If you’re looking for a classic Italian pasta dish that’s both elegant and incredibly simple, Spaghetti Aglio e Olio is your answer. This traditional recipe from Naples combines just a handful of everyday ingredients to create something truly magical. I’ve made this dish countless times, and it never fails to impress with its perfect balance of garlic, olive oil, and chili flakes.
Ingredients
- 1 pound (450g) high-quality spaghetti
- 6-8 large cloves of garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1-2 teaspoons red pepper flakes (adjust to taste)
- 1/2 cup freshly chopped parsley
- Salt, to taste
- Freshly ground black pepper
- 1/2 cup reserved pasta water
- Freshly grated Parmigiano-Reggiano (optional)
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook until al dente according to package instructions.
- While the pasta cooks, slice your garlic thinly and uniformly. This ensures even cooking and prevents burning.
- In a large skillet, heat the olive oil over medium-low heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic turns golden brown (about 3-4 minutes). Be careful not to let it burn!
- Before draining the pasta, reserve about 1/2 cup of the cooking water. Drain the spaghetti when it’s al dente.
- Add the cooked pasta directly to the skillet with the garlic oil. Toss well to coat every strand with the fragrant oil. If it seems dry, add a splash of the reserved pasta water.
- Add the chopped parsley, salt, and black pepper. Toss everything together until well combined.
- Serve immediately, topped with grated Parmigiano-Reggiano if desired.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6 portions
Recipe Notes
- The quality of olive oil matters significantly in this dish – use the best extra virgin olive oil you can find.
- Don’t be tempted to add butter or other oils. The beauty of this dish lies in its simplicity.
- Slice the garlic instead of mincing it – this prevents burning and creates a better texture in the final dish.
- The pasta water is crucial! Its starchy content helps create a silky sauce that clings to the pasta.
- If you’re sensitive to spice, start with less red pepper flakes. You can always add more at the table.
- While traditionally this dish doesn’t include cheese, a light sprinkle of Parmigiano-Reggiano can add an extra layer of flavor.
- For the best texture, serve immediately while the pasta is hot and the garlic is crispy.
Spaghetti Aglio e Olio
A classic Italian pasta dish that's both elegant and incredibly simple, combining just a handful of everyday ingredients to create something truly magical.
Ingredients
- 1 pound 450g high-quality spaghetti
- 6-8 large cloves of garlic thinly sliced
- 1/2 cup extra virgin olive oil
- 1-2 teaspoons red pepper flakes
- 1/2 cup freshly chopped parsley
- Salt to taste
- Freshly ground black pepper
- 1/2 cup reserved pasta water
- Freshly grated Parmigiano-Reggiano optional
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook until al dente according to package instructions.
- While the pasta cooks, slice your garlic thinly and uniformly. This ensures even cooking and prevents burning.
- In a large skillet, heat the olive oil over medium-low heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic turns golden brown (about 3-4 minutes). Be careful not to let it burn!
- Before draining the pasta, reserve about 1/2 cup of the cooking water. Drain the spaghetti when it's al dente.
- Add the cooked pasta directly to the skillet with the garlic oil. Toss well to coat every strand with the fragrant oil. If it seems dry, add a splash of the reserved pasta water.
- Add the chopped parsley, salt, and black pepper. Toss everything together until well combined.
- Serve immediately, topped with grated Parmigiano-Reggiano if desired.