If you’re seeking a pasta dish that’s bursting with flavor yet incredibly simple to prepare, look no further than the Spaghetti Aglio e Olio: Easy Garlic Olive Oil Pasta Recipe. This classic Italian staple transforms just a few humble ingredients into a vibrant and comforting meal, where the fragrant garlic and silky olive oil come together to create a sauce that lovingly coats every strand of spaghetti. Whether you’re cooking for a quick weeknight dinner or impressing guests with minimal effort, this recipe is undeniably a crowd-pleaser and a pantry hero.
Ingredients You’ll Need
The beauty of Spaghetti Aglio e Olio lies in its simplicity, and each ingredient plays a crucial role in crafting the perfect harmony of flavors and textures. From the al dente spaghetti to the fragrant garlic and peppery parsley, every element works together to make this dish unforgettable.
- 12 ounces spaghetti: Use good-quality spaghetti for the classic texture that holds the sauce beautifully.
- 3.5 liters (¾ gallon) water: Plenty of water ensures the pasta cooks evenly and doesn’t stick together.
- 1½ tablespoons (20 grams) salt: Salting the water properly seasons the pasta from the inside out.
- ⅓ cup extra virgin olive oil: The star of the sauce, it brings richness and a luscious mouthfeel.
- 3 cloves garlic, grated, minced, or thinly sliced: Fresh garlic gives the dish its signature aromatic kick.
- 1 teaspoon red pepper flakes or finely chopped red chili: Adds a gentle heat that awakens the palate.
- 3 tablespoons flat-leaf parsley, finely chopped: Brings a bright, herbal freshness and lovely green color.
How to Make Spaghetti Aglio e Olio: Easy Garlic Olive Oil Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of water to a rolling boil. Add the salt until you notice it slightly flavors the water—this is key for seasoning your spaghetti through and through. Drop in the spaghetti and give it a good stir to prevent sticking. Cook it for about one minute less than the package recommends because it will finish cooking in the sauce, which keeps it perfectly al dente. Don’t forget to save one cup of the starchy pasta water before draining; this liquid gold helps the sauce cling perfectly to the noodles.
Step 2: Prepare Aromatics
While your pasta is cooking, get a head start by finely chopping or grating the garlic cloves and mincing the flat-leaf parsley. Having these ready means you won’t miss the perfect timing when it’s time to bring the flavors together. Fresh garlic shines brightest here, so take your time to prepare it delicately.
Step 3: Flavor the Oil
In a large pan, gently warm the extra virgin olive oil over low heat. When you feel the warmth but see no smoke or bubbles, add the garlic and red pepper flakes. Let them mingle and infuse the oil with their flavors by allowing a gentle sizzle for about 30 seconds. This slow cooking softens the garlic and releases its aromatic oils—just be sure to watch it closely so the garlic doesn’t burn and turn bitter.
Step 4: Add the Parsley
Just as your pasta nears completion, bring the pan back to low heat. Once the garlic starts sizzling again, sprinkle in the chopped parsley. Stir for about 30 seconds until you notice the parsley turning a brilliant green and releasing its fresh, herbaceous scent. This step adds a gorgeous pop of color and a lively flavor balance to the dish.
Step 5: Toss Pasta with Sauce
Drain your spaghetti and immediately add it to the pan with the garlic-infused olive oil. Pour in about ¼ cup of the pasta water you reserved earlier along with a small pinch of salt. Toss everything over medium heat for one to two minutes until every strand glistens with the sauce and no excess liquid remains. This quick technique not only heats the pasta through but also emulsifies the sauce, making it silky and luxurious. Serve it straight away to enjoy the best taste and texture.
How to Serve Spaghetti Aglio e Olio: Easy Garlic Olive Oil Pasta Recipe
Garnishes
Add a personal touch to your spaghetti with simple garnishes like freshly grated Parmesan cheese or a sprinkle of toasted breadcrumbs for crunch. If you feel adventurous, a squeeze of fresh lemon juice or some lemon zest can brighten the entire dish and add a lovely contrast to the garlic and olive oil.
Side Dishes
This dish pairs beautifully with crisp mixed greens tossed in a light vinaigrette or roasted vegetables like zucchini or asparagus. A crusty baguette is also perfect for soaking up any leftover sauce, turning your meal into a satisfying feast from start to finish.
Creative Ways to Present
For a dinner party, serve Spaghetti Aglio e Olio: Easy Garlic Olive Oil Pasta Recipe in individual shallow bowls with a generous sprinkle of parsley and red pepper flakes for color contrast. You could even top with thin slices of roasted cherry tomatoes or a drizzle of high-quality aged balsamic vinegar for an elegant finish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container once cooled. Refrigerate for up to two days. Keep in mind, the pasta will soak up the sauce over time, so the texture might be a bit tighter than the fresh serving.
