Spaghetti aglio e olio dish

Spaghetti aglio e olio is one of those dishes that feels both simple and special at the same time. It is a classic Italian pasta made with just a few ingredients but leaves a lasting impression with its rich garlic aroma and comforting flavors. Perfect for a quick weeknight meal, this pasta comes together in about 20 minutes and relies on pantry staples that most of us already have on hand.

I first made this recipe on a busy evening when I needed something tasty and fast, and it quickly became a go to in my house. Now, whenever I crave something cozy but fuss free, this pasta is my answer.

Ingredients

• Spaghetti: the traditional choice for this dish choose good quality dried spaghetti for the best texture but linguine or fettuccine can also work well
• Olive oil: using a high quality extra virgin olive oil really makes a difference as it forms the base flavor of the dish
• Garlic: fresh large cloves thinly sliced to infuse the oil with that perfect nutty and garlicky essence
• Crushed red pepper flakes: adds a subtle heat and a touch of color it’s best to start with a small amount and adjust to your liking
• Salt: for seasoning the pasta water which is essential for flavoring the spaghetti as it cooks
• Optional garnishes: fresh parsley chopped adds brightness parmesan cheese offers a salty finish lemon juice or zest can brighten up the dish and sundried tomatoes add a bit of sweetness if you want to experiment

Instructions

Sauté the Aromatics:

Heat the olive oil in a saucepan over medium heat. Add the thinly sliced garlic and crushed red pepper flakes. Cook the garlic carefully until it turns light golden brown making sure to stir and watch closely as garlic can burn very quickly. Once ready remove from direct heat if your pasta isn’t cooked yet.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente usually about 8 to 10 minutes. Reserve about a quarter cup of the pasta cooking water before draining.

Combine Pasta and Garlic Oil:

Using tongs transfer the hot drained spaghetti directly into the pan with the garlic and olive oil mixture. Pour in the reserved pasta water and toss everything together over medium heat allowing the starch in the water to help the sauce cling to the pasta. Cook for an additional minute until the water has mostly evaporated.

Season and Serve:

Taste the pasta and add more salt or red pepper flakes if desired. Finish by garnishing with freshly chopped parsley and shaved parmesan cheese if using. Serve immediately while warm for the best flavor and texture.

This dish shines because of the olive oil and garlic combo. I love how the garlic transforms from pungent raw cloves into a gentle golden infusion in the oil carrying a nutty sweetness. One of my fondest memories of this dish is having it after a long day with close friends and sharing how something so simple can taste so unforgettable.

Storage tips

Store leftover spaghetti aglio e olio in an airtight container in the refrigerator for up to five days. When reheating add a splash of water and warm it gently on the stove to keep the pasta from drying out. The microwave also works fine for a quick reheat but tossing it on the stove keeps the texture more lively.

Ingredient substitutions

If you don’t have spaghetti try other pasta shapes like linguine or fettuccine which hold the olive oil sauce well. For a little twist you can swap crushed red pepper flakes with a pinch of cayenne or chili powder. Should you want to avoid cheese skip the parmesan or substitute with nutritional yeast for a vegan friendly boost.

Serving suggestions

Pair this pasta with a light salad dressed in lemon vinaigrette or alongside roasted vegetables for a balanced meal. Garlic bread also makes a perfect companion to sop up any leftover oil and garlic for the ultimate Italian feel. For protein add grilled chicken sautéed shrimp or even sautéed mushrooms for a vegetarian boost.

This quick pasta proves simple ingredients can make an unforgettable meal. Serve immediately and enjoy.

Common Questions About Recipes

→ What type of pasta works best for aglio e olio?

Traditional spaghetti is ideal, but linguine or fettuccine can also work well with the garlic and oil sauce.

→ How do I avoid burnt garlic when preparing this dish?

Keep the heat medium and watch the garlic closely as it sautés, moving it off the heat if it browns too quickly.

→ Can I add protein to this dish?

Yes, grilled chicken, shrimp, or anchovies are great additions to boost protein and flavor complexity.

→ What is the role of pasta water in this recipe?

Adding reserved pasta water helps the olive oil coat the pasta evenly and adds silkiness to the sauce.

→ Are there suitable garnishes for this dish?

Fresh parsley, parmesan cheese, lemon zest, and sun-dried tomatoes complement the flavors beautifully.