Let me tell you a little secret: if I had to choose one last meal, it would be Spaghetti Aglio e Olio—no question. Not steak, not some over-the-top risotto. Just this humble, garlicky, olive-oil drenched pasta that tastes like comfort in a bowl.
Why? Because it’s proof that magic happens when you keep things simple. Just pasta, garlic, olive oil, and a pinch of red pepper flakes. That’s it. No frills, no stress, and yet the flavor? Chef’s kiss.
This homemade Spaghetti Aglio e Olio recipe is one I’ve made more times than I can count. It’s my go-to for late-night cravings, lazy weeknights, or when I just need something cozy and nostalgic. And if you’ve never tried it before? Welcome to your new obsession.
Whether you’re looking for an easy Spaghetti Aglio e Olio, a quick weeknight meal, or just a dish that makes you feel like you’re dining on a cobblestone street in Rome, this one delivers every time.
Why You’ll Love This Spaghetti Aglio e Olio Recipe
Spaghetti Aglio e Olio is one of those magical recipes that checks all the boxes. It’s fast—like, dinner-on-the-table-in-20-minutes fast. Perfect for those nights when you’re starving, tired, and not in the mood for anything complicated.
The flavor? Absolutely bold and unapologetically garlicky (in the best way). If you love garlic, this dish is basically your love language. Add a little red pepper for heat, and it becomes this cozy, flavorful bowl of comfort that tastes way fancier than it is.
One of my favorite things about this recipe is how budget-friendly it is. Odds are, you already have everything you need sitting in your pantry—no grocery run required. Plus, it’s super customizable. Throw in shrimp, mushrooms, greens—whatever you’ve got on hand. It’s flexible like that.
And even though it’s so simple, it still feels kind of special. Like something you’d eat in a tiny Italian restaurant with candlelight and a glass of wine. It’s comforting, classic, and just so good.
How to Make Spaghetti Aglio e Olio (Step-by-Step)
- Salt that pasta water like the sea.
Bring a large pot of water to a boil, toss in a generous handful of salt, and cook your spaghetti until it’s just shy of al dente. (You’ll finish cooking it in the sauce—trust me.) - Make the garlic oil magic.
While the pasta is boiling, heat olive oil in a large pan over medium heat. Add your thinly sliced garlic and red pepper flakes. Let it sizzle gently until the garlic is golden and fragrant—not burnt! Pro Tip: Don’t walk away! Garlic goes from golden to bitter in seconds. - Add pasta water to the sauce.
Scoop out 1/2 cup of that starchy pasta water and set it aside. This is your liquid gold—it helps the oil emulsify into a silky sauce. - Toss the pasta in glory.
Transfer the drained spaghetti directly into your skillet. Pour in the reserved pasta water and start tossing like your life depends on it. The oil and water will come together and lightly coat every strand of pasta. - Finish with flair.
Stir in fresh parsley, a little lemon zest if you’re fancy, and top with a snowfall of Parmesan if you’re not keeping it dairy-free.
Pro Tips & Variations
- Want protein? Add sautéed shrimp or grilled chicken right at the end.
- Spicy twist: Use Calabrian chili paste or double the red pepper flakes.
- Garlic intensity: Like it extra garlicky? Use 10–12 cloves.
- Make it vegan: Skip the cheese or use your favorite dairy-free alternative.
- Add greens: Toss in spinach or kale just before adding the pasta for extra color and nutrients.
Storage & Reheating Instructions
- To Store: Let the pasta cool, then pop it in an airtight container in the fridge for up to 3 days.
- To Reheat: Add a splash of water or olive oil to a skillet and gently warm the pasta over medium heat, stirring often.
Avoid microwaving if you can—it zaps the flavor and texture!
Perfect Pairings
- Drink: A crisp white wine like Pinot Grigio or Sauvignon Blanc.
- Side: Simple arugula salad with lemon vinaigrette. ( Here’s how to make Lemon Vinaigrette at home)
- Dessert: Classic tiramisu or lemon sorbet for a light finish.
Final Thoughts & Let’s Chat!
So there you have it—my all-time favorite Spaghetti Aglio e Olio recipe, packed with flavor, warmth, and simplicity. Whether you’re a seasoned cook or just starting out, this dish never disappoints. It’s the pasta you make when you want something deeply satisfying without the fuss.
Have you made your own version of Aglio e Olio? Do you load up on garlic like I do, or add your own twist? I’d love to hear how it turns out—drop a comment below, or tag me on social if you share it! 🧄🍝✨
Looking for more easy pasta dishes? Check out my Creamy Avocado Pasta or Lemon Garlic Shrimp Linguine!
Spaghetti Aglio e Olio
Equipment
- Large stock pot
- Deep sauté pan or skillet
- Tongs (makes tossing the pasta easier)
- Microplane or zester (optional, but perfect for adding lemon zest)
Ingredients
For the pasta:
- 12 oz spaghetti or linguine, if you prefer
- Salt for the pasta water
For the garlicky oil:
- 1/3 cup extra virgin olive oil
- 6 cloves garlic thinly sliced
- 1/2 tsp crushed red pepper flakes to taste
- 1/2 cup reserved pasta water
Optional but highly recommended:
- Fresh parsley finely chopped
- Freshly grated Parmesan if you’re not keeping it vegan
- Lemon zest for a subtle zing
Instructions
- Bring a large pot of water to a boil, toss in a generous handful of salt, and cook your spaghetti until it’s just shy of al dente. (You’ll finish cooking it in the sauce—trust me.)
- While the pasta is boiling, heat olive oil in a large pan over medium heat. Add your thinly sliced garlic and red pepper flakes. Let it sizzle gently until the garlic is golden and fragrant—not burnt!
- Pro Tip: Don’t walk away! Garlic goes from golden to bitter in seconds.
- Scoop out 1/2 cup of that starchy pasta water and set it aside. This is your liquid gold—it helps the oil emulsify into a silky sauce.
- Transfer the drained spaghetti directly into your skillet. Pour in the reserved pasta water and start tossing like your life depends on it. The oil and water will come together and lightly coat every strand of pasta.
- Stir in fresh parsley, a little lemon zest if you’re fancy, and top with a snowfall of Parmesan if you’re not keeping it dairy-free.
Notes
- Gluten-free pasta works beautifully here. Want to make it vegan? Just skip the cheese or use a vegan Parmesan.
- A razor-sharp knife or mandoline makes slicing garlic effortless—and lets that garlicky goodness melt into the oil just right.
