Spaghetti Aglio e Olio

It was a rainy evening, and I had almost nothing in the fridge – just a head of garlic, some spaghetti, and a good bottle of olive oil. That night, I made spaghetti aglio e olio for the first time, and it changed how I viewed simple cooking forever. With just a few ingredients, I had something flavorful, comforting, and ready in less than 20 minutes.

Ever since then, this has been my go-to recipe when I want something fast but satisfying. The way garlic sizzles in olive oil, the kick from red pepper flakes, and the subtle salt from the pasta water come together to make a dish that’s humble but elegant in every way.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Spaghetti – The perfect pasta shape for soaking up garlicky oil.
• Garlic – The star of the show, bringing bold, aromatic flavor.
• Olive oil – A rich base that carries the garlic and spice throughout the pasta.
• Red pepper flakes – Add gentle heat and a kick of flavor.
• Parsley – Brings freshness and a touch of green.
• Salt – Essential for both the pasta water and seasoning the dish.
• Black pepper – Adds subtle heat and complexity to finish.

Tools You’ll Need

• Large pot – To boil the spaghetti with plenty of space.
• Large skillet – Ideal for infusing olive oil with garlic and tossing the pasta.
• Tongs – Useful for lifting and tossing pasta without breaking it.
• Knife and cutting board – For slicing the garlic and chopping herbs.
• Ladle – Handy for reserving pasta water to use in the sauce.

Instructions

Step 1:

I bring a large pot of salted water to a boil and cook the spaghetti until just al dente. I make sure to reserve about a cup of the pasta water before draining.

Step 2:

While the pasta is cooking, I heat a generous amount of olive oil in a skillet over medium heat and add thinly sliced garlic.

Step 3:

I cook the garlic slowly, letting it sizzle until golden but not burnt – this infuses the oil beautifully and makes the kitchen smell amazing.

Step 4:

Once the garlic is golden, I add a pinch of red pepper flakes and stir them in for a little heat.

Step 5:

I add the cooked spaghetti directly to the skillet and toss it well, adding a splash of the reserved pasta water to help everything come together.

Step 6:

I finish with chopped parsley, a bit of cracked black pepper, and an extra drizzle of olive oil for shine and richness.

Tips

To avoid bitter garlic, I slice it thin and cook it gently. If you want to bulk it up, I sometimes add sautéed mushrooms, shrimp, or even breadcrumbs for crunch. And always salt your pasta water – it makes a big difference in flavor.

Ways to Serve

I often enjoy this dish with a glass of crisp white wine or a side of roasted vegetables. It’s a great late-night dinner or elegant starter for a bigger Italian meal. A sprinkle of Parmesan or lemon zest is also a lovely finishing touch.

Frequently Asked Questions

What makes this spaghetti aglio e olio so flavorful with just a few ingredients?

The combination of garlic slowly infused into olive oil and the heat of red pepper flakes gives this spaghetti aglio e olio rich, bold flavor without needing heavy sauces.

Can I use pre-minced garlic?

I always recommend fresh garlic for the best taste and texture. Pre-minced garlic can sometimes taste bitter or metallic.

Is it okay to use other types of pasta?

Absolutely! Linguine and angel hair work well too, but I prefer spaghetti for the ideal bite and texture.

See You in the Kitchen

I hope you give this spaghetti aglio e olio a try! It’s simple, quick, and full of personality – a true Italian classic that proves you don’t need much to make something special. Let me know how yours turns out and what twist you give it!

Happy Cooking!

Print