Simple, rustic, and bursting with bold flavor—Spaghetti Aglio e Olio is Italian comfort food at its finest. With just a handful of pantry staples, this dish delivers a deeply satisfying meal in minutes. It’s perfect for those evenings when time is short but flavor still matters. Whether served as a cozy solo dinner or as a refined course for guests, it holds its charm in every bite.
Ingredients Overview
At the heart of this dish are a few humble ingredients that work in perfect harmony. The spaghetti acts as the foundation, absorbing every nuance of the garlic-infused oil. Choosing a high-quality extra-virgin olive oil is essential—it’s not just a cooking medium here, but the primary source of flavor. Rich, fruity, and aromatic oil brings out the essence of the dish. Garlic, thinly sliced, is gently toasted to a golden hue, releasing its mellow, nutty notes without turning bitter. The slicing technique matters—thin slices brown slowly and evenly, creating a delicate crunch and a full-bodied aroma. Red pepper flakes bring a gentle, lingering heat that you can easily dial up or down to suit your taste. Fresh Italian parsley provides a burst of herbaceous brightness, lifting the richness of the oil and cheese. Lastly, Parmigiano-Reggiano lends a salty, nutty finish—half of it melts into the hot pasta for creaminess, while the rest adds a final flourish of flavor on top.
Step-by-Step Cooking Guide
Begin by bringing a large pot of water to a rolling boil, generously salted to flavor the pasta from within. Cook the spaghetti until perfectly al dente—tender yet pleasantly firm to the bite. While the pasta is cooking, start building the soul of this dish: the garlic oil. Combine olive oil and garlic in a cold skillet. This gentle start allows the garlic to release its flavor gradually without scorching. As the oil begins to shimmer, lower the heat to medium-low and continue cooking until the garlic becomes a rich, golden brown—fragrant and slightly crisp. Timing is everything here. Once the pasta is drained, transfer it to a large serving bowl and immediately season it with red pepper flakes, salt, and freshly cracked black pepper. Pour the warm garlic oil over the noodles, making sure every strand is kissed with flavor. Toss well to coat, then fold in the parsley and half of the Parmigiano-Reggiano. Serve immediately with the remaining cheese scattered over the top for added richness and visual appeal.
Recipe Tips & Frequently Asked Questions
Achieving perfectly golden garlic without burning:
Always start with a cold pan and keep a close eye—burnt garlic turns bitter quickly and can overpower the dish.
Adjusting spice levels without overpowering the dish:
Start small with the red pepper flakes—you can always add more, but you can’t take it out once it’s in.
Why it’s best to cook garlic in cold oil:
This slow infusion process gently draws out the garlic’s sweetness and prevents scorching, giving you a more balanced, aromatic base.
Substitutions for Parmigiano-Reggiano or parsley if unavailable:
Pecorino Romano or Grana Padano are great cheese alternatives. If parsley isn’t available, try fresh basil or a sprinkle of dried Italian herbs in a pinch.
Can I prepare the garlic oil ahead of time?
Yes, the oil can be made in advance and stored in the fridge for a couple of days. Reheat gently before tossing with pasta.
What’s the best way to keep the pasta from drying out before serving?
Toss it with a splash of reserved pasta water if needed. Serve it hot and freshly mixed.
Can I make this dish vegetarian without cheese?
Absolutely. Just skip the Parmigiano-Reggiano or replace it with a plant-based cheese alternative.
How do I store and reheat leftovers properly?
Store in an airtight container in the refrigerator for up to two days. Reheat in a skillet over low heat with a drizzle of olive oil or a splash of water to refresh the pasta.
What to Serve With This Recipe
Spaghetti Aglio e Olio pairs effortlessly with crisp green salads tossed in a light vinaigrette, grilled or roasted seasonal vegetables, or a simple antipasto platter with olives, marinated artichokes, and cured meats. Add a side of warm rustic bread or garlic focaccia to soak up the extra garlic oil. For drinks, a chilled glass of dry white wine such as Pinot Grigio or a sparkling water with lemon completes the meal beautifully.
Creative Variations to Explore
There’s endless room for personalization in this classic dish. Add sautéed shrimp or anchovies for a touch of seafood richness, or toss in mushrooms for an earthy element. If you want to mix things up, try using linguine, bucatini, or even short pasta like rigatoni. For an aromatic twist, infuse the olive oil with a sprig of rosemary or thyme as it heats, layering in a subtle herbal note that complements the garlic beautifully.
Spaghetti Aglio e Olio proves that simplicity can be stunning. With just a few ingredients and a little finesse, it becomes a dish that’s bold, comforting, and endlessly satisfying. Whether you’re making a quick dinner or crafting a meal to share, this pasta delivers flavor in every forkful—timeless, comforting, and always a crowd-pleaser.
Ingredients
1 pound uncooked spaghetti
½ cup extra-virgin olive oil
6 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes, or adjust to taste
Salt and freshly ground black pepper, to taste
¼ cup finely chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
Instructions
Start by assembling all ingredients so they’re ready to go.
Bring a large pot of water to a rolling boil and add a generous pinch of salt. Drop in the spaghetti and cook, stirring occasionally, until al dente—tender yet firm to the bite—this typically takes about 10 to 12 minutes. Once done, drain the pasta and transfer it to a large serving bowl.
While the spaghetti cooks, prepare the garlic oil. In a cold skillet, combine the olive oil and sliced garlic. Set the pan over medium heat and allow the garlic to slowly toast. As the oil begins to shimmer and bubble gently, reduce the heat to medium-low. Continue cooking, stirring frequently, until the garlic turns a warm golden hue—this should take around 15 minutes total. Remove the skillet from the heat immediately to prevent burning.
Season the drained pasta with red pepper flakes, a pinch of salt, and freshly cracked black pepper. Pour the fragrant garlic-infused oil over the spaghetti and toss well. Sprinkle in the chopped parsley and half of the Parmigiano-Reggiano, tossing everything until evenly coated.
Serve immediately, topped with the remaining cheese for a final touch of richness and depth.
Spaghetti Aglio e Olio Recipe
Ingredients
- 1 pound uncooked spaghetti
- ½ cup extra-virgin olive oil
- 6 cloves garlic thinly sliced
- ¼ teaspoon red pepper flakes or adjust to taste
- Salt and freshly ground black pepper to taste
- ¼ cup finely chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
Instructions
- Start by assembling all ingredients so they’re ready to go.
- Bring a large pot of water to a rolling boil and add a generous pinch of salt. Drop in the spaghetti and cook, stirring occasionally, until al dente—tender yet firm to the bite—this typically takes about 10 to 12 minutes. Once done, drain the pasta and transfer it to a large serving bowl.
- While the spaghetti cooks, prepare the garlic oil. In a cold skillet, combine the olive oil and sliced garlic. Set the pan over medium heat and allow the garlic to slowly toast. As the oil begins to shimmer and bubble gently, reduce the heat to medium-low. Continue cooking, stirring frequently, until the garlic turns a warm golden hue—this should take around 15 minutes total. Remove the skillet from the heat immediately to prevent burning.
- Season the drained pasta with red pepper flakes, a pinch of salt, and freshly cracked black pepper. Pour the fragrant garlic-infused oil over the spaghetti and toss well. Sprinkle in the chopped parsley and half of the Parmigiano-Reggiano, tossing everything until evenly coated.
- Serve immediately, topped with the remaining cheese for a final touch of richness and depth.
