You know those nights when you're starving, it's late, and you need something fast but don't want to sacrifice flavor? Spaghetti with Garlic and Oil (Aglio E Olio) is my go-to lifesaver. This classic Italian dish proves that sometimes, the simplest ingredients—just garlic, olive oil, and a kick of chili flakes—create the most stunning flavors. I still remember my first attempt at making it in my tiny college apartment. The smell of golden garlic filled the whole hallway, and my roommate came running, thinking I'd been cooking for hours!
What I love most about this recipe is its beautiful contradiction—it feels fancy but takes barely 15 minutes from start to finish. The Italians nailed it with this one: minimal effort, maximum reward. Perfect for when you're exhausted but still want to feel like you've treated yourself. And trust me, once you've mastered this version, you'll find yourself craving that garlicky, slightly spicy oil on your pasta at least once a week.
Why You’ll Love This Spaghetti with Garlic and Oil
This spaghetti dish checks all the boxes for a perfect weeknight meal:
- Effortless: Just 15 minutes from pantry to plate—no fancy skills needed.
- Minimal ingredients: 5 core items (+ salt) create magic. My kind of shopping list!
- Bold flavors: Golden garlic and chili flakes pack more punch than you’d expect.
- Endlessly adaptable: Fancy it up with lemon or keep it classic—your call.
Seriously, it’s the dish I make when I want to feel like cooking without actually putting in much work.
Ingredients for Spaghetti with Garlic and Oil
Here's what you'll need to make this magical dish happen - and trust me, every single ingredient plays a starring role:
- 400g (14 oz) spaghetti: The classic choice, but any long pasta works. I'm partial to De Cecco brand for that perfect al dente bite.
- 4 tablespoons extra virgin olive oil: Don't skimp here - it's the sauce base! Use the good stuff you'd drizzle on bread.
- 6 cloves garlic: Thinly sliced (not minced!) for that perfect golden texture that won't burn too fast.
- ½ teaspoon red pepper flakes: Or more if you're feeling spicy - I usually end up adding an extra pinch!
- ¼ cup fresh parsley: Chopped and packed lightly. Flat-leaf Italian parsley has the best flavor.
- Salt: For that pasta water - make it as salty as the sea!
- Optional: Grated Parmesan cheese for garnish if you're feeling fancy (my Nonna would approve).
That's it! Seven simple ingredients (okay, eight if you count the optional cheese) transform into something spectacular.
Equipment You Need for Spaghetti with Garlic and Oil
You probably already have everything you need right in your kitchen:
- Large pot: For boiling that pasta to perfection (at least 5 quarts).
- Large skillet or pan: To infuse the oil with garlic goodness.
- Colander: For draining - but don't forget to save some pasta water!
- Measuring spoons: Just to keep that chili flake kick in check.
That's it - no fancy gadgets required for this simple beauty!
How to Make Spaghetti with Garlic and Oil
Okay, let's get cooking! This recipe moves fast, so have everything ready before you start. Don't worry - I'll walk you through each step:
- Boil the pasta: Bring a large pot of heavily salted water to a rolling boil (it should taste like the sea!). Add spaghetti and cook for 1 minute less than package directions for perfect al dente texture.
- Infuse the oil: While pasta cooks, heat olive oil in a large pan over medium-low heat. Add garlic slices and red pepper flakes. Cook for 2-3 minutes, stirring constantly, until garlic turns golden but not brown. Burnt garlic is bitter - we want sweet and fragrant!
- Reserve pasta water: Before draining, scoop out about ½ cup of starchy cooking liquid. This magical water helps create the perfect sauce consistency later.
- Toss it all together: Drain pasta and immediately add to the garlic oil. Toss vigorously with tongs, adding splashes of reserved pasta water as needed until the sauce clings beautifully to each strand.
- Finish with flair: Remove from heat and toss in fresh parsley. Taste and adjust seasoning - sometimes I add an extra pinch of salt or pepper flakes here.
- Serve immediately: Pile onto warm plates (optional: sprinkle with Parmesan) and enjoy the garlicky goodness while it's piping hot!
