceous touch)
• Grated Parmesan or Pecorino Romano (optional, but highly recommended)
• Lemon wedges (optional, for a fresh burst of brightness)

Instructions

Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just shy of al dente—about one minute less than package instructions suggest. This ensures the pasta finishes cooking perfectly once tossed in the sauce. Before draining, reserve ½ cup of the starchy pasta water; it’s a game changer for that luscious sauce!

Infuse the Oil with Garlic
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and gently sauté for 2–3 minutes until it turns a light golden color and fills your kitchen with that heavenly aroma. Be patient here—low and slow is key. Burnt garlic tastes bitter, so keep an eye on it and stir often.

Add Heat with Red Pepper Flakes
Sprinkle in the red pepper flakes and let them toast in the garlic oil for about 30 seconds. This releases their smoky, spicy flavor into the oil, giving your pasta that subtle kick.

Toss Pasta and Sauce Together
Add the drained spaghetti directly to the skillet with the garlic oil. Pour in ¼ cup of the reserved pasta water and toss everything together over low heat. The starch from the pasta water helps the oil cling to every strand, creating a silky, perfectly coated sauce. If the mixture feels dry, add more pasta water a tablespoon at a time until you reach your desired consistency.

Season and Finish
Season with salt and freshly ground black pepper to taste. Remove the skillet from heat and stir in the chopped parsley for freshness and color. Serve immediately, garnished with a generous sprinkle of grated Parmesan or Pecorino Romano and a wedge of lemon if you like a little zing.

Serving Suggestions

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This Spaghetti Aglio e Olio is fantastic on its own but also wonderfully versatile. For a heartier meal, toss in some sautéed shrimp or grilled chicken. Want extra veggies? Add baby spinach, cherry tomatoes, or zucchini ribbons—they all complement the garlicky base perfectly.

Pair your meal with a crisp arugula salad or a slice of crusty garlic bread for an authentic Italian experience. A glass of chilled white wine or sparkling water with lemon also makes for a refreshing combo.

Tips and Tricks

• Garlic slicing: Slice the garlic thin and evenly to ensure it cooks uniformly and infuses the oil beautifully.
• Avoid burnt garlic: Cook garlic on medium-low heat and stir often. If you accidentally burn it, start over—the bitterness will overpower the dish.
• Pasta water magic: Always reserve some pasta water. It’s the secret ingredient that helps your sauce emulsify and stick to the noodles.
• Adjust the heat: If you prefer a milder dish, reduce or omit the red pepper flakes. For more heat, add a pinch of crushed red pepper or fresh chili slices.
• Make it saucier: Don’t hesitate to add a bit more pasta water for a silkier, saucier finish.
• Cheese options: Parmesan is traditional, but Pecorino Romano adds a sharper, saltier kick if you want to switch it up.
• Fresh herbs: While parsley is classic, basil or oregano can give a lovely herbal twist.

Variations

• Creamy version: Stir in a tablespoon of butter or a splash of cream at the end for a richer sauce.
• Mushroom Aglio e Olio: Sauté sliced mushrooms along with the garlic for an earthy addition.
• Protein boost: Toss in grilled chicken, shrimp, or even crispy pancetta for extra substance.
• Gluten-free: Use gluten-free pasta to keep this dish accessible for all diets.

Storage and Reheating

If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 3 days. When reheating, use a skillet over low heat with a splash of olive oil or water to revive the sauce’s silkiness. You can also microwave in short intervals, stirring in between to heat evenly.

Frequently Asked Questions

Can I use pre-minced garlic?
Fresh garlic is always best, but if you’re in a hurry, pre-minced can work. Just reduce the cooking time to avoid burning.

What type of olive oil is best?
A good quality extra virgin olive oil will give you the best flavor and aroma. It’s worth the investment!

How can I prevent garlic from burning?
Cook it slowly on medium-low heat and keep stirring. Golden and fragrant is the goal, not brown or black.

Can I make this dish less spicy?
Absolutely! Simply reduce or skip the red pepper flakes.

Is cheese traditional in Aglio e Olio?
Traditionally, it’s served without cheese, but Parmesan or Pecorino Romano are wonderful additions if you enjoy cheese.

What pasta works best?
Spaghetti is classic, but linguine or fettuccine make great alternatives if you prefer.

Final Thoughts

Spaghetti Aglio e Olio is the ultimate quick, delicious Italian pasta that anyone can whip up with pantry staples. It’s bold, comforting, and endlessly adaptable, making it a staple recipe for busy weeknights or whenever you want a flavorful meal without fuss. Give it a try tonight—you’ll love how fast it comes together and how incredibly satisfying it tastes!