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Aglio e olio spaghetti recipe

Aglio e olio spaghetti recipe


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  • Spaghetti

A simple, cheap and delicious Italian pasta dish, which is quick and easy to make. Spaghetti is tossed in a chilli and garlic-infused olive oil, then served with grated Parmesan cheese.

4 people made this

IngredientsServes: 4

  • 6 tablespoons extra virgin olive oil
  • 6 cloves garlic, finely chopped
  • 1 teaspoon crushed chillies or to taste
  • 1 teaspoon salt
  • freshly ground pepper to taste
  • finely grated Parmesan cheese to taste
  • 250g spaghetti

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Bring a large pot of lightly salted water to the boil. Cook the spaghetti according to the packet's instructions. Drain and set aside.
  2. Meanwhile, make the sauce. Heat oil in a frying pan and saute the garlic, crushed chillies and salt for 2 minutes. Sprinkle with black pepper.
  3. Add cooked spaghetti to the frying pan and toss to coat over low heat. Serve with grated Parmesan and extra black pepper.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)


Spaghetti Aglio e Olio

"If you&rsquove never tasted one of the simplest and best of all sauces for pasta, I suggest that next time you hunger for a plate of spaghetti, you try spaghetti aglio e olio with plenty of oil and garlic." &mdashJames Beard

Ingredients

  • 1 pound spaghetti
  • Kosher salt
  • 1/3 cup extra-virgin olive oil
  • 5 garlic cloves, finely minced
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Freshly ground black pepper
  • 1/4 cup chopped parsley, optional

Method

In a large pot, cook the spaghetti in plenty of boiling salted water until just tender but still bitey&mdashas the Italians say, al dente. Reserve 1/4 cup pasta water before draining.

Meanwhile, in a large sauté pan, heat the best olive oil you have on hand until warm and it starts to shimmer. Add the chopped garlic (this may sound like a lot, but it is the garlic that makes the dish) and 1 teaspoon kosher salt. Turn off heat and let them soak in the warm oil. Optional: stir in red pepper flakes when you add the garlic.

Drain the spaghetti well, and toss it with the oil and 1/2 teaspoon freshly ground black pepper. Warm the pasta over medium heat and stir in pasta water until thickened. Add parsley if desired. Don&rsquot serve cheese with this. The distinctive and complementary flavors of the oil and garlic are all you need.

Adapted from James Beard's original recipe. Recipe photo and food styling by Judy Kim.


Spaghetti Aglio e Olio

Cook time 17 minutes to 19 minutes

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • balanced
  • sugar-conscious
  • egg-free
  • soy-free
  • tree-nut-free
  • low-sodium
  • red-meat-free
  • Calories 366
  • Fat 10.2 g (15.7%)
  • Saturated 1.5 g (7.3%)
  • Carbs 57.6 g (19.2%)
  • Fiber 2.6 g (10.3%)
  • Sugars 2.1 g
  • Protein 10.1 g (20.3%)
  • Sodium 6.6 mg (0.3%)

Ingredients

extra-virgin olive oil, divided

cloves garlic, thinly sliced

coarsely chopped fresh flat-leaf parsley leaves

Freshly grated Parmesan or Pecorino Romano cheese, for serving

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente, about 9 minutes or according to package instructions. Reserve 2 cups of the cooking water. Drain the pasta and set it aside.

Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium-low heat until shimmering. Add the garlic and red pepper flakes and cook until the garlic just begins to turn light golden-brown, 2 to 3 minutes. Remove the pan from the heat if the pasta is not ready.

Add the pasta water to the skillet and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by half, about 5 minutes. Add the spaghetti and toss continuously until the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from heat, stir in the parsley and remaining 1 tablespoon olive oil, and toss to combine. Serve immediately, topping with plenty of grated cheese.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.


