When you’re in the mood for something simple but full of flavor, my Spaghetti Aglio e Olio is the perfect go-to dish. 🍝🧄 It’s the kind of meal that makes you think, “Why haven’t I made this more often?” With just a few basic ingredients—garlic, olive oil, and a little red pepper flake for heat—this pasta comes together in no time. My family loves it, especially when we’re having a busy day, but we still want something delicious and satisfying for dinner.
The best part? It’s not just quick, it’s also ridiculously tasty! You can have this ready in under 20 minutes, making it ideal for busy nights when you still want to impress your taste buds. Plus, it’s totally customizable with toppings like fresh parsley, parmesan, or even extra chili flakes if you want more heat!
Why You’ll Fall for Spaghetti Aglio e Olio
What makes this dish stand out is the simplicity. The garlic becomes sweet and aromatic when sautéed in olive oil, and the red pepper flakes give it just enough kick to keep it exciting. It’s so easy, yet it has this rich flavor that makes you feel like you’ve spent hours in the kitchen. Aglio e Olio is all about letting the ingredients shine, so every bite bursts with deliciousness.
What You’ll Need to Make Spaghetti Aglio e Olio
- 12 oz (340g) spaghetti
- 1/4 cup olive oil
- 4-5 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes (adjust to your spice level)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley (optional, for garnish)
- Grated Parmesan (optional, for serving)
How to Make Spaghetti Aglio e Olio
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, about 8-10 minutes, until al dente. Save 1/2 cup of pasta water before draining the pasta.
- Make the garlic oil: While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and sauté for 1-2 minutes until it turns golden and fragrant—be careful not to burn it!
- Add the red pepper flakes: Toss in the red pepper flakes and let them cook for another 30 seconds to release their flavor.
- Combine the pasta: Add the drained pasta to the pan, along with a little bit of the reserved pasta water. Toss everything together, making sure the pasta is evenly coated with the garlic oil.
- Season and serve: Season with salt and pepper to taste. Garnish with freshly chopped parsley and a sprinkle of parmesan, if desired. Serve immediately and enjoy!
More Relative Recipes:
- Pineapple Lemonade
- Deliciously Cheesy Baked Pizza Spaghetti
- Cinnamon Roll Sugar Cookies
- Butternut Squash Sausage Tortellini Soup
- Jalapeño Popper Cheese Ball
Fun Variations
Want to give this classic dish a twist? Try adding cooked shrimp, grilled chicken, or even some sautéed mushrooms for extra flavor and texture. If you’re feeling fancy, you can also add a squeeze of lemon juice or zest to give it a fresh citrusy note. For a vegetarian version, swap in a sprinkle of nutritional yeast instead of Parmesan!
Why This Dish is Perfect for Busy Nights
Spaghetti Aglio e Olio is the perfect weeknight meal when you don’t have a ton of time but still want something full of flavor. It’s ready in about 20 minutes, and the ingredients are all pantry staples, so you can whip it up any time you’re in the mood for comfort food without needing a big grocery haul. Plus, it’s a crowd-pleaser—my kids love it, and it’s just as good for adults who are looking for something light yet satisfying!
FAQs
- Can I use any other type of pasta?
Yes! You can use any pasta you have on hand—linguine, fettuccine, or even penne will work great in this recipe. - Can I make this dish ahead of time?
While this dish is best served fresh, you can store leftovers in an airtight container in the fridge for 1-2 days. Just reheat it with a little extra olive oil to keep it nice and moist! - Can I make this spicier?
Definitely! Add more red pepper flakes or even some fresh chili slices for an extra kick. You can also try a drizzle of hot sauce for more heat. - Can I add vegetables to this dish?
Yes! You can sauté veggies like spinach, zucchini, or bell peppers in the garlic oil for a tasty veggie-packed version. - Can I make this without garlic?
Garlic is really the star of this dish, but if you’re sensitive to it, you can try using shallots or onions for a milder flavor.
Spaghetti Aglio e Olio
Ingredients
- 12 oz 340g spaghetti
- 1/4 cup olive oil
- 4-5 cloves garlic thinly sliced
- 1 teaspoon red pepper flakes adjust to your spice level
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley optional, for garnish
- Grated Parmesan optional, for serving
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, about 8-10 minutes, until al dente. Save 1/2 cup of pasta water before draining the pasta.
- Make the garlic oil:
- While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and sauté for 1-2 minutes until it turns golden and fragrant—be careful not to burn it!
- Add the red pepper flakes:
- Toss in the red pepper flakes and let them cook for another 30 seconds to release their flavor.
- Combine the pasta:
- Add the drained pasta to the pan, along with a little bit of the reserved pasta water. Toss everything together, making sure the pasta is evenly coated with the garlic oil.
- Season and serve:
- Season with salt and pepper to taste. Garnish with freshly chopped parsley and a sprinkle of Parmesan, if desired. Serve immediately and enjoy!
Notes
- If you’re not a fan of spice, you can reduce or omit the red pepper flakes.
- Leftovers can be stored in the fridge for 1-2 days. Just reheat with a bit more olive oil to keep it moist.
