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This easy Spaghetti Aglio e Olio Recipe comes together with just four ingredients in 20 minutes or less. Full of garlicky flavor, it’s an easy weeknight meal that will transport your taste buds to Italy!
Quick and simple, this pasta dish is naturally vegetarian and can easily be made gluten-free and dairy-free, too.
What is Spaghetti Aglio e Olio?
If you’re unfamiliar, Spaghetti Aglio e Olio, pronounced ah-li-oh ee o-li-oh, is a classic Italian pasta dish made with pantry staples, including pasta, garlic, olive oil, and a few simple seasonings. It actually gets its name from the short ingredient list. In Italian, “aglio” means garlic, and “olio” means oil.
You can find endless variations, but traditional dishes are made with just pasta, garlic, olive oil, and pasta water. Don’t be fooled by the simplicity, though. Every bite is packed with savory flavor!
Plus, the recipe couldn’t be easier to make. Everyone loves my garlicky spaghetti, or angel hair! All you need is a pot and a large pan, and it’s ready to eat in 20 minutes or less. Add a quick Caesar salad or a chopped salad and a side of gluten-free garlic bread, and enjoy it for a meatless Monday. Or, add a side of Moroccan fish or Italian chicken in tomato sauce for a boost of protein.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Pasta: I prefer angel hair pasta for this dish and typically use Jovial gluten-free capellini. However, spaghetti works well, too. Everyone devours my garlicky angel hair!
- Oil: For a more authentic Spaghetti Aglio e Olio recipe, use extra virgin olive oil. It adds a rich, pepper flavor that enhances the overall taste of the dish.
- Garlic: For the best flavor, use whole garlic cloves, sliced thin not pre-minced garlic. I like to use this rotary grater for slicing.
- Salt: Make sure to salt your pasta water well. Then, add more to taste.
- Garnishes: These are technically optional, but I like to finish my pasta with fresh parsley, a pinch of red pepper flakes, and freshly grated parmesan cheese.
Possible Variations
Part of the beauty of this recipe is its simplicity, but there are all kinds of variations you can make. Some popular additions include:
- Anchovies
- Fresh Basil
- Cooked Veggies (bell pepper, onion, mushrooms, broccoli, etc.)
- Cooked Protein (grilled chicken, shrimp, air fryer steak, etc.)
How to Make an Easy Spaghetti Aglio e Olio Recipe
- Cook the pasta: In a large pot of water, boil the pasta to al dente according to the package instructions. Be sure to salt the water well, or your pasta will be bland!
- Sauté: Heat oil in a large skillet over medium heat. Add the garlic and cook until it begins to turn golden. The more garlic the better!!
- Combine: Remove the pan from the heat and stir in the cooked pasta. Salt to taste.
- Serve: Garnish the dish with fresh parsley, red pepper flakes, and parmesan cheese. Enjoy warm!
Tips and Tricks
- Gather your ingredients before you begin. This dish comes together really quickly. So, it’s best to have everything prepped and ready to go!
- Use a heavy hand with the garlic. Seriously, the more garlic, the better! Just be careful not to let it burn.
- Salt the pasta water generously. It will infuse the pasta with flavor, which is crucial because we’re using so few ingredients.
FAQs
This recipe is best served right away, as the oil will separate from the rest of the ingredients as it cools. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
I don’t recommend it! The pasta tends to become too mushy once thawed.
Warm leftovers in a pot or skillet on the stove over medium heat. Add a splash of water to freshen it back up and toss frequently to reincorporate the oil.
More Pasta Recipes To Try
Spaghetti Aglio e Olio Recipe
Ingredients
- 16 ounces or 1 box of angel hair or spaghetti pasta (I like Jovial gluten-free capellini)
- 1/2 cup Olive oil more as needed to cover the bottom of the pan
- 1 head of garlic thinly sliced (see note)
- Salt
- Fresh parsley minced, for garnish
- Red pepper flakes for garnish
- Optional: Freshly grated parmesan cheese for garnish
Instructions
- Cook pasta as directed and set aside. Salt your water well.16 ounces or 1 box of angel hair or spaghetti pasta (I like Jovial gluten-free capellini)
- Over medium heat, cover the bottom of your pan with olive oil (about 1/2 cup or so) and add in your garlic. Let cook until the garlic begins to golden.1/2 cup Olive oil, 1 head of garlic
- Remove from heat and add in your pasta. Mix until combined well.
- Add salt to taste.Salt
- Garnish with plenty of fresh parsley, red pepper flakes, and parmesan cheese as desired.Fresh parsley, Red pepper flakes, Optional: Freshly grated parmesan cheese
Notes
- I like to use this rotary grater for slicing the garlic.
- Salt the pasta water really generously.
- The more garlic the better!
- I prefer angel hair, but spaghetti is great, too!
– This recipe is best served right away, as the oil will separate from the rest of the ingredients as it cools. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
– Warm leftovers in a pot or skillet on the stove over medium heat. Add a splash of water to freshen it back up and toss frequently to reincorporate the oil.
