This spaghetti aglio e olio recipe has just five ingredients - pasta, olive oil, garlic, red pepper flakes and parsley - but it's big on flavor. Get a delicious dinner on the table in 20 minutes!
Table of Contents
Aglio e Olio: A classic Italian pasta
Spaghetti aglio e olio may be one of the simplest pasta recipes you'll ever make, but it's also quite likely one of the most alluring. Long strands of spaghetti soak up an ultra simple sauce of olive oil (olio), garlic (aglio), red pepper flakes (or pepperoncino) and parsley. The garlic and olive oil infuse the spaghetti strands and the parsley wraps around it, making each bite a symphony of vivid flavors and textures.
I fell in love with this classic Neapolitan dish years ago at the home of an Italian friend - I had to make it because I couldn't believe something so simple as she described could be so delicious. It is now one of Desi and my favorite pastas and I make it at least a couple of times each month when I need a quick, delicious meal on the table.
The secret to making a really good aglio e olio is to use lots of good olive oil, cook the garlic just right - to the point where it's very aromatic and just beginning to turn color - and to create a lovely sauce with the starchy pasta cooking water before you add the spaghetti to it. The garlic, simmered in the sauce for a couple of minutes, turns sweet and tender and so yummy! Pay attention to these simple steps and you'll be tucking into the tastiest pasta you ever ate in no time at all.
Recipe card
Spaghetti aglio e olio recipe
Ingredients
- 16 oz spaghetti
- ¼ cup extra-virgin olive oil
- 8 large cloves garlic (thinly sliced)
- ½ teaspoon red pepper flakes (use less or more for your taste)
- Salt to taste
- ½ cup parsley (finely chopped)
Instructions
- Place a large pot of salted water on the stove and bring to a rolling boil. Add the pasta and cook until al dente. Just before the pasta is done, scoop out a cup of the pasta cooking water.
- A few minutes before the pasta is ready, place a large skillet on the stove and add the olive oil to it. Turn heat to medium-low and add the sliced garlic. Simmer the garlic in the olive oil for a few minutes until it is very aromatic and just beginning to turn color. Don't walk away at this time because the garlic could burn.
- Stir in the red pepper flakes and mix.
- Add the reserved cup of pasta water to the skillet and let it come to a boil. Let the sauce simmer for a couple of minutes.
- Add the pasta to the skillet and use a pair of tongs to mix it with the sauce. Add salt to taste. Let the pasta continue to cook for a minute, then turn off heat and stir in the parsley.
Nutrition Information
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Frequently asked questions about spaghetti aglio e olio
Use the recommended amount of olive oil and use low heat while sautéing garlic. Also don't walk away from the garlic. Stir in the pepper and water as soon as the garlic is aromatic and lightly blonde.
Add a little more of the pasta cooking water to the pot.
Serve with vegan parmesan or top the pasta with more fresh-chopped parsley. I sometimes add shavings of lemon zest for a bright surprise.
Spaghetti is the pasta most commonly used for pasta aglio e olio but you can use other long, thin pasta shapes like capellini (angel hair) and fettuccine with very good results.
Store the spaghetti aglio e olio in the fridge for up to four days.
More easy and flavorful pasta recipes
First published March 21, 2011. Updated and republished on April 26, 2025.
Kaye Brennan says
Isn't fettucine pasta made with eggs? - can you buy vegan versions? Please tell me where! 🙂
Vaishali says
Kaye, you can find vegan versions of almost any pasta. I don't remember which brand I used here, but it shouldn't be hard to find.
Cindystar says
thank you very much for this Italian style dish, I would add only one thing most Italians can not do without on pasta: a generous sprinkle of Parmesan! 🙂
WHB#276 recap
is on line, have a nice week!
Vaishali says
Samarpita, bursting with flavor is right 🙂 I'll be sure to share your compliment with Desi.
Erica, I couldn't agree more.
Archana, welcome and thank you for making my day. My parents make tomato saar and I remember it was delicious-- I'll be sure to ask my dad for the recipe when I call him this Sunday.
Mahimaa, Thanks 🙂
Mahimaa's kitchen says
lovely pics.. looks so good.
Erica says
yum this looks delicious! I love simple and easy recipes like this! Sometimes the simpler the better you know?
Archana says
Hi Vaishali. I came across your blog about a year ago and you've inspired me to become a vegitarian, not quite vegan...yet. I am hoping you have a recipie for Tomato Saar. I think its a very light tomato based soup infused with hing and mustard seeds. Thanks and keep on doing what you do!
Vaishali says
Nithya, Pickyeater, HariniJaya, Priya, Thanks, and I'll be sure to pass on the compliments to Desi. 🙂
Rajendra, How sweet of you to say that :). Desi uses a Nikon DSLR.
Claire, I've heard so many people say they hate cilantro and I could never understand it-- I guess it just goes on to show how most tastes are developed. The ones we develop early are the ones we love most.
Sushma, Sanjeeta, Thanks!
Sanjeeta kk says
Lovely clicks, Vaishali! The recipe sounds so easy with few ingredients to go in it.
Samarpita Deb says
Hey this is my favorite way of having pasta. I add dry red chillies to the oil when frying the garlic and add some dry basil (i don't like using fresh for this dish). First time I had this pasta aglio oilo, I was so surprised to have a pasta w/o sauce yet bursting with flavor.
And Desi is surpassing himself with his photography skills.
Sushma Mallya says
Thts a simple and lovely recipe, looks delicious!
Claire says
The first time I had cilantro, we had just moved from Florida to San Antonio, Texas and my mom bought it thinking it was watercress. I thought it tasted musty the fIirst time I had it - now I love it.
This looks wonderful. I'm glad you learned to love parsley!
Priya says
Cant take my eyes from ur clicks, simply tempting..
Anonymous says
The pictures say more than the words. What camera does Desi use for these pictures? Both of you complement each other well. *Rajendra
harini-jaya says
gorgeous pictures !! The picture stole the lime light here !!
thepickyeater says
awesome pics...wish i could eat the picture !! happy cooking 🙂
do check out my food blog
Nithya says
Wow.. simple yet classic dish. I love the clicks a lot 🙂 Instantly tempting 🙂
Vaishali says
Sanyukta, Thanks.
Manasi, Thanks! It was just one of those lucky weekend days when we were home in the daytime and the sunshine was still available. Daylight's definitely the best for food photos, but unfortunately most of my cooking happens at night when I get home from work. 🙁
Debra, Thanks!
Debra says
So simple yet so delicious! The picture is amazing.
Blessings, Debra
Raw Vegan Diet
Manasi says
Stunning pictures Vaishali! New lightbox?
And really, no sauce? umm... no. sauce! opens up a new line of thought (at least for me)
Sanyukta Gour(Bayes) says
Yummo...droolworthy dish...