Spaghetti Aglio e Olio is a traditional Italian pasta dish made with garlic, olive oil, red pepper flakes, and parsley. It’s light, aromatic, and packed with bold flavors—perfect for a quick, comforting meal!
12 oz spaghetti (or any long pasta)
¼ cup extra virgin olive oil
6 cloves garlic, thinly sliced
½ teaspoon red pepper flakes (adjust to taste)
¼ cup fresh parsley, chopped
½ teaspoon salt (plus more for boiling water)
½ teaspoon black pepper
½ cup pasta water (reserved)
½ cup grated Parmesan cheese (optional)
1 teaspoon lemon zest (optional, for freshness)
Cook the pasta:
Bring a large pot of salted water to a boil.
Cook spaghetti until al dente, according to package instructions.
Reserve ½ cup pasta water, then drain the pasta.
Sauté the garlic:
In a large skillet, heat olive oil over medium heat.
Add sliced garlic and cook for about 2 minutes, stirring frequently, until fragrant and golden (not browned).
Add spice & pasta:
Stir in red pepper flakes, then add the cooked pasta and ¼ cup reserved pasta water.
Toss to coat and cook for 1-2 minutes, adding more pasta water if needed.
Finish & serve:
Remove from heat and stir in parsley, salt, black pepper, and lemon zest (if using).
Top with grated Parmesan (if desired) and serve warm.