Spaghetti with Garlic and Oil (Aglio e Olio)
Spaghetti Aglio e Olio is a simple yet flavorful Italian classic made with just a few pantry ingredients. Despite its simplicity, it delivers rich aroma from sautéed garlic, smooth olive oil, and a gentle heat from chili flakes.
Meta Description
Spaghetti Aglio e Olio is a classic Italian pasta made with garlic, olive oil, and chili flakes. Learn how to make this quick and flavorful dish step by step at home with simple ingredients.
Ingredients
- 250 g spaghetti
- 4–5 cloves garlic (thinly sliced)
- 1/3 cup extra virgin olive oil
- 1/2 tsp chili flakes (adjust to taste)
- Salt to taste
- Freshly ground black pepper (optional)
- 2 tbsp chopped parsley (optional)
- 1/4 cup reserved pasta water
- Parmesan cheese (optional for serving)
Step-by-Step Directions
Step 1: Boil the pasta
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Reserve 1/4 cup of pasta water before draining.
Step 2: Prepare the garlic oil
In a large pan, heat olive oil over low to medium heat. Add sliced garlic and gently sauté until it turns light golden. Do not burn it, as burnt garlic will taste bitter.
Step 3: Add chili flakes
Add chili flakes to the oil and stir for a few seconds. This releases flavor into the oil without burning the spices.
Step 4: Combine pasta and sauce
Add the drained spaghetti directly into the pan with garlic oil. Toss well to coat the pasta evenly.
Step 5: Adjust texture
Add a small amount of reserved pasta water to help the sauce cling to the pasta and create a silky texture.
Step 6: Season and finish
Add salt, black pepper, and chopped parsley if using. Toss everything together until well combined.
Serving Suggestions
- Serve hot with extra olive oil drizzle
- Top with grated Parmesan cheese if desired
- Pair with grilled chicken or a light salad
Tips for Best Results
- Use low heat to avoid burning garlic
- Fresh garlic makes a big difference in flavor
- Don’t skip pasta water—it helps emulsify the sauce
- Serve immediately for best texture
If you want, I can also make a creamy version of aglio e olio, a spicy seafood garlic pasta, or a restaurant-style plated version for presentation ideas.