Spaghetti Aglio e Olio Recipe

Spaghetti aglio olio with garlic and herbs.

5 from 2 votes

Spaghetti Aglio e Olio is a classic Italian pasta recipe made with spaghetti, extra virgin olive oil, garlic and red chili flakes. It is simple to make, yet full of bold flavors. This quick and easy pasta comes together in about 20 minutes. Enjoy it on its own or with a soup or salad.

Prep Time15

Cook Time5

Total Time20

Course: Main Course

Cuisine: Italian, World

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 844kcal

Author: Dassana Amit

Ingredients

For Cooking Spaghetti

250 grams spaghetti
1½ teaspoons salt or add as required
6 cups water

For Aglio e Olio

6 tablespoons extra virgin olive oil
2 teaspoons garlic – finely chopped, (I prefer extra garlic, use 1 teaspoon if preferred)
1 teaspoon red chili flakes (red pepper flakes), can add as needed
salt – add according to taste
crushed black pepper – as required, optional
3 tablespoons parsley – finely chopped, fresh

Instructions

Cooking Spaghetti

Bring a pot of salted water to a rolling boil.
Add the spaghetti without breaking it. As it softens, gently push it into the water.
Cook the spaghetti according to the package instructions, stirring occasionally.
Stop cooking it 2 to 3 minutes before the recommended cooking time or just before it reaches the al dente stage.
Drain the spaghetti, reserving 1 cup of the pasta cooking water.
Set both the spaghetti and the pasta cooking water aside.

Making Spaghetti Aglio e Olio

Heat the olive oil in a frying pan over low heat. Once the oil is warm, add the garlic.
Cook the garlic gently, stirring often, until light golden. Do not let it brown too much or burn.
Turn off the heat and stir in the red chili flakes. The residual heat will gently toast them.
Add 2 tablespoons of the chopped parsley and mix well.
Pour in ½ cup of reserved pasta water and let it simmer for 2 to 3 minutes on medium-low heat.
Add the cooked spaghetti and toss well to coat with the garlic oil.
Cook over medium-low heat for about 2 to 3 minutes or until the spaghetti is al dente and the liquids have been absorbed.
The pasta should look glossy and be lightly coated, not dry or watery. If needed, add a splash of the reserved pasta water while tossing.
Turn off the heat and stir in the remaining 1 tablespoon parsley.
Add freshly crushed black pepper, if using. Taste and adjust the salt if needed. Serve hot.

Serving & Storage

Serve Spaghetti Aglio e Olio hot garnished with some chopped parsley and optionally with a few pinches of red chili fakes.
Enjoy it as a light meal with a soup or fresh salad. It also pairs well with garlic bread or toasted bread.
This pasta tastes best when served fresh. If you have leftovers, refrigerate them in an airtight container for up to 1 day.
Reheat gently in a pan with a splash of water or olive oil until warmed through.
I would not recommend freezing it. Garlic-infused olive oil and the lightly coated spaghetti lose their texture and freshness after freezing. Aglio e Olio is best enjoyed freshly cooked.

Notes

Garlic: Cook the garlic gently over low to medium-low heat until lightly golden. Do not let it brown too much, or it can taste bitter.
Pasta water: Reserve some of the pasta cooking water before draining. The starch in the water helps the olive oil coat the spaghetti evenly.
Heat level: Once the spaghetti is added, cook until the liquids have been absorbed and the pasta is lightly coated. If it looks dry, add a splash of the reserved pasta water.
Spice level: Add more red chilli flakes for a spicier pasta. You can also use finely chopped fresh red chillies and sauté them along with the garlic.
Pasta texture: Finish cooking the spaghetti in the garlic chili pepper oil until it is al dente. For softer pasta, cook for a little longer, adding a splash of the reserved pasta water if needed.
Scaling: Double or triple the recipe as needed, using a larger pan so the spaghetti can be tossed easily.

Nutrition