This post may contain affiliate links. Please read our disclosure policy.
Weeknight magic, Italian style. Spaghetti Aglio e Olio is five ingredients, ten minutes, and a glossy, garlicky sauce that clings to every strand. No cream. No fuss. Just olive oil, garlic, a little chili, and one tiny chef trick that keeps it light and flavor packed.
This version stays true to the classic but gives you options. Butter and Parmesan aren’t traditional, but if you love a little richness, I’ve got notes for adding them the right way so the sauce stays smooth.
If you’ve ever ended up with bitter garlic or a pool of oil at the bottom of the bowl, keep reading, there’s an easy fix and you’ll nail it tonight.
Table of Contents
This is my go too recipe. I love it. The fresh parmesan cheese gives it that salty nutty flavor. It is easy and delicious. Thank you for sharing.
– Jeri
Recipe At-a-glance
Good to know: Light sauce, not overly oily • Pantry ingredients • Vegetarian
Time: 10 minutes to cook
Serves: 4
Level: Easy
When you’re craving something fast, budget-friendly, and wildly satisfying, this classic Aglio e Olio is the pasta recipe you need. It’s a dish I’ve loved since childhood, simple spaghetti tossed in garlicky olive oil with just the right kick of heat. I made it often when I was growing up, and it carried me right through my 20s when I needed something cheap and delicious after a long day. Eventually, I decided to create my own version from scratch and it’s surprisingly easy, bursting with flavor, and ready in under 30 minutes. Serve with a classic Loaded Iceberg Wedge Salad for a simple dinner.
Why This is the Best Pasta Dish Ever
- Gently cooked garlic. Start the garlic in cold oil so it slowly infuses and turns lightly golden, not brown.
- Quick pan emulsion. Toss the pasta with ½ cup starchy water, then add 1-2 Tablespoons at a time until the sauce looks lightly creamy.
- Seasoning that sings. Salt the pasta water well so the noodles are flavorful before they ever hit the pan.
- Budget-friendly and quick to prepare
- Packed with bold flavor from garlic, red pepper flakes, and fresh herbs
- Customizable with add-ins like shrimp, anchovies, or parmesan
- Perfect as a weeknight dinner or last-minute entertaining
And it comes together in about the same time it takes to boil water and cook pasta!
Pantry Ingredients You Will Need
- Spaghetti – Traditional and perfect for soaking up the garlic oil. You can also use linguine or angel hair.
- Olive Oil – Use a good-quality extra virgin olive oil for the best flavor. This is the base of your sauce, so it matters.
- Garlic – Thinly sliced or minced. Fresh garlic is a must here, skip the jarred stuff.
- Red Pepper Flakes – Just enough to give it a warm heat. Adjust to taste.
- Fresh Parsley – Adds brightness and freshness. Sub with basil if needed.
- Salt & Pepper – Season the pasta water well and finish the dish with freshly ground black pepper.
- Butter and Parmesan (optional, non-traditional)– Add both ingredients off the heat and stir to melt so the emulsion stays smooth. Or skip for the classic version.
- Pasta Water – Don’t forget to save a cup before draining, this starchy water helps the sauce cling to the pasta.
For the full ingredient list and instructions, see the recipe card below.
How to Make Aglio e Olio
- Boil the Pasta – Cook spaghetti in generously salted water until al dente. Reserve 1 cup of pasta water before draining. Water should taste well-seasoned.
- Sauté the Garlic – While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes to the pan to infuse the oil. Cook gently until garlic is golden and fragrant, do not burn or the garlic will be bitter.
- Toss it Together – Add the drained pasta directly to the skillet with the garlic oil. Toss to coat, adding reserved pasta water 1 tablespoon at a time or as needed until the sauce clings to the noodles.
- Finish and Serve – Stir in chopped parsley, season with salt and pepper, and serve immediately. Top with cheese or lemon zest, if desired. Finish with a squeeze of lemon, black pepper, and a drizzle of oil.
Kellie’s Tips and Troubleshooting
No peperoncino (crushed red pepper)? Sub a pinch of black pepper or a little chili oil at the end.
Looks oily? Keep tossing over heat and add a splash of pasta water until it’s smooth and emulsified. The starch brings it together.
Garlic tastes bitter? It overcooked and burned. Start over and pull the pan the second it’s lightly toasted.
Cheese clumping? Remove the pan from heat before adding Parmesan and sprinkle gradually while tossing.
Pasta Aglio e Olio Variations
- Aglio, Olio e Peperoncino: Classic, what you have right here.
