Let me tell you: if there is one Italian pasta dish everyone deserves to master, it’s Spaghetti Aglio E Olio. This classic relies on just a handful of ingredients, but don’t be fooled—each one brings magic to the table, creating a vibrant and aromatic plate that’s pure comfort. Whether you’re hosting an impromptu dinner party or simply hungry at midnight, Spaghetti Aglio E Olio promises a mouthwatering result every time—bright, garlicky, and utterly irresistible.
Ingredients You’ll Need
With Spaghetti Aglio E Olio, simplicity is key—every ingredient shines through, so use the best you can find. Each one brings a unique touch, from the robust olive oil to the fresh burst of parsley, creating unbeatable flavor and texture in just minutes.
- Spaghetti (12 oz): The classic base that perfectly catches the garlicky oil in each strand; choose a high-quality pasta for the best bite.
- Extra-virgin olive oil (1/3 cup): The heart of the sauce, lending luxurious richness and fruity depth to the dish.
- Garlic (6 cloves, thinly sliced): Sliced, not minced, for slow-toasting and a melt-in-the-mouth texture that releases aromatic flavor.
- Red pepper flakes (1/2 teaspoon, adjust to taste): For a subtle, lingering heat that lifts every bite—add more if you crave spice.
- Salt (to taste): Essential for seasoning both the pasta water and the final dish, making every ingredient pop.
- Fresh parsley (1/4 cup, chopped): A vibrant finishing touch that freshens up each forkful with color and herbal sweetness.
- Grated Parmesan cheese (1/2 cup, optional): For extra savoriness; add it at the end if you want a luxuriously creamy finish.
- Lemon zest or juice (optional): A bright squeeze or grate brings a refreshing zing—perfect if you love a citrusy lift.
How to Make Spaghetti Aglio E Olio
Step 1: Boil the Pasta
Start by bringing a large pot of generously salted water to a boil. Add your spaghetti and cook it just until al dente—remember, a firm bite is what you want! Once the pasta is almost ready, scoop out about 1/2 cup of the starchy pasta water (you may need this later), then drain the noodles well.
Step 2: Sauté the Garlic
While the spaghetti is cooking, start your sauce. Warm the extra-virgin olive oil in a large skillet over medium heat, then scatter in the sliced garlic. Stir it constantly—you want it soft and delicately golden, not brown or bitter! This gentle sautéing coaxes out the rich, mellow flavor without any harshness.
Step 3: Add Red Pepper Flakes
Sprinkle in the red pepper flakes and cook for just 30 seconds more. This is where the olive oil adopts a gentle heat and a beautifully aromatic kick, infusing every drop with character.
Step 4: Toss it All Together
Add the drained spaghetti directly to the skillet, tossing thoroughly so every strand is coated in the luscious garlic oil. If the pasta looks a bit dry, pour in a splash of your reserved pasta water to loosen everything and create a silky, glossy sauce.
Step 5: Finish and Serve
Take the pan off the heat. Stir in your chopped fresh parsley for color and freshness, then add the Parmesan and lemon zest or juice if you’re using them. Give it all one final toss—Spaghetti Aglio E Olio is ready to steal the show! Serve it immediately, ideally with a drizzle of extra oil for good measure.
How to Serve Spaghetti Aglio E Olio
Garnishes
For that finishing flair, sprinkle on extra chopped parsley, a dusting of Parmesan, or some fresh lemon zest. A drizzle of your very best olive oil right before serving takes it truly over the top, making the pasta glisten and adding even more aroma.
Side Dishes
Spaghetti Aglio E Olio loves simple sides: think a crisp green salad with lemony vinaigrette, crusty Italian bread to mop up the garlicky oil, or roasted vegetables for some color and texture contrast. For heartier meals, grilled shrimp or sautéed mushrooms work beautifully, pairing easily with the flavors without overshadowing the star pasta.
Creative Ways to Present
Swirl the pasta into elegant little nests on each plate for a restaurant-worthy look, or serve family-style on a big platter sprinkled with extra herbs and lemon wedges. For a fun twist, top with slow-roasted cherry tomatoes or even a runny poached egg—totally delicious and sure to impress!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Spaghetti Aglio E Olio, store it in an airtight container in the fridge for up to 3 days. The pasta will absorb more flavor as it rests, but it’s best enjoyed sooner rather than later to keep the textures just right.
Freezing
While Spaghetti Aglio E Olio truly shines when fresh, you can freeze leftovers if needed. Place cooled portions into freezer-safe containers and store for up to 2 months. Just note—the texture of the pasta might change a little on thawing, so try to enjoy it within a week for best results.
Reheating
To bring the magic back, reheat gently in a skillet over medium-low heat with a splash of water or extra olive oil. Stir well as it warms; this will revive the sauce and keep the pasta from drying out. The microwave works in a pinch, but the skillet is your best bet for the most flavor and best texture.
FAQs
Can I make Spaghetti Aglio E Olio without Parmesan cheese?
Definitely! Parmesan is optional and not traditional to some Italian versions of this dish. The pasta is wonderfully flavorful thanks to the garlic and olive oil alone. For a vegan option, simply skip the cheese or substitute with your favorite plant-based alternative.
What’s the best way to prevent the garlic from burning?
The key is low to medium heat and constant attention. Slice the garlic thin , not minced, and stir it often. If it starts to turn brown too quickly, simply lift the pan off the heat for a few moments to stop the cooking.
Can I add protein to Spaghetti Aglio E Olio?
Absolutely! While the dish is perfection on its own, grilled shrimp, diced chicken breast, or even sautéed mushrooms make for delicious, satisfying additions that complement the garlicky goodness beautifully.
What olive oil should I use?
Use the best-quality extra-virgin olive oil you have, as it’s a primary flavor in this dish. Look for a fresh, fruity oil with a peppery finish—it’s the secret to truly memorable Spaghetti Aglio E Olio.
Is this dish spicy?
Spaghetti Aglio E Olio has a gentle kick from red pepper flakes, but the level of heat is completely up to you! Start with the suggested amount and increase if you love extra spice, or leave it out for a milder experience.
Final Thoughts
If you’re craving something simple yet spectacular, Spaghetti Aglio E Olio is your ticket to Italian comfort in a flash. Try it once and you’ll be hooked—there’s just nothing like garlic, oil, and pasta cooked to perfection!
Print
Spaghetti Aglio E Olio Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic Italian pasta dish, Spaghetti Aglio E Olio is a simple yet flavorful recipe featuring spaghetti tossed in a garlic-infused olive oil, finished with parsley, Parmesan cheese, and optional lemon zest. This quick and easy dish is perfect for a weeknight dinner or a simple lunch.
Ingredients
Spaghetti Aglio E Olio:
- 12 oz spaghetti
- 1/3 cup extra-virgin olive oil
- 6 cloves garlic (thinly sliced)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt to taste
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese (optional)
- Lemon zest or juice for brightness (optional)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain.
- Prepare the Garlic Oil: Heat olive oil in a skillet over medium heat. Sauté garlic until golden. Add red pepper flakes and cook briefly.
- Combine and Serve: Add drained pasta to the skillet, toss in garlic oil. Add pasta water if needed. Remove from heat, stir in parsley, Parmesan, and lemon zest or juice. Serve hot.
Notes
- For extra richness, finish with a drizzle of high-quality olive oil.
- This dish pairs well with grilled shrimp or sautéed veggies.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 2g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
