Spaghetti Aglio e Olio

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “My daughter and I made this for the first time and her 18 year old daughter was in love with it.

It was her idea to make it which was a great idea. This classic Italian pasta dish is traditionally made with spaghetti, garlic, olive oil, and some pasta water to create a glossy, flavorful sauce.

No cream, no heavy sauces. It quite literally means “spaghetti with garlic and oil” in Italian.

My version keeps all that simplicity but adds a few extra layers of savor to make it even more irresistible. Even so, you can skip these if you’d like and stick to the OG version.

It’s still equally as delicious. True story: One of my private clients requested spaghetti aglio e olio for nearly every dinner.

So, needless to say, I can whip it up with my eyes ceased trading (not recommended) in no time. I think this garlicky, rich spaghetti is the dish I’ve made the most as a professional chef, which is funny since it’s so freakin’ simple!

Spaghetti Aglio e Olio Recipe

- 1 tsp salt (divided, $0.05)

- 1 bulb garlic (about 20 cloves, peeled and sliced thin, $0.70) - ¼ tsp freshly cracked black pepper ($0.05) - ½ tsp cracked red pepper ($0.06)

- ½ cup olive oil ($1.55) - ½ cup grated Parmesan cheese ($1.80)

- 1 Tbsp Italian parsley (minced, $0.08) - 2 Tbsp lemon juice ($0.08) - ¼ cup pasta water (reserved from cookery the spaghetti, $0.00)

- Gather elements and set a large pot of water to boil, adding ½ tsp salt to the water. - Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water. - In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil.

Sauté until fragrant, about 2 minutes. - Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.

- Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water.

Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.

See how we calculate method costs here. - I know Parmesan Cheese isn’t a traditional component, but the salty, umami flavor of parmesan complements the garlic and olive oil beautifully.

I only add enough to lightly coat the pasta, not so much that it becomes a cheesy spaghetti dish like Cacio e Pepe. - I use a whole head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio.

It may seem like a lot, but trust me, it’s what gives the dish its bold and irresistible savor! The trick is to slice the garlic thinly so it infuses into the oil and doesn’t burn.

- Some classic recipes add fresh chili peppers to create ‘spaghetti aglio olio e peperoncino’ (spaghetti with garlic, oil, and chili pepper). I prefer to use cracked red pepper flakes as they’re less costly, and I can better control the level of heat.

Nutrition Information

how to make Spaghetti Aglio e Olio step-by-step photos Gather all of your elements and bring a large pot of water to a boil, seasoning it with ½ tsp of salt.

Cook spaghetti: Cook 1 lb spaghetti until al dente (about 10 minutes). Strain the pasta and reserve ¼ cup of pasta water. Sauté garlic: Over medium-low heat, sauté 1 bulb of sliced garlic (about 20 cloves) with ¼ tsp black pepper, ½ tsp salt. ½ tsp red pepper flakes with ½ cup olive oil in a large saucepan until fragrant (about 2 minutes).

Be careful not to burn the garlic! After 2 minutes, your garlic should be fragrant and ready to toss with the spaghetti.

Add spaghetti: Pour your strained spaghetti into the saucepan with the sautéed garlic and oil. Toss the spaghetti well until every piece is coated in the garlic oil.

Add cheese and spices: Add ½ cup grated Parmesan cheese, 1 Tbsp minced Italian parsley, 2 Tbsp lemon juice, and 2 Tbsp of your reserved pasta water. Toss to combine so the cheese melts into the sauce and covers all the spaghetti. If desired, you can add a little more reserved pasta water to achieve a looser texture.

Tips for Cooking with Garlic

Garlic is one of the cheapest ways to add big taste, and it’s the star ingredient in this simple spaghetti aglio e olio recipe.

To help you out, here are some of my tried and true tips for cookery with garlic: - How you prep it matters! I slice my garlic thinly as it cooks quickly and evenly in the olive oil, creating a rich garlic-infused savor.

If you mince it, it will likely burn and become bitter since the pieces are smaller. - Avoid bitter garlic by cookery it over low heat.

I cook the garlic in this recipe for about 2 minutes over medium-low, until fragrant. Cookery it for too long or over too high heat can make it burn and become bitter.

- If your garlic went too far and turned bitter, don’t toss the whole dish just yet. Try adding something sweet (a pinch of sugar or honey), something acidic (lemon juice or vinegar), or something salty (Parmesan or soy sauce) to offset the bitterness.

As this recipe uses both lemon juice and Parmesan cheese, you might not have to make any adjustments at all! - Did you know garlic can turn blue when cooked with acidic ingredients like lemon juice or vinegar?

This happens due to a chemical reaction and is completely harmless. It is more likely to happen to older garlic or garlic stored in colder temperatures. So don’t worry if your dish turns a little colorful; it’s still safe to eat! (However, if your garlic had spots of blue/green before cookery, it may be a sign of spoilage and should be discarded).

Serving Suggestions

When serving spaghetti aglio e olio, I like to keep the sides simple and fresh.

My Greek salad method is currently on rotation in my house, and it goes perfectly with this pasta dish. I as well like a simple sautéed veggie that I can throw together while the spaghetti cooks.

Sautéed green beans, broccoli, or Brussels sprouts are all great options. If I need a main dish to go with this, I’ll make braised chicken and peaches for a savory sweet meal.

Storage & Reheating

This spaghetti aglio e olio method is definitely best served fresh.

The spaghetti can become dry and a bit clumpy when reheated. But if you have leftovers, store them in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of water to the spaghetti and microwave or heat in a pan (with a little oil) over medium-low heat until warmed through. Try These Italian-Inspired Pasta Recipes Next: - This Cacio e Pepe is fast, cozy, and wildly good for a recipe that only asks for a few basic ingredients and about 20 minutes.

- My Fettuccine Alfredo keeps it classic with butter, Parmesan, and pasta water, and honestly, that’s all it needs to be downright dreamy. - If you’ve got tomatoes, garlic, olive oil, and a box of angel hair, this Angel Hair Pasta Pomodoro is basically dinner waving at you from the pantry!