Pasta Olio e Aglio
This classic recipe for spaghetti aglio e olio is one of the simplest pastas out there, but also one of the most loved. My family’s been making it for as long as I can remember, and we never get tired of it.
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You will Love this Aglio e Olio Pasta
Spaghetti Aglio e Olio is a classic Italian pasta dish that's popular with both home cooks and chefs alike. It's one of the most simple pastas you can make, and really doesn't even need a recipe.
Once you master the technique, you can customize it to be as garlicky, oily, spicy, salty, herby, saucy, or cheesy as you want!
I’ve been making this classic Italian dish for as long as I can remember. It was one of my grandfather’s favorite dishes! He called it “bysta with the garlic” in his thick Gloucester accent.
"Bysta" is our Sicilian family's way of saying pasta, a term that's evolved through generations of Sicilian, New England, and New Jersey accents.
It's one of the best things to make when you only have a few pantry ingredients on hand, similar to cacio e pepe. All it needs are a few basic pantry ingredients like pasta, some good olive oil, lots of garlic and a pinch of red pepper flakes.
Fresh parsley and a generous grating of Parmigiano Reggiano aren't necessary, but make it even better. This dish is so simple, yet so much greater than a sum of its parts!
No one in my family has ever written down a recipe for this dish since it’s always been made with a little of this and a little of that. I’m happy to finally share my version with you!
This spaghetti aglio e olio recipe uses the method and measurements that work best for me, but don’t be afraid to play around.
Once you get the cooking process down, you’ll be making it in your sleep!
Want more classic Italian pasta recipes? Try this briny linguini alla vongole, this classic Sicilian pasta alla Norma, or a rich tagliatelle Bolognese.
Why This Recipe Works
- With just a handful of ingredients, this dish comes together quickly and with no fuss.
- The technique creates a flavorful sauce that clings to each strand of spaghetti.
- It’s endlessly adaptable! Make it more garlicky, cheesy, spicy, or oily depending on your taste!
Spaghetti Aglio e Olio Ingredients
Garlic – Since it's one of the main ingredients of the recipe, use the freshest garlic you can find. If there’s a green shoot in the center, slice the clove lengthwise and remove it to avoid bitterness.
Olive Oil – Use high-quality extra virgin olive oil with a fresh, fruity flavor for the best results!
Red Chili Flakes - Optional, but recommended to add a touch of heat.
Pasta – I prefer thick spaghetti or bucatini, but any long shape like linguine or angel hair works. Check out more options in my Italian dried pasta guide.
Parmigiano Reggiano – Freshly grated is a must. You can also use Pecorino Romano cheese for a sharper, more salty bite. For more Italian cheese tips, see my Italian cheeses guide.
Fresh Parsley – Optional, but adds brightness and a fresh, herby finish. Italian parsley is better than curly parsley, but both work well.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot of salted water
- Large skillet
- Chef’s knife
- Cutting board
- Tongs
- Measuring cup
- Colander
- Microplane or cheese grater
How to Make Pasta Aglio e Olio
- Bring a large pot of water to a rolling boil and season generously with kosher salt.
- Add the spaghetti and set a timer for 1 minute less than the package directions.
- While the pasta cooks, add the olive oil to a large skillet over medium-low heat.
- Add the sliced garlic and cook, stirring occasionally, until it just barely starts to turn golden, about 2–3 minutes. Be careful not to let the garlic brown too quickly.
Pro Tip: If the garlic starts browning unevenly or too fast, reduce the heat immediately and add a splash of water. It can go from golden to burnt garlic in seconds.
- Add the red pepper flakes and cook for another 30 seconds to bloom their flavor.
- When the pasta is al dente, reserve 1 cup of pasta water, then drain.
- Add the drained pasta directly to the large pan, then turn up the heat to medium.
- Add a generous splash of the reserved pasta water and toss vigorously until it starts to cling to the pasta and emulsify. Add more pasta water or a splash of water as needed.
