This pasta aglio e olio recipe consists of spaghetti tossed in a garlic, olive oil, and red pepper flake sauce. You won’t believe how easy it is to make!
Spaghetti aglio e olio (or “spaghetti with garlic and oil”) is a dish native to Naples, Italy. As with most Italian pasta dishes, spaghetti aglio e olio uses only a few simple ingredients to build a delicious flavor base. High quality olive oil delivers a fruity, vibrant flavor, while fresh garlic and red pepper flakes add a punch.
I fell in love with pasta aglio e olio when I first tried it in Naples. It’s my go-to when I’m craving Italian flavors because I know without a doubt, I’ll be transported back to Naples with one bite. The simplicity of this dish also appeals to my busy lifestyle — I can whip it up in 15 minutes on a weeknight, and the whole family is happy!
Hot tip: This dish is divine paired with a slice of focaccia bread and an arugula Caprese salad or Caesar salad. For more protein, prepare chicken piccata or marry-me-chicken.
Pasta Aglio e Olio Video
How To Make Pasta Aglio e Olio
Five ingredients, 15 minutes, and a bit of “amore” — that’s all you need to make this delicious pasta aglio e olio!
- Cook the spaghetti: Cook the spaghetti to al dente in a large pot of salted boiling water. Reserve a cup of the pasta water.
- Make the sauce: Heat the olive oil in a large skillet over medium-high heat, then add the garlic and sauté just until it begins to turn golden.
- Toss everything together: Add the crushed red pepper flakes, spaghetti, and 1/3 cup of the pasta water to the sauce and toss to combine. Add more pasta water if needed.
Hot tip: Garnish the pasta with fresh parsley or basil, extra red pepper flakes, and grated Pecorino or Parmesan cheese to take it over the top.
Tips for the Best Pasta Aglio e Olio
Spaghetti aglio e olio is truly so simple to make, and I want to share my love for this dish with you. If you want to nail it on the first try, follow these tips!
- Salt the pasta water. “As salty as the sea” is the saying in Italy — a huge amount of the dish’s flavor comes from the pasta water, so make sure to add enough salt.
- Choose high quality ingredients. Because this dish is so simple, it’s paramount that each ingredient is first-rate. Olive oil is the main ingredient here, so don’t skimp on it! Look for extra virgin, cold-pressed olive oil.
- Use your favorite noodles. I love keeping it classic with spaghetti, but feel free to use linguine or fettuccine if you prefer thicker noodles. Take it up a notch by making homemade pasta.
- Remember to reserve the pasta water! The starch in the pasta water helps to create a beautiful creamy sauce. Set aside a cup of it in case you need to thin out the sauce later.
- Avoid burning the garlic. Burnt garlic does not taste pleasant, and it only takes a minute for it to go from deliciously toasted to bitterly burnt. Stir the garlic continuously while sautéeing it, and add the pasta immediately once the garlic turns golden.
- Adjust the flavors to your liking. If you’re in the “there’s-no-such-thing-as-too-much-garlic” camp like me, add more garlic. If you have kids with a low spice tolerance, omit the red pepper flakes. On the other hand, if you like it extra spicy, add black pepper or another pinch of red pepper flakes.
Storage & Reheating
I recommend enjoying pasta aglio e olio immediately for the best taste and texture. If you don’t manage to finish it off on the first go, don’t worry — it’ll still taste great for a few more days.
- Storage: Store leftover pasta aglio e olio for up to three days in an airtight container in the fridge.
- Reheating: Reheat pasta aglio e olio in a hot skillet over the stove (you may need to thin out the sauce with water), or use the microwave for the quickest option.
More Italian Classics
- Spaghetti alla Nerano — Fried zucchini is the star in this dish
- Pasta Bolognese — If you love meat sauce, this one’s for you!
- Mushroom Risotto — Creamy rice loaded with sautéed mushrooms
- Italian Pizzelle — Light and crispy cookies
Recipe
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti to al dente according to package instructions. Reserve about one cup of the pasta cooking water for the sauce.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté for a few minutes until it is lightly golden brown.
- Add the crushed red pepper flakes and stir to combine.
- Add the cooked pasta to the skillet along with 1/3 cup of the hot pasta water. Toss everything together until the sauce is emulsified and fully coats the noodles. Add more pasta water to thin out the sauce if needed. Enjoy!
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