Description
Spaghetti Aglio e Olio is a classic Italian pasta dish featuring spaghetti tossed in garlicky olive oil with red pepper flakes, parsley, and optional Parmesan. It’s quick, comforting, and proof that simple ingredients can create extraordinary flavor.
Ingredients
1 pound uncooked spaghetti
1/2 cup olive oil
6 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes (or to taste)
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 10–12 minutes. Reserve 1/4 cup pasta water, then drain.
- Meanwhile, add olive oil and sliced garlic to a cold skillet. Heat over medium, allowing garlic to slowly turn golden and fragrant—about 10 minutes.
- Reduce heat to low. Stir in red pepper flakes, salt, and black pepper. Remove from heat.
- Toss cooked pasta with the garlic oil mixture, reserved pasta water (as needed), parsley, and half the Parmesan (if using).
- Top with remaining Parmesan and serve immediately.
Notes
- Start garlic in a cold pan to avoid burning and infuse more flavor.
- Use fresh basil instead of parsley for a different herb profile.
- Add anchovies, shrimp, or spinach for extra depth or protein.
- Adjust red pepper flakes to control spice level.
- This dish is just as good without cheese for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 2g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 10mg
