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–+ servings
Spaghetti aglio e olio ready to eat for a quick Mediterranean style dinner.

Spaghetti Aglio e Olio (Easy Garlic Olive Oil Pasta)

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 12 ounces (340 grams) spaghetti cook it in ¾ gallon (3.5 Liters) of water with 1½ tablespoons (20 grams) of salt
  • ⅓ cup (80 ml) extra virgin olive oil
  • 3 cloves garlic grated, minced, or thinly sliced
  • 1 teaspoon red pepper flakes or a finely chopped red chili. Add more or less heat to taste.
  • 3 tablespoons flat-leaf parsley finely chopped

  • Cook the Pasta: Bring a big pot of water to a boil and add a good amount of salt (the water should taste a little salty). Add 12 ounces spaghetti and stir once or twice so it doesn’t stick. Cook about 1 minute less than the package says.
    Before draining, scoop out 1 cup of the pasta water and save it.
    While the pasta cooks, finely chop or grate 3 cloves garlic and 3 tablespoons flat-leaf parsley. Keep them nearby.
    Step 1 Cooking spaghetti in salted water for an easy Italian pasta recipe.
  • Flavor the Oil: Pour ⅓ cup extra virgin olive oil into a large pan and turn the heat to low. When the oil is warm (not sizzling, not smoking), add the garlic and chili. Let them gently sizzle for about 30 seconds, then turn off the heat so the garlic doesn’t burn.
    Step 2 Garlic and chili gently warming in olive oil for traditional aglio e olio sauce.
  • Add the Parsley: Just before the pasta finishes cooking, turn the heat back on low. When the garlic starts sizzling again, add the parsley. Stir for 30 seconds, just until it smells good and looks bright green.
    Step 3 Adding parsley to garlic oil to finish classic Italian pasta flavor.
  • Toss Everything Together: Add the drained spaghetti to the pan. Pour in ¼ cup of the saved pasta water and add a small pinch of salt. Toss over medium heat until the pasta looks shiny and coated (1 to 2 minutes) and there’s no liquid left in the pan. Serve right away and enjoy.
    Step 4 Tossing spaghetti with garlic oil and pasta water until silky and glossy.
Optional Add-Ins and Easy Variations
  • Add Protein
    Stir in buttery cannellini or butter beans for a plant-based boost, or sauté shrimp directly in the garlicky oil for a simple upgrade.
  • Brighten with Lemon
    Finish with lemon zest and a small squeeze of juice. It adds freshness and turns the dish into a light, lemony pasta that feels completely new.
  • Add More Vegetables
    Fold in a handful of spinach and let it gently wilt, or toss in tender broccoli florets that have been lightly steamed or boiled.
  • Add a Spoon of Miso
    It may sound unexpected, but a small spoon of white miso melts into the sauce and adds deep, savory umami without overpowering the garlic and olive oil.
 
Tips
  • Go low and slow with the oil – Warm it gently so the garlic softly sizzles, not fries. If it browns too fast, lift the pan off the heat.
  • Don’t add oil to pasta water – It doesn’t stop sticking and actually keeps sauce from clinging. Just stir well at the start.
  • Drain a little early – Finishing the pasta in the pan helps it soak up flavor and turn glossy.
  • Use pasta water on purpose – Add it slowly while tossing until the sauce looks silky, not greasy.
  • Parsley goes in last – It only needs a few seconds to smell fresh and bright.
  • Warm chili briefly – A short heat brings gentle spice; too much makes it harsh.
  • Use good olive oil – With so few ingredients, fresh extra virgin olive oil makes a big difference.
  • Salt the water well – This is how the pasta gets flavor all the way through.
  • Serve right away – This pasta is best hot and silky, straight from the pan.
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