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Spaghetti Aglio e Olio is a timeless Italian classic that proves simple can be spectacular.
Made with just pasta, garlic, olive oil, and red pepper flakes, it’s a fast and flavorful dish that’s perfect for busy weeknights or elegant dinners alike.
What makes this recipe special is its balance: the rich, heart-healthy olive oil coats each strand of spaghetti, while the garlic and pepper flakes add bold yet clean flavor notes.
It’s naturally plant-based and dairy-free (unless you choose to add Parmesan), and it contains healthy fats from olive oil that support cardiovascular health.
With a good dose of satiating carbohydrates and anti-inflammatory garlic, it’s a great meatless main that doesn’t skimp on satisfaction.
High in flavor, budget-friendly, and made in just 20 minutes, this dish is a must for your weekly rotation.
Plus, it reheats beautifully and even tastes great cold—ideal for meal-prep!
Must-Have Tools for Perfect Results
All-Clad 3-Quart Sauté Pan:
This wide, heavy-bottomed pan ensures even heat distribution, essential for gently toasting the garlic without burning it. A quality sauté pan like this one is a workhorse for sauces, stir-fries, and shallow frying.
Cuisinart 12-Quart Stockpot with Lid:
Perfect for boiling pasta efficiently thanks to its generous size.
The large capacity prevents overcrowding, allowing noodles to cook evenly. Also great for soups, stews, and blanching vegetables.
OXO Good Grips Stainless Steel Tongs
These durable, non-slip tongs make it easy to transfer spaghetti directly from pot to pan while retaining some of the starchy pasta water. Ideal for tossing salads or flipping hot items on the stovetop.
Microplane Premium Zester/Grater
If you choose to garnish with Parmesan, this tool delivers finely grated cheese that melts beautifully into hot pasta. Also excellent for zesting citrus or grating garlic and nutmeg.
FineDine Glass Meal Prep Containers (Set of 5)
For those who love leftovers or planning ahead, these airtight containers are perfect for storing pasta in the fridge. Durable, stackable, and microwave-safe—ideal for busy kitchens.
Spaghetti Aglio e Olio
Equipment
- 1 Stockpot (12-Quart) – For boiling pasta
- 1 Large Sauté Pan (3-Quart) – For making the garlic oil sauce
- 1 Pair of Kitchen Tongs – For transferring and tossing pasta
- 1 Fine Grater (Optional) – For Parmesan garnish
- 1 Strainer or Colander – To drain pasta if not using tongs
Ingredients
- 1 pound dried spaghetti
- ½ cup extra-virgin olive oil high quality recommended
- 6 to 8 cloves garlic thinly sliced
- ½ teaspoon crushed red pepper flakes adjust to taste
- Kosher salt for pasta water and final seasoning
- Optional toppings: chopped fresh parsley freshly grated Parmesan cheese
Instructions
- Boil the Pasta Water: Bring a large pot of water to a rolling boil and generously season it with salt. This is your one shot to flavor the pasta from within, so don’t be shy. Once boiling, add the spaghetti and cook until just shy of al dente—about one minute less than the package suggests.
- Infuse the Olive Oil: While the pasta is cooking, pour the olive oil into a large sauté pan and warm it over medium heat. Once the oil is heated (about 3 minutes into pasta cooking), add the sliced garlic and crushed red pepper flakes. Gently cook, stirring often, until the garlic becomes fragrant and lightly golden—about 3 to 5 minutes. Be careful not to let the garlic brown or burn, or it will turn bitter.
- Marry Pasta and Garlic Oil: Using tongs, transfer the almost-cooked spaghetti directly into the garlic oil mixture.Add about 1/2 cup of the hot pasta water to help emulsify the sauce. Toss the pasta in the pan for a few minutes, letting it absorb the garlicky oil and finish cooking in the flavorful mixture. If it starts to look dry, splash in another 1/4 cup of pasta water.
- Final Taste and Season: Taste the pasta and season with a pinch more salt or extra crushed red pepper if needed. The sauce should cling lightly to each strand of spaghetti and have a beautiful glossy finish.
