If you’re craving a quick, comforting pasta that’s packed with flavor but ridiculously simple to whip up, I’ve got just the dish for you! This Easy Spaghetti Aglio e Olio Recipe is one of my all-time favorites—it’s classic Italian comfort food at its best with just a handful of ingredients and plenty of heart. When I first tried this, I was blown away by how such a simple combination of garlic, olive oil, and chili flakes can taste so rich and satisfying. Stick with me, and I’ll walk you through everything you need to nail this beautiful dish every time.
Why You’ll Love This Recipe
- Simplicity at its finest: Only a few pantry staples come together to create incredible flavor.
- Ready in 20 minutes: Perfect for busy weeknights or last-minute dinners.
- Customizable heat level: You control the spice with red pepper flakes, making it mild or fiery.
- Crowd-pleaser every time: My family goes crazy for this—and yours will, too.
Ingredients You’ll Need
For this Easy Spaghetti Aglio e Olio Recipe, I keep the ingredients straightforward and focus on quality—because each one shines here. When choosing your olive oil, go for something extra virgin and fruity, as it really elevates the dish.
- Dried spaghetti: Your base, so pick a good-quality pasta for that perfect al dente bite.
- Olive oil: Use a good-quality extra virgin olive oil—it’s the star of the sauce and brings richness.
- Garlic cloves: Thinly sliced for that subtle yet aromatic garlic flavor; fresh is best here.
- Crushed red pepper flakes: Adjust this based on how much kick you like—start small and add more if you dare.
- Optional garnishes: Fresh parsley adds brightness, and Parmesan brings a salty, cheesy finish.
Variations
This recipe is like a blank canvas—I love adding my own little twists here and there. You can easily pump up the flavor or change the vibe to suit your mood or what’s in your pantry.
- Add protein: I sometimes toss in sautéed shrimp or crispy pancetta for extra heartiness, and it’s amazing.
- Herb upgrades: Fresh basil or oregano can brighten the flavors even more when parsley feels too standard.
- Make it vegan: Just skip the Parmesan or swap it for a sprinkle of nutritional yeast, and no one will miss the cheese.
- Spice it up: Try smoked paprika or chili oil instead of crushed red pepper for a smoky, deep flavor.
How to Make Easy Spaghetti Aglio e Olio Recipe
Step 1: Boil Perfect Pasta
Fill a large pot with water, salt it generously (this is your chance to season your pasta), and bring it to a rolling boil. Add your dried spaghetti and cook until it’s almost al dente—meaning you want to pull it out about a minute before the package directions say. This keeps the pasta from overcooking once you toss it in the sauce. When I first learned this trick, it made a huge difference in texture.
Step 2: Sauté Garlic and Red Pepper Flakes
About 3 minutes after you add your pasta, warm the olive oil in a large sauté pan over medium heat. Add the thinly sliced garlic and crushed red pepper flakes. Let them gently bubble for 3 to 5 minutes until the garlic turns a light golden color. Keep a close eye on the garlic—once it’s golden, it’s done. Burnt garlic will turn bitter, and trust me, you don’t want that. If your pasta’s not ready when the garlic is perfect, just pull the pan off the heat temporarily. I discovered that patience here saves the entire dish!
Step 3: Combine Pasta and Sauce
When your spaghetti is just shy of done, use tongs to transfer it directly into the pan with the garlic oil, along with about 1/2 cup of the hot starchy pasta water. Toss everything continuously so every strand is coated and silky. If it looks too dry, add a splash more of that pasta water—you’ll notice how it helps the sauce cling beautifully to the noodles. This simple technique is a game changer I’ve grown to rely on.
Step 4: Final Touches and Serve
Give your pasta a quick taste and add a pinch more salt or red pepper flakes if it needs a bit more zing. Serve immediately, and if you want, sprinkle some fresh parsley and Parmesan on top. My family and I love that little burst of freshness and umami from the cheese—it just feels like the perfect finishing harmony.
Pro Tips for Making Easy Spaghetti Aglio e Olio Recipe
- Thin Garlic Slices: I slice my garlic extra thin so it infuses the oil beautifully without overpowering any single bite.
- Don’t Burn the Garlic: This is a classic pitfall; if your garlic browns too fast, lower the heat or take the pan off the burner temporarily—worth the extra attention!
- Save Pasta Water: Adding that starchy water is the trick that makes your sauce silky and helps it cling to your noodles rather than being dry.
- Salt Your Water Well: It’s easy to undersalt pasta water, but I learned that the pasta itself needs flavor, so salt it until the water tastes like the sea.
How to Serve Easy Spaghetti Aglio e Olio Recipe
Garnishes
I love tossing fresh chopped parsley over the top—it brightens every bite with a lovely pop of color and freshness. And a generous grating of Parmesan? Absolutely my go-to. It adds that savory, nutty flavor that brings everything together, making it feel indulgent even though it’s so simple.
Side Dishes
This pasta pairs amazingly with a crisp green salad or garlicky roasted broccoli. Sometimes I serve it alongside crusty Italian bread for soaking up that flavorful oil. It’s so versatile—perfect for a light meal or something a bit heartier.
