Spaghetti Aglio e Olio is a timeless Italian classic that turns simple pantry ingredients into a flavorful, comforting meal.
Rich in heart-healthy olive oil, garlic, and fiber-packed pasta, it delivers good fats and plant-based protein while remaining low in saturated fat.
Quick, easy, and satisfying, it’s perfect for busy weeknights or effortless meal prep.
Flavorful Spaghetti Aglio e Olio
Equipment
- 1 large heavy-bottomed pot
- 1 colander
- 1 Sharp knife
- 1 Cutting Board
- 1 wooden spoon or tongs
- 1 measuring cup
- 1 Measuring Spoons Set
Ingredients
- 1 pound 450 g dried spaghetti
- 1/3 cup 80 ml extra-virgin olive oil
- 4 large garlic cloves peeled and thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt plus extra for pasta water
- 1/2 cup 50 g finely grated Parmesan cheese, plus more for serving
- 2 tablespoons finely chopped fresh Italian parsley optional
Instructions
- Prepare the Pasta Water: Start by filling a large, heavy-bottomed pot with plenty of water—enough to allow the spaghetti to move freely. Add about 2 tablespoons of kosher salt, or enough so the water tastes like the sea. This step seasons the pasta from within, enhancing the overall flavor. Place the pot over high heat and bring the water to a rolling boil.
- Cook the Spaghetti: Once the water reaches a vigorous boil, gently add the spaghetti, making sure the strands don’t stick together. Stir immediately to prevent clumping. Cook the pasta just until it’s slightly under al dente—meaning it still has a tiny bite in the center. This is important because it will finish cooking when combined with the sauce. Carefully scoop out 1 cup of pasta water and set it aside for later; this starchy water will help bind the sauce to the noodles. Drain the spaghetti in a colander.
- Heat the Olive Oil: Return the empty pot to medium heat and pour in the extra-virgin olive oil. Allow it to warm gently until it shimmers and a small piece of garlic sizzles upon contact. The goal is to infuse the oil with flavor without burning it, so keep the heat moderate. Olive oil not only adds richness but also provides heart-healthy monounsaturated fats.
- Sauté the Garlic and Chili: Add the thinly sliced garlic and the crushed red pepper flakes to the warmed oil. Stir constantly to ensure even cooking. Watch closely—the garlic should turn a soft golden color, never brown, which can make it bitter. This aromatic combination releases a fragrant, slightly spicy essence that forms the base of the dish.
- Combine Pasta with Sauce: Lower the heat slightly and pour the reserved pasta water into the pot with the garlic oil mixture. Bring it to a gentle simmer. Immediately add the drained spaghetti to the pot. Using tongs or a wooden spoon, toss the noodles thoroughly to coat every strand with the garlicky, peppery oil. The starchy water helps the sauce cling to the pasta, creating a silky, cohesive texture.
- Finish with Seasoning and Cheese: Once the pasta has absorbed nearly all the liquid—usually 2–3 minutes—remove the pot from the heat. Sprinkle in 1 teaspoon of kosher salt (adjust to taste) and the finely grated Parmesan cheese. Stir vigorously to distribute the cheese evenly, allowing it to melt slightly and coat the noodles, adding depth, umami, and a touch of creaminess without needing cream.
- Add Fresh Herbs (Optional): If using fresh Italian parsley, sprinkle it over the pasta at this stage. Gently toss once more to mix the herbs throughout. Parsley adds a pop of color, freshness, and subtle herbal notes that balance the richness of the olive oil and cheese.
- Serve Immediately: Transfer the spaghetti to a serving bowl, or serve directly from the cooking pot for a rustic presentation. Offer extra Parmesan at the table for anyone who likes an additional cheesy touch. This dish is best enjoyed hot, right after preparation, when the flavors are at their peak and the texture is perfectly tender.
- Optional Tips for Perfection Keep a close eye on the garlic during sautéing—it’s the flavor backbone, and overcooking can turn it bitter.Adjust the red pepper flakes according to your spice preference; they provide a gentle heat that complements the garlic.If the pasta feels dry, add a splash more reserved pasta water until it reaches the desired consistency. Use freshly grated Parmesan rather than pre-shredded for optimal flavor and smooth melting.
Notes
- Use high-quality extra-virgin olive oil for the best flavor and healthy fats.
- Slice garlic thinly and evenly to ensure uniform cooking and avoid bitterness.
- Reserve some pasta water; it helps create a smooth, silky sauce that clings to the spaghetti.
- Do not overcook the pasta—it should be slightly under al dente before combining with the sauce.
- Freshly grated Parmesan melts better than pre-shredded cheese, providing a creamier texture.
- Optional parsley adds freshness and color but can be skipped if unavailable.
- Adjust red pepper flakes to your preferred spice level.
Chef’s Secrets For Perfect Pasta
To elevate Spaghetti Aglio e Olio, focus on the heat control while sautéing garlic.
Medium heat ensures the garlic becomes golden and aromatic without burning.
Another tip is to toss the pasta vigorously with the reserved starchy water; this creates a glossy, cohesive sauce that envelops every strand.
Using freshly grated Parmesan instead of pre-packaged cheese enhances the dish’s richness and texture.
For an extra layer of flavor, a splash of lemon juice or a pinch of smoked paprika can subtly brighten the dish.
Serving Suggestions For Maximum Enjoyment
This simple pasta shines when served hot and fresh, ideally straight from the pot to the table.
Pair it with a crisp green salad or roasted vegetables for a complete, balanced meal.
A side of crusty bread is perfect for soaking up the flavorful oil.
For a more indulgent experience, drizzle a little extra olive oil or sprinkle additional Parmesan at the table.
This dish also pairs beautifully with light white wines such as Pinot Grigio or Sauvignon Blanc.
Storage Tips To Keep Pasta Fresh
Spaghetti Aglio e Olio is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of water or olive oil to restore moisture.
Avoid microwaving directly, as it can dry out the noodles.
For longer storage, the cooked spaghetti can be frozen in a freezer-safe container for up to one month.
Reheat slowly to maintain flavor and texture.
Frequently Asked Questions
1. Can I use other types of pasta?
Yes! While spaghetti is traditional, you can use linguine, fettuccine, or even bucatini. Just adjust the cooking time slightly to ensure al dente texture.
2. Is this recipe vegetarian or vegan-friendly?
The basic recipe is vegetarian, thanks to olive oil and Parmesan.
To make it fully vegan, substitute Parmesan with a plant-based cheese or nutritional yeast.
3. How can I control the spice level?
Adjust the crushed red pepper flakes according to taste.
For mild heat, reduce or omit them entirely; for a spicier kick, add more gradually while sautéing.
4. Can I prepare this ahead of time?
Yes, you can cook the pasta slightly under al dente and store the noodles and sauce separately.
Reheat together with a little pasta water just before serving to maintain texture.
5. What can I add to make it more filling?
For extra protein and texture, add cooked shrimp, grilled chicken, or sautéed mushrooms.
Cherry tomatoes or spinach also complement the flavors while boosting nutrition.