  • water for boiling
  • 8 oz. (226 g) spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 8 oz. (226 g) shelled, deveined tiger prawn or medium-sized shrimp, tail-on
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt or to taste
  • 1 tablespoon chopped Italian parsley
  • 3 tablespoons freshly grated Parmesan cheese
  1. Bring a pot of water to boil. Cook the spaghetti according to the package instructions. Drain and set aside. Save 3 tablespoons of the pasta water.
  2. Heat a skillet on medium heat and add the olive oil. Add the garlic and saute for 30 seconds, add the shrimp, chili flakes and salt. Cook the shrimp until both sides turn white, then add the spaghetti and water into the skillet. Stir to combine well.
  3. Add the parsley into the skillet, stir to distribute well. Turn off the heat and add the Parmesan cheese. Dish out and serve immediately.

Nutrition Information

Serving Size

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Spaghetti Aglio E Olio Recipe | Garlic Spaghetti – Italian Pasta Recipe (VIDEO)

Learn how to make Spaghetti Aglio E Olio at home with Ruchi Bharani only on Rajshri Food.

Spaghetti aglio e olio is a traditional Italian pasta dish. It is the simplest and most basic of all pasta. So watch and learn how to make Spaghetti aglio E olio at home with chef Ruchi Bharani only on Rajshri Food.

Ingredients
3-4 tbsp of extra virgin olive oil
6 cloves of garlic
2 tbsp of pine nuts
8 sliced button mushrooms
retained pasta water
1 tsp of chilli flakes
150 gms of boiled spaghetti
salt to taste
2 tbsp of parsley
crushed black pepper
few shavings of Parmesan cheese


Method
– Heat olive oil in a pan for 10 seconds
– Add sliced garlic and mix it properly and let it cook on low flame.
– Add pine nuts before the garlic turns brown
– Add sliced mushrooms and let them cook for 2 minutes
– Add pasta water, chilli flakes and give it stir
– Add the boiled spaghetti and salt to taste and toss the spaghetti in the garlic oil.
– Turn off the flame and add finely chopped parsley, crushed black pepper and toss it well
– Spaghetti Aglio E Olio is ready to be served.
– Grate some Parmesan cheese over the Spaghetti Aglio E Olio.


  • 1 Pound dried spaghetti
  • 7 cloves garlic, thinly sliced
  • 1/3 Cup good quality olive oil
  • 1/2 Teaspoon red pepper flakes
  • 1/4 Cup fresh parsley, minced
  • 1 Cup grated Parmigiano- Reggiano

Bring a large pot of salted water to a boil. Once the water is boiling, drop in the pasta and stir for a minute until the water returns to a boil, Cook the pasta for about 12 minutes or until cooked to al dente.

While the pasta is cooking, combine the garlic and olive in a skillet. Cook over medium heat, stirring occassionally with a wooden spoon to keep the garlic from burning. Cook the garic for about 10 minutes. Then, reduce the heat to medium-low and continue to cook the garlic for another 5 minutes or until the garlic is a golden color. Remove the pan from the heat, stir in the red pepper flakes, and season with salt and pepper to taste.

Drain the pasta, reserving about 2 tablespoons of the pasta water. Toss the pasta in the olive oil sauce with the reserved pasta water. sprinkle with the parsely and cheese and toss to evenly distribute. Enjoy!


Ingredients of Spaghetti Aglio E Olio

  • 1 cup pasta spaghetti
  • 1 tablespoon green olives
  • 1 1/2 teaspoon chilli flakes
  • salt as required
  • 1 tablespoon virgin olive oil
  • 1 tablespoon butter
  • 6 cloves garlic
  • 5 leaves basil
  • 1 teaspoon black pepper
  • 2 tablespoon parmesan cheese
  • 5 cherry tomatoes
  • 1 tablespoon walnuts

How to make Spaghetti Aglio E Olio

Step 1 Bring the spaghetti to boil

To prepare this lip-smacking dish, first heat a deep-bottomed pan on medium flame. Add spaghetti with enough water and bring it to a boil til al dente. Once the spaghetti is boiled, strain the excess water and keep the pasta water aside until required.

