This spaghetti aglio e olio recipe has just five ingredients - pasta, olive oil, garlic, red pepper flakes and parsley - but it's big on flavor. Get a delicious dinner on the table in 20 minutes!
Table of Contents
Aglio e Olio: A classic Italian pasta
Spaghetti aglio e olio may be one of the simplest pasta recipes you'll ever make, but it's also quite likely one of the most alluring. Long strands of spaghetti soak up an ultra simple sauce of olive oil (olio), garlic (aglio), red pepper flakes (or pepperoncino) and parsley. The garlic and olive oil infuse the spaghetti strands and the parsley wraps around it, making each bite a symphony of vivid flavors and textures.
I fell in love with this classic Neapolitan dish years ago at the home of an Italian friend - I had to make it because I couldn't believe something so simple as she described could be so delicious. It is now one of Desi and my favorite pastas and I make it at least a couple of times each month when I need a quick, delicious meal on the table.
The secret to making a really good aglio e olio is to use lots of good olive oil, cook the garlic just right - to the point where it's very aromatic and just beginning to turn color - and to create a lovely sauce with the starchy pasta cooking water before you add the spaghetti to it. The garlic, simmered in the sauce for a couple of minutes, turns sweet and tender and so yummy! Pay attention to these simple steps and you'll be tucking into the tastiest pasta you ever ate in no time at all.
Recipe card
Spaghetti aglio e olio recipe
Ingredients
- 16 oz spaghetti
- ¼ cup extra-virgin olive oil
- 8 large cloves garlic (thinly sliced)
- ½ teaspoon red pepper flakes (use less or more for your taste)
- Salt to taste
- ½ cup parsley (finely chopped)
Instructions
- Place a large pot of salted water on the stove and bring to a rolling boil. Add the pasta and cook until al dente. Just before the pasta is done, scoop out a cup of the pasta cooking water.
- A few minutes before the pasta is ready, place a large skillet on the stove and add the olive oil to it. Turn heat to medium-low and add the sliced garlic. Simmer the garlic in the olive oil for a few minutes until it is very aromatic and just beginning to turn color. Don't walk away at this time because the garlic could burn.
- Stir in the red pepper flakes and mix.
- Add the reserved cup of pasta water to the skillet and let it come to a boil. Let the sauce simmer for a couple of minutes.
- Add the pasta to the skillet and use a pair of tongs to mix it with the sauce. Add salt to taste. Let the pasta continue to cook for a minute, then turn off heat and stir in the parsley.
Nutrition Information
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Frequently asked questions about spaghetti aglio e olio
Use the recommended amount of olive oil and use low heat while sautéing garlic. Also don't walk away from the garlic. Stir in the pepper and water as soon as the garlic is aromatic and lightly blonde.
Add a little more of the pasta cooking water to the pot.
Serve with vegan parmesan or top the pasta with more fresh-chopped parsley. I sometimes add shavings of lemon zest for a bright surprise.
Spaghetti is the pasta most commonly used for pasta aglio e olio but you can use other long, thin pasta shapes like capellini (angel hair) and fettuccine with very good results.
Store the spaghetti aglio e olio in the fridge for up to four days.
More easy and flavorful pasta recipes
First published March 21, 2011. Updated and republished on April 26, 2025.
Kaye Brennan says
Isn't fettucine pasta made with eggs? - can you buy vegan versions? Please tell me where! 🙂
Vaishali says
Kaye, you can find vegan versions of almost any pasta. I don't remember which brand I used here, but it shouldn't be hard to find.
Cindystar says
thank you very much for this Italian style dish, I would add only one thing most Italians can not do without on pasta: a generous sprinkle of Parmesan! 🙂
WHB#276 recap
is on line, have a nice week!
Vaishali says
Samarpita, bursting with flavor is right 🙂 I'll be sure to share your compliment with Desi.
Erica, I couldn't agree more.
Archana, welcome and thank you for making my day. My parents make tomato saar and I remember it was delicious-- I'll be sure to ask my dad for the recipe when I call him this Sunday.
Mahimaa, Thanks 🙂
Mahimaa's kitchen says
lovely pics.. looks so good.