Spaghetti Aglio e Olio (Italian Garlic & Olive Oil Pasta)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 8
Why I Love This Recipe
If there is one recipe that proves Italian cooking isn’t about complexity, this is it. Aglio e Olio has been feeding families for generations with little more than pasta, garlic, olive oil, and a little technique. It’s one of those dishes I can make without thinking, yet it’s elegant enough that no one ever feels they’re being served “just pasta.”
It’s also one of the recipes that shaped my pantry. If I have pasta, garlic, good olive oil, and Parmigiano Reggiano, I know I can always put a satisfying meal on the table.
What You’ll Need
2 pounds spaghetti
½ cup extra virgin olive oil
5–6 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes (optional)
1½ cups freshly grated Parmigiano Reggiano (optional but recommended)
½ cup chopped fresh parsley (optional)
Kosher salt
Method
Bring a large pot of generously salted water to a rolling boil.
Cook the spaghetti until al dente according to the package directions. Every pasta cooks a little differently, so trust the time on the package rather than guessing.
About three minutes before the pasta is finished, warm the olive oil in a large sauté pan over medium-low heat. Add the sliced garlic and cook gently until it becomes fragrant and just begins to turn lightly golden. Do not allow it to brown.
If using, stir in the crushed red pepper flakes during the final 30 seconds.
Using tongs, transfer the cooked pasta directly into the pan along with about ½ cup of the pasta water.
Begin tossing immediately. Add additional pasta water as needed until the olive oil and starchy water emulsify into a light, silky sauce that coats every strand of pasta.
Remove the pan from the heat and stir in the Parmigiano Reggiano if using.
Finish with chopped parsley if available and serve immediately.
Joe’s Tips
The garlic should whisper, not shout.
Garlic is the foundation of this dish, not the entire conversation. Cook it slowly over moderate heat until it’s fragrant and lightly golden. If it browns too much, it becomes bitter and overwhelms everything else.
Pasta water is an ingredient.
Don’t think of it as leftover cooking water. The starch it contains is what transforms olive oil into a silky sauce instead of leaving it pooled at the bottom of the bowl.
Use your best finishing oil.
I usually make this with my everyday cooking olive oil, but if I’m serving guests I’ll often finish each plate with a small drizzle of a good DOP extra virgin olive oil. With so few ingredients, little touches make a big difference.
Make It Your Own
Finish with Pecorino Romano instead of Parmigiano Reggiano.
Add sautéed shrimp for a more substantial meal.
Sprinkle with toasted breadcrumbs for a little crunch.
Add fresh lemon zest just before serving for a brighter summer version.
Serve It With
A simple green salad, warm Italian bread, and a crisp Pinot Grigio or Vermentino are all this dish really needs.
Pantry Staples Used
Dried spaghetti
Extra virgin olive oil
Garlic
Parmigiano Reggiano
Crushed red pepper flakes (optional)
This recipe reminds me every time I make it that the best Italian meals are often the simplest. A well-stocked pantry, a little confidence, and twenty minutes are sometimes all it takes to gather people around the table.