Olive Oil and Garlic Pasta (Spaghetti Aglio e Olio) – Simple, Classic, and Elegant

Introduction

Sometimes the most unforgettable meals come from the simplest ingredients. Spaghetti Aglio e Olio, which translates to “spaghetti with garlic and oil,” is a timeless Italian dish that proves you don’t need cream, cheese, or even tomatoes to make a pasta dinner that’s satisfying and full of flavor.

Originating in Naples, this dish features just a few pantry staples: spaghetti, olive oil, garlic, red pepper flakes, and fresh parsley. The result? A silky, aromatic, and beautifully balanced bowl of pasta that’s ready in 20 minutes. It’s the perfect option for an at-home date night, a solo comfort meal, or a quick vegetarian dinner that feels gourmet.

Serve it with a glass of wine, a crisp salad, or just a hunk of crusty bread to wipe the bowl clean—because you’ll want every drop of that garlic-infused oil.

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Ingredients Overview

Spaghetti Aglio e Olio is about simplicity and quality. With so few ingredients, every component matters.

Spaghetti

• Classic spaghetti is traditional, but linguine or angel hair also work well.

• To make it gluten-free, use your favorite GF pasta (brown rice, chickpea, or corn-based).

• Cook until al dente to hold up against the oil-based sauce.

Olive Oil

• Use a high-quality extra virgin olive oil—this is the base of your sauce.

• Avoid light or blended oils as they lack the robust flavor essential to this dish.

Garlic (Aglio)

• The star of the show. Use fresh garlic, thinly sliced—not minced or crushed.

• Toast until golden but not browned or burnt, which can make it bitter.

Crushed Red Pepper Flakes

• Add a gentle heat that balances the richness of the oil.

• Adjust to taste—mild for comfort, or extra for spice lovers.

Fresh Parsley

• Brightens the dish and adds color and freshness.

• Flat-leaf parsley is preferred for its robust, herbaceous flavor.

Salt & Pasta Water

• Essential for seasoning and creating the emulsion that binds the oil to the pasta.

• Reserve some starchy pasta water before draining—it helps form the silky sauce.

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Step-by-Step Instructions

This dish is all about timing and finesse. Here’s how to get it just right:

1. Boil the Pasta

• Bring a large pot of salted water to a boil.

• Add 6 oz spaghetti and cook until al dente, about 8–10 minutes.

• Reserve ½ cup pasta water, then drain the pasta.

2. Sauté the Garlic

• While pasta cooks, heat ¼ cup extra virgin olive oil in a large skillet over medium-low heat.

• Add 4–5 cloves garlic, thinly sliced.

• Cook slowly, stirring often, until garlic is light golden, about 3–4 minutes. Do not brown.

3. Add Chili Flakes

• Stir in ¼–½ tsp crushed red pepper flakes and cook for 30 seconds to bloom the spice.

4. Toss with Pasta

• Add the drained spaghetti directly to the skillet.

• Add 2–4 tbsp reserved pasta water and toss well to combine.

• Stir continuously over low heat for 1–2 minutes until the sauce lightly coats the pasta.

5. Finish with Parsley

• Remove from heat.

• Stir in 2–3 tbsp chopped fresh parsley.

• Season with salt to taste and serve immediately.

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Tips, Variations & Substitutions

Tips for Success:

• Don’t rush the garlic—cook it gently so it flavors the oil without turning bitter.

• Use tongs to toss the pasta and sauce evenly.

• Adjust the consistency with pasta water until the sauce is light but cohesive.

Variations:

• Lemon Aglio e Olio: Add 1 tsp lemon zest and a squeeze of juice at the end for brightness.

• Breadcrumb Topping: Toast panko breadcrumbs in olive oil and sprinkle over pasta for crunch.

• Garlic Chips: Slice garlic paper-thin and fry until crisp for a gourmet touch.

Substitutions:

• No parsley? Try fresh basil or chives for a different twist.

• Low oil? You can reduce olive oil slightly and use some reserved pasta water to stretch the sauce.

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Serving Ideas & Occasions

This pasta shines on its own, but it also plays well with a few simple pairings.

Perfect With:

• A glass of dry white wine or sparkling water with lemon

• A crisp green salad with balsamic dressing

• Roasted asparagus or sautéed mushrooms

Ideal For:

• Date night dinners

• Last-minute entertaining

• Meatless Mondays

• Minimalist meals when the fridge is empty

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Nutritional & Health Notes

Spaghetti Aglio e Olio is proof that simple can still be nourishing. It offers plant-based fats, energizing carbs, and can be adjusted for dietary preferences.

Per Serving (2 servings total):

• Calories: ~400–450

• Protein: 10–12g

• Fat: 18–22g

• Carbohydrates: 50–55g

• Fiber: 3–4g

To lighten:

• Use whole wheat or legume-based pasta

• Reduce olive oil to 2 tbsp and add extra pasta water for emulsification

• Load up with veggies on the side to boost fiber and vitamins

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FAQs

Q1: Can I make Aglio e Olio ahead of time?

A1: It’s best enjoyed fresh, but you can prep the garlic oil in advance. Reheat gently and toss with hot pasta when ready to serve.

Q2: What pasta works best?

A2: Spaghetti is classic, but linguine, fettuccine, or bucatini also work well. Choose a pasta with enough surface area to hold the oil-based sauce.

Q3: Is this recipe vegan?

A3: Yes! It’s naturally vegan as long as you don’t top it with Parmesan.

Q4: What if my garlic turns brown?

A4: Discard and start again—burnt garlic will overpower the dish. Use medium-low heat and stir frequently.

Q5: Can I add protein?

A5: Sure! Add sautéed mushrooms, white beans, or even grilled shrimp or tofu for a heartier meal.

Q6: Is it spicy?

A6: It has a gentle heat from the red pepper flakes, but you can adjust to your liking—or omit them entirely for a milder version.

Q7: Can I make this gluten-free?

A7: Yes. Use your favorite gluten-free pasta brand and ensure the rest of your ingredients are certified GF.

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