Creative Ways to Present
For special occasions, I like twirling the spaghetti into neat little nests on the plate, topped with a small sprig of fresh parsley or basil and a sprinkle of chili flakes. It makes a simple dish look classy and a little fancy, which always impresses guests without extra fuss in the kitchen.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Easy Spaghetti Aglio e Olio Recipe store nicely in an airtight container in the fridge for up to 2 days. I usually add a little extra drizzle of olive oil before sealing to keep the noodles from sticking together—it helps keep the texture more pleasant when reheated.
Freezing
I don’t recommend freezing this pasta because the oil and garlic flavors are best fresh—and pasta texture tends to change when frozen. If you have extra, I’d rather keep it fresh in the fridge for a quick second meal.
Reheating
The best way to reheat is gently warming the pasta in a non-stick pan on low heat with a splash of water or olive oil to freshen it up. Microwave works too, but watch out—it can dry out the noodles quickly. Tossing the pasta in the pan with a little extra oil keeps it silky and delicious.
FAQs
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Can I use other types of pasta for this Easy Spaghetti Aglio e Olio Recipe?
Absolutely! While spaghetti is traditional, you can use linguine, fettuccine, or even thicker noodles like bucatini if you prefer. Just keep in mind cooking times may vary slightly, and the sauce clings best to thinner pasta shapes.
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How can I make this recipe spicy without being overpowering?
Start with a small pinch of crushed red pepper flakes and add more gradually after tasting. You can also try adding chili oil in small amounts or using fresh chili slices to control the heat intensity while keeping the flavor balanced.
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Is it okay to skip the garlic if I’m not a fan?
Garlic is essential in this classic recipe because it’s the core flavor, but if you must skip it, try infusing your olive oil with herbs like rosemary or thyme to create a different but tasty twist. That said, a little garlic goes a long way, so you might try using less before omitting entirely.
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What’s the secret to keeping the garlic from burning?
Keep the heat on medium to low and watch the garlic closely. Once it starts turning golden, remove the pan from heat if necessary. Adding the hot pasta water to the pan right after cooking also cools things down and prevents further cooking of the garlic.
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Can I prepare this recipe gluten-free?
Yes! Simply swap out regular spaghetti for your favorite gluten-free pasta. Make sure to cook it according to package instructions, as times may differ, and follow the rest of the recipe exactly for best flavor.
Final Thoughts
I absolutely love how this Easy Spaghetti Aglio e Olio Recipe comes together—simple ingredients transforming into something truly satisfying. It’s become my go-to when I want a fast, flavorful meal with minimal fuss. If you haven’t tried making it yet, I genuinely recommend giving it a whirl—it’s comforting, elegant, and almost impossible to mess up. Plus, once you master the basics, you can tailor it to your taste and make it yours. I hope this recipe finds a happy spot in your kitchen like it has in mine!
Print
Easy Spaghetti Aglio e Olio Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Spaghetti Aglio e Olio is a classic Italian pasta dish that is simple, flavorful, and quick to prepare. Featuring al dente spaghetti tossed in a fragrant garlic and olive oil sauce with a hint of crushed red pepper flakes, this dish is perfect for a comforting weeknight meal. Garnished with fresh parsley and Parmesan cheese, it offers a delightful combination of flavors with minimal ingredients.
Ingredients
Pasta
- 1 pound dried spaghetti
Sauce
- 1/2 cup good-quality olive oil
- 6 to 8 cloves garlic, very thinly sliced
- 1/2 teaspoon crushed red pepper flakes (or more, to taste)
Optional Garnishes
- Chopped fresh parsley
- Freshly-grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large stockpot of generously salted water to a boil. Add the spaghetti and cook until nearly al dente, about one minute less than the package instructions indicate.
- Sauté Garlic and Peppers: Approximately three minutes after adding pasta to boiling water, heat the olive oil in a large sauté pan over medium heat. Add the thinly sliced garlic and crushed red pepper flakes. Sauté gently for 3 to 5 minutes until the garlic turns lightly golden, making sure it does not burn. If the pasta is not ready when the garlic is done, remove the pan from heat to prevent burning.
- Toss Pasta in Sauce: Once the pasta is cooked, use tongs to transfer it directly into the sauté pan with the garlic and oil. Add 1/2 cup of the hot starchy pasta water. Continuously toss the pasta to coat it evenly in the garlic oil sauce. If the sauce seems too dry, add another 1/4 cup of pasta water as needed.
- Season and Serve: Taste the pasta and adjust seasoning by adding more salt or crushed red pepper flakes if desired. Serve immediately while hot, garnished with chopped fresh parsley and freshly-grated Parmesan cheese if preferred.
Notes
- This recipe is quick and easy, made with only a few simple ingredients.
- Adjust the amount of garlic and crushed red pepper flakes according to your taste preferences.
- Use high-quality olive oil for the best flavor.
- Be careful not to burn the garlic as it will turn bitter.
- Adding starchy pasta water helps the sauce cling to the noodles and improves texture.
Nutrition
- Serving Size: 1 serving (approximately 1/5 of recipe)
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg
