Some nights I want dinner to be simple, fast, and still feel special. This spaghetti aglio e olio is exactly that. Garlic slowly toasts in olive oil, chili flakes add a gentle kick, and starchy pasta water turns everything into a silky sauce. My version uses just 2 tablespoons of olive oil, so it’s lighter than the classic but just as satisfying.
Recipe at a Glance
Spaghetti aglio e olio is a classic Italian pasta made with garlic, olive oil, and chili flakes. This recipe serves 3, takes 20 minutes, and needs just a pot and a pan.
What makes it different: I use only 2 tablespoons of olive oil and let the pasta water do the rest, so the sauce stays glossy without being heavy.
Quick facts: Serves 3 · 20 minutes · Vegetarian · Egg-free · Nut-free
Why You’ll Love It
- It’s ready in 20 minutes. The garlic cooks while the pasta boils, so nothing waits.
- It uses pantry staples. Spaghetti, garlic, olive oil, and chili flakes are probably in your kitchen right now.
- It’s lighter than the classic. Less oil, same garlicky flavor.
- It’s easy to make your own. Add more chili for heat or more parsley for freshness.
Ingredient Notes
- Spaghetti: I used ½ lb (232 g). Any long pasta like linguine works too.
- Extra-virgin olive oil: Since oil is the sauce here, use one you enjoy the taste of. I cut it to 2 tablespoons, which keeps the dish lighter while still coating every strand.
- Garlic: 3 big cloves, about 15 g, sliced thin. Thin slices toast evenly and soften into the oil instead of staying sharp.
- Red chili flakes: I like a little more heat, so I use ½ tsp. For a milder pasta, start with ¼ tsp.
- Italian (flat-leaf) parsley: It has a brighter, fresher flavor than curly parsley and chops more finely.
- Vegetarian Parmesan: Traditional Parmigiano Reggiano is made with animal rennet, so I use a vegetarian version. It’s optional, since the classic dish doesn’t include cheese.
- Salt: Most of the seasoning comes from the salted pasta water. After mixing, taste the pasta and add a pinch more only if it needs it.
How to Make Spaghetti Aglio e Olio
Step 1: Boil the water and prep.
Bring 6½ cups of water and 2 tsp of salt to a boil on high heat. While it heats, thinly slice the garlic and finely chop the parsley.
Step 2: Cook the pasta.
Add the spaghetti and cook it on medium-high heat for 1 minute less than the package time. My package said 11 minutes, so I cooked it for 10. The pasta finishes cooking in the pan, so pulling it early keeps it from turning soft.
Step 3: Toast the garlic in cold oil.
When the pasta is about halfway cooked, add the olive oil and sliced garlic to a cold pan. Cook on medium-low heat for 5 minutes, stirring often, until the garlic is lightly golden. Starting cold lets the garlic toast slowly without burning, and its flavor infuses the olive oil properly. It’s the same idea as a good phodni: gentle heat draws out flavor, and high heat turns it bitter.
When I first tested this, I made it with 3 tablespoons of olive oil and then with 2. The 2-tablespoon version tasted almost the same, so I cut back to keep it a little lighter without giving up flavor.
Step 4: Add the chili flakes.
Stir in the chili flakes and cook for about 10 seconds, just until fragrant. If the garlic and chili are ready before the pasta, turn off the heat and let the pan wait.
Step 5: Drain and toss.
Save about 1 cup of pasta water, then drain the spaghetti. Add the spaghetti and ¾ cup of pasta water to the pan. Mix well on medium-low heat for 1 to 2 minutes until the strands look glossy and coated. The starch in the water binds with the oil, which is how 2 tablespoons of oil can coat a whole pan of pasta.
Step 6: Finish and serve.
Mix in the parsley. Taste the pasta and add salt if needed. Serve topped with grated vegetarian Parmesan and extra parsley if you like.
Serving Suggestions
This pasta is light, so it pairs well with something warm or crusty on the side. For a cozy dinner, start with a bowl of my creamy cauliflower bean soup. If you want bread for the plate, my easy no-knead focaccia is perfect for wiping up the garlicky oil. A simple green salad with lemon dressing also balances it nicely.
Storage & Make-Ahead
Aglio e olio tastes best right away, while the sauce is glossy. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a pan on medium-low heat with a splash of water to loosen the sauce. To save time, you can slice the garlic and chop the parsley a few hours ahead and keep them in the fridge.
Tools I Used
- Large pot for boiling pasta
- 12-inch skillet
- Kitchen tongs
Yes. The traditional Roman version has no cheese at all. The garlic, oil, and chili carry the flavor on their own.
It usually comes down to the pasta water. Add it while tossing on medium-low heat, and keep mixing until the oil and water come together into a glossy coating. If it looks dry, add a splash more.
Yes. I use 2 tablespoons for ½ lb of spaghetti. The key is tossing well with starchy pasta water so the sauce still coats the strands.
Spaghetti Aglio e Olio
Ingredients
Equipment
Method
- Bring 6 1/2 cups of water and 2 tsp of salt to a boil on high heat. While it heats, thinly slice the garlic and finely chop the parsley.6 1/2 Cups Water, 2 tsp Salt
- Add the spaghetti and cook on medium-high heat for 1 minute less than the package time.1/2 lb Spaghetti
- When the pasta is about halfway cooked, add the olive oil and garlic to a cold pan. Cook on medium-low heat for 5 minutes, stirring often, until lightly golden.2 tbsp Extra-virgin olive oil, 3 Garlic cloves
- Stir in the chili flakes for about 10 seconds, until fragrant. If the pasta isn’t ready yet, turn off the heat.1/2 tsp Red chili flakes
- Save about 1 cup of pasta water, then drain the spaghetti.
- Add the spaghetti and 3/4 cup of pasta water to the pan. Mix well on medium-low heat for 1 to 2 minutes until glossy.3/4 Cup Reserved pasta water
- Mix in the parsley. Taste and add salt if needed. Serve with grated vegetarian Parmesan and extra parsley.1/4 Cup Italian parsley, Salt, Vegetarian Parmesan
Nutrition
Video
Notes
- The salted pasta water and Parmesan usually season the dish well, so taste before adding extra salt.
- Keep the extra 1/4 cup of pasta water handy and add a splash if the pasta looks dry.
- Cooking times vary by brand. My package said 11 minutes, so I cooked it for 10.
Tried this recipe?
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