Spaghetti Aglio e Olio is the essence of Italian cooking: minimal ingredients, maximum flavor. This Neapolitan dish features golden garlic gently sautéed in olive oil, with a kick of red pepper flakes and a finish of fresh parsley. It’s the ultimate quick comfort food — ready in under 20 minutes, yet elegant enough to impress. Perfect for weeknights, late-night cravings, or whenever you need a satisfying pasta that feels both rustic and refined.
Ingredients
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400g (14 oz) spaghetti
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6 cloves garlic, thinly sliced
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½ cup extra virgin olive oil
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1 tsp red pepper flakes (adjust to taste)
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Salt, to taste
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Freshly ground black pepper
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¼ cup fresh parsley, finely chopped
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Freshly grated Parmesan (optional, not traditional)
Instructions
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Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
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Infuse the Oil
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In a large skillet, heat olive oil over medium-low.
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Add sliced garlic and sauté gently until golden (not burnt).
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Stir in red pepper flakes for a hint of spice.
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Combine
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Toss drained spaghetti into the skillet with the garlic oil.
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Add a splash of reserved pasta water to create a silky emulsion.
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Finish
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Season with salt and black pepper.
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Stir in fresh parsley and toss until evenly coated.
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Serve
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Plate warm, with an optional sprinkle of Parmesan for extra richness.
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✨ Aglio e Olio is proof that the simplest recipes can be the most memorable — a harmony of garlic, oil, and pasta that never fails.
Would you like me to also give you a spicy Calabrian-style variation with anchovies and chili for extra depth?
