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If you’re craving something fast, budget-friendly, and wildly satisfying, this classic Aglio e Olio is the pasta recipe you need. It’s a dish I’ve loved since childhood, simple spaghetti tossed in garlicky olive oil with just the right kick of heat. I made it often when I was growing up, and it carried me right through my 20s when I needed something cheap and delicious after a long day. Eventually, I decided to create my own version from scratch and it’s surprisingly easy, bursting with flavor, and ready in under 30 minutes.
Why This is the Best Pasta Dish Ever
- Made with pantry staples
- Budget-friendly and quick to prepare
- Packed with bold flavor from garlic, red pepper flakes, and fresh herbs
- Customizable with add-ins like shrimp, anchovies, or parmesan
- Perfect as a weeknight dinner or last-minute entertaining
And it comes together in about the same time it takes to boil water and cook pasta!
Fresh Ingredients You Will Need
- Spaghetti – Traditional and perfect for soaking up the garlic oil. You can also use linguine or angel hair.
- Olive Oil – Use a good-quality extra virgin olive oil for the best flavor. This is the base of your sauce, so it matters.
- Garlic – Thinly sliced or minced. Fresh garlic is a must here, skip the jarred stuff.
- Red Pepper Flakes – Just enough to give it a warm heat. Adjust to taste.
- Fresh Parsley – Adds brightness and freshness. Sub with basil if needed.
- Salt & Pepper – Season the pasta water well and finish the dish with freshly ground black pepper.
- Pasta Water – Don’t forget to save a cup before draining, this starchy water helps the sauce cling to the pasta.
Optional Add-Ins
- Parmesan Cheese – Not traditional, but adds a salty, savory boost.
- Lemon Zest – For brightness and zing.
- Anchovies – Adds a punch of umami if you’re into it.
- Sautéed Shrimp or Chicken – Great if you want to bulk it up with protein.
For the full ingredient list and instructions, see the recipe card below.
How to Make Aglio e Olio
- Boil the Pasta
Cook spaghetti in generously salted water until al dente. Reserve 1 cup of pasta water before draining. - Sauté the Garlic
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Cook gently until garlic is golden and fragrant, do not burn or the garlic will be bitter. - Toss it Together
Add the drained pasta directly to the skillet with the garlic oil. Toss to coat, adding reserved pasta water as needed until the sauce clings to the noodles. - Finish and Serve
Stir in chopped parsley, season with salt and pepper, and serve immediately. Top with cheese or lemon zest, if desired.
What to Serve with Aglio e Olio
- Garlic Bread – For extra garlicky goodness.
- Italian Chopped Salad – Crisp, colorful, and refreshing.
- Chicken Parmesan – A hearty classic alongside a light pasta.
- Roast Chicken – Simple, savory, and satisfying.
- Grilled Vegetables – Try zucchini, bell peppers, or eggplant for a summer spin.
- Caprese Salad – Fresh mozzarella, tomatoes, and basil offer the perfect contrast.
Storing and Reheating Leftovers
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. It keeps well thanks to the oil-based sauce.
Reheating:
Reheat gently in a skillet over medium heat with a splash of pasta water or olive oil. Avoid microwaving if you can, but if needed, reheat in short bursts with a drizzle of water and cover loosely to retain moisture.
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More Recipes You’ll Love
More Easy Pasta Ideas
This is really my favorite spaghetti recipe ever but if you want a few MORE EASY PASTA RECIPES, these are our favorites:
- The BEST and FASTEST Fettuccine Alfredo!
- Cacio e Pepe is simple and quick.
- EASY Pesto Cavatappi….ready in minutes.
- One pot magic with the BEST Baked Ziti.
Want even more easy family friendly (and QUICK) recipes? Be sure to follow us over on Instagram and Facebook!
Pasta Aglio e Olio Recipe
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Equipment
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skillet
Ingredients
- 1 pound box dried spaghetti
- 1/4 cup olive oil
- 1 teaspoon crushed red pepper flakes
- 6 garlic cloves, finely chopped
- 1 tablespoon salted butter
- 1/2 teaspoon kosher salt
- 1/2 cup finely chopped fresh parsley
- 1 cup freshly grated parmesan cheese
Instructions
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Bring a large pot of water to a boil and add 3 tablespoon kosher salt. Stir in the pasta and cook according to the package directions.
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While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and garlic to the pan. Cook until the garlic begins to turn golden (do not overcook, the garlic will become bitter and nasty….if this happens, start over.) Turn off the heat and stir in the butter.
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Drain the pasta and reserve 1 cup of the cooking water. Add the pasta to the skillet and toss to coat. Turn the heat to medium-high and stir in the cooking water. Bring the mixture to a boil.
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Turn the heat to low and add the salt. Cook until the mixture is reduced by 1/2. Turn off the heat.
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Toss the pasta with the parsley and cheese. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.