Spaghetti Aglio e Olio Recipe – Italian Special
This spaghetti aglio e olio recipe showcases the essence of classic Neapolitan pasta with just garlic, olive oil, and chili — making it a quick garlic oil noodles favorite that’s ideal when your pantry is low. With a toss of fresh parsley and a splash of pasta water to emulsify the sauce, it transforms simple ingredients into a stunning, flavorful meal—especially ideal when time is tight and you need a pantry staple pasta on the table in about 20 minutes.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Spaghetti Aglio e Oliooccoli Pasta Ingredients:
- 12 oz (340g) spaghetti
- 1/2 cup extra virgin olive oil
- 4-6 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Grated Parmesan cheese (optional, for serving)
How to make Spaghetti Aglio e Olio:
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
Reserve 1/2 cup of pasta cooking water, then drain the spaghetti and set aside.
Prepare the Garlic Oil: While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring frequently, until the garlic is golden and fragrant but not burned, about 2-3 minutes.
Combine Pasta and Garlic Oil: Add the cooked spaghetti to the skillet with the garlic oil. Toss well to coat the pasta in the oil and garlic.
If the pasta seems dry, add a bit of the reserved pasta cooking water, a tablespoon at a time, until you achieve the desired consistency.
Season and Serve: Season with salt and freshly ground black pepper to taste.
If desired, stir in chopped fresh parsley for added color and flavor.
Serve hot, with grated Parmesan cheese on the side if you like.
Recipe Notes:
Be sure to gently sauté garlic over low heat until it just softens and releases aroma, but doesn’t brown—or it may turn bitter.
Always reserve pasta water—a splash helps create a glossy, cohesive sauce when tossed with garlic-infused oil.
While traditionalists skip cheese, you can elevate it with optional cheese or anchovies—grated Parmigiano or a couple of anchovies add umami and depth.
