Spaghetti with Garlic and Oil (Aglio E Olio) Recipe
Spaghetti with Garlic and Oil (Aglio E Olio) is one of those classic Italian dishes that proves just how magical simple ingredients can be when treated with care. In mere minutes, pantry staples like spaghetti, golden slivers of garlic, and the best olive oil you can find come together to deliver flavors that are both comforting and lively. The result is a tangle of perfectly cooked pasta slicked in fragrant, peppery oil, flecked with bright parsley and maybe a flurry of Parmesan—absolutely irresistible whether you’re cooking for one or feeding a hungry crowd.
Ingredients You’ll Need
This dish is all about fresh, everyday ingredients working together in perfect harmony. Each element of Spaghetti with Garlic and Oil (Aglio E Olio) brings its own character, whether it’s the warmth of garlic or the clean, grassy note of extra virgin olive oil.
- Spaghetti (12 oz): Classic spaghetti gives the perfect bite and holds the garlic oil beautifully, but you can use linguine or another long pasta if you prefer.
- Extra Virgin Olive Oil (1/3 cup): Use the best quality you can, as this is the soul of the sauce and will shine through in every bite.
- Garlic (6 cloves, thinly sliced): Slicing, rather than mincing, allows the garlic to perfume the oil without burning quickly.
- Red Pepper Flakes (1/2 teaspoon, optional): Add subtle heat that sparks the flavor without overpowering the dish—but leave it out if you want a milder, traditional taste.
- Salt, to taste: Season both the pasta water and the final dish for balanced flavors.
- Chopped Fresh Parsley (1/4 cup): Brings a pop of color and a fresh note that ties everything together.
- Freshly Grated Parmesan Cheese (optional): Not strictly traditional, but it’s a crowd-pleaser for extra savory depth.
- Reserved Pasta Water (about 1/2 cup): The starchy water helps create a silky emulsion that clings lovingly to the spaghetti.
How to Make Spaghetti with Garlic and Oil (Aglio E Olio)
Step 1: Cook the Spaghetti
Start by bringing a large pot of generously salted water to a boil. Once it’s bubbling away, add your spaghetti and give it a quick stir. Cook until it’s just al dente according to the package, as pasta continues softening a touch after draining. Right before draining, scoop out about a half cup of pasta water—trust me, you’ll want it for tossing later.
Step 2: Toast the Garlic in Olive Oil
While the spaghetti simmers, set a large skillet over medium heat and pour in the olive oil. Add your thinly sliced garlic straight into the cold oil, then bring it up to heat. This gentle approach infuses the oil and helps the garlic turn golden and tender, not bitter or burnt. Keep a close eye—garlic goes from perfect to scorched in seconds!
Step 3: Add Some Heat
If you’re using red pepper flakes, sprinkle them in once the garlic is fragrant and lightly golden. Sizzle them for just 30 seconds; this quick step blooms their flavor and perfumes the oil with a subtle, warm kick. Lower the heat to prevent burning.
Step 4: Toss Pasta with Garlic Oil
Drain the al dente spaghetti and immediately toss it into the skillet with the garlic oil. Add a splash of your reserved pasta water and use tongs to whirl everything together, coating each strand in that garlicky goodness. Add a bit more pasta water as needed to get the sauce just slick enough without being soupy.
Step 5: Finish with Parsley and Cheese
Turn off the heat and shower over the chopped parsley, tossing to distribute its color and freshness. If you’re going for extra indulgence, finish with a generous handful of grated Parmesan right before serving—otherwise, pass it at the table. Now it’s ready for the plate!
How to Serve Spaghetti with Garlic and Oil (Aglio E Olio)
Garnishes
A classic plate of Spaghetti with Garlic and Oil (Aglio E Olio) truly shines with a final flurry of fresh parsley and, if you like, a pinch more red pepper flakes for color and heat. A drizzle of your best olive oil and a few twists of freshly ground pepper lend a beautiful finishing touch. For those who can’t resist, Parmesan cheese is always a welcome invitation.
