Spaghetti Aglio e Olio Recipe (Garlic with Oil Pasta) (2024)

Spaghetti Aglio e Olio Recipe (Garlic with Oil Pasta)- This classic spaghetti Aglio e Olio is easy to make with 4 basic ingredients (spaghetti, olive oil, garlic, and chili flakes). This is the most authentic and simple Italian recipe. Make it all in 20 minutes!

More easy pasta recipes:Authentic Italian Fettuccine Alfredo, Spaghetti with Tomato Paste Pasta Sauce, andSpaghetti alle Vongole.

This is one of my favorite pasta dishes and one of the most popular Italian pasta recipes! With only a handful of ingredients, you can make the best sauce the whole family will love. If you are a true Italian, you will even eat pasta aglio e olio as a midnight snack!

As an Italian, I will tell you the secret to making this sauce super flavorful, beautiful, and tasty- the reserved pasta water! That liquid gold creates a gorgeous, glossy, non-greasy sauce in minutes. It's an Italian secret to many wonderful recipes, such as Pasta Al Limone.

If you need help cooking pasta al dente and more, read my post on how long to boil spaghetti for perfect pasta every time.

Simple Ingredients

This Italian classic has only four main ingredients, so use good-quality ingredients for the best results!

• Spaghetti: I recommend using 100% durum wheat semolina pasta. Spaghetti becomes tender yet slightly firm to the bite when cooked, called "al dente".
• Olive Oil: Extra virgin olive oil has a rich, fruity flavor and is a key component of this dish. Sautéing the garlic and red pepper flakes and coating the cooked pasta, creating a silky texture and a delicious Mediterranean taste.
• Fresh Garlic: In this dish, thinly sliced garlic is sautéed in olive oil until golden, infusing it with its distinctive taste and aroma. Don't use the jarred kind!
• Crushed Red Pepper Flakes: Traditional spaghetti aglio olio e peperoncini is made with fresh Peperoncini (Red Hot Chile Peppers) that are easy to find in Italy. You can order the dried variety or use crushed red pepper flakes to add a touch of heat to your Spaghetti Aglio e Olio.
• Salt: Salt is a crucial seasoning that enhances the flavors of all the other ingredients in the dish. We use it for the pasta cooking water and during the sautéing process.
• Optional Toppings:
  • Chopped Fresh Italian Parsley: Fresh parsley adds a vibrant burst of color. It's often sprinkled over the pasta just before serving.
  • Grated Parmesan Cheese: parmigiano cheese is a classic aged Italian cheese with a rich, nutty flavor. We don't serve this dish with cheese in Italy), but you can add it as a topping to add a salty note to the pasta.

See the recipe card for quantities.

How to Make Spaghetti Aglio e Olio Recipe (Garlic with Oil Pasta)

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about a cup of pasta cooking water before draining the pasta.

Sauté the Garlic and Red Pepper Flakes: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic slices and crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is golden brown but not burnt. Adjust the heat if needed to prevent burning, or take off the heat, until the pasta is done cooking.

Combine Pasta and Sauce: Once the pasta is cooked, use tongs to transfer it directly from the pot to the skillet with the red pepper garlicky oil. Toss the pasta in the garlic and oil mixture, ensuring each strand is coated evenly.

Add the reserved pasta water, a little at a time, until you achieve your desired sauce consistency- I find ½ cup is perfect. Toss over low heat for 1-2 minutes until the sauce is smooth and coats the pasta completely.

Serve the Aglio e Olio spaghetti immediately. Sprinkle with finely chopped Italian parsley if desired. Enjoy!

Variations

Here are three Italian variations to the classic Spaghetti Aglio e Olio recipe:

1. Spaghetti Aglio e Olio con Acciughe: Anchovies are added to the dish in this variation. The anchovies are usually finely chopped and sautéed with garlic, creating a salty and savory flavor profile that complements the olive oil and garlic.
2. Spaghetti Aglio e Olio con Gamberetti: This variation includes shrimp (gamberetti in Italian). The shrimp are usually cooked separately and added to the pasta during tossing.
3. Spaghetti Aglio e Olio con Funghi: This variation features mushrooms (funghi) as an addition. Sliced mushrooms are sautéed along with the garlic, creating an earthy and savory dimension to the dish. You can use a variety of mushrooms for different flavors and textures.
4. Cherry Tomatoes: Add halved cherry tomatoes and cook until they soften and release their juices. Combine the cooked pasta with the tomato mixture, using reserved water for a silky sauce. Finish with torn fresh basil leaves for a burst of freshness and optional grated Pecorino Romano cheese for added richness.

Storage

To store Spaghetti Aglio e Olio, let it cool, place it in an airtight container, and refrigerate for up to 2-3 days. I don't recommend freezing this pasta.

FAQs

More Recipes

Looking for other recipes? Try these:

What to Serve with Spaghetti Aglio e Olio

Here are a few dishes to serve with garlic and oil pasta:

Make sure to leave a⭐️star ratingon the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

I would love for you to tag me on Instagram@cucinabyelena so I can see your delicious Italian recipes. To get more ideas,follow me on Pinterest.

Print

Related

More Italian Pasta Recipes