Spaghetti Aglio e Olio is a timeless Italian classic, beloved for its simplicity and bold flavor.
Made with just garlic, olive oil, and a hint of red pepper, this dish is quick, fiber-rich, and low in saturated fat.
The olive oil provides heart-healthy good fats, while the spaghetti delivers plant-based protein, making it a satisfying and wholesome meal any day of the week.
Spaghetti Aglio e Olio
Equipment
- 1 large sauté pan
- 1 Large stockpot
- 1 colander or strainer
- Tongs
Ingredients
- 1 pound dried spaghetti
- ½ cup good-quality olive oil
- 6 –8 garlic cloves thinly sliced
- ½ teaspoon crushed red pepper flakes adjust to taste
- Optional garnishes: chopped fresh parsley freshly grated Parmesan cheese
Instructions
- Boil the Pasta to Perfection: Start by bringing a large stockpot of water to a rolling boil. Add a generous pinch of salt—this is your only chance to season the pasta itself. Once the water is boiling, add the dried spaghetti. Stir occasionally to prevent sticking. Cook the spaghetti until it is nearly al dente, which means it should still have a slight bite in the center. This usually takes about one minute less than the package instructions. Keep an eye on the texture, as you will finish cooking it in the garlic-infused oil.
- Infuse the Olive Oil with Garlic and Spice: While the pasta cooks, prepare the sauce. Heat 1/2 cup of good-quality olive oil in a large sauté pan over medium heat. Once the oil is shimmering but not smoking, add the thinly sliced garlic. Let it sizzle gently, releasing its fragrant aroma. Sprinkle in the crushed red pepper flakes to give the dish a mild kick. Carefully sauté the garlic for 3–5 minutes until it turns a light golden color. Avoid burning, as burnt garlic becomes bitter.If the pasta isn’t ready when the garlic is done, simply remove the pan from the heat to prevent overcooking.
- Reserve Pasta Water: Before draining the spaghetti, reserve about 1/2 cup of the starchy cooking water. This water is key to creating a silky, cohesive sauce. Set it aside while you transfer the pasta from the pot to the sauté pan.
- Combine Pasta and Garlic Oil: Using tongs, carefully lift the nearly al dente spaghetti from the pot and place it directly into the pan with the garlic-infused olive oil. Add 1/2 cup of the reserved pasta water. Toss the pasta continuously to coat every strand in the flavorful oil, ensuring the noodles absorb the garlic and spice evenly. If the sauce seems too dry or clumpy, add an additional 1/4 cup of reserved pasta water, little by little, until you reach a smooth, glossy consistency.
- Taste and Adjust Seasoning: Taste a small portion of the pasta to check the seasoning. Add a pinch of salt if needed to balance the flavors. If you enjoy a spicier kick, sprinkle in a little more crushed red pepper flakes. Toss again gently to ensure the seasoning is evenly distributed.
- Plate and Garnish: Divide the pasta among serving plates while it is still piping hot. For extra freshness and flavor, sprinkle chopped parsley on top. If desired, finish with freshly grated Parmesan cheese for a rich, nutty note. The result should be glossy, golden strands of spaghetti lightly coated in aromatic garlic oil, with a subtle heat from the red pepper.
- Serve Immediately: Spaghetti Aglio e Olio is best enjoyed immediately while the noodles are warm and the flavors are at their peak. Pair it with a simple green salad or roasted vegetables for a complete, satisfying meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and even taste great served cold as a pasta salad.
Notes
- Adjust the garlic and red pepper to taste; this dish can be mild or spicy.
- Use high-quality olive oil for the best flavor, as it is the main ingredient.
- Do not overcook the pasta; finish cooking it in the garlic oil for perfect texture.
- Reserve pasta water to help emulsify the sauce and prevent dryness.
- Optional garnishes like parsley or Parmesan can enhance flavor but are not necessary.
- Serve immediately for the best taste, as the garlic oil loses aroma if left too long.
Chef’s Secrets for Perfect Pasta
To achieve the most flavorful Spaghetti Aglio e Olio, timing and technique are key.
Cook the pasta just shy of al dente, as it will continue to cook slightly in the garlic oil.
Slice the garlic thinly to ensure even cooking and avoid bitter spots.
Always sauté garlic gently over medium heat, never high, to prevent burning.
The reserved starchy pasta water is a secret ingredient—it binds the olive oil to the noodles and creates a silky, luxurious texture.
Finally, taste and adjust seasoning just before serving to enhance the natural flavors.
Serving Suggestions for Maximum Enjoyment
This pasta is incredibly versatile and pairs beautifully with light sides.
Serve it alongside a crisp green salad, roasted vegetables, or a simple tomato bruschetta to balance the richness of the olive oil.
For added protein, grilled chicken, shrimp, or tofu make excellent complements.
Garnish with freshly chopped parsley or a sprinkle of Parmesan for a finishing touch.
A drizzle of extra virgin olive oil just before serving elevates both flavor and presentation, making this simple pasta feel restaurant-quality.
Storage Tips to Keep Fresh
Spaghetti Aglio e Olio is best enjoyed fresh, but leftovers can be stored safely in the refrigerator for up to three days.
Place the pasta in an airtight container to preserve moisture and prevent the noodles from drying out.
When reheating, do so gently on the stove over low heat, adding a splash of reserved pasta water or olive oil to revive the sauce.
Avoid microwaving for long periods, as it can overcook the pasta and dull the garlic’s aromatic flavor.
This pasta can also be served cold as a refreshing pasta salad.
Frequently Asked Questions
1. Can I use whole wheat or gluten-free pasta?
Yes! Whole wheat pasta adds extra fiber and a nuttier flavor, while gluten-free pasta works well for those with dietary restrictions.
Just adjust the cooking time according to the package instructions, and finish cooking in the garlic oil for the same silky texture.
2. How do I prevent garlic from burning?
Burning garlic turns it bitter and can ruin the sauce. Slice the garlic thinly and sauté over medium heat, keeping a close eye on it.
If it starts browning too quickly, remove the pan from heat until ready to combine with the pasta.
3. Can I make this pasta ahead of time?
While it’s best fresh, you can prepare the pasta a few hours in advance.
Store the noodles and garlic oil separately, then gently reheat together with a splash of pasta water to revive the sauce just before serving.
4. How spicy is this dish?
The heat level depends on the amount of crushed red pepper flakes used.
Start with 1/2 teaspoon for a mild kick, and adjust according to your preference. You can always add more at the end if you like it spicier.
5. Can I add other ingredients like vegetables or protein?
Absolutely! While traditional Aglio e Olio is minimalist, you can enhance it with sautéed vegetables like spinach or mushrooms, or proteins such as shrimp, grilled chicken, or tofu.
Add these ingredients during the pasta toss step to allow them to absorb the flavorful garlic oil.
