Spaghetti aglio e olio (Italian for spaghetti with garlic and oil) is a traditional Italian pasta recipe from Naples known for its simplicity and inexpensive ingredients. Unsurprisingly, the main components of this pasta dish are aglio e olio (garlic and olive oil). What I love about this recipe is that it’s super quick to make (ready in 15 minutes!) and is super flavorful and satisfying. You can enjoy it on its own or accompany it with a simple cucumber tomato salad.
Watch how to make it
How to make spaghetti aglio e olio
Prepare the Pasta: First, boil the pasta in salted water according to its package instructions minus 1-2 minutes for al dente results. When it’s ready, drain the pasta cooking water into a bowl and reserve it. Then place the spaghetti back in the pan to keep warm.
Pasta: Traditionally, the recipe is made with spaghetti. However, most long-shaped noodles will work: fettuccine, angel hair, linguine, tagliatelle, pappardelle, fusilli lunghi,etc. Garlic: Adjust the amount to personal taste. Red chili pepper: Optional, but it adds wonderful bursts of flavor throughout. Adjust the amount to taste. Olive oil: It’s best to use high-quality extra-virgin olive oil. Salt: To add to the pasta water. You may also want additional salt and black pepper to season this dish. To garnish (optional): Finely chopped fresh parsley, some freshly grated parmesan cheese, or your favorite toppings.
Prepare the Garlic and Olive Oil: Meanwhile, as the pasta cooks, thinly slice the garlic cloves and chili and finely chop the parsley. Then, when there are just a couple of minutes left to cook the pasta, heat the olive oil in a large skillet over medium-low heat. Once hot, add the garlic and chili and cook until fragrant and lightly browning, about 2-3 minutes. Combine and Season: Next, add the drained spaghetti and about 1/4-1/2 a cup of pasta cooking liquid and toss well to coat the pasta with the garlic oil. Season with salt and pepper, and add the chopped parsley. Give the garlic olive oil spaghetti one last stir to combine everything. Serve: Serve with your favorite toppings and enjoy this fresh classic spaghetti aglio e olio.
Important tips
Get all your ingredients ready before you start cooking. This is key because the pasta can quickly become sticky and clump together so you need to move quickly with the cooking steps. Salt the pasta: This will enhance the flavor, so I highly recommend it. Keep an eye on the garlic: It can burn quickly, so monitor it closely. Cook the pasta until al dente: This is the way to serve a classic Italian pasta with garlic and olive oil. Plus, this avoids mushy pasta when reheating leftovers.
If you try this easy pasta aglio e olio recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