Step 2 Saute the spices

Next, heat oil and butter in a pan over medium flame. Once they are mixed well, add garlic and saute for a few seconds. Then, walnuts and chilli flakes to it and saute for another few seconds. Now, add halved cherry tomatoes and saute for 1-2 minutes. Next, add olives and cook for a few seconds. Finally, add salt to taste. Stir well.

Step 3 Add spaghetti in the pan and cook for 2-3 minutes.

Now, add boiled spaghetti in the pan and toss well with the ingredients. In that add 15 ml of pasta water (step 1) and mix well. Season the spaghetti with black pepper and basil leaves and cook for a minute. Finally, add the parmesan cheese on the top and mix well.

Step 4 Garnish with olive oil and come cheese and serve

When the spaghetti is done, take a plate and add the pasta in it. Garnish with a generous amount of olive oil and some parmesan cheese over it and basil leaves. Serve hot.


Another favorite spaghetti

Don’t let the short ingredient list fool you….this pasta dish is SO flavorful! And it’s so easy to make! If you are short on time and need dinner on the table fast this will save your life.

Spaghetti Aglio e Olio is a pasta dish everyone should know how to make. It’s a very basic Italian classic. I do realize that this has parsley and Parmesan added but it’s oh so good! If you prefer to stick with the classic version feel free to leave them out.

My whole family loves this dish, even the littles. No one is complaining while eating this pasta, just quite kiddos slurping noodles…..now that’s a win in my books!


Spaghetti all’Aglio e Olio

Ingredients US Metric

  • 1 pound spaghetti
  • About 1/2 cup extra-virgin olive oil, or more to taste
  • 6 to 8 garlic cloves, thinly sliced or finely chopped
  • 1/2 to 1 1/2 teaspoons red pepper flakes
  • Salt and freshly ground black pepper, to taste, plus more for the pasta water
  • Finely shaved or grated Parmesan cheese, for serving

Directions

Bring a large pot of salted water to a boil.

Add the spaghetti and cook until slightly tender and still firm to the bite, 8 to 10 minutes.

Drain the spaghetti and reserve about 1/4 cup cooking water.

Return the pot to medium heat and pour in the oil. Add the garlic and red pepper flakes, reduce the heat, and immediately add the drained spaghetti and the reserved cooking water. Toss and stir so that the oil and water emulsify. Season with salt and pepper and sprinkle with the Parmesan.

Serve the spaghetti all’aglio e olio immediately. Originally published August 24, 2014.

Recipe Testers' Reviews

Rachel Feferman

This recipe was a real surprise. If you look at the list of ingredients, you might suspect a simple, possibly even bland, weeknight pasta. However, the process of vigorously stirring the pasta water with the warm garlic- and pepper-infused oil resulted in a much more complex dish. The "sauce" was emulsified to the point of almost becoming creamy and was spicy without being painful. It came together in minutes, was sourced from my pantry, and was absolutely delicious.

Ralph Knauth

Spaghetti all’aglio e olio is one of my all-time favorite dishes. First, because of the taste, of course. But also because it's so easy and quick to make. I always have the ingredients on hand and it's done in a snap.

I use a buttery, not too bitter, olive oil as that works best for me. I used maybe 1/3 to 1/2 cup oil plus 1/4 cup cooking water.

Sue Davis

Great flavors! This spaghetti all’aglio e olio instantly transported me to my travels throughout Italy. This classic dish pairs perfectly with just about anything edible.

I used 1/2 cup olive oil, added a dash freshly ground black pepper, and topped the dish with fresh basil. Serve as a main or a side dish and you will be handsomely rewarded with compliments from your diners. An absolute hit and so simple to assemble.

Pat Francis

Just a few simple ingredients and a little time and you’ve got a satisfying and spicy main dish ready for the table.

