Why You’ll Love This Recipe
I love how uncomplicated this dish is—it doesn’t require any fancy ingredients or equipment. It’s all about timing and technique. The garlicky olive oil sauce gently coats each strand of spaghetti, while the chili gives it just the right amount of kick. I can whip this up in the time it takes the pasta to cook, and it’s always satisfying. Plus, it’s endlessly adaptable—I can throw in beans, shrimp, lemon, or greens if I’m feeling creative.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
⅓ cup extra virgin olive oil
3 cloves garlic, grated or minced
1 red chili, finely chopped (or 1 to 2 teaspoons red pepper flakes)
3 tablespoons flat-leaf parsley, finely chopped
12 ounces spaghetti
¾ gallon water (to cook the pasta)
1½ tablespoons salt (for the pasta water)
Directions
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I bring the water to a boil in a large pot, add salt, then cook the spaghetti until just shy of al dente. I make sure to save about a cup of the pasta water before draining.
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While the pasta cooks, I heat the olive oil in a large skillet. I add the garlic and chili, letting them sizzle for about 30 seconds, then turn off the heat so the flavors can infuse without burning the garlic.
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Just before draining the pasta, I reheat the skillet over low heat. When the garlic starts to sizzle again, I stir in the parsley for about 15 to 30 seconds.
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I add the drained pasta directly to the skillet with a splash of pasta water and a pinch of salt, tossing everything over medium heat until the sauce clings to the spaghetti.
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I serve it hot, right off the stove.
Servings And Timing
This recipe serves 4 people. It takes 5 minutes to prepare, 10 minutes to cook, and just 15 minutes total from start to finish.
Variations
When I want to add some protein, I toss in sautéed shrimp or buttery cannellini beans. For a bright, fresh twist, I add lemon zest and a squeeze of juice. Sometimes I like to stir in spinach or steamed broccoli for extra greens. And for something unexpected, I’ve tried adding a spoonful of miso—it gives the dish a rich umami depth that’s surprisingly delicious.
Storage/Reheating
I always enjoy Spaghetti Aglio e Olio fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 24 hours. I reheat it gently in a skillet with a splash of water and a bit more olive oil, or I warm it in the microwave if I’m in a rush. I don’t freeze this dish—it’s just not freezer friendly.
FAQs
Can I Use Another Type Of Pasta?
Yes, I sometimes use linguine or fettuccine, but I stick with long pasta shapes for the best texture and sauce coating.
How Spicy Is This Dish?
It depends on how much chili I use. I usually go for a mild heat, but I can easily increase or reduce the spice to match what I’m in the mood for.
Can I Make This Without Parsley?
Yes, but I like the freshness parsley adds. If I don’t have it, I leave it out or swap it with a bit of basil or even arugula.
What’s The Best Olive Oil To Use?
I always use a good-quality extra virgin olive oil—it makes a big difference since it’s one of the main ingredients.
Can I Add Cheese?
Traditionally, this dish doesn’t include cheese, but I sometimes sprinkle a bit of grated Parmesan on top if I want a richer finish.
Conclusion
Spaghetti Aglio e Olio is my go-to for a fast, flavorful, and satisfying meal. It’s everything I love about Italian cooking—simple, fresh, and full of character. Whether I keep it classic or add a twist, it always hits the spot.
Print
Spaghetti Aglio e Olio
- Total Time: 15 minutes
- Yield: Serves 4 people
- Diet: Vegan
Description
A classic Italian pasta with garlic, olive oil, and chili—simple, fast, and bursting with bold flavor in just 15 minutes.
Ingredients
⅓ cup (70 grams) extra virgin olive oil
3 cloves garlic, grated or minced
1 red chili, finely chopped (or 1–2 teaspoons red pepper flakes)
3 tablespoons flat-leaf parsley, finely chopped
12 ounces (340 grams) spaghetti
¾ gallon (3½ liters) water, for boiling pasta
1½ tablespoons (21 grams) salt, for pasta water
Instructions
Cook the Pasta:
In a large pot, bring ¾ gallon of water to a boil.
Add salt and the spaghetti. Cook until just before al dente (about 1 minute earlier than package instructions).
Before draining, reserve 1 cup of the starchy pasta water.
Make the Sauce:
Heat olive oil in a large skillet over medium heat.
Add the garlic and chili (or red pepper flakes), and sizzle gently for about 30 seconds.
Turn off the heat to allow the oil to infuse without burning the garlic.
Finish the Sauce:
Reheat the skillet on low just before the pasta is ready.
Once the garlic starts sizzling again, stir in the parsley for 15–30 seconds.
Build the Dish:
Add the drained pasta to the skillet with a splash of pasta water and a pinch of salt.
Toss for about 1 minute over medium heat until the sauce emulsifies and clings to the pasta.
Serve immediately.
Notes
Don’t let the garlic brown—it should be golden and aromatic.
Use high-quality olive oil for the best flavor.
Reserve and use pasta water to help bind the sauce.
This dish is best enjoyed fresh off the stove.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Italian
- Cuisine: Vegan, Vegetarian
