Spaghetti Aglio e Olio Recipe – Dassana’s Veg Recipes

Spaghetti Aglio e Olio is a classic pasta dish from Naples in Southern Italy. The name Aglio e Olio literally translates to “garlic and oil,” referring to the two main ingredients in this pasta. Prepared with spaghetti, garlic, extra virgin olive oil and red chilli flakes, it is one of Italy’s simplest pasta dishes, yet every ingredient and every step plays an important part in the final flavour and texture. This quick recipe comes together in about 20 minutes and is perfect when you want a light pasta without a heavy sauce.

From My Kitchen: Spaghetti Aglio e Olio

This is one of those recipes that taught me how much the little details matter. With just a handful of ingredients, there is nothing to hide behind, so the way you cook each ingredient makes all the difference.

After making this Aglio e Olio pasta many times, I found that the best texture comes from finishing the spaghetti in the pan with some reserved pasta water instead of simply tossing it with garlic-infused olive oil. The starchy water helps the oil lightly coat each strand, making the pasta silky and well balanced rather than oily.

I also use a little more garlic than many traditional recipes because we enjoy its flavour. The garlic is gently cooked until lightly golden, and the chilli flakes are added after switching off the heat so they release their flavour without burning.

These are small changes, but they are the reason this simple pasta turns out consistently good every time.

I hope you enjoy making this Spaghetti Aglio e Olio recipe as much as I do.

Ingredients At A Glance

You only need a few ingredients to make this classic Spaghetti Aglio e Olio recipe. Since there are so few ingredients, the quality of each one makes a difference to the final dish.

Extra virgin olive oil is the star ingredient, so use the best quality one you have. When gently cooked, garlic develops a mellow, aromatic flavor with a hint of sweetness, while red chilli flakes (also called red pepper flakes) add a gentle heat.

Fresh parsley adds color and freshness, and don’t forget to reserve some of the pasta cooking water, as it helps bring everything together into a light, silky coating.

More Pasta Recipes To Try

How To Make Spaghetti Aglio e Olio (Stepwise)

Cook Spaghetti

1. Take 6 cups water in a large pan or pot. Add 1½ teaspoons salt and bring the water to a rolling boil.

2. Add 250 grams (9 ounces) spaghetti to the boiling water. Keep the spaghetti whole and do not break it as you may sometimes do with noodles.

3. As the lower part of the spaghetti softens, the strands will gradually begin to settle into the water.

Gently press them down with a pasta fork, spoon or tongs without forcing or breaking them.

4. Stir occasionally so that the spaghetti strands do not stick together.

Cook according to the package instructions, but stop 2 to 3 minutes before the recommended cooking time or just before the spaghetti reaches the al dente stage. It will finish cooking in the pan with the garlic, olive oil and reserved pasta water.

Prepare Garlic & Chili Oil

5. While the spaghetti is cooking, add 6 tablespoons extra virgin olive oil to a medium or large frying pan.

Keep the heat low and warm the oil gently. Do not let the oil become very hot or begin to smoke.

6. Add 2 teaspoons finely chopped or minced garlic to the warm olive oil.

Note: I have added an extra touch of garlic, but you can reduce it to 1 teaspoon for a milder garlic flavor.

7. Sauté the garlic on low heat, stirring often. Cook it gently until it turns light golden.

Note: Do not let the garlic become dark brown or burn, as burnt garlic will give the pasta a bitter taste.

8. When the garlic becomes light golden, turn off the heat. Add 1 teaspoon red chili flakes, or add as needed. Stir well.

The chili flakes will release their flavor in the residual heat of the pan without burning.

9. Check the spaghetti a few minutes before the package cooking time is complete. It should be slightly firmer than al dente at this stage, as it will cook further with the garlic and olive oil mixture.

10. Before draining, reserve about 1 cup of the starchy pasta water. Drain the spaghetti in a colander and set it aside.

Do not rinse the spaghetti, as the starch on its surface helps the olive oil mixture coat it better.

Make Spaghetti Aglio e Olio

11. Place the pan with the garlic and chili oil back on low heat. Add ½ cup of the reserved pasta water.

Note: Be careful while adding the pasta water, as the mixture may bubble and splutter.

12. Stir and simmer the mixture on low to medium-low heat for 2 to 3 minutes. The starchy pasta water and olive oil will begin to combine into a light sauce.

13. Add 2 tablespoons finely chopped fresh parsley. Stir to mix it evenly with the garlic, chili flakes and olive oil mixture.

Reserve the remaining 1 tablespoon parsley for adding at the end.

14. Add the drained spaghetti to the pan. Using tongs or two forks, toss it well with the garlic, chili, parsley and olive oil mixture.

15. Cook on medium-low heat, tossing often, until the liquid reduces and the light sauce coats the spaghetti well.

If the pasta looks dry or still needs more cooking, add a few tablespoons of the reserved pasta water at a time.

Continue tossing until the spaghetti is cooked al dente and has absorbed the liquids.

16. Turn off the heat. Add the remaining 1 tablespoon chopped parsley and some crushed black pepper, if using.

Taste and add a few pinches of salt only if needed. Toss once more and serve Spaghetti Aglio e Olio hot.

Serving Suggestions

Serve Spaghetti Aglio e Olio hot, straight from the pan. Garnish with some chopped parsley or sprinkle a few pinches of red chili flakes if you like. It pairs well with a bowl of Tomato Soup, Sweet Corn Soup or a fresh Vegetable Salad.

You can also serve Aglio e Olio with some Garlic Bread, Focaccia or toasted bread on the side. If you like, finish the pasta with a squeeze of lemon juice or some grated vegetarian Parmesan cheese just before serving.

Storage

Leftovers can be refrigerated in an airtight container for up to 1 day. Reheat gently in a pan with a splash of water or a little olive oil until warmed through. This pasta tastes best when served fresh.

Dassana’s Recipe Tips

1. Garlic: Garlic is the star ingredient in this Spaghetti Aglio e Olio recipe, so use fresh garlic for the best flavor. You can finely chop, mince, grate or thinly slice it. Cook it gently over low heat until lightly golden, as burnt garlic can make the pasta taste bitter.
2. Cooking Spaghetti: Cook the spaghetti until just before al dente, as it will finish cooking in the garlic and olive oil. If you prefer softer pasta, simply cook it a little longer until tender.
3. Pasta Water: Do not discard all the pasta cooking water. The starch in the reserved water helps the olive oil coat the spaghetti evenly, creating a light, silky sauce instead of an oily one.
4. Olive Oil: Extra virgin olive oil gives the best flavor and is highly recommended for this Spaghetti Aglio e Olio recipe. If you don’t have it, regular olive oil can be used, though the flavor will be milder.
5. Parsley: Both curly and flat-leaf parsley work well. Flat-leaf parsley is the traditional choice, but use whichever is available. If you don’t have parsley, you can simply leave it out.
6. Red Chili: Adjust the quantity of red chili flakes to suit your taste. You can also use thinly sliced fresh red chilies. Sauté them with the garlic and reduce or skip the chili flakes, if preferred.
7. Seasoning: Taste the pasta before serving and adjust the salt if needed. You can also add freshly cracked black pepper.
8. Storage: Aglio e Olio pasta tastes best when served fresh. If you have leftovers, refrigerate them in an airtight container for up to 1 day. Reheat gently in a pan with a splash of olive oil or a little water until warmed through.

Spaghetti Aglio e Olio recipe from the archives was first published on July 2013.