Do Share Recipe

Simple Spaghetti Aglio e Olio with Parsley Recipe

I absolutely adore recipes that deliver incredible flavor with minimal effort, and this Spaghetti Aglio e Olio is a perfect example. It’s my go-to dish for a quick, comforting meal that never fails to impress.

The combination of garlic-infused olive oil, a hint of chili, and fresh parsley is simply timeless. If you enjoy this simple elegance, you should also explore our guide for a more elaborate Stuffed Cherry Tomatoes with Tuna Salad Recipe for another delicious meal.

Spaghetti Aglio e Olio with Parsley Recipe

What You’ll Need for This Recipe

The beauty of this dish lies in its simplicity and reliance on quality ingredients. Here’s what you need to bring this Italian classic to life.

400g spaghetti – A high-quality durum wheat spaghetti will give you the best texture.
6 cloves of garlic, thinly sliced – Slicing thinly helps the garlic infuse the oil without burning too quickly.
1/2 cup of olive oil – Use a good quality extra virgin olive oil, as its flavor is central to the dish.
1 teaspoon of red chili flakes – Adjust this based on your heat preference. A little goes a long way.
A bunch of fresh parsley, finely chopped – Fresh parsley is a must for its bright, clean flavor that cuts through the richness of the oil.
Salt, to taste – For seasoning the pasta water and the final dish.
Freshly grated Parmesan cheese, for serving (optional) – Grating your own cheese ensures it melts beautifully and tastes better.

Note: The ingredient quantities listed will generously serve four people.

Cooking Time

This recipe is perfect for when you’re short on time but still want a delicious, home-cooked meal.

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Equipment You Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

Large Pot: For boiling the spaghetti without it clumping together.
Large Skillet or Pan: To make the sauce and toss the pasta.
Colander: For draining the cooked pasta.
Knife and Cutting Board: For slicing the garlic and chopping the parsley.
Tongs: For tossing the pasta in the sauce effectively.

How to Make Spaghetti Aglio e Olio with Parsley

This recipe is incredibly straightforward. By following these simple steps, you’ll have a restaurant-quality dish on your table in no time. The key is to have all your ingredients prepped and ready to go, as the cooking process moves quickly.

Step 1: Cook the Pasta

First, bring a large pot of generously salted water to a rolling boil. Add your spaghetti and cook according to the package directions until it reaches al dente. This means it should still have a slight bite. Just before draining, reserve about one cup of the starchy pasta water.

Step 2: Infuse the Oil

While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the thinly sliced garlic and sauté gently. You want the garlic to turn a light golden brown and become fragrant, not burnt, as burnt garlic will make the entire dish bitter.

Step 3: Add Some Heat

Once the garlic is golden, stir in the red chili flakes. Let them sizzle in the oil for about 30 seconds to a minute. This step blooms the spice, releasing its flavor and a gentle heat into the oil, creating the signature taste of the dish. Be careful not to let them burn.

Step 4: Combine Everything

Drain the cooked spaghetti and immediately add it to the skillet with the garlic and chili oil. Toss everything together thoroughly to ensure every strand of pasta is coated in the flavorful oil. If the pasta looks a bit dry, add a splash of the reserved pasta water to create a light, silky sauce.

Step 5: Finish and Serve

Remove the skillet from the heat and stir in the finely chopped fresh parsley. Give it one last toss to combine everything. Taste the pasta and add more salt if needed. Serve immediately, topped with a generous sprinkle of freshly grated Parmesan cheese if you like.

Additional Tips for Making this Recipe Better

Having made this dish countless times, I’ve picked up a few tricks that really elevate it from good to great.

Don’t skimp on the salt: Salting your pasta water is crucial. It should taste like the sea. This seasons the pasta from the inside out and is the primary source of salt for the whole dish.
The magic of pasta water: That starchy water is liquid gold. The starch helps the oil cling to the pasta and emulsifies to create a creamy sauce without any cream. Always save more than you think you’ll need.
Keep an eye on the garlic: I can’t stress this enough. The moment your garlic goes from golden brown to dark brown, it becomes bitter. Cook it low and slow, and don’t walk away from the pan.
Use the best ingredients you can: Since there are so few ingredients, their quality really shines through. A peppery extra virgin olive oil and fresh, vibrant parsley will make a world of difference.

Variations to Try

While the classic version is fantastic on its own, this pasta is a wonderful base for other flavors. It’s one of those versatile dinner recipes you can adapt to what you have on hand.

Add Protein: Sautéed shrimp, grilled chicken, or even a can of good quality tuna in oil can be added for a more substantial meal.
Include Vegetables: Add some wilted spinach, sautéed mushrooms, sun-dried tomatoes, or roasted cherry tomatoes for extra nutrients and flavor.
Dairy-Free Option: Simply omit the optional Parmesan cheese or use a sprinkle of nutritional yeast for a cheesy, nutty flavor without the dairy.
Flavor Boosters: A squeeze of fresh lemon juice at the end can brighten up all the flavors. A few anchovy fillets melted into the oil with the garlic adds a wonderful savory depth.

How to Serve Spaghetti Aglio e Olio with Parsley

This dish is wonderful as is, but a few simple additions can make it a complete and visually appealing meal.

Serve it hot, right out of the pan, in warmed pasta bowls.
Garnish with an extra sprinkle of fresh parsley and red chili flakes for a pop of color.
Pair it with a simple side salad with a light vinaigrette or some steamed green beans.
A slice of crusty bread is perfect for soaking up any leftover garlic oil at the bottom of the bowl.
For a sweet finish, consider making our Raspberry Mojito Recipe for a delightful drink.

Calories Count

Here is an approximate nutritional breakdown for one serving of this recipe.

Calories: Approximately 500 kcal
Fat: 27g
Carbohydrates: 54g
Protein: 10g
Fiber: 3g

How to Store

If you have any leftovers, storing them properly will keep them fresh for another meal.

Storing: Place leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat on the stovetop over low heat with a splash of water or olive oil to loosen the pasta.
Freezing: I don’t recommend freezing this dish, as the texture of the pasta can become mushy upon thawing.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this simple yet elegant pasta dish.

Incredibly Fast: It’s ready in just 20 minutes, making it the perfect meal for busy weeknights.
Pantry-Friendly: It uses basic ingredients that you likely already have in your kitchen.
Full of Flavor: The simple combination of garlic, oil, and chili creates a surprisingly complex and satisfying taste.
Easily Customizable: You can easily add proteins or vegetables to make it your own.

A Note on Simplicity in Italian Cooking

This recipe is a cornerstone of “cucina povera,” or “poor kitchen,” an Italian cooking philosophy that emphasizes using simple, inexpensive ingredients to create delicious meals.

It proves that you don’t need a long list of fancy components to make something truly special.

The focus is on technique—like gently toasting the garlic and using starchy pasta water—to build layers of flavor. It’s a testament to making the most of what you have, a principle that results in some of the most comforting and beloved dishes in the world.

Ben Carraoli