Aglio e Olio is a light, savory Italian pasta dish packed with bold flavors. Made with spaghetti, garlic, olive oil, and a few simple seasonings, it’s a go-to meal when you want something quick and satisfying. You can enjoy it on its own or pair it with crusty bread, grilled meats, roasted veggies, or a fresh salad for a complete meal.
What You’ll Find On This Page
What does Aglio e Olio mean? In Italian, "Aglio" means garlic, and "Olio" means olive oil. The name comes from the garlic-infused olive oil that creates a light yet flavorful sauce, coating the pasta perfectly.
This classic dish comes from Naples, Italy, where it was originally made as an affordable meal using pantry staples. Over time, it became one of the most loved pasta dishes in Italian cuisine.
Aglio e Olio is best served hot, straight from the pan, with freshly grated Parmesan or Pecorino cheese (if you like). Many enjoy it with crusty bread, roasted vegetables, or proteins like grilled chicken or shrimp. A light white wine also pairs beautifully with this dish.
Today, I’m sharing my take on Aglio e Olio—one of the easiest pasta dishes you can make in under 30 minutes. If you love Italian food and need a quick, satisfying meal, this spaghetti Aglio e Olio is a must-try!
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Ingredients and Substitutions Overview
The ingredients for Aglio e Olio are simple pantry staples you might already have in your kitchen. If not, you can easily find them at most grocery stores. Here’s what you’ll need to make this flavorful pasta dish.
- Pasta: Aglio e Olio is traditionally made with spaghetti because its thin, long shape allows the garlic-infused oil to coat the pasta evenly, ensuring every bite is flavorful. You can also use similar pasta varieties like linguine, fettuccine, angel hair, or bucatini—whatever you have on hand.
- Olive Oil: This forms the base of the light sauce and gives the dish its signature taste. I recommend using high-quality extra virgin olive oil for a rich, smooth texture and deep flavor.
- Garlic: One of the key ingredients, garlic infuses the oil with its bold, aromatic flavor, giving the dish its classic garlicky taste.
- Seasonings: A simple mix of chili flakes, black pepper, and salt enhances the overall flavor, adding just the right amount of heat and balance.
- Herbs: Fresh parsley adds a refreshing touch and a pop of color. If you like, you can also garnish with basil for a slightly different flavor.
- Parmesan Cheese: I enjoy serving Aglio e Olio with freshly grated Parmesan for its nutty, savory taste. If you prefer a dairy-free version, feel free to skip it.
How to Make Spaghetti Aglio e Olio at Home?
Let’s make a simple yet flavorful bowl of Aglio e Olio together! I’ll guide you through cooking the spaghetti, preparing the garlic-infused oil, and tossing everything together for a perfectly balanced dish. To make it even easier, I’ve included step-by-step photos and a detailed video. Let’s get started!
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- Chicken Fettuccine Alfredo
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- Garlic Parmesan Orzo
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Spaghetti Aglio e Olio
Ingredients
To Cook Pasta
- 8 oz Spaghetti Pasta
- Water, enough quantity to cook pasta
- Salt, to taste
For Aglio e Olio
- ¼ cup Olive Oil
- 8 cloves Garlic, thinly sliced
- ½ tsp Chili Flakes
- Black Pepper Powder, to taste
- 4 tbsp Parsley Leaves, chopped
- Grated Parmesan Cheese, to garnish
- Salt, to taste
Instructions
Cooking Pasta
- Fill a wide pot with enough water and bring it to a boil over medium heat. Season with salt to enhance the pasta’s flavor. The salted water also helps the pasta cook evenly without becoming sticky or mushy.
- Add the spaghetti to the boiling water and let it sit for a few seconds to soften before stirring. This prevents the strands from breaking. Gently stir to fully submerge the pasta.
- Cook the spaghetti until it’s al dente—tender but with a slight bite. Stir occasionally to prevent sticking and make sure it cooks evenly.
- Once the pasta is cooked, remove the pot from the heat and drain it using a colander. If needed, rinse it with cold water to stop the cooking process. Set it aside for later use.
