Spaghetti Aglio e Olio
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Spaghetti aglio e olio is the kind of simple meal that always tastes good and is easy to make with the humblest of pantry staples. A traditional Italian recipe for garlic and oil pasta, this relies on a short list of everyday ingredients to produce pasta magic in 20 minutes flat.
Garlic and oil spaghetti is the kind of dish that almost feels too simple to be a real recipe, but the reality is some high-quality instructions and ratios are invaluable to make sure you can reproduce this Italian classic anytime and everywhere. This is the pasta I can always count on being ready in 20 minutes or less, and always count on my kids to devour!
Spaghetti aglio e olio is literally always appropriate. Tuck into a big bowl with extra Parmesan for the simplest yet most flavorful dinner; serve it as a conversation-worthy side dish; or do as the Italians do and make this “midnight pasta” for yourself or for a hungry teen when a late-night craving strikes.
Why You’ll Love Spaghetti Aglio e Olio
- Ultra-quick and easy to make—a fuss-free, 20 minute deal
- The light sauce clings perfectly to the long tendrils of pasta
- If you keep spaghetti and garlic on hand, you can make this literally any time
- Goes with everything and pleases everyone
- Easy to dress up with red pepper, veggies, or protein if you wish
Ingredient Notes
Two Secrets of Great Aglio e Olio
The first secret of garlic and oil spaghetti is to gently infuse olive oil with garlic flavor. To do this, thinly slice garlic cloves into oblong spheres—don’t mince—then simmer these in oil over medium-low heat. The garlic should be fragrant and have a toasted golden hue right before you add the reserved pasta water to the skillet. It should not burn at all, even along the edges.
The second key to great aglio e olio is to rapidly boil the oil with starchy pasta water until the unlikely pair melds into a light sauce. This is the secret to making the kind of sauce that just clings to pasta, adding sheen and flavor without weighing it down. It’s the same technique used for my favorite roasted tomato pasta and this equally-lovable pasta with peas and bacon.
Emulsification Education
Quickly crank up the heat after adding the pasta water to the garlicky oil. You need this to create an emulsion, the technical term for forcing together two liquids that don’t normally dissolve in one other. We all learned that oil and water don’t mix, right? You need a really vigorous bubble to overcome this!
Once the sauce has bubbled rapidly for about 4 minutes, add the drained pasta and toss very well to combine.
Stir in the Parmesan and minced parsley, if using, then remove the pan from the heat. The residual warmth will gently smooth out the cheese, and you’ll have the nicest pasta all ready to go.
Finish individual bowls with more Parmesan, parsley, and black or red pepper to taste.
More Quick and Easy Pastas
Spaghetti Aglio e Olio (Garlic and Oil Pasta)
Ingredients
- 12 ounces spaghetti, bucatini, or another long, thin pasta
- 1/3 cup extra-virgin olive oil
- 10-12 cloves garlic peeled and thinly-sliced (not minced)
- 1/8 teaspoon red pepper flakes optional
- 1/2 cup grated Parmesan cheese
- 2-3 Tablespoons minced fresh parsley optional (can be curly or flat-leaf)
- kosher salt and black pepper
Instructions
- Boil a large pot of water, add a generous pinch of salt, and cook pasta just to al dente, according to package directions. Before draining, scoop out 1 cup of the cooking water into a liquid measuring cup. Set this aside, then drain the rest of the water from the pasta.12 ounces spaghetti, bucatini, or another long, thin pasta
- While the pasta is bubbling, set a large skillet over medium-low heat. Add the olive oil. As soon as the oil starts to shimmer, add the slices of garlic. Cook for about 2 minutes, stirring frequently, until the garlic is fragrant and golden. It should be toasted but not at all burnt.1/3 cup extra-virgin olive oil, 10-12 cloves garlic
- Add red pepper flakes, if using, and toast for just 15-20 seconds. (See note.)1/8 teaspoon red pepper flakes
- Quickly pour the full 1 cup of reserved pasta water into the skillet. Increase heat to medium-high and bring the mixture to a rapid simmer. Let it bubble rapidly for 4-5 minutes, until visibly reduced. (Don’t rush this step—it’s important to emulsify the sauce and make it the right consistency to cling to the pasta.)
- Add pasta and toss very well to combine.
- Stir in the Parmesan and minced parsley, if using, then remove the pan from the heat. Toss for a minute or so to let the cheese melt, then sample and season with salt and black or red pepper, to taste. Enjoy!1/2 cup grated Parmesan cheese, 2-3 Tablespoons minced fresh parsley, kosher salt and black pepper
Notes
- Red Pepper: I love this with about 1/8 teaspoon red pepper warmed with the garlic to bring out the flavor, but for the sake of my kids usually leave the red pepper out of the dish and just sprinkle it on top of individual plates prior to serving. Family life is a compromise. 🙂
- Add Veggies: Easy veggies to mix into this pasta are steamed peas, steamed broccoli, shredded carrots, or finely-chopped bell peppers.
- Add Protein: Easy proteins to serve with this pasta include rotisserie chicken, lemon garlic shrimp, baked salmon, or pork medallions.
- Storage/Reheating: Leftovers keep very well for 3-4 days. Store in any airtight container in the fridge. Warm in the microwave or over medium-low heat in a small saucepan. Add a splash of broth or water to help loosen the sauce and minimize sticking, only if needed.
