Spaghetti Aglio e Olio is proof that the simplest things in life are often the best. Hailing from Naples, Italy, this classic dish is a celebration of humble ingredients that come together in perfect harmony. With just spaghetti, garlic, olive oil, and a hint of chili, this recipe delivers big, comforting flavors, making it a go-to for busy weeknights or late-night cravings. The best part? It’s quick, easy, and endlessly customizable!
If you’re ready to discover the beauty of simplicity in cooking, here’s everything you need to know to make Spaghetti Aglio e Olio perfectly at home.
Ingredients
Here’s what you’ll need to make enough for 4 servings:
- 400g (14 oz) of dry spaghetti
- 6 garlic cloves, thinly sliced (or minced if you prefer)
- 1/3 cup extra-virgin olive oil
- 1–2 teaspoons red chili flakes (adjust to your heat preference)
- 1/4 cup fresh parsley, chopped (optional)
- Salt, for the pasta water
- Freshly ground black pepper (optional, for serving)
- Grated Parmesan cheese (optional but recommended)
- Optional add-ins like cooked shrimp, grilled chicken, or sautéed mushrooms
Pro-Tip on Ingredients
Use high-quality extra-virgin olive oil and fresh garlic for the best flavor. These simple ingredients are the stars of the dish, so their quality makes a big difference.
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil (around 1 tablespoon of salt per 4 cups of water). Add the spaghetti and cook until al dente according to the package instructions. Reserve 1 cup of the starchy pasta water before draining the spaghetti.
Step 2: Infuse the Oil
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté gently, stirring often, until golden and fragrant. Be careful! Garlic browns quickly and can turn bitter if overcooked.
Step 3: Add Some Heat
- Reduce the heat to low and stir in the red chili flakes. Cook for 30 seconds to release their flavor into the oil.
Step 4: Combine Pasta and Sauce
- Add the drained spaghetti to the skillet, tossing to coat it in the garlicky olive oil. If the sauce seems dry, gradually add a bit of the reserved pasta water until you achieve a silky consistency.
Step 5: Garnish and Serve
- Turn off the heat and stir in fresh parsley (if using). Transfer the pasta to serving plates, then top with a sprinkle of Parmesan cheese or black pepper if desired. Serve immediately and enjoy every garlicky bite.
Tips for Perfecting Spaghetti Aglio e Olio
- Don’t skimp on the salt in the pasta water. Since the pasta itself has no seasoning, salted water is key to flavorful results.
- Toast the garlic slowly. Keep the heat moderate to low so the garlic infuses the oil without burning.
- Play with proportions. Love spice? Add more chili flakes. Prefer a milder taste? Use less. Aglio e Olio is wonderfully adaptable.
- Make it your own. Add sautéed shrimp, grilled chicken, or roasted veggies for extra flavor and protein. Toss in lemon zest to brighten the dish, or top it with crispy breadcrumbs for texture.
Pairing Suggestions
Pair your Spaghetti Aglio e Olio with a crisp white wine, like Pinot Grigio or Sauvignon Blanc, to complement its delicate flavors. For a non-alcoholic option, sparkling water with a slice of lemon works beautifully. If you’re looking for a side dish, a simple green salad with balsamic dressing or some crusty garlic bread will round out the meal perfectly.
Now you’re ready to create an Italian classic right in your own kitchen. Spaghetti Aglio e Olio doesn’t just satisfy your appetite; it reminds you that sometimes, the simplest recipes are the most comforting. Buon appetito!
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