Name: Spaghetti Aglio e Olio
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz (340 g) spaghetti; 1/4 cup (60 ml) olive oil; 6 cloves garlic, thinly sliced; 1/2 tsp (2 g) red pepper flakes; Salt and black pepper to taste

A classic Italian pasta dish, Spaghetti Aglio e Olio is simple, rustic, and full of flavor. Made with just a few pantry staples—spaghetti, olive oil, garlic, and red pepper flakes—this recipe brings bold taste without any fuss. It’s the perfect go-to for a quick weeknight meal or a comforting bowl of pasta when I want something easy but satisfying.

Why You’ll Love This Recipe

I love how this dish proves that less really can be more. With minimal ingredients and prep, I still get a rich, savory pasta that hits every time. The garlic is golden and aromatic, the olive oil smooth and flavorful, and the red pepper flakes add just the right kick. It’s quick to make, budget-friendly, and doesn’t require any fancy ingredients. Plus, it’s naturally vegetarian and can be made vegan with no adjustments at all.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz (340 g) spaghetti

1/4 cup (60 ml) olive oil

6 cloves garlic, thinly sliced

1/2 tsp (2 g) red pepper flakes

Salt and black pepper to taste

Directions

I bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package instructions. I make sure to reserve about 1/2 cup of the pasta water before draining.

In a large skillet over medium heat, I warm the olive oil and sauté the thinly sliced garlic until it’s golden and fragrant—usually around 1 to 2 minutes.

I stir in the red pepper flakes and let them cook for another 30 seconds, watching closely so the garlic doesn’t burn.

Then I add the drained spaghetti into the skillet and toss it well to coat with the garlic oil. I gradually stir in some of the reserved pasta water until the sauce clings lightly to the noodles.

I finish with salt and black pepper to taste and serve immediately. Sometimes I top it off with chopped parsley or freshly grated Parmesan.

Servings and timing

This recipe makes 4 servings.

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Calories: About 410 kcal per serving

Variations

I like how easy it is to change things up with this dish:

Add protein: Sometimes I toss in grilled shrimp or sautéed chicken for extra heartiness.

Go green: A handful of baby spinach or chopped kale added at the end gives it a fresh twist.

Make it vegan: The base recipe already is, but I always skip Parmesan or use a plant-based version when I want to keep it fully vegan.

Use different pasta: While spaghetti is traditional, I’ve also made this with linguine, fettuccine, or even angel hair.

Boost the garlic: I roast a few extra cloves for a deeper, sweeter garlic flavor.

Storage/Reheating

Spaghetti Aglio e Olio is best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or olive oil to a skillet and warm the pasta over medium heat until heated through. I avoid microwaving if I can—this dish tastes better when revived on the stovetop.

Related Recipes:

Spaghetti Cacio e Pepe

FAQs

What kind of olive oil should I use?

I like to use a good-quality extra virgin olive oil since it’s a main flavor in this recipe. It doesn’t need to be the most expensive bottle, but it should be one I’d enjoy on salads or bread.

Can I make this dish less spicy?

Absolutely. I just reduce the amount of red pepper flakes or leave them out entirely if I’m not in the mood for heat.

Is it okay to use pre-minced garlic?

Freshly sliced garlic gives the best texture and flavor, but if I’m in a rush, pre-minced garlic can work. I just keep in mind that it might cook faster and burn more easily.

Can I make this recipe gluten-free?

Yes. I use my favorite gluten-free spaghetti and make sure it’s cooked until just al dente to avoid breaking.

What can I serve with Spaghetti Aglio e Olio?

I often pair it with a simple green salad or some roasted vegetables. Garlic bread is also a great addition for a cozy meal.

Conclusion

Spaghetti Aglio e Olio is one of those timeless recipes I always come back to. It’s quick, flavorful, and endlessly adaptable—perfect for any night when I want something delicious without the hassle. Whether I keep it classic or add my own twist, it never disappoints.

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