Simple, fragrant, and satisfying, Spaghetti with Garlic and Olive Oil (also known as Spaghetti Aglio e Olio) is a classic Italian dish that proves you don’t need fancy ingredients to make something truly delicious. With just a handful of pantry staples and a few minutes of your time, this pasta becomes a go-to meal for any day of the week.
Why You’ll Love This Recipe
This is the ultimate no-fuss pasta dish—fast, flavorful, and endlessly comforting. Whether you’re cooking for one or feeding a crowd, it’s easy to scale and customize. The garlic-infused olive oil, gentle heat from chili flakes, and fresh parsley bring out bold flavors in every bite.
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Ready in 10 minutes
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Just a few pantry ingredients
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Budget-friendly
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Naturally vegan (if you skip the cheese)
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Bold, simple flavors
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Great base recipe for endless variations
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Light yet satisfying
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Ideal for weeknight dinners
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Elegant enough for guests
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One-pot pasta perfection
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb (450 grams) spaghetti (or any long pasta)
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½ cup (120 ml) extra virgin olive oil
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4–5 garlic cloves, finely sliced
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1 teaspoon dried chili flakes (or to taste), or 3 fresh chilies, chopped
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¼ cup fresh parsley, coarsely chopped
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¼ cup grated Parmesan cheese (optional, omit for vegan)
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Salt, to taste
Directions
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Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package directions.
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While the pasta cooks, prepare the sauce. Heat the olive oil gently in a large skillet over medium-low heat.
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Add the sliced garlic and chili flakes (or fresh chilies) to the warm oil. Cook gently for 2–3 minutes until the garlic turns pale golden and fragrant. Avoid browning or burning the garlic.
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Stir in the chopped parsley and remove the pan from heat.
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Reserve ½ cup of the starchy pasta cooking water, then drain the spaghetti.
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Add the cooked spaghetti to the skillet with the garlic oil. Return the pan to medium heat and toss well to coat the pasta.
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Add a splash of the reserved pasta water to loosen the sauce and make it silky. Stir for 30 seconds, just until everything is well combined and glossy.
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Serve immediately, garnished with extra parsley and optional Parmesan cheese.
Servings and timing
This recipe yields 4 servings.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Variations
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Vegan version: Skip the cheese or use vegan Parmesan-style shreds.
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Add protein: Top with grilled tofu, chickpeas, or sautéed mushrooms.
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Make it citrusy: Add lemon zest and a squeeze of lemon juice for brightness.
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Breadcrumb topping: Toast some breadcrumbs in olive oil and sprinkle over for crunch.
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Garlic confit: Use slow-roasted garlic cloves for a milder, sweeter flavor.
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Spicy upgrade: Add a pinch of cayenne or use spicy chili oil.
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Herb blend: Mix in basil, oregano, or thyme for added depth.
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Zoodle-friendly: Serve the sauce over zucchini noodles for a low-carb version.
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Olive or caper twist: Add a handful of chopped olives or capers for a briny bite.
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Pasta bake: Transfer to a dish, sprinkle with cheese, and broil until golden for a rustic bake.
Storage/Reheating
This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm in a skillet over medium-low heat with a drizzle of olive oil or a splash of water to loosen the pasta.
Avoid microwaving, as it may dry out the noodles or make the garlic taste bitter.
FAQs
What kind of pasta works best?
Long pasta like spaghetti, linguine, or fettuccine works best for this recipe, as it holds the oil-based sauce well.
Can I use minced garlic?
Sliced garlic is traditional and helps prevent burning, but minced can be used carefully if that’s your preference.
How do I prevent the garlic from burning?
Keep the heat low and remove the pan from the heat once the garlic is pale golden. Burnt garlic tastes bitter and can ruin the dish.
Is this dish really vegan?
Yes—if you skip the Parmesan cheese or use a plant-based alternative, the entire dish is vegan.
Can I make it ahead of time?
This dish is best made fresh, but you can prep the garlic oil in advance and store it for a day or two in the fridge.
What kind of chili should I use?
Dried chili flakes are traditional, but fresh red chilies work well too. Adjust to your heat preference.
Can I add vegetables?
Yes! Add spinach, cherry tomatoes, sautéed zucchini, or peas to bulk it up.
What’s the purpose of the pasta water?
Starchy pasta water helps the oil coat the pasta more evenly and gives the dish a glossy, emulsified texture.
Can I add cheese if I’m not vegan?
Absolutely. Parmesan or Pecorino Romano are great choices. Just sprinkle on top before serving.
How salty should the pasta water be?
It should taste like the sea—this is your chance to season the pasta from within, so don’t be shy with the salt.
Conclusion
Spaghetti with Garlic and Olive Oil is the definition of simple done right. It’s fast, affordable, and so deeply satisfying that you’ll keep coming back to it again and again. Whether you’re cooking for a crowd or whipping up a solo weeknight dinner, this timeless Italian recipe delivers bold flavor with minimal effort. Serve it hot, with a glass of wine and a side salad, and enjoy every garlicky bite.
Print
Spaghetti with Garlic and Olive Oil
- Total Time: 20 minutes
- Yield: 4 servings
Description
Simple, fragrant, and satisfying, Spaghetti with Garlic and Olive Oil (Spaghetti Aglio e Olio) is a timeless Italian classic that proves you don’t need fancy ingredients to make something truly delicious. With just a handful of pantry staples, this pasta comes together in minutes for the ultimate weeknight or weekend comfort food.
Ingredients
1 lb (450 g) spaghetti (or other long pasta)
½ cup (120 ml) extra virgin olive oil
4–5 garlic cloves, thinly sliced
1 teaspoon dried chili flakes (or 3 fresh chilies, chopped)
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese (optional, omit for vegan)
Salt, to taste
Instructions
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Bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserving ½ cup pasta water. Drain.
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Meanwhile, heat olive oil in a large skillet over medium-low heat.
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Add garlic and chili flakes. Cook gently 2–3 minutes until garlic is pale golden and fragrant (do not burn).
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Stir in parsley and remove pan from heat.
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Add drained pasta to skillet with garlic oil. Toss to coat.
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Add a splash of reserved pasta water to emulsify into a silky sauce. Stir 30 seconds until glossy.
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Serve immediately with extra parsley and Parmesan if desired.
Notes
- Omit cheese or use vegan Parmesan for a fully vegan version.
- Add lemon zest and juice for a citrusy upgrade.
- Toast breadcrumbs in olive oil for a crunchy topping.
- Serve with chickpeas, tofu, or mushrooms for added protein.
- Mix in spinach, zucchini, or cherry tomatoes for extra veggies.
- Use garlic confit for a sweeter, mellow flavor.
- Make it a rustic pasta bake with cheese and a broil finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