I used 1/2 cup extra-virgin olive oil and that was plenty. I added a shade more than 1/4 cup pasta cooking water, and putting it all in at once was fine. The oil and water emulsified and coated the spaghetti.

While the pasta is cooking, put together a salad and warm some bread to round things out. Garlic lovers, this was excellent accompanied by garlic cheese bread with chives.

Larry Noak

There are several reasons why this is a GREAT recipe. First, if you can boil water, you can make this dish. Next, it takes no more than a few minutes from beginning to end, and there is very little cleanup. And I really love spaghetti and this is by far the easiest way to prepare it. I used exactly half the ingredients, except I did use the full 1/4 cup water. Even 8 ounces cooked spaghetti is quite a lot. Add a little garlic bread, a bit of wine, and a nice dessert, and you have the perfect dinner for two. Throw in a linen tablecloth and perhaps a candle and your effort (however small) will not be forgotten.

Jackie Gorman

If you have the time to boil water, you have enough time to make this recipe.

This recipe can be scaled up or down very easily, to feed however many people are going to pull a chair up to your table. I divided everything in half to make dinner for the two of us. I used 1/4 cup olive oil for 1/2 pound pasta, and it worked very well. I would suggest adding spoonfuls of pasta cooking water until you get the consistency that you like. I ended up adding 3 to 4 tablespoons water. We had extremely fresh—as in recently had been made—red pepper flakes. They were very spicy, which meant that the pasta was very spicy. I found that I sprinkled on quite a bit of grated Parmesan as I was eating this dish. Now, of course, I may have wanted to use all that Parm anyway, but in this case, it did seem to temper the heat from the pepper flakes.

While you wait for the water to boil and the pasta to cook, you can chop the garlic, add the pepper flakes to it, and also make a salad. (A mixed green salad went beautifully with this, as did a Caprese salad.)

What also made the dish so delightful was the Italian red wine that we served with it. A Lacrima di Morro d’Alba DOC. Italian wines are usually made to accompany food, instead of being a stand-alone wine. In this case, the wine and the pasta made each other better than either was standing alone.

Cindi Kruth

This spaghetti all’aglio e olio was a great reminder. It's very close to the spaghetti in garlic oil I routinely make. That said, my husband loved the extra kick added with the red pepper flakes. (I may have been a little heavy handed there.)

As suggested, I did use less oil rather than more, which was good because the oil I had was quite strong in flavor. The starchy cooking liquid did its trick of thickening and clinging. It really is the “secret." Simple, quick, basic, classic.

Joel Jenkins

This is one of my favorite ways to eat pasta, especially in warmer weather. I used quinoa pasta instead of regular pasta.

Beth Price

This recipe is simple perfection and one that needs to be in your repertoire for an easy meal. In the time it takes to cook a package of pasta, the sauce is ready to be tossed into a dish that will transport you to Italy.

The heat of the dish is easily controllable by adjusting the amount of red pepper flakes. I like to add a bit of chopped parsley for a bit of color. Red, green, and white, just like the Italian flag.

Marilee Johnson

I love this recipe! It's a great last-minute meal and the ingredients are always in my kitchen. Quick, easy, and simple. Sometimes it’s the marriage of just a few flavors that make a successful recipe. And it required only one pot!

I found the amount of olive oil to be plenty. After cooking and draining the pasta, I poured the oil into the pan and set the heat to medium-high. I tossed in the garlic and pepper flakes and it took no time to slightly scorch the garlic! My bad, so keep on eye on the heat. In went the pasta and I stirred it together. The red pepper flakes added a nice kick and the Parmesan topped it off.

Next time, I might just add a few shrimp and a few ribbons of fresh basil.

Karen Depp

This spaghetti supper was easy to put together and I loved that it was all one pot.

One caveat. Depending on the heat in your red pepper flakes, you can either have a nice warm spicy experience or blow your hair off. We lost some hair. Next time I will adjust that 1 1/2 teaspoons to 1/2 teaspoons. We live in Tabasco country so our red pepper flakes are a bit hot. Otherwise, it was a real winner.

