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    Home » Recipes » Pasta

    Spaghetti Aglio e Olio

    BY Ayeh Manfre · UPDATED: Feb 28, 25 · PUBLISHED: Feb 28, 25 · 8 Comments

    JUMP TO RECIPE

    Spaghetti Aglio e Olio is a simple Italian classic that always hits the spot. Made with only 5 basic ingredients and ready in 10 minutes, it’s known to be an Italian’s midnight snack 😊

    Authentic Spaghetti Aglio e Olio

    Spaghetti Aglio e Olio translates simply to spaghetti with garlic and oil and is one of my all time favorites alongside pasta alla norma. It’s the pasta I cook more than any others and it never disappoints. Now I know it might sound basic, but I promise you it's far from it. It's absolutely delicious and you will be making it on repeat! It's actually become a ritual meal I cook when we’ve arrived home from travels and the fridge is literally empty, however I always seem to have pasta, garlic, and my parsley plant outside so its a no brainer 😊

    My husband is Italian, and his mama first introduced me to this dish many years ago. She made it as a last minute dinner when we decided to stay in. When she first suggested to cook aglio e olio, I politely agreed, even though I had no idea what it was. In the time I helped set the table and dinner was ready! After the first bite I was hooked and I couldn't believe I had never tasted it before. My in law’s are Sicilian, so it's very common to serve this with 'muddica' also known as pangrattato - which are Italian toasted breadcrumbs.

    Aglio e olio originated from southern Italy in Naples, but Italians all over Italy make this dish. It's known to be enjoyed as a midnight snack as it's made using pantry staples you always have. I've cooked it many times when I haven't been grocery shopping or after a long days work when the last thing I want to do is cook dinner - ironic from a food blogger right, but its true 😉. Unlike most pastas, aglio e olio is never traditionally served with parmesan cheese, which makes it naturally vegan too. It's lusciously creamy as it's made using a special technique called 'mantecare', where pasta is tossed with starchy pasta water to create this consistency.

    Some more authentic Italian dishes from the Naples region are limoncello of course, spaghetti alla nerano and pasta al limone.

    Ayeh eating a Spaghetti aglio e olio in Sicily

    Whilst all Italians love this dish, it's more of a home cooked meal and not usually ordered from a restaurant. You will however find it on some menu’s in more tourist areas. I enjoyed it on a recent trip to Taormina, Sicily in a very traditional trattoria and it was the best dish I had my entire trip! It had whole cloves of garlic, drowned in olive oil and was crazy spicy with Sicilian red chillies. It was true perfection 😊

    Table of Contents
    • What is Aglio e Olio?
    • What makes this recipe special
    • Ingredients and Substitutions
    • How to make Spaghetti Aglio e Olio
    • Tips and Tricks
    • Storage Instructions
    • FAQs
    • Pairing
    • More Italian Pastas
    • Recipe
    • Comments

    What is Aglio e Olio?

    Aglio e Olio is a classic Italian pasta dish originating from Southern Italy, specifically from Naples in the Campania region. Its however enjoyed by Italians from all parts of Italy. The name translates to garlic and oil - garlic (aglio) and oil (olio), specifically extra virgin olive oil and traditionally made with spaghetti pasta. Its also known as aglio olio e peperoncino which are chilli peppers and a very common addition alongside with prezzemolo which translates to parsley.

    This pasta dish is a classic Italian favorite and commonly enjoyed as a quick tasty meal and even known to be enjoyed as a midnight snack, since its so easy and fast to prepare. It's cooked within 10 minutes using pantry staples that many Italians always have in their kitchen. Whilst its considered cucina povera (poor style cooking), since the ingredients are very basic and affordable, the flavors are incredible!

    Pasta on a large pan

    What makes this recipe special

    • Quick & Easy: Ready in 10 minutes with easy steps perfect for busy nights
    • Crazy Delish: The combo of extra virgin olive oil, garlic and chilli tastes incredible 
    • Budget Friendly: Uses pantry staples you probably already have with minimal cost
    • Versatile: Whilst traditionally enjoyed on it’s own, you can of course add veggies or serve alongside your preferred protein such as tofu, salmon, shrimp or chicken
    Ingredients used to make Aglio e Olio

    Ingredients and Substitutions

    • Spaghetti pasta is the traditional pasta shape used to make aglio e olio as it holds the sauce perfectly. You can also substitute with similar long pasta such as linguine or fettuccine
    • Extra virgin olive oil (Olio) is the base of the sauce. Its rich, smooth flavor ties everything together so it's best to use a good quality olive oil as it will make a huge difference in the final taste
    • Garlic cloves (Aglio) are the second key ingredient. Fresh garlic is best as you won't have the same flavor with garlic powder 
    • Red pepper flakes / fresh red chillies (Pepperoncino) give a little kick to wake up your taste buds. You can use fresh or dried red chillies but you can also skip or reduce if you prefer it not spicy 
    • Parsley (Prezzemolo) brightens the dish with a pop of color and freshness. Fresh Italian parsley or flat leaf parsley is best. Dried parsley can of course be added but won't provide the same freshness or flavor
    Aglio e Olio in a bowl with chilli flakes on the side

    How to make Spaghetti Aglio e Olio

    This is one of the easiest pastas you will make that packs a punch of flavor. You need 10 minutes and a handful of ingredients to put this gem together. Follow my simple steps below (note quantities are listed in the recipe card below)

    Pasta being cooked in boiling water

    Cook pasta in a pot of heavily salted boiling water. Cook 80% of the way / approx 2 minutes under package instructions 

    Garlic and parsley chopped on a cutting board

    Whilst pasta is cooking - thinly slice the garlic and chop up the parsley 

    Oil, garlic and red chilli flakes being sautéed on low heat

    In a cold pan, add the olive oil, garlic and red pepper flakes

    Sizzle on a pan with oil, garlic and red chilli flakes

    Then place pan on the stove top over low heat 

    Fresh parsley added to the pan

    When the garlic starts to slowly sizzle, add in the parsley

    Pasta water added to the pan

    Add a ladle of the pasta cooking water and stir together 

    Pasta added and being stirred continuously

    Add pasta to the pan with another splash of pasta water. Stir continuously for 2-3 minutes to emulsify the sauce. Add pasta water slowly (only if needed!)

    Final product of spaghetti aglio e olio in a pan

    Its ready, serve up your delicious spaghetti aglio e olio and enjoy!

    Classic Aglio e Olio served in a bowl

    Tips and Tricks

    1. Add sufficient salt when boiling the pasta, a small