I’m sharing my take on a classic Italian favorite—Spaghetti Aglio e Olio. This dish is all about simplicity: pasta tossed with garlic, olive oil, red pepper flakes, parsley, and optionally a sprinkle of Parmesan. It’s a rustic, flavorful meal that proves less really can be more.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly fast, uses ingredients I almost always have in my pantry, and still manages to taste like something special. It’s perfect for nights when I want something comforting, satisfying, and delicious without much effort. The garlicky oil coats every strand of pasta beautifully, and the kick from the red pepper flakes makes it addictively good.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 1 pound uncooked spaghetti
– ½ cup olive oil
– 6 cloves garlic, thinly sliced
– ¼ teaspoon red pepper flakes (or to taste)
– Salt and freshly ground black pepper to taste
– ¼ cup chopped fresh Italian parsley
– 1 cup finely grated Parmigiano‑Reggiano cheese (optional)
Directions
I start by bringing a large pot of salted water to a boil, then cook the spaghetti until al dente—usually about 10 to 12 minutes. While the pasta cooks, I pour the olive oil into a cold skillet and add the sliced garlic. I gently heat it over medium, allowing the garlic to slowly infuse the oil and turn golden—this takes about 10 minutes.
Once the garlic is golden and fragrant, I reduce the heat to low and stir in the red pepper flakes, salt, and black pepper. I then remove the skillet from the heat. When the pasta is done, I drain it and immediately toss it with the hot garlic oil mixture, chopped parsley, and half the Parmesan. I like to finish it with the remaining cheese on top before serving.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Sometimes I like to mix things up by adding extra ingredients or changing up the flavors:
– Add anchovies to the garlic oil for deeper, savory flavor
– Use fresh basil instead of parsley for a sweeter herbal note
– Double the red pepper flakes for more heat
– Swap sliced garlic with minced or crushed garlic for a stronger bite
– Toss in sautéed shrimp, mushrooms, or wilted spinach to make it a heartier meal
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When reheating, I prefer using a skillet over low heat with a splash of olive oil or water to bring back the silky texture. The microwave works too, but I find the pasta stays more flavorful on the stovetop.
FAQs
How do I keep the garlic from burning?
I always start with a cold pan and heat the garlic slowly. This way, the garlic releases its flavor into the oil and turns golden without burning or getting bitter.
Can I make this without cheese?
Absolutely. I often skip the Parmesan to keep it dairy-free, and it still tastes amazing thanks to the garlic and olive oil.
Is this recipe spicy?
It has a gentle heat from the red pepper flakes, but I can always adjust it to suit my taste. I add more for a kick or reduce it if I want something milder.
Can I add protein to this dish?
Yes, I often toss in cooked shrimp, grilled chicken, or even sautéed vegetables to make it a more complete meal.
What kind of pasta works best?
I usually stick with spaghetti, but linguine or angel hair also work well. I just make sure to adjust the cooking time accordingly.
Conclusion
Spaghetti Aglio e Olio is one of those recipes I turn to again and again. It’s quick, comforting, and relies on the simplest of ingredients. Whether I make it as a late-night snack or a weeknight dinner, it always delivers on flavor and satisfaction.
