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Spaghetti Aglio e Olio Recipe

Simple yet bold, Spaghetti Aglio e Olio brings together garlic, olive oil, and chili flakes for a pasta dish that’s full of flavor and ready in no time. It’s a comforting, no-fuss recipe that’s perfect for any day of the week.
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Course: Main Course
Cuisine: Italian
Keyword: Spaghetti Aglio e Olio Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 550kcal

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.

Nutrition

Calories: 550kcal