Spaghetti Aglio e Olio (With Garlic & Oil)
Classic and simple, spaghetti aglio e olio, is a delicious shiny, garlicky sauce that is a garlic lover’s dream. We first tried this simple garlic pasta dish in Rome many years ago, sitting in a restaurant next to the colosseum, and since then we’ve been cooking it whenever we need a quick and easy meal.
Why you’ll love this simple pasta dish
- It only has four main ingredients, the rest are optional.
- It’s a delicious pasta dish that is budget friendly.
- You can rustle it up in just 20 minutes.
- Our spaghetti aglio e olio recipe is 100% vegetarian and vegan
Thin slices of garlic toasted to perfection gives this olive oil pasta dish a rich nutty flavor that is absolutely delicious. You need Spaghetti Aglio e Olio in your life.
How to make spaghetti aglio e olio with step-by-step instructions
Making our Spaghetti Aglio Olio recipe is super easy if you follow our instructions.
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Add your spaghetti to a large pot of salted boiling water and cook according to the packet instructions, until the spaghetti is cooked al dente.
When your pasta has around 5 minutes left to cook, in a separate pot, add olive oil on medium heat, then add crushed red pepper flakes and your sliced garlic.
Sauté in a good quality extra virgin olive oil until the garlic slices are lightly golden brown, don’t let the slices burn.
When the spaghetti has cooked, drain it but reserve some of the starchy pasta water.
Add the spaghetti to the garlic and oil and toss it until the spaghetti is evenly coated in the sauce.
If it looks at all dry, then add a little of the starchy pasta water until you get the consistency that you prefer.
Season with salt and pepper to taste.
Serve immediately and if you like, sprinkle with vegetarian-friendly freshly grated parmesan cheese and garnish with fresh parsley.
Recipe notes and expert tips
- Out of fresh parsley?
While this classic Italian pasta dish is usually served with chopped fresh parsley, you could always use chopped fresh basil instead. - Don’t have any vegetarian parmesan cheese?
You could add a little nutritional yeast to give a cheese flavor. - Out of red pepper flakes?
Use chili flakes instead. - Want a little more?
Add a squeeze of fresh lemon juice or sun dried tomatoes. - Don’t forget to salt your pasta water
Salting your pasta water to cook spaghetti, it will give extra flavor to the spaghetti and to your sauce.
What is aglio e olio sauce?
Aglio e olio is a traditional Italian sauce, it literally means ‘garlic and oil’.
It originates from Naples and is very popular in Italy, probably because it’s so quick and easy and because it’s relatively inexpensive.
You usually hear it referred to as spaghetti aglio e olio, as spaghetti is traditionally tossed in the aglio e olio sauce.
You may hear another variation ‘spaghetti aglio, olio e pepperoncino’ which means that there are red pepper flakes in the sauce.
What’s the best type of oil to use?
In spaghetti aglio olio, the olive oil is a crucial ingredient, so you should try to use the best quality olive oil possible.
Extra virgin olive oil is the best type to use, don’t go budget brand here, go for the best olive oil that you can afford.
What can I use instead of spaghetti?
If you don’t have any spaghetti, then you can substitute it with alternative long pasta, angel hair pasta, fettuccine, or linguini will all work well in your pasta aglio e olio.
Why do you add pasta water to aglio e olio?
Pasta cooking water is really useful and is an important element in making a smooth sauce.
The starchy pasta water helps bind the sauce to the pasta and using just a little of it can help thicken the sauce.
Also, if your pasta dishes are looking a little too dry, you can add pasta water to thin them out.
Cook with quality ingredients
Our spaghetti aglio e olio recipe has only 4 ingredients so you need to make sure you use the best quality ingredients that you can afford.
If your dish tastes bland, it could be down to the ingredients.
Get your ingredients ready
While there aren’t many ingredients to prepare, you’ll need to have them all ready because this pasta dish comes together really quickly, and you’ll want everything to hand.
How do I store it?
While pasta aglio e olio is better served immediately, you can store it in the fridge in an airtight container for up to 3 days.
