I’m excited to share my Spaghetti With Olive Oil And Garlic, a five-ingredient Aglio e Olio that comes together in fifteen minutes with a tiny trick for extra depth.

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I keep coming back to Spaghetti With Olive Oil And Garlic because it feels like a little delicious cheat. With just spaghetti and thinly sliced garlic it somehow tastes like something way fancier than the effort I put in, like I tricked a crowd into thinking I cooked all day.

There’s a moment when the aroma hits and you know youre not eating plain pasta, youre eating a tiny masterpiece that makes you curious what else is hiding in plain sight. I always expect it to be simple and boring but it never is, it keeps surprising me.

Ingredients

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Simple carbs give fast energy, low fiber though, so pair with greens, not ideal alone.
Adds bold savory punch, has allicin with health benefits, small protein and fiber.
Healthy monounsaturated fat, calories high so use modestly, adds richness and silkiness.
Tiny heat providers, boost metabolism a bit, mostly negligible calories, bright spice.
Umami, salty, gives protein and calcium, adds savory depth, not low in sodium.
Essential for flavor, no nutrition really, enhances all tastes, use carefully.
Fresh, bright herb, adds color, vitamins A C and K, light grassy note.

Ingredient Quantities

about 400g (14 oz) spaghetti

6 garlic cloves, thinly sliced

120 ml (1/2 cup) extra virgin olive oil

1/2 teaspoon red pepper flakes, or more if you like it spicy

1/2 cup finely grated Parmesan cheese, plus extra for serving

1 teaspoon kosher salt, plus more as needed

freshly ground black pepper, to taste

1/4 cup chopped fresh flat leaf parsley, optional

How to Make this

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1. Fill a large pot with water, bring to a rolling boil and add 1 teaspoon kosher salt, then drop in about 400g spaghetti and cook until just al dente according to the package, stirring now and then. Before you drain, scoop out and reserve about 1 cup of the starchy pasta water.

2. While the pasta cooks, pour 120 ml extra virgin olive oil into a large skillet and warm it over low to medium-low heat, you want it hot but not smoking.

3. Add all 6 garlic cloves thinly sliced and 1/2 teaspoon red pepper flakes to the oil, and gently sauté, stirring, until the garlic is pale golden and fragrant, about 2 to 3 minutes, careful not to let it burn because burned garlic tastes bitter.

4. If the garlic starts to brown too fast lower the heat or take the pan off the burner for a moment, a splash of the reserved pasta water will also cool the oil and stop the cooking.

5. Add the drained spaghetti to the skillet, toss to coat, then add about 1/2 cup of the reserved pasta water and 1/2 cup finely grated Parmesan cheese, toss or shake the pan vigorously until the cheese melts and the sauce becomes glossy and clings to the pasta, add more pasta water if it seems dry.

6. Season with freshly ground black pepper and taste, add more kosher salt if needed, and more red pepper flakes if you like it spicier.

7. Stir in 1/4 cup chopped fresh flat leaf parsley if using for color and brightness, give one last toss.

8. Serve immediately with extra grated Parmesan and another crack of black pepper on top, it’s best eaten right away.

Equipment Needed

1. Large pot (6–8 qt) for boiling about 400g spaghetti, with room to stir.
2. Colander to drain the pasta and catch excess water.
3. Large skillet (12 in, stainless or nonstick) to warm the oil and cook the garlic.
4. Tongs or long pasta fork for tossing the spaghetti with sauce.
5. Wooden spoon or heatproof spatula for stirring so the garlic doesnt stick or burn.
6. Measuring cup (1 cup) or heatproof glass to scoop and reserve the starchy pasta water, plus a small measuring for 120 ml oil.
7. Box grater or microplane for finely grating Parmesan.
8. Chef’s knife and cutting board for slicing garlic and chopping parsley, plus a small bowl to hold the red pepper flakes and salt.

FAQ

Q: How do I get the garlic golden but not bitter? A: Slice it thin, put it in the cold oil and warm everything slowly over low heat until the slices turn pale gold. If they start to brown, pull the pan off the heat for a bit. Burnt garlic tastes bitter so watch it, don't walk away.

Q: My sauce is either greasy or gluey, what am I doing wrong? A: You need starchy pasta water to emulsify the oil into a silky sauce. Reserve about a cup before draining, then add spoonfuls while you toss the pasta and oil until it's glossy. Add cheese off the heat and more water if it looks dry.

Q: Can I use less oil or swap it for butter? A: You can reduce the oil but it changes the character, Aglio e Olio is meant to be olive oil forward. Butter works in a pinch for richness but won't give the same bright olive flavor. Use good extra virgin olive oil if you can.

Q: What cheese should I use and will pre-grated work? A: Freshly finely grated Parmesan or Pecorino Romano both work. Pecorino is saltier and sharper. Avoid heavily processed pre-grated mixes if you want a smooth, creamy finish, they don't melt as nicely.

Q: Can I make this ahead or reheat leftovers? A: You can prep the garlic oil ahead but keep it cool and use within a day, garlic will darken. For leftovers, reheat gently in a skillet with a splash of water or olive oil and toss — microwave makes it dry and clumpy.

