How to Make the Perfect Pasta Aglio e Olio
Italian · Easy · 25 min · 2 servings
A traditional Italian pasta dish made with just spaghetti, garlic, olive oil, and chili flakes. It is one of the most elegant and minimal dishes in Italian cooking with incredible depth of flavor.
Why this recipe works
This Pasta Aglio e Olio recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 200 grams spaghetti
- 6 cloves garlic thinly sliced
- 5 tablespoons extra virgin olive oil
- 0.5 teaspoon red chili flakes
- 0.25 cup fresh parsley chopped
- 1 teaspoon salt for pasta water
- 0.5 cup reserved pasta cooking water
- 3 tablespoons grated Parmesan cheese
Step by step instructions
Step 1: Boil the pasta
Bring a large pot of water to a boil and add a generous teaspoon of salt. Cook spaghetti according to package directions until al dente. Reserve half a cup of pasta water before draining.
Step 2: Slowly infuse the oil
While pasta cooks, heat olive oil in a large skillet over low heat. Add sliced garlic and cook very slowly for 8 to 10 minutes until golden and fragrant. Do not let it burn.
Step 3: Add chili flakes
Add the red chili flakes to the golden garlic oil and stir for 30 seconds to release their heat and flavor into the oil.
Step 4: Toss pasta in the sauce
Add the drained spaghetti directly to the skillet and toss over medium heat. Add reserved pasta water a splash at a time and toss vigorously to emulsify a silky sauce around the pasta.
Step 5: Finish and plate
Remove from heat and toss with fresh parsley. Divide into bowls and top with grated Parmesan. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- spaghetti → linguine or any long pasta such as bucatini
- Parmesan cheese → Pecorino Romano or nutritional yeast for a dairy-free option
- fresh parsley → fresh basil or dried parsley flakes
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not cook garlic on high heat as it will burn and turn bitter very quickly
- Do not forget to save pasta water as it is essential for creating an emulsified sauce
- Do not drain pasta completely dry before adding to the skillet as residual moisture helps the sauce form
Nutrition facts
Per serving: 520 calories, 14g protein, 68g carbs, 22g fat, 3g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →