Garlic and olive oil pasta — the midnight masterpiece
Spaghetti Aglio e Olio
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Spaghetti Aglio e Olio
Garlic and olive oil pasta — the midnight masterpiece
★4.3(12)
A lightning-fast Italian classic of spaghetti tossed in golden garlic, fruity olive oil, red pepper flakes, and fresh parsley.
5m
Prep Time
15m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Aglio e olio is the pasta you make at midnight when the fridge is empty but you still want something extraordinary. It is the dish that every Italian cook learns first, and with good reason — it teaches you that restraint, technique, and quality ingredients are all you really need.
Sliced garlic, slowly toasted in good olive oil until golden, forms the base of this deceptively simple sauce. A flurry of red pepper flakes adds warmth, and a generous ladleful of starchy pasta water transforms the oil into a glossy, emulsified coating that clings to every strand.
Ingredients
Instructions
- 1
Cook spaghetti in well-salted boiling water until 1 minute shy of al dente. Reserve 1.5 cups pasta water before draining.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and cook, stirring occasionally, until light golden, about 4 minutes. Watch carefully — it can go from golden to burned very quickly.
- 3
Add red pepper flakes and cook 30 seconds.
- 4
Add the drained spaghetti and 1/2 cup pasta water to the skillet. Increase heat to medium and toss vigorously for 2 minutes, adding more pasta water as needed until a glossy sauce forms.
- 5
Remove from heat, toss with parsley and salt to taste. Serve immediately with Parmesan if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
Substitutions
SpaghettiLinguine or capellini
Any long pasta works well.
Fresh parsleyFresh basil or arugula
Basil adds sweetness; arugula adds peppery bite when tossed in off heat.
Tips & Storage
Pro Tips
Use the best extra-virgin olive oil you have — you can taste it in every bite.
Do not mince the garlic; slices toast more evenly and add pleasant texture.
If the garlic gets too dark, start over. Burned garlic will make the entire dish bitter.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a skillet with a drizzle of olive oil and splash of water over medium heat.
Nutrition Facts
Per serving (1 plate) · 4 servings
Calories400
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates52g
Fat16g
Fiber2g
Sugar2g
Sodium320mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my aglio e olio greasy?
- You need more pasta water. The starch in the water emulsifies with the oil to create a sauce.
- Can I add protein?
- Anchovies dissolved in the oil are traditional. Shrimp, clams, or canned tuna are also excellent additions.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →