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
