There’s something magical about making a dish that uses just a handful of ingredients and still tastes restaurant-worthy. The first time I made this aglio e olio recipe, I couldn’t believe how something so simple could be so bold and comforting.
I remember standing over the stove, smelling the garlic gently sizzling in olive oil, already knowing it would be good.
When I finally tossed the pasta in that glossy, garlicky sauce, I was hooked. Since then, it’s become my go-to dinner when I want something quick, cozy, and incredibly satisfying.
Ingredients for Aglio e Olio Recipe
This classic Italian pasta relies on quality ingredients. Each one plays a key role, so choose carefully for the best flavor.
- 12 ounces spaghetti – Traditional aglio e olio uses spaghetti because its long strands hold onto the silky garlic oil sauce beautifully. Use high-quality durum wheat pasta if possible.
- 6 cloves fresh garlic, thinly sliced – Fresh garlic is essential. Slice it evenly so it cooks gently and doesn’t burn. Avoid pre-minced garlic for the best flavor.
- 1/3 cup extra virgin olive oil – This is the base of the sauce, so use a good-quality olive oil. The flavor shines through in every bite.
- 1 teaspoon red pepper flakes – Adds gentle heat. Adjust to your spice preference.
- 1/4 cup fresh parsley, finely chopped – Brings brightness and freshness to balance the richness of the oil.
- 1/2 cup freshly grated Parmesan cheese (optional) – Traditional versions may skip cheese, but I love the salty depth it adds. Always grate it fresh for the best texture and flavor.
- Salt, to taste – Salt the pasta water generously; it should taste like the sea.
- 1/4 cup reserved pasta water – This starchy water helps emulsify the sauce and create a silky coating.
Note: The quantities above serve about 3–4 people as a main dish.
Variations
This aglio e olio recipe is flexible and easy to customize.
- For a dairy-free version, simply skip the Parmesan cheese. The dish is naturally flavorful thanks to garlic and olive oil.
- If you want extra protein, add sautéed shrimp or grilled chicken slices. Both pair beautifully with the garlic-infused oil.
- For a deeper flavor, try adding anchovy fillets to the olive oil at the beginning. They melt into the sauce and add a subtle umami boost.
- You can also mix in sautéed mushrooms, spinach, or cherry tomatoes for extra color and nutrients. A squeeze of fresh lemon juice at the end brightens everything up.
Cooking Time
This recipe comes together quickly, making it perfect for busy evenings.
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Large pot – For boiling the spaghetti evenly.
- Large skillet or sauté pan – To gently cook the garlic in olive oil and toss the pasta.
- Tongs – Makes tossing the pasta with sauce much easier.
- Knife and cutting board – For slicing garlic and chopping parsley.
- Grater – For freshly grating Parmesan cheese.
How to Make Aglio e Olio Recipe?
This classic Italian pasta comes together in just a few simple steps. The key is timing and gentle cooking. Take your time with the garlic and trust the process.
Step 1: Boil the Pasta
Bring a large pot of water to a rolling boil and season it generously with salt. I always make sure the water tastes salty like the sea because that’s the only chance to season the pasta itself. Add the spaghetti and cook until al dente according to the package instructions. Before draining, reserve about 1/4 cup of the pasta water to help build the sauce later.
Step 2: Infuse the Olive Oil with Garlic
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and cook it slowly, stirring frequently so it doesn’t burn. You want the garlic to turn lightly golden and fragrant, not brown and bitter. Add the red pepper flakes and let them bloom in the oil for extra flavor.
Step 3: Combine Pasta and Sauce
Transfer the drained pasta directly into the skillet with the garlic oil. Add a splash of the reserved pasta water and toss everything together using tongs. The starchy water helps create a silky, emulsified sauce that coats every strand of spaghetti. Continue tossing until the pasta looks glossy and well combined.
Step 4: Finish and Garnish
Turn off the heat and stir in the chopped parsley for freshness. If using Parmesan cheese, sprinkle it in and toss again until melted and evenly distributed. Taste and adjust salt if needed. Serve immediately while warm and fragrant.
Additional Tips for Making This Recipe Better
After making this aglio e olio recipe many times, I’ve learned a few small tricks that make a big difference:
- I always cook the garlic on low heat. I’ve burned it before, and it completely changes the flavor. Slow and steady wins here.
- I like to slightly undercook the pasta by about 30 seconds. It finishes cooking in the pan and absorbs more flavor.
- I save a little extra pasta water just in case. Sometimes the sauce needs another splash to become silky.
- I grate Parmesan right before adding it. Pre-shredded cheese doesn’t melt as smoothly.
- I taste before serving. A tiny pinch of salt or extra red pepper flakes can really wake up the dish.
How to Serve Aglio e Olio Recipe?
Aglio e olio is best served immediately while the pasta is hot and glossy. I like to twirl it into neat nests using tongs and place it in shallow bowls for a restaurant-style presentation.
Top it with extra chopped parsley, a sprinkle of freshly grated Parmesan, and a drizzle of high-quality olive oil. For a pop of color, you can add a light dusting of red pepper flakes.
Serve it with warm crusty bread to soak up the extra garlic oil. A simple green salad with lemon vinaigrette pairs beautifully and keeps the meal balanced.
Nutritional Information
Here’s a general estimate per serving (without added protein):
- Calories: Approximately 450–500 kcal
- Protein: Around 12–15 grams
- Carbohydrates: About 60–65 grams
- Fat: Roughly 20–25 grams
Values may vary depending on portion size and added cheese.
Make Ahead and Storage
This pasta is best enjoyed fresh, but you can store leftovers if needed.
Storing
Place leftovers in an airtight container and refrigerate for up to 3 days. The oil may solidify slightly when chilled, which is completely normal.
Freezing
Freezing is not ideal for this dish because the texture of the pasta can become mushy once thawed. However, you can freeze it in a sealed container for up to 1 month if necessary.
Reheating
To reheat, add the pasta to a skillet over low heat with a splash of water or olive oil. Gently toss until warmed through. This helps restore the silky texture of the sauce.
Why You’ll Love This Recipe?
This aglio e olio recipe is one of those dishes that proves simple is often best. It’s comforting, quick, and incredibly flavorful.
- Quick and easy
I can make this in under 30 minutes with pantry staples. It’s perfect for busy weeknights or last-minute dinners. - Minimal ingredients
You only need a few basic items, but when combined properly, they create bold and satisfying flavors. - Customizable
You can add protein, vegetables, or adjust the spice level. It’s easy to tailor to your taste and dietary needs. - Budget-friendly
Spaghetti, garlic, and olive oil are affordable ingredients, making this a great meal for feeding a family. - Authentic flavor
Despite its simplicity, it delivers classic Italian flavor that feels both rustic and elegant.
If you’re looking for a comforting pasta dish that doesn’t require complicated steps or fancy ingredients, this aglio e olio recipe is the one to try. Once you make it, I promise it will become a regular in your kitchen just like it did in mine.