- Serve It Fresh and Hot: Immediately serve the pasta while it's hot and aromatic. Top with fresh parsley and a sprinkle of Parmesan if desired. Enjoy it with a side salad or crusty bread—or savor it as is!
Notes
- Garlic Timing Is Crucial: Be sure to slice the garlic thinly and cook it gently over medium heat. Too hot, and it will brown too fast; too low, and it won’t infuse the oil properly.
- Customize the Heat: Adjust the red pepper flakes based on your preference. Start small and build up.
- Reserve That Pasta Water: Don’t drain the pasta without saving some of the cooking water—its starch helps bind the sauce beautifully.
- Make It a Full Meal: Add sautéed shrimp, mushrooms, or even wilted greens if you want more bulk.
- Storage Tip: This pasta keeps well in the fridge for up to 3 days and is surprisingly tasty cold or at room temp.
Chef’s Secrets for Maximum Flavor
The magic of Spaghetti Aglio e Olio lies in its simplicity, but the difference between good and great comes down to a few key techniques.
First and foremost, use high-quality extra-virgin olive oil—it’s the base of your sauce and deserves to be front and center.
Slice the garlic as thinly as possible, almost translucent, so it infuses the oil evenly without overwhelming the dish.
Low and slow is your mantra when cooking the garlic; medium heat allows it to gently toast without burning, releasing a sweet, nutty aroma instead of a harsh bitterness.
Reserve some starchy pasta water before draining—it helps emulsify the oil and gives the sauce a silky finish.
Lastly, toss the pasta vigorously with the sauce to ensure every strand is evenly coated.
This dish rewards attention to detail, turning pantry staples into something deeply satisfying.
Serving Suggestions to Elevate Your Meal
Spaghetti Aglio e Olio is delightfully simple, which means it pairs well with a variety of side dishes and proteins.
For a well-rounded meal, serve it alongside a crisp arugula salad with lemon vinaigrette or a plate of roasted seasonal vegetables.
If you want to add protein, grilled shrimp, sautéed mushrooms, or even chickpeas can be tossed in during the final step.
A sprinkle of freshly grated Parmesan cheese adds a touch of richness, while chopped parsley offers a pop of freshness and color.
For a heartier option, serve with a slice of rustic sourdough or garlic bread to soak up any leftover oil.
It also pairs wonderfully with dry white wines like Pinot Grigio or a light-bodied red like Chianti for a more indulgent dinner experience.
Storage Tips to Keep It Fresh
This pasta stores exceptionally well, making it a fantastic choice for meal prep or leftovers.
Allow the dish to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3 days. While the pasta may absorb some of the oil as it rests, it’s easily revived with a drizzle of fresh olive oil or a splash of water before reheating.
Warm it gently on the stovetop over low heat or in the microwave, stirring halfway through to evenly distribute the flavors.
For a fun twist, enjoy it cold as a pasta salad, perhaps with a squeeze of lemon and a few added herbs for brightness.
This recipe is not ideal for freezing, as the texture of the garlic and pasta can degrade, but it’s so quick to make fresh that freezing isn’t necessary.
Common Questions About This Recipe
1. Can I use other types of pasta?
Yes! While spaghetti is traditional, other long pasta shapes like linguine, fettuccine, or bucatini also work beautifully. Short pastas like penne or fusilli will change the texture and feel of the dish but are still delicious.
2. What if I accidentally burn the garlic?
Burnt garlic turns bitter and can overpower the entire dish. If this happens, it’s best to start over with fresh oil and garlic. It’s worth the extra few minutes to get it right.
3. Is this recipe vegan?
Yes, it’s naturally vegan if you skip the Parmesan topping. The base of olive oil, garlic, and red pepper flakes is entirely plant-based.
4. How do I make it gluten-free?
Simply swap the spaghetti for your favorite gluten-free pasta. Just be sure to monitor the cooking time, as gluten-free varieties can vary in texture and firmness.
5. Can I add protein or vegetables?
Absolutely. This dish is a great base for additions. Try grilled chicken, shrimp, or sautéed mushrooms. Blanched broccoli or spinach tossed in at the end also works well and adds nutrients.
This recipe is inspired by gimmesomeoven and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.