When you reheat it, it’s best to do so in a pan and add in a little pasta water to stop the pasta from drying out.
What to serve with spaghetti aglio e olio
Spaghetti aglio e olio is delicious on its own but if you want to make it a more substantial vegetarian dinner, then try serving it with crusty bread (or garlic bread for an extra garlic lift!) or focaccia.
A Caprese salad, vegetarian caesar salad or a simple green salad with balsamic vinaigrette.
More pasta recipes for you to try
If you love spaghetti aglio e olio, take a look at these easy pasta recipes.
Spaghetti Aglio e Olio (With Garlic and Oil)
Utensils
Ingredients
- 16 oz Spaghetti
- 7 tbsp Extra virgin olive oil
- 6 Cloves of garlic thinly sliced
- ½ tsp Red pepper flakes
- Grated vegetarian parmesan cheese optional
- Chopped parsley leaves optional
Instructions
- Add your spaghetti to a large pot of salted boiling water and cook according to the packet instructions, until the spaghetti is cooked al dente16 oz Spaghetti
- When your pasta has around 5 minutes left to cook, in a separate pot, add olive oil on medium heat, then add crushed red pepper flakes and your sliced garlic. Sauté in a good quality extra virgin olive oil until the garlic slices are lightly golden brown, don't let the slices burn½ tsp Red pepper flakes, 6 Cloves of garlic, 7 tbsp Extra virgin olive oil
- When the spaghetti has cooked, drain it but reserve some of the starchy pasta water. Add the spaghetti to the garlic and oil and toss it until the spaghetti is evenly coated in the sauce. If it looks at all dry, then add a little of the starchy pasta water until you get the consistency that you prefer. Season with salt and pepper to taste
- Serve immediately and if you like, sprinkle with a vegetarian-friendly freshly grated parmesan cheese and garnish with fresh parsleyGrated vegetarian parmesan cheese, Chopped parsley leaves
- Bellissima – enjoy!
Notes
- Out of fresh parsley?
While this classic Italian pasta dish is usually served with chopped fresh parsley, you could always use chopped fresh basil instead - Don’t have any vegetarian parmesan cheese?
You could add a little nutritional yeast to give a cheese flavor - Out of red pepper flakes?
Use chili flakes instead - Want a little more?
Add a squeeze of fresh lemon juice or sun dried tomatoes - Don’t forget to salt your pasta water
Salting your pasta water to cook spaghetti, it will give extra flavor to the spaghetti and to your sauce
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Olive oil cake – not Italian but a sweet way to use olive oil from With Spice.
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I’m definitely trying this ASAP! It looks SO easy and absolutely delicious! Thanks for this simple recipe!
It really is so simple and easy but packs great flavor – enjoy!
This was simple to make and delicious we will make it often!
Glad you enjoyed it!
Simplicity at its finest! Can’t wait to make this for dinner this week!
Sometimes simple is best, isn’t it! Enjoy making it!
I love how easy this fabulous pasta dish comes together. It’s comfort in a bowl.
It is, isn’t it! Always my ‘go-to’ easy dish when I need quick comfort food!
I love how simple this recipe is but also just perfection with the falvours. Absolutely delicious comfort food.
Thank you – we are so pleased that you love our recipe!
Growing up my brother and I called it white spaghetti. We didn’t always have sauce or even parm cheese. I never knew it was an actual Italian dish!
It’s simple but delicious isn’t it!
This website is HORRIBLE. Cannot read much of the recipe(s) for continuous pop up ads for everything under the sun.
Ridiculous.
Will never come back.
Hi Jack, I’m sorry you feel like that about free recipes; we are bringing out a cookery book that you can pay for; this won’t have any adverts at all – would you like to be put on the waitlist for it? We have to have adverts as researching and developing recipes is expensive. The countless times we test recipes, the money spent on website themes and development, professional photography equipment, and then the time it takes to professionally write for our lovely readers to enjoy is expensive – it would be like you going to work and not receiving a salary if we didn’t host adverts. Please let me know about the cookbook; I’d be thrilled to have you as a paying customer.