Spaghetti Aglio e Olio

Spaghetti Aglio e Olio, pronounced ah-li-oh ee o-li-oh, is a traditional Italian dish made with pasta, garlic, simple seasonings, and olive oil. This easy, economical pasta recipe takes less than 20 minutes! 

In this recipe, the name tells you exactly what matters most. For Spaghetti Aglio e Olio, that hero is the olio or oil. My years of sourcing and tasting Italian olive oils have taught me that the quality of your extra virgin olive oil isn’t just an ingredient in the dish; the oil is the primary flavor maker.

To me, this is the purest test of a Mediterranean pantry. With nothing but pasta, garlic, salt, and a bottle of high-quality EVOO, you are challenged to create something sublime from the most basic ingredients. I like to toss in a few red pepper flakes and Parmesan cheese for good measure, but that’s entirely optional.

It’s a 20-minute meal, yes, but its simplicity is its greatest strength, making it the ultimate weeknight savior when you want a 5-star dinner without actually going to Italy.

Spaghetti Aglio e Olio Ingredients

In fact, aglio e olio gets its name from its short ingredient list, “aglio” meaning garlic and “olio” meaning oil. In its most traditional form, it’s just cooked pasta tossed in garlic, olive oil, and pasta water. Here’s what you need: 

Must-Haves

• Spaghetti: Thin noodles are traditional and absorb the sauce well, but you can really use anything you like or have on hand.
• Extra virgin olive oil: Be sure to use high-quality extra virgin olive oil, as this is one of the main ingredients. I love smooth, buttery Italian Nocellara EVOO for this recipe, but any of the oils from our shop would work well.
• Garlic: You’ll need a good bit of garlic here as a main flavor-maker–at least 8 cloves. You can add more if you’d like, but I do not recommend using less. It’s in the name after all! 
• Salt: You want to salt pasta water like the sea! Seasoned water adds flavor to the cooked pasta. 

Optional Additions

In this spaghetti aglio e olio recipe, I spice things up with a few optional additions—chili flakes, Parmesan, and parsley. When it comes to your personal version, feel free to keep it super simple or use any of my favorite add-ons.

• Red pepper flakes: Bring a nice kick that adds depth and intrigue to the rich olive oil sauce.
• Parmesan: Not traditional, but adds an umami flavor. Leave it off to make this a vegan pasta recipe.  
• Parsley: Used for garnish, a sprinkle of parsley leaves adds color and freshness. 

The Secret to Perfect Aglio e Olio

Aglio e Olio is a simple recipe using only a handful of ingredients, which means each step of the process and each ingredient is more important because there is little room for error. Pay attention to these three things, and you’ll have perfect aglio e olio every time.

• First, you want golden (not burnt) garlic. Watch the garlic to make sure it takes on the perfect toasty, golden hue.
• Second, use the starchy pasta water to emulsify the sauce and coat the noodles.
• Third, use quality extra virgin olive oil with a good, balanced flavor and a little spice. I use our Italian Nocellara Olive Oil, but as long as you have a quality olive oil with high polyphenols, you will have great flavor in your pasta. To learn more about olive oil flavors, read my guide to tasting olive oil.

How to Make Aglio e Olio 

This easy pasta aglio e olio recipe comes together in under 30 minutes! It’s perfect for a quick dinner in a pinch. Here’s how you make it: 

• Get ready. Bring a large pot of water to a boil. Salt the water well (with about 1 tablespoon of kosher salt). Peel and thinly slice 8 garlic cloves.
• Cook the pasta and reserve the water. Once the water is boiling, add the pasta and cook according to package instructions until just before al dente (mine took about 9 minutes). Before you drain the pasta, reserve 1 1/2 cups of the pasta’s cooking water.
• Meanwhile, gently cook the garlic. About 4 minutes after you start cooking the pasta, warm 1/2 cup of extra virgin olive oil in a large pan over medium heat. Add the garlic and stir until it’s just beginning to turn golden brown and toasted, about 2 to 3 minutes. Be sure to turn the heat down if necessary so that the garlic does not burn. 
• Season the garlicky oil (optional). When the garlic has just started to brown, add 1/2 teaspoon of red pepper flakes (if using) and toss for 30 seconds or so. If the pasta is not ready, move the oil off the heat until the pasta is done.
• Incorporate the pasta water. If you removed the pan from the heat, return it to medium heat once you’ve drained the cooked pasta. Whisk the reserved pasta water into the oil and bring to a simmer until the liquid reduces by about 1/3.
• Coat the pasta in the sauce. Add the cooked pasta and stir until it’s nicely coated in the sauce and cooked to your liking. Turn the heat off. 
• Dress up the pasta (optional). Add 1/3 cup of grated parmesan and a handful of chopped parsley leaves (if using). Toss once more to combine.
• Rest and serve. Allow the pasta a couple of minutes to rest and absorb the sauce. Optionally, serve with more parmesan and red pepper flakes on the side.

What to Serve with Spaghetti Aglio e Olio 

The beauty of this recipe is that you can serve it with almost anything. I’m always a fan of serving fresh ingredients with pasta dishes and a little protein on the side is alwasy welcome. Here are a few favorites:

• Italian Seafood Salad (Insalata di Mar)
• Italian Green Beans
• Antipasto Salad
• Tagliata di Manzo (Italian Steak with Arugula and Parmesan)
• Big Easy Italian Salad
• Panzanella Salad (this is beautiful when tomatoes are in season)

How to Store Leftovers 

Aglio e olio is best served immediately, as the oil will separate as it cools. That said, you can keep leftovers in the fridge for up to 3 days and reheat on the stovetop with a splash of water, tossing frequently to reincorporate the oil.

*This post has recently been updated with new information for the readers’ benefit.