Q: How much salt and heat should I use? A: Salt the pasta water well until it tastes like the sea, that's the main seasoning. The recipe's 1/2 teaspoon in the sauce is a starting point. Start with 1/2 teaspoon red pepper flakes and add more if you like it spicy, you'll know what you prefer.

Spaghetti With Garlic And Oil (Aglio E Olio) Recipe Substitutions and Variations

Spaghetti: linguine, bucatini, angel hair, whole wheat spaghetti (bucatini holds the oil and garlic well, angel hair cooks way faster, whole wheat adds nuttiness).
Garlic cloves: shallots, roasted garlic, garlic powder, garlic paste (shallots are milder, roasted gives sweetness, powder works in a pinch, paste spreads evenly).
Extra virgin olive oil: regular olive oil, avocado oil, melted butter, a 50/50 mix of olive oil and butter (butter makes it richer, avocado oil has a higher smoke point).
Parmesan cheese: Pecorino Romano, Grana Padano, Asiago, nutritional yeast for a vegan option (Pecorino is saltier and tangier, nutritional yeast gives cheesy flavor without dairy).

Pro Tips

– Keep the oil low and patient. Warm the olive oil slowly and keep the heat at low to medium-low so the garlic turns pale golden not brown. If it starts to darken too fast, lift the pan off the heat or add a splash of reserved pasta water to cool things down. Burnt garlic tastes bitter, so watch it the whole time.

– Save more pasta water than you think. Reserve at least 1 to 1 1/2 cups so you can add it little by little while tossing. The starchy water is what helps the grated Parmesan melt into a glossy sauce that clings to the spaghetti. Add cheese off the direct heat and toss vigorously so it emulsifies instead of clumping.

– Use freshly grated Parmesan and a wide pan. Pregrated stuff has anti-caking agents so it wont melt as smoothly. A microplane or fine grater makes the cheese disappear into the sauce faster. Also toss the pasta in a big skillet so every strand gets coated, don’t cram it in a small pan.

– Taste and finish smart. Because the pasta water is salted you might need less salt than you expect, so taste before adding more. If you want brightness, a tiny squeeze of lemon or a small knob of butter right at the end will lift the flavor. Serve immediately and keep extra cheese and a little reserved water at the table in case someone wants to tweak it.

Spaghetti With Garlic And Oil (Aglio E Olio) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I'm excited to share my Spaghetti With Olive Oil And Garlic, a five-ingredient Aglio e Olio that comes together in fifteen minutes with a tiny trick for extra depth.

Servings

servings

Calories

690

kcal

Equipment: 1. Large pot (6–8 qt) for boiling about 400g spaghetti, with room to stir.
2. Colander to drain the pasta and catch excess water.
3. Large skillet (12 in, stainless or nonstick) to warm the oil and cook the garlic.
4. Tongs or long pasta fork for tossing the spaghetti with sauce.
5. Wooden spoon or heatproof spatula for stirring so the garlic doesnt stick or burn.
6. Measuring cup (1 cup) or heatproof glass to scoop and reserve the starchy pasta water, plus a small measuring for 120 ml oil.
7. Box grater or microplane for finely grating Parmesan.
8. Chef’s knife and cutting board for slicing garlic and chopping parsley, plus a small bowl to hold the red pepper flakes and salt.

Ingredients

about 400g (14 oz) spaghetti
6 garlic cloves, thinly sliced
120 ml (1/2 cup) extra virgin olive oil
1/2 teaspoon red pepper flakes, or more if you like it spicy
1/2 cup finely grated Parmesan cheese, plus extra for serving
1 teaspoon kosher salt, plus more as needed
freshly ground black pepper, to taste
1/4 cup chopped fresh flat leaf parsley, optional

Directions

Fill a large pot with water, bring to a rolling boil and add 1 teaspoon kosher salt, then drop in about 400g spaghetti and cook until just al dente according to the package, stirring now and then. Before you drain, scoop out and reserve about 1 cup of the starchy pasta water.
While the pasta cooks, pour 120 ml extra virgin olive oil into a large skillet and warm it over low to medium-low heat, you want it hot but not smoking.
Add all 6 garlic cloves thinly sliced and 1/2 teaspoon red pepper flakes to the oil, and gently sauté, stirring, until the garlic is pale golden and fragrant, about 2 to 3 minutes, careful not to let it burn because burned garlic tastes bitter.
If the garlic starts to brown too fast lower the heat or take the pan off the burner for a moment, a splash of the reserved pasta water will also cool the oil and stop the cooking.
Add the drained spaghetti to the skillet, toss to coat, then add about 1/2 cup of the reserved pasta water and 1/2 cup finely grated Parmesan cheese, toss or shake the pan vigorously until the cheese melts and the sauce becomes glossy and clings to the pasta, add more pasta water if it seems dry.
Season with freshly ground black pepper and taste, add more kosher salt if needed, and more red pepper flakes if you like it spicier.
Stir in 1/4 cup chopped fresh flat leaf parsley if using for color and brightness, give one last toss.
Serve immediately with extra grated Parmesan and another crack of black pepper on top, it's best eaten right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.