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Garlic and Oil Pasta (Spaghetti Aglio e Olio) Recipe

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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!

Ingredients

Scale

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)

Instructions

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.

 

Notes

  • For extra richness, add a knob of butter before serving.
  • Make it vegan: Skip the Parmesan or use a dairy-free alternative.
  • Use high-quality olive oil for the best flavor.
  • Pair it with garlic bread, a side salad, or a glass of white wine!