Spaghetti Aglio e Olio

Spaghetti Aglio e Olio recipe under 30 mins, made with pantry staples – spaghetti, oil, garlic and red chili flakes. In the repertoire of traditional Italian pasta dishes, there is none as simple and straightforward as Spaghetti aglio e olio. Its literal translation is garlic and olive oil which is really the essence of this dish which originates in Naples.

The entire ingredient list is composed of things that are easily kept on hand making it something you can turn to when you are looking for a quick, easy, and deeply satisfying, not to mention rather affordable dish.

About Spaghetti Aglio e Olio

One of the perks of this Spaghetti Aglio e Olio recipe is that this entire dish can be prepared in under 30 minutes. In fact, in the time it takes you to boil water and cook the pasta, you can prep your ingredients and start the sauce.

By the time it is perfectly al dente, you are just a few minutes from pan to table. Beyond the ease of preparation, this is a classic that will appeal to kids and adults alike. It is vegetarian-friendly and adaptable to the tastes and preferences of your entire family.

I share the most classic of aglio e olio preparations & it is really a blank slate. Perfectly delicious as it is, it can be altered a bit to suit your family’s tastes. Finishing with chopped parsley and grated parmesan or Romano cheese takes it to the next level.

For those times when you wish to add some protein to your pasta, you can top this dish with a fried egg. Or with a runny yolk if you prefer which adds another level of richness to the sauce. I have shared a recipe with egg here – Egg Spaghetti

The options are endless, making this a perfect weeknight meal for times when you are looking for something satisfying and simple. A green salad or your favorite vegetable on the side round this meal out perfectly making just about any night of the week feel rather special.

More Pasta Recipes
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Red sauce pasta
Pasta soup
Chicken pasta
Masala pasta

Photo Guide

How to make Spaghetti Aglio e Olio (Stepwise photos)

1. Making aglio e olio traditionally begins with spaghetti. Begin by bringing a large pot of generously salted water to a boil. While you wait for this to happen, gather the finest olive oil you can find, a few cloves of chopped garlic, salt and crushed red pepper. For this step bring 8 cups of water to a boil with 1 teaspoon salt.

2. Once the water has begun to boil, add 2 servings of spaghetti. About 250 grams.

3. Let it boil on a medium high flame and stir occasionally to prevent sticking. Set your timer according to the package instructions, keeping in mind you are looking for perfectly al dente pasta.

4. After testing for proper doneness (generally 7-9 minutes), reserve about a cup of the pasta cooking water before straining.

5. Over low heat, gently warm 2 tablespoons of olive oil. To the pan, add 1 to 1 ½ tablespoon minced chopped garlic, making sure not to allow it to take on too much color or burn. As soon as garlic begins to shrink, add 1 teaspoon chilli flakes. For spicier version use up to 1½ teaspoons chilli flakes. Give a quick stir.

6. To the saute pan, carefully add about half cup of stock (pasta cooked water) and ¼ teaspoon salt. Allow it to simmer.

7. Let it reduce slightly before adding your spaghetti. I let mine to reduce to half of the original quantity (¼ cup). Taste test both the cooked spaghetti and the sauce so you know how much to add at this stage. Add more salt if required.

8. Turn off and add the spaghetti. Toss well to coat the spaghetti with the garlic oil and chili flakes.

9. At this point, taste the pasta and adjust the seasoning if necessary according to your taste. For more heat, add chilli flakes. If it is too dry, you may splash a bit of the stock.

Serve aglio olio hot with a vegetable salad, green salad or fried eggs.

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This post on Aglio olio was first published in November 2016. Updated and republished in January 2022.