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.

This post may contain affiliate links.

Close-up detail of pasta aglio e olio in a ceramic bowl, highlighting how the simple sauce clings to each strand of spaghetti. The parsley and red pepper flakes provide visual contrast against the pasta, and a fork twirling through the noodles demonstrates the dish's perfect consistency.

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! 

Overhead view of a table setting with a bowl of pasta aglio e olio in the foreground and a larger serving pot visible in the background. The elegant yet simple presentation shows the pasta garnished with parsley and red pepper flakes, with utensils ready for dining.

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!
Ingredients for pasta aglio e olio arranged on white parchment paper, featuring nests of uncooked spaghetti on the right, alongside small dishes containing olive oil, red pepper flakes, finely minced garlic.

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

How to Make Pasta Aglio e Olio

Overhead view of a stainless steel saucepan containing minced garlic beginning to cook in olive oil. The garlic appears freshly added and not yet sautéed, capturing the first cooking stage of the dish where the aromatics infuse the oil.
A saucepan with golden minced garlic sautéed in olive oil, with red pepper flakes visible throughout the shimmering oil. A wooden spoon rests in the pan, showing how the garlic has been sautéed to a perfect light golden color without burning.
  1. Bring a large pot of water to a rolling boil and season generously with kosher salt.
  2. Add the spaghetti and set a timer for 1 minute less than the package directions.
  3. While the pasta cooks, add the olive oil to a large skillet over medium-low heat.
  4. 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.

A cooking setup featuring a pot of cooked spaghetti on the left and the garlic-infused olive oil sauce in a saucepan on the right. This image captures the moment before combining the pasta with the flavored oil, showing both key components ready to be united.
Overhead view of freshly cooked spaghetti in a stainless steel pot, tossed with tongs to show the pasta's perfectly cooked texture. The image demonstrates how the pasta should look before adding it to the garlic-infused oil.
  1. Add the red pepper flakes and cook for another 30 seconds to bloom their flavor.
  2. When the pasta is al dente, reserve 1 cup of pasta water, then drain.
  3. Add the drained pasta directly to the large pan, then turn up the heat to medium.
  4. 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.

  1. Taste and adjust seasoning with black pepper, then sprinkle with chopped parsley and serve immediately with freshly grated Parmigiano Reggiano or parmesan cheese.
The finished pasta aglio e olio served in a rustic ceramic bowl and garnished with fresh parsley. The glossy spaghetti shows traces of the garlic, oil, and red pepper flakes coating each strand. A pair of serving utensils rest in the dish, ready for serving.

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!

An artistic angled close-up of pasta aglio e olio being twirled on a fork, showcasing the silky texture of the pasta coated in flavorful olive oil. The shallow depth of field emphasizes the fork lifting the pasta from the ceramic dish, with the cooking pot blurred in the background.

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

Can I use pre-minced garlic from a jar?

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.

How do I keep the garlic from burning?

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.

Is there a substitute for Parmigiano Reggiano?

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.

Can I make this with gluten-free pasta?

Yes! Just follow the package instructions and reserve that starchy water. It’s key for the sauce.

What can I add to make it a complete meal?

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!

Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox.

Save Post

By submitting this form, you consent to receive emails from Coley Cooks.

The finished pasta aglio e olio served in a rustic ceramic bowl and garnished with fresh parsley. The glossy spaghetti shows traces of the garlic, oil, and red pepper flakes coating each strand. A pair of serving utensils rest in the dish, ready for serving.
RATE THIS RECIPE
0
Ratings
Print Pin

Spaghetti Aglio e Olio Recipe

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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 667kcal

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

  1. Bring a large pot of water to a rolling boil and season generously with kosher salt.
  2. Add the spaghetti, then set a timer for 1 minute less than the package directions.
  3. While the pasta cooks, add the olive oil to a large skillet over medium-low heat.
  4. 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.
  5. Add the red pepper flakes and cook for another 30 seconds, to bloom their flavor.
  6. When the pasta is al dente, reserve 1 cup of the starchy pasta water, then drain.
  7. Add the spaghetti right to the pan, then turn up the heat to medium.
  8. 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.
  9. 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.

Nutrition

Calories: 667kcal | Carbohydrates: 86g | Protein: 15g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 9mg | Potassium: 277mg | Fiber: 4g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg

Did you make this recipe? Please leave a ⭐ rating and review!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.