- Anchovy melt: Add 2 anchovy fillets into the oil with the garlic for a savory boost.
- Pangrattato: Toasted buttery breadcrumbs on top for crunch, so insanely good.
Storing and Reheating Leftovers
Storage – Store leftover spaghetti aglio e olio in an airtight container in the refrigerator for up to 3 days. It keeps well thanks to the olive oil-based sauce.
Reheating – Reheat gently in a skillet over medium heat with a splash of pasta water or olive oil. Avoid microwaving if you can, but if needed, reheat in short bursts with a drizzle of water and cover loosely to retain moisture.
What to Serve with Pasta Aglio e Olio
- Sautéed Broccoli Rabe
- Red Wine Braised Short Ribs
- Garlic Bread – For extra garlicky goodness.
- Italian Chopped Salad – Crisp, colorful, and refreshing.
- Chicken Parmesan – A hearty classic alongside a light pasta.
- Roast Chicken – Simple, savory, and satisfying.
- Grilled Vegetables – Try zucchini, bell peppers, or eggplant for a summer spin.
- Caprese Salad – Fresh mozzarella, tomatoes, and basil offer the perfect contrast.
More Easy Pasta Ideas
This is really my favorite spaghetti recipe ever but if you want a few MORE EASY PASTA RECIPES, these are our favorites:
- The BEST and FASTEST Fettuccine Alfredo!
- Cacio e Pepe is simple and quick.
- Bucatini All’amatriciana
- EASY Pesto Cavatappi….ready in minutes.
- One pot magic with the BEST Baked Ziti.
Want even more easy family friendly (and QUICK) recipes? Be sure to follow us over on Instagram and Facebook!
Pasta Aglio e Olio Recipe
Equipment
- skillet
- chef's knife
- cutting board
Ingredients
- 1 pound spaghetti, or your favorite pasta
- 1/4 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 6 garlic cloves, finely chopped
- 1 tablespoon salted butter, optional
- 1/2 teaspoon kosher salt
- 1/2 cup finely chopped fresh parsley
- 1 cup freshly grated parmesan cheese, optional, not authentic
Instructions
- Bring a large pot of water to a boil and add 3 tablespoon kosher salt. Stir in the pasta and cook according to the package directions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and garlic to the pan. Cook until the garlic begins to turn golden (do not overcook, the garlic will become bitter if cooked too long, if this happens, start over.) Turn off the heat and stir in the butter.
- Drain the pasta and reserve 1 cup of the cooking water. Add the pasta to the skillet and toss to coat. Turn the heat to medium-high. Add ½ cup pasta water, then 1–2 Tbsp at a time until the desired consistency. Bring the mixture to a boil.
- Turn the heat to low and add the salt. Cook until the mixture is reduced by 1/2. Turn off the heat.
- Toss the pasta with the parsley and cheese. Serve immediately.
Video
Notes
- Salt like a pro: Season the pot (about 1 Tbsp kosher salt per 4 qts water) so the pasta is flavorful before it hits the pan.
- Heat level: Use ¼-½ tsp crushed red pepper to taste; bloom it briefly with the garlic for aroma.
- Cheese & butter (optional, non-traditional): Add off heat and toss in gradually so the emulsion stays smooth.
- Bright finish: A squeeze of lemon and a handful of parsley at the end wake everything up.
- Variations: Melt 2 anchovy fillets with the garlic for umami, or top with pangrattato (toasted breadcrumbs) for crunch.
- Make ahead: Slice garlic up to 1 day ahead; keep covered and chilled in oil. Cook pasta fresh for best texture.
- Storage & reheat: Refrigerate up to 3 days. Reheat gently in a skillet with a splash of water to re-emulsify; add a touch of oil if needed.
- Gluten-free: Use your favorite gluten-free spaghetti and reserve extra pasta water, you may need a bit more to get the same sheen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, skip them and add a crack of black pepper or a drizzle of chili oil at the end.
Traditional aglio e olio does not contain cheese. If you love it, add Parmesan after removing from the heat so the sauce stays smooth.
Hi Kellie. Amazing recipe. Please post an easy cinnamon bun. Thanks
I do have a cinnamon bun recipe! Here it is: https://thesuburbansoapbox.com/homemade-cinnamon-rolls/
The recipe looks amazing. I will definitely try it out!
How about adding some sort of tomatoes? Canned, fresh?
I like to add some halved cherry tomatoes to the sauce before adding the pasta.You can use canned tomatoes, too, just drain them first.