Pro Tip: Tossing continuously with a little pasta water helps create a silky, garlicky oil-based sauce that coats the noodles rather than pooling at the bottom.
- Taste and adjust seasoning with black pepper, then sprinkle with chopped parsley and serve immediately with freshly grated Parmigiano Reggiano or parmesan cheese.
Tips for Success
- I recommend finely chopping the garlic by hand with a knife rather than pressing, grating, or crushing it. You can use a mini food processor to speed things up or thinly slice it for less intensity.
- The quality of the extra virgin olive oil makes all the difference here, so use one with the best flavor you can find.
- Undercook the pasta slightly so it finishes cooking in the pan with the garlic oil.
Pasta Aglio e Olio Recipe Variations
- Add a few anchovy fillets along with the garlic and let them melt into the oil.
- Top with toasted breadcrumbs for extra texture.
- Add lemon zest and a splash of lemon juice for brightness.
- Stir in sautéed spinach, kale, or even green onions for some added greens.
How to Serve Pasta Olio e Aglio
This recipe is delicious on its own but also shines as part of a full Italian food spread!
Serve with a Caprese salad or a side of greens like this tender sautéed broccoli rabe, flavorful spinach with butter and parmesan, or this Neapolitan escarole with olives and capers.
A piece of crusty bread or chewy homemade focaccia is essential to mop up every last bit of that flavorful sauce!
Storing Spaghetti Aglio e Olio
This recipe is best enjoyed fresh, like most cooked pasta dishes. The silky emulsion can break if it sits too long.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to revive the sauce.
FAQs
Fresh garlic is one of the key ingredients of the recipe I don’t recommend swapping it, as the flavor won’t be as fresh or clean. Fresh garlic makes a huge difference in this simple dish.
Cook it low and slow. Stir often, and be ready to lower the heat and add a splash of pasta water if it starts browning too quickly.
Pecorino Romano works if you want a sharper, saltier flavor. Parmigiano or parmesan cheese is traditional for a classic spaghetti aglio e olio because it balances the oil beautifully.
Yes! Just follow the package instructions and reserve that starchy water. It’s key for the sauce.
Toss in shrimp, sautéed greens, or roasted veggies to bulk it up without changing the core flavor profile. Make it your own with your favorite simple ingredients!
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Spaghetti Aglio e Olio Recipe
Ingredients
- Kosher salt to taste
- 1 pound dried spaghetti
- ½ cup high-quality extra virgin olive oil
- 6-7 large garlic cloves finely chopped
- 1 Pinch red pepper flakes to taste
- 1 tablespoon fresh Italian parsley finely chopped, optional
- Freshly grated Parmigiano-Reggiano cheese for serving, optional
Instructions
- Bring a large pot of water to a rolling boil and season generously with kosher salt.
- Add the spaghetti, then set a timer for 1 minute less than the package directions.
- While the pasta cooks, add the olive oil to a large skillet over medium-low heat.
- Add the sliced garlic and cook, stirring occasionally, until it just barely starts to turn golden, about 2-3 minutes. Be careful not to let the garlic brown too quickly.
- Add the red pepper flakes and cook for another 30 seconds, to bloom their flavor.
- When the pasta is al dente, reserve 1 cup of the starchy pasta water, then drain.
- Add the spaghetti right to the pan, then turn up the heat to medium.
- Add a generous splash of the reserved pasta water and toss around vigorously until it starts to cling to the pasta and emulsify. Add more pasta water as needed.
- Taste and adjust seasoning as needed, then sprinkle with chopped parsley (if desired) and serve immediately with freshly grated Parmigiano-Reggiano.
Notes
- I recommend finely chopping the garlic by hand with a knife rather than pressing, grating, or crushing it. You can use a mini food processor to speed things up or slice it for less intensity.
- The quality of the extra virgin olive oil makes all the difference here, so use the best flavor you can find.
- Undercook the pasta slightly so it finishes cooking in the pan with the garlic oil.
