This classic Spaghetti Aglio e Olio is a quick and flavorful Italian dish made with simple ingredients: garlic, olive oil, red pepper flakes, and parsley. It’s perfect for busy weeknights or when you want something delicious with minimal effort.
Ingredients
12 oz spaghetti
¼ cup extra virgin olive oil
6 cloves garlic, thinly sliced
½ tsp red pepper flakes (adjust to taste)
½ tsp salt (plus more for pasta water)
¼ tsp black pepper
½ cup reserved pasta water
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese (optional)
Lemon wedges (optional, for serving)
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.
Sauté the garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1–2 minutes until golden and fragrant. Be careful not to burn it.
Add red pepper flakes: Stir in red pepper flakes and cook for another 30 seconds to infuse the oil.
Toss the pasta: Add the drained spaghetti to the skillet. Pour in ¼ cup reserved pasta water and toss everything together over low heat until well combined. Add more pasta water if needed for a silky texture.
Season and serve: Stir in parsley, salt, and pepper. Serve immediately with Parmesan cheese and a squeeze of lemon if desired.
Notes
Use high-quality olive oil for the best flavor. Add sautéed mushrooms, anchovies, or capers for extra depth. For a protein boost, grilled shrimp or chicken work great. Whole wheat spaghetti can increase the fiber and protein.
FAQs
Can I make this gluten-free? Yes, just use your favorite gluten-free pasta.
Can I use pre-minced garlic? You can, but fresh garlic offers the best flavor.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or oil.
Is Parmesan necessary? It’s optional but adds a nice salty, umami boost.
Spaghetti Aglio e Olio
- Total Time: 5 minutes
- Yield: 4 servings 1x
Description
This classic Spaghetti Aglio e Olio is a quick and flavorful Italian dish made with simple ingredients: garlic, olive oil, red pepper flakes, and parsley. It’s perfect for busy weeknights or when you want something delicious with minimal effort.
Ingredients
12 oz spaghetti
¼ cup extra virgin olive oil
6 cloves garlic, thinly sliced
½ tsp red pepper flakes (adjust to taste)
½ tsp salt (plus more for pasta water)
¼ tsp black pepper
½ cup reserved pasta water
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese (optional)
Lemon wedges (optional, for serving)
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.
Sauté the garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1–2 minutes until golden and fragrant. Be careful not to burn it.
Add red pepper flakes: Stir in red pepper flakes and cook for another 30 seconds to infuse the oil.
Toss the pasta: Add the drained spaghetti to the skillet. Pour in ¼ cup reserved pasta water and toss everything together over low heat until well combined. Add more pasta water if needed for a silky texture.
Season and serve: Stir in parsley, salt, and pepper. Serve immediately with Parmesan cheese and a squeeze of lemon if desired
Notes
Use high-quality olive oil for the best flavor. Add sautéed mushrooms, anchovies, or capers for extra depth. For a protein boost, grilled shrimp or chicken work great. Whole wheat spaghetti can increase the fiber and protein.
- Prep Time: 5 minutes
Nutrition
- Calories: 480–520 kcal
- Protein: 12–14g