Pro Tips for Perfect Spaghetti with Garlic and Oil
Low and slow wins the garlic race - keep that heat moderate to avoid bitterness. Trust your nose - when you start smelling that heavenly garlic aroma, it's almost done. Always use fresh parsley for that bright pop of color and flavor. And don't be shy with the pasta water - it's the secret to restaurant-worthy sauce consistency!
Variations for Spaghetti with Garlic and Oil
Once you've mastered the classic version, try these easy twists to keep things exciting! I love adding lemon zest for brightness, or tossing in a few chopped anchovies while cooking the garlic for a rich umami kick. Roasted cherry tomatoes or sautéed mushrooms make it heartier, while a handful of toasted breadcrumbs adds irresistible crunch. The beauty of this dish is how it welcomes creativity!
Serving Suggestions for Spaghetti with Garlic and Oil
This spaghetti shines brightest with simple companions! I love pairing it with a crisp green salad to balance the richness, and plenty of crusty bread to sop up every last drop of that garlicky oil. For drinks, a chilled Pinot Grigio or Sauvignon Blanc cuts through the flavors beautifully - just like they do in Italy!
Storage and Reheating for Spaghetti with Garlic and Oil
Let's be honest - this dish is best fresh, when that garlic aroma is at its peak! But if you must save leftovers (I rarely can), store them in an airtight container in the fridge for 2-3 days. When reheating, splash in a tablespoon of water and warm gently in a pan - the steam brings the sauce back to life beautifully. Microwave works in a pinch, but stir halfway and cover with a damp paper towel to keep it from drying out. Pro tip: The garlic flavor intensifies overnight, so brace yourself for an even bolder bite tomorrow!
Nutritional Information for Spaghetti with Garlic and Oil
Here's the breakdown per serving (using standard ingredients): about 350 calories, 12g fat (mostly the good kind from olive oil!), and 50g carbs. Of course, your exact numbers will vary based on pasta brand and oil measurements - but let's be real, you're eating this for the flavor, not the math!
FAQs About Spaghetti with Garlic and Oil
Q1. Can I make this gluten-free?
Absolutely! Just swap regular spaghetti for your favorite gluten-free pasta. I've had great results with brown rice or quinoa spaghetti - just watch the cooking time as GF pasta can go from perfect to mushy fast!
Q2. What if I don't have red pepper flakes?
No worries! A pinch of cayenne works in a pinch, or you can skip the heat altogether. Sometimes I use freshly cracked black pepper instead for a different kind of kick. The garlic is still the star here!
Q3. Why does my reheated spaghetti taste different?
Garlic mellows and intensifies overnight - it's normal! To revive leftovers, add a splash of fresh olive oil when reheating. The texture stays best when warmed gently in a pan rather than microwaved.
Q4. Can I use minced garlic instead of sliced?
You can, but watch it closely! Minced garlic cooks much faster and burns easily. If using, reduce cooking time to about 30 seconds and keep the heat low. Sliced garlic gives you more control and prettier results.
Q5. Is this dish really vegetarian?
Yes! The basic version is completely vegetarian (and vegan if you skip the optional cheese). Just be sure to check your pasta ingredients if serving strict vegetarians - some brands use egg.
Magical Spaghetti with Garlic and Oil Recipe in Minutes
- Total Time: 15 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful pasta dish with garlic, olive oil, and chili flakes.
Ingredients
- 400 g (14 oz) Spaghetti
- 4 tablespoons Extra Virgin Olive Oil
- 6 cloves Garlic (thinly sliced)
- ½ teaspoon Red Pepper Flakes (or to taste)
- ¼ cup Fresh Parsley (chopped, for garnish)
- Salt (for the pasta water)
- Optional: Grated Parmesan Cheese (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- While the pasta cooks, heat olive oil in a large pan over medium heat.
- Add the sliced garlic and red pepper flakes, sauté until garlic is golden but not burnt.
- Drain the pasta, reserving a small cup of pasta water.
- Toss the cooked pasta in the garlic oil mixture, adding a splash of pasta water if needed.
- Garnish with chopped parsley and optional Parmesan cheese.
- Serve immediately.
Notes
- Use fresh garlic for the best flavor.
- Adjust red pepper flakes to your spice preference.
- Reserve pasta water to adjust consistency.
- Serve hot for the best taste.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: spaghetti, garlic, olive oil, aglio e olio, Italian pasta, quick meal
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