spaghetti olio e aglio recipe – traditional italian pasta recipe


spaghetti olio e aglio is a traditional italian pasta dish. it means spaghetti with garlic and oil.

many readers often request me to post pasta recipes. honestly i only know how to cook pasta in indian style. i am familiar with italian cuisine but their variations of pasta recipes amaze me.

so i have decided to try one by one each italian pasta variation keeping the authenticity intact to some extent, but making it veganized and removing the cheese.

this i am doing for my readers who many times request for pasta dishes. not everyone is fond of pasta as a meal and my family is one of them. but sometimes on rare occasions, i prefer to have pasta because of the ease of preparing any dish with them.

italian spaghetti olio e aglio

since this recipe does not ask for cheese, i made it. basically its spaghetti tossed in oil which has been flavored with garlic. minced or finely chopped garlic is sauted in oil and this garlic oil is added to the cooked spaghetti.

this a five ingredient recipe excluding the pasta and very easy to make. i have adapted this recipe from cookbook “good eating pasta” (India | US).

this recipe is very simple and a quick dish, especially if one is hungry. you can serve this pasta recipe with a side soup like roasted tomato soup or sweet corn soup or tomato carrot soup or tomato soup or a good vegetable salad.

spaghetti olio e aglio

if you are looking for similar recipes then do check pasta salad, veg pizza – step by step recipe, mushroom spaghetti bolognesecreamy mushroom pastavegetable pasta in white saucemac and cheese and tomato mushroom penne recipe.

spaghetti olio e aglio recipe below:

5.0 from 1 reviews
spaghetti olio e aglio
spaghetti olio e aglio - a traditional italian pasta dish. quick and easy pasta recipe.
CUISINE: italian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 200-225 gms spaghetti
  • 1 tbsp or 1.5 tbsp finely chopped parsley
  • 1 tsp red chili flakes
  • 3-4 garlic, finely chopped or minced ( i have added an extra touch of garlic, but you can reduce to 1-2 garlic)
  • 1 tbsp extra virgin olive oil
  • salt and black pepper as required
  1. boil about 3-4 cups of water with 1 tsp of salt.
  2. add the spaghetti.
  3. don't break the spaghetti like we do for noodles.
  4. keep them whole and place in water.
  5. once they start cooking, they will start settling down in the water.
  6. stir occassionally and let the spaghetti cook in the water for 8-10 mins or till they become al dente.
  7. they should be cooked but still have a bite.
  8. drain and place them in a bowl.
  9. cover the bowl, so that the spaghetti does not dry.
  10. heat the olive oil in a small frying pan.
  11. lightly brown the garlic with salt
  12. add the garlic-oil mixture to the spaghetti.
  13. add red chili flakes and parsley.
  14. season with salt and black pepper.
  15. mix well and serve the spaghetti olio e aglio immediately,

{ 14 Responses }

  1. Vicky says

    I decided this should be my first recipe from this site, as it’s very easy and I’m a beginner. I made it for myself with a vegetable stew. It was delish :) I only wish I’d followed your amounts of chilli and garlic – I reduced both because I’m a spice newbie but it turns out it needed more. Still tasty though

    Couldn’t rate the recipe on my iPhone but 5 stars :)

  2. says

    You can add a little fresh red chilli to this as well. Still authentic Italian but gives you a little heat. :)

    Recently I have started making eggless pasta from chickpea flour, strong plain flour and flax seed. I love it! And it is such a relief to have an eggless pasta dough that is easy to work with. not quite the same taste as traditional pasta but wonderful in its own right.

  3. says

    Wow!! this is such a tempting click…I make this pasta for my kids as this is very easy, but do add a bit of cheese and I never knew this had a name…….