Side Dishes
Pair this iconic pasta with a crisp green salad dressed simply in lemon and olive oil, or some roasted seasonal vegetables. A basket of good crusty bread works wonders for sopping up any leftover garlicky oil. Keeping sides simple lets the vibrant flavors of Spaghetti with Garlic and Oil (Aglio E Olio) remain the star of your table.
Creative Ways to Present
For a fun presentation twist, try serving your spaghetti in warmed individual bowls topped with a lemon wedge for guests to squeeze over at the table. Swirl the pasta into little nests with a fork for a more elegant look, or serve family-style in a rustic platter scattered with extra herbs. Even cold, this pasta makes an excellent addition to a picnic spread.
Make Ahead and Storage
Storing Leftovers
Leftover Spaghetti with Garlic and Oil (Aglio E Olio) keeps surprisingly well! Store any cooled leftovers in an airtight container in the fridge for up to three days. The flavors deepen a bit overnight, making for a delicious next-day lunch or dinner.
Freezing
While pasta can be frozen, Spaghetti with Garlic and Oil (Aglio E Olio) is best enjoyed fresh. If you must freeze, put cooled portions in a tightly sealed freezer bag or container. Expect some texture change—thawed pasta may be softer, but it will still taste great after a quick toss in a skillet.
Reheating
For the best results, reheat leftovers on the stovetop with a splash of extra olive oil or a little reserved pasta water. Warm gently and toss frequently so the pasta soaks up the oil and regains its luscious sheen. The microwave works in a pinch, but the skillet method revives the original silkiness best.
FAQs
Can I make Spaghetti with Garlic and Oil (Aglio E Olio) gluten-free?
Absolutely! Simply use your favorite gluten-free spaghetti or other long pasta. With the same method and a watchful eye, the result is just as delicious and satisfying.
Is it better to slice or mince the garlic?
Slicing the garlic is best for this recipe. Sliced garlic cooks more gently in the oil, resulting in a milder, sweeter flavor, and avoids the risk of burning that comes with minced garlic.
What kind of olive oil should I use for aglio e olio?
A high-quality extra virgin olive oil is ideal, as it’s the foundation of the sauce and central to the dish’s flavor. Look for a fruity, peppery option and savor the difference it makes!
Can I add protein to Spaghetti with Garlic and Oil (Aglio E Olio)?
If you want to boost the protein, toss in sautéed shrimp, grilled chicken, or even a few anchovy fillets to melt into the oil for extra umami. The dish is wonderfully adaptable to your preferences.
Why do I need to reserve pasta water?
Reserved pasta water contains starch that helps the garlic oil cling to each strand of spaghetti, creating an emulsion that silkily coats the pasta and pulls everything together.
Final Thoughts
There’s a reason Spaghetti with Garlic and Oil (Aglio E Olio) is cherished in Italian kitchens and around the world—it’s humble, speedy, and always hits the spot. Whether you’re craving a late-night snack or showing off your pasta prowess to friends, this is a recipe you’ll want to keep close. Give it a try and let the magic of simplicity win you over!
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Spaghetti with Garlic and Oil (Aglio E Olio) Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful recipe for Spaghetti with Garlic and Oil, known as Aglio E Olio in Italian cuisine. This classic dish features al dente spaghetti coated in a garlic-infused olive oil sauce, finished with fresh parsley and optional Parmesan cheese.
Ingredients
Spaghetti:
- 12 oz spaghetti
Garlic Oil:
- 1/3 cup extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- Salt to taste
- 1/4 cup chopped fresh parsley
- Freshly grated Parmesan cheese (optional)
- Reserved pasta water
Instructions
- Cook Spaghetti: Boil salted water and cook spaghetti until al dente. Reserve pasta water and drain pasta.
- Prepare Garlic Oil: Heat olive oil in a skillet, add garlic, cook until golden. Add red pepper flakes, if using.
- Combine: Add drained pasta to the skillet with reserved water. Toss to coat in garlic oil. Add more water if needed.
- Finish: Remove from heat, stir in parsley. Serve topped with Parmesan.
Notes
- This dish comes together quickly, so prep ahead.
- For extra flavor, consider adding anchovy fillets or lemon.
- Leftovers reheat well with a little extra oil or water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