We will make it again and next time we will use our recipe from this site for the homemade pasta that we tested a while back!

Suzanne Fortier

This was a delicious and quick late-night supper for me and my 15-year-old taster. I had it on the table in 15 minutes flat and she devoured it in even less time.

Because it was just the 2 of us this evening, I halved the ingredients, using 3/8 cup oil, which seemed like the right amount to us. Three large garlic cloves mashed with 1/2 teaspoon of salt yielded about 2 1/2 teaspoons and should protect me and the kid from vampires for some time. The red pepper flakes aren't overpowering they add just the right amount of heat.

Do not forget to reserve some pasta cooking water—I always do this with any sauced pasta dish—as it helps to thicken the sauce a little and just gives it that something extra. Definitely use the full 1/4 cup reserved water and definitely add it all at once. Creating the emulsion is the trick to the recipe, and that requires water. The second time we made the recipe, I forgot to set aside enough water and the dish definitely suffered.

This dish will definitely enter the dinner rotation.

Shannon Parrish

I was impressed by the simplicity of this dish and its ease of preparation. It’s light, full of flavor, and takes just minutes to prepare a perfect summer meal.

As with any simple dish containing few ingredients, the best quality ingredients are a must. Freshly grated Parmesan is far superior to the pre-grated variety and it adds a salty flavor as well as a nice texture to the dish. I added 2 tablespoons water to the garlic and olive oil mixture before adding the pasta. I felt that it was easier to emulsify the water and oil that way.

A bitter leaf salad is the perfect accompaniment to this dish. However, if you choose to serve the pasta with another side dish, I might suggest garnishing the pasta with a handful of freshly chopped Italian parsley for a slightly bitter twist.

Linda Pacchiano

This is the most basic of Italian pasta recipes. I have always made it with wheat flour pasta, but I like that wheat-free pasta, such as quinoa or rice spaghetti, could be used for a healthier choice.

I suggest "sweating" the garlic for a minute or two in the oil before adding the pasta to the dish. I would also add 2 tablespoons of the pasta water to keep the garlic from browning. Slicing the garlic, rather than chopping it, will make it less likely to overcook while still giving the dish the right amount of garlic flavor.

A 1/2 cup of olive oil is sufficient to coat a pound of spaghetti, although an extra drizzle is a nice finish to the plated dish.

Kim Venglar

This is very nice for a quick and easy lunch.

I used angel hair pasta because that is all I buy. I ended up with nine 1-cup servings (5 ounces each).

I started off with 1/2 cup olive oil and 7 cloves of garlic. After I had added all the ingredients, using the full 1/4 cup of pasta water, it seemed a little dry. I added another 1/4 cup olive oil and it was just right. I believe you would find this recipe in a restaurant using a full 1 cup olive oil but I feel it would be just too much. Use a high quality olive oil as this is where a lot of your flavor comes from.

Use the full 8 cloves of garlic. Using roasted garlic cloves would make this even better with another layer of flavor.

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Comments

I blame my recent weight gain on my love for trying LC recipes…but with recipes like this, at least my bank account isn’t suffering too! Cheap, simple, and astoundingly delicious.

Nods. We like to keep an eye on our pocketbook, Vera. More than the scale, obviously! Many kind thanks for taking the time to let us know you like this as much as we do.

This is one of those dishes that pulls at the heartstrings. My grandmother made this for me when I would visit. As a kid, I would say the name of the dish out loud as I ate it. Admit it, it’s fun to say. It’s even more fun with a mouth full of noodles.


Spaghetti Aglio e Olio

Aglio e olio literally means garlic and oil. Spaghetti Aglio e olio originates in Naples, Italy and stars two simple ingredients that most homes always have. With such simple dishes, it’s important to use the very best ingredients you can afford so using a good quality olive oil will make all the difference.


Watch the video: Best SPAGHETTI AGLIO E OLIO