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Spaghetti Aglio e Olio: A Simple Italian Classic

There are some dishes that prove you don’t need a long ingredient list to create an unforgettable meal. Spaghetti Aglio e Olio is one of them. This classic Italian pasta combines spaghetti with fragrant garlic, silky olive oil, a little red pepper heat, and fresh parsley to create a dish that is simple, comforting, and full of flavor.

The beauty of Aglio e Olio is in its simplicity. Since there are only a handful of ingredients, each one matters. Good olive oil, fresh garlic, properly cooked pasta, and a little pasta water come together to create a surprisingly luxurious sauce without cream, butter, or complicated cooking techniques.

What Is Spaghetti Aglio e Olio?

The name Aglio e Olio translates from Italian to “garlic and oil.” The dish is traditionally associated with Naples and the Campania region of Italy.

At its heart, the recipe consists of spaghetti tossed with olive oil gently infused with garlic. Crushed red pepper flakes are commonly added for a touch of heat, while fresh parsley provides color and freshness.

One of the most important ingredients is actually something that might otherwise be thrown away: the pasta cooking water. Its starch helps the olive oil cling to the spaghetti and creates a smoother, more cohesive sauce.

Ingredients

For about 4 servings, you will need:

12 ounces (340 g) spaghetti
½ cup extra-virgin olive oil
5–6 garlic cloves, thinly sliced
½–1 teaspoon red pepper flakes, depending on your preferred level of heat
¼ cup finely chopped fresh parsley
Salt, for the pasta water
Freshly ground black pepper, optional
¼–½ cup reserved pasta water

For an optional finishing touch, you can add a little finely grated Parmesan or Pecorino Romano, although traditional versions can be served without cheese.

Step-by-Step Method

Step 1: Prepare the Pasta Water

Bring a large pot of water to a rolling boil.

Season the water generously with salt. The pasta water should be noticeably salty because this is your main opportunity to season the spaghetti from the inside.

Once the water reaches a boil, add the spaghetti and cook according to the package directions until al dente.

Before draining, reserve at least ½ cup of the pasta water. This starchy liquid will become an important part of the sauce.

Step 2: Slowly Infuse the Olive Oil With Garlic

While the spaghetti cooks, place a large skillet over medium-low heat and add the olive oil.

Add the sliced garlic and spread it evenly across the pan.

Let the garlic cook gently for several minutes. You are not trying to brown it quickly. Instead, the goal is to allow the garlic to slowly release its flavor into the olive oil.

Keep a close eye on it. Garlic can go from golden to burnt very quickly, and burnt garlic will make the entire dish bitter.

When the garlic becomes lightly golden and fragrant, reduce the heat if necessary.