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Spaghetti Aglio e Olio

See how to make a super-popular, incredibly easy Italian pasta. See more

READY IN 32 mins

Spaghetti Aglio e Olio

Read Reviews (15)

"No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly." — Chef John

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Original recipe makes 2 servings Change Servings

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
1/2 cup olive oil
1/4 teaspoon red pepper flakes, or to taste

salt and freshly ground black pepper to taste
1/4 cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

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Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Kitchen-Friendly View

PREP 10 mins
COOK 22 mins
READY IN 32 mins

Footnotes

Cook's Note:
It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.

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Reviews More Reviews

Jul 03, 2012

This is one of the first dishes my Italian MIL taught me to make! She told me this was an important dish to know as it is tasty, very economical and you can clean out the fridge using up leftovers. Boy was she right! It is GREATt just as is.. all on its own. During the summer, when our garden is overflowing, I sometimes add some grape tomatoes, eggplant or some zucchini and my favorite - fresh basil! I have made this using leftover chicken cutlets I diced up and made my food budget stretch a little farther. Be sure to watch the garlic cooking time and be aware that there is some cooking water from the pasta that is to be added to the garlic when it is finished browning. It is mentioned in the video and my MIL made SURE I knew to do that as it adds necessary moisture to the sauce. I use at least a full ladle as I like it a bit more moist. NOTE: add the water slowly to avoid splattering! I made this last night and I added a cup of diced grape tomatoes and some crumbled bacon and topped with shredded fresh spinach. Perfect summer meal. My favorite is using sun dried tomatoes, spinach and fresh mozzarella. Can't go wrong with this recipe!

—What's for dinner, mom?

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Jun 21, 2012

This is so good and so easy! If you watch the video he has you add a half ladle of pasta water to the OO-garlic saute pan. This is important and is missing from the recipe. This stops the garlic from over cooking and getting bitter and it also adds that extra moisture to the sauce. I usually reserve some pasta water 'just in case'. This recipe says it serves 4 but as a side dish ( which I did) it would easily serve 8 or even more. I served this with sauteed green beans with prosciutto and Barber Chicken, Parmesan. (I know, cheating but it was really good!) Enjoy!

—Baking Nana

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19 Ratings

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May 07, 2012

I love this preparation for spaghetti. I used to the recipe from The Mediterranean Diet, and made it for years. I have adapted this recipe with elements of that one. For example, I add the parsley and chili flakes to the oil after the garlic has browned, and then also add a ladle of spaghetti water as it's cooking. I usually forgo the cheese, simply because it's expensive back home in Canada and not readily available here in Tanzania. In place of it, I fancy it up with vegetables, either a handful of long green beans or asparagus. Both add a wonderful oomph to the dish. I add the veg once the garlic has browned, but before the pasta water.

—happydog

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May 08, 2012

As my dad hailed from Italy, I grew up eating this dish at least once a week. Now, w/my own family, I serve this as a side dish w/ pork chops, substituting the spaghetti w/ extra thin egg noodles. Hubby who is a pasta critic loves it.

—Kerri R

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Mar 16, 2013

This was excellent! I have made it a few times, and I cook it a little differently each time. I like to add shrimp, use extra garlic, add about 1-2 tablespoons of butter, and sprinkle about 1/3 cup of bread crumbs. It is pretty much shrimp scampi on pasta when I get done. (add the zest & juice of one lemon). Also, I use less pasta/noodles to compensate for the thicker sauce, the addition of shrimp, and because I just love the sauce!

—Misterbillio

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May 13, 2012

This was a staple in our family growing up, and it still is today! This is such a simple, yet delicious pasta that can be served as a main or side dish. This is also a super economical meal. We usually eat this as a main dish w/ a nice salad and crusty bread, but it's also nice along side chicken parmesan~YUM! :)

—Christina

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Nov 30, 2012

Finished the whole thing!!! So good! Doubled the red pepper. Forgot the parsley, but it was still great. Too much olive oil, will cut in half next time.

—Brian Wigginton

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Jun 26, 2012

Easy, quick, tastes very good. Remake.

—Marcia_Marcia_Marcia

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Nutrition

Calories
1509 kcal
75%

Carbohydrates
174.8 g
56%

Cholesterol
35 mg
12%

Fat
69 g
106%

Fiber
7.8 g
31%

Protein
45.8 g
92%

Sodium
826 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaghetti Aglio e Olio

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 1509
Calories from Fat: 621

% Daily Value *
Total Fat 69g 106 %
Saturated Fat 15g 75 %
Cholesterol 35mg 12 %
Sodium 826mg 33 %
Potassium 642mg 18 %
Total Carbohydrates 174.8g 56 %
Dietary Fiber 7.8g 31 %
Protein 45.8g 92 %
Sugars 6.6g
Vitamin A 19 %
Vitamin C 22 %
Calcium 65 %
Iron 88 %
** Thiamin 238 %
Niacin 205 %
Vitamin B6 29 %
Magnesium 51 %
Folate 308 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.