Enjoy the classic simplicity of garlic and olive oil pasta at home with this perfect Spaghetti Aglio e Olio recipe.
Throughout college, I worked at a little locally-owned, non-chain Italian restaurant. They were known for their red sauce, which took three whole days to make. People came from far and wide to eat the sauce, which topped about three quarters of the menu. As a longtime employee, I loved the heavy red sauce, but I often gravitated toward the lighter things on the menu—especially the classic spaghetti aglio e olio.
Spaghetti aglio e olio looks like an overly simple dish from the outside; perhaps even something you’d feed a picky eater. But don’t let its simple looks fool you. It’s so much more than a plate of pasta. In fact, you’ll find spaghetti aglio e olio all across Italy, in home dining rooms and restaurants alike. It’s one of the most popular Italian pasta dishes out there.
Personally, I could eat a plate of this pasta every day of my life. Garlic flavor dominates the dish, and olive oil acts as the “sauce” that coats the pasta. This recipe uses crushed red pepper for a little bit of spicy heat and chopped parsley for color and fresh flavor. Save the heavy sauce for another dish; spaghetti aglio e olio doesn’t need anything covering up its simple glory.
Is Spaghetti Aglio e Olio Healthy?
Spaghetti aglio e olio is on the healthier side of pasta dishes. Instead of a cheese-based or heavy tomato sauce, this dish uses only enough healthy olive oil to evenly coat the pasta. Olive oil contains healthy monounsaturated fats, and garlic has heart-healthy properties. This dish isn’t exactly low in calories or carbs though, thanks to the pasta, so you’ll want to enjoy it in moderation like most other pasta dishes. It’s vegan and dairy-free overall.
Adding Pops Of Flavor
This recipe doesn’t need any extra ingredients, but over the years, I’ve discovered a few very small additions to this dish that really make it pop without diminishing its simple flavor combination.
Fresh-Grated Parmesan Cheese: This is my number-one suggestion for spaghetti aglio e olio. You don’t need much Parmesan cheese, especially when it’s fresh and high-quality! I use about a tablespoon of grated cheese on top of a serving of pasta.
A Squeeze Of Lemon: A little bit of acidity goes a long way, and garlic and lemon are meant to be together anyway! Squeeze a quarter of a lemon on top of your plate of pasta to brighten the flavors.
Sautéed Cherry Or Grape Tomatoes: Who needs a tomato sauce when you can reduce it down to its main ingredient? Tiny tomatoes are another acidic addition that go so well with garlic and olive oil. Simply throw a few whole cherry or grape tomatoes into a hot pan with a splash of olive oil, sauté until they become soft, and add to the top of your pasta.
How Do I Store Leftovers?
I’ve made this dish countless times, and it’s best when eaten right away. If there are any leftovers, store them in an airtight container in the fridge for up to 3 days. When it comes time to reheat, toss it in a nonstick pan over medium heat with a splash of olive oil, or heat it in the microwave with a splash of water. I don’t suggest freezing it.
Serving Suggestions
Since you’re already carb-ing it up with this pasta, I’d recommend adding a protein. This Air-Fryer Chicken Parmesan makes a great protein to pair with the pasta. You can also keep it vegetarian and try this Baked Eggplant Parmesan recipe. If you’d rather skip the tomato sauce, consider this Baked Lemon Chicken or some Pan-Seared Salmon.
After you’ve got your protein, all you need is some vegetables. A simple batch of Oven-Roasted Vegetables or a fresh Green Salad should do the trick!
Ingredients
- 1 pound spaghetti
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic thinly sliced
- ½ teaspoon crushed red pepper flakes
- ¼ cup chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes, then drain, reserving ½ cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is fragrant and golden, about 2 minutes, being careful not to burn it.
- Add the drained spaghetti to the pan with the garlic and oil. Toss to coat, adding a little reserved pasta water if needed to help the sauce cling to the pasta.
- Remove from heat, stir in the chopped parsley, and season with salt and black pepper to taste. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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