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The Perfect Spaghetti Aglio E Olio Recipe

Garlicky Goodness: The Perfect Spaghetti Aglio E Olio Recipe

Spaghetti aglio e olio is one of the simplest and most satisfying pasta dishes you can make. With just garlic, olive oil, chili flakes, and pasta, it comes together in under 30 minutes. It’s the kind of recipe that makes you question why anyone would pay restaurant prices for something so easy at home. The key is technique—gently infusing the oil with garlic and finishing the pasta properly. Cook it al dente, and you’ll get that perfect bite that defines authentic Italian pasta. Despite its minimal ingredients, the flavor is rich, balanced, and surprisingly complex. Serve it alongside chicken parmesan, a fresh salad, or garlic bread for a complete meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 691
Ingredients Equipment Method Notes

Ingredients
  

  • Kosher salt
  • 1 pound dried spaghetti such as DeCecco
  • 1/3 cup good olive oil
  • 8 large garlic cloves cut into thin slivers
  • 1 tsp crushed red pepper flakes less if you don't like a little spicy
  • 1/2 cup minced fresh parsley
  • 1 cup freshly grated Parmesan cheese plus extra for serving

Equipment

  • OXO Magnetic Measuring Cups
  • Sauce Pan

Method
 

  1. Fill a big pot with water and heat it until it boils. Stir in 2 tablespoons of salt and the pasta and follow the instructions on the package for cooking time. Before you pour out the water, save 1 1/2 cups of it for later. Then drain the pasta.
  2. In a large, shallow pot or a 12-inch saute pan, heat the olive oil over medium heat. Add the garlic and stir frequently for 2 minutes, or until it starts to turn golden on the edges. Do not overcook the garlic! Then, add the red pepper flakes and stir for another 30 seconds. Next, carefully pour the reserved pasta-cooking water into the pot with the garlic and oil and bring it to a boil. Reduce the heat, season with 1 teaspoon of salt, and let it simmer for about 5 minutes, or until the liquid is reduced by about a third.
  3. Combine the garlic sauce and the pasta that has been drained. Turn off the heat and stir in the parsley and Parmesan. Let the pasta sit for 5 minutes without heat so the sauce can soak in. Check the seasoning and adjust if needed. Serve it warm with more Parmesan on the side if desired.

Notes

Be careful not to burn the garlic. The dish will become bitter. This probably the most difficult part of this recipe to nail. Undercooked, the garlic overpowers, overcooked, it get bitter. If you have concerns - cook the garlic longer at a lower heat, like med-low. Also make sure your garlic  slices are all the same thickness - as much as possible.