Freezing
Freezing Spaghetti Aglio e Olio is not generally recommended since the olive oil and garlic flavors can change, and the texture of the pasta might become mushy. It’s best enjoyed fresh or refrigerated.
Reheating
Gently reheat leftover pasta by warming it in a skillet over low heat. You may want to add a splash of water or olive oil to loosen the sauce and revive its glossy finish without drying out the noodles. Avoid microwave reheating if possible to maintain the best taste and texture.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While spaghetti is traditional and ideal for this recipe, you can also use linguine, fettuccine, or even bucatini. Just keep in mind cooking times may vary slightly.
How spicy is the Spaghetti Aglio e Olio: Easy Garlic Olive Oil Pasta Recipe?
The heat level is entirely up to you. The recipe starts with one teaspoon of red pepper flakes, but you can adjust this to suit your taste—add more for a fiery kick or less for a mild warmth.
Can I prepare this dish vegan?
Yes! This recipe contains no dairy by default, so it’s naturally vegan. Just skip any optional cheese garnishes or swap them with nutritional yeast or vegan parmesan.
What if I don’t have fresh parsley?
Fresh parsley provides vibrant flavor and color, but if you only have dried parsley, use it sparingly as it’s less potent. Alternatively, fresh basil can add an interesting twist.
Is it okay to use pre-minced garlic for this recipe?
Fresh garlic is always best here because it offers a brighter, more robust flavor. Pre-minced garlic can work in a pinch, but avoid the jarred garlic soaked in preservatives as it can alter the taste.
Final Thoughts
This Spaghetti Aglio e Olio: Easy Garlic Olive Oil Pasta Recipe is a wonderful reminder that sometimes the simplest dishes shine the brightest. With just a handful of ingredients and a few easy steps, you can create a meal that’s deeply satisfying, full of character, and ready in no time. I encourage you to try it tonight and enjoy the magic that comes from garlic, olive oil, and spaghetti coming together in the most delightful harmony.
Print
Spaghetti Aglio e Olio: Easy Garlic Olive Oil Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Spaghetti Aglio e Olio is a classic Italian pasta dish featuring simple, high-quality ingredients like garlic, olive oil, red pepper flakes, and parsley. This easy-to-make recipe packs bold flavors with minimal effort, perfect for a quick and satisfying meal.
Ingredients
Pasta
- 12 ounces spaghetti
- 3.5 liters (¾ gallon) water
- 1½ tablespoons (20 grams) salt (for pasta water)
Sauce
- ⅓ cup extra virgin olive oil
- 3 cloves garlic, grated, minced, or thinly sliced
- 1 teaspoon red pepper flakes or finely chopped red chili (adjust to taste)
- 3 tablespoons flat-leaf parsley, finely chopped
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and add 1½ tablespoons salt until the water tastes slightly salty. Add 12 ounces of spaghetti, stirring occasionally to prevent sticking, and cook about 1 minute less than the package instructions. Before draining, reserve 1 cup of the starchy pasta water.
- Prepare Aromatics: While the pasta cooks, finely chop or grate 3 cloves of garlic and 3 tablespoons of flat-leaf parsley. Keep these ingredients ready nearby.
- Flavor the Oil: Pour ⅓ cup extra virgin olive oil into a large pan and heat on low. When the oil is warm but not smoking or sizzling, add garlic and red pepper flakes. Let them gently sizzle for about 30 seconds, then turn off the heat to prevent burning the garlic.
- Add the Parsley: Just before the pasta finishes cooking, return the pan to low heat. Once the garlic starts sizzling again, add the chopped parsley and stir for 30 seconds until fragrant and the parsley looks bright green.
- Toss Pasta with Sauce: Add the drained spaghetti to the pan. Pour in ¼ cup of the reserved pasta water and add a small pinch of salt. Toss everything over medium heat for 1 to 2 minutes until the pasta is shiny, well-coated with sauce, and no excess liquid remains. Serve immediately for best flavor.
Notes
- Reserve pasta water before draining to help emulsify the sauce and bind it to the spaghetti.
- Adjust red pepper flakes according to your preferred spice level.
- Use fresh flat-leaf parsley for the best flavor and color.
- Be careful not to burn the garlic as it can become bitter; keep heat low and monitor closely.
- This dish is best served immediately to enjoy the optimal texture and taste.