Making Aglio e Olio
- Heat a pan over low-medium heat and add olive oil, sliced garlic, and chili flakes. Stir and cook until the garlic turns light golden. Keep an eye on it to prevent burning, as burnt garlic can affect the final taste.
- Add the cooked spaghetti, salt, black pepper, and freshly chopped parsley to the garlic-infused oil.
- Use tongs or a pasta fork to toss everything together, making sure the spaghetti is well coated with the garlic oil and seasonings. This helps distribute the flavors evenly. Once everything is mixed well, your Spaghetti Aglio e Olio is ready to serve and enjoy!
Serving
- Serve Spaghetti Aglio e Olio with freshly grated Parmesan, if desired, and pair it with your favorite sides like bread, roasted meats, chicken, seafood, or veggies for a satisfying meal. For more pairing ideas, check out the Serving Suggestions section below!
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Recipe Video
Chef's Notes and Tips
- Use High-Quality Olive Oil: Since olive oil is the base of this dish, choosing a good-quality extra virgin olive oil makes all the difference. It enhances the flavor and gives the pasta a smooth, rich coating.
- Slice or mince the garlic properly: Thinly sliced garlic releases its flavor gradually, giving the oil a more subtle infusion, while minced garlic creates a stronger, more intense garlic taste. Choose based on how bold you want the garlic flavor to be.
- Cook the Garlic on Low Heat: Garlic is a key ingredient, and how you cook it affects the entire dish. Always sauté it over low to medium-low heat to allow the flavors to infuse into the oil without burning. If garlic browns too quickly or burns, it turns bitter and can ruin the dish.
- Reserve Pasta Water: Before draining the pasta, save about a cup of the starchy pasta water. While I haven’t used it in this recipe, you can add a splash if needed to adjust the sauce's consistency. The starch helps the oil coat the pasta more evenly, preventing it from pooling at the bottom of the plate. If the pasta feels dry after tossing, mix in a little pasta water until you reach the desired texture.
- Don’t Overcook the Pasta: The key to perfect Aglio e Olio is cooking the pasta al dente, meaning it should have a slight bite when you chew it. Overcooked pasta becomes mushy and won’t hold up well when tossed in the oil. To avoid this, follow the package instructions and start tasting the pasta a minute or two before the suggested cooking time.
- Cheese is optional: Traditional Aglio e Olio doesn’t include cheese, but if you prefer a richer, more savory flavor, you can sprinkle freshly grated Parmesan or Pecorino on top. These cheeses melt beautifully into the pasta, adding a creamy texture and a slightly salty, nutty flavor.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Spaghetti Aglio e Olio is a flavorful dish that pairs well with a variety of sides and proteins. Here are some great options to create a complete meal—you might find a new favorite combination!
- Breads: Crusty bread like Italian, French, garlic bread, or focaccia is perfect for dipping into the flavorful garlic-infused oil.
- Roasted or Baked Dishes: Add a protein boost by serving it with roasted or baked chicken breast, thighs, or steak for a heartier meal.
- Chicken Dishes: This pasta pairs well with classics like chicken cacciatore, chicken marsala, chicken piccata, chicken cutlets, or chicken parmesan, making for a satisfying and well-balanced plate.
- Seafood: If you enjoy seafood, baked salmon, garlic butter shrimp, sautéed shrimp, or seared scallops are great choices to complement the dish.
- Roasted Vegetables: For a nutritious addition, serve Aglio e Olio with roasted veggies like asparagus, green beans, broccoli, Brussels sprouts, or zucchini.
- Salads: A refreshing side can balance the meal—try a simple green salad, Caesar salad, Cobb salad, or Caprese salad for a fresh and crisp contrast.
- Tomato Soup: A warm and comforting soup with a slight sweetness and herbs that pairs well with the garlicky pasta.
Storage Suggestions
Aglio e Olio is best enjoyed warm, straight from the pan, for the freshest flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it in a pan over low heat with a bit of olive oil to restore its texture and flavor. Adding a little water or broth can help loosen the pasta if it feels dry. I don’t recommend freezing Aglio e Olio, as the texture of the pasta and garlic-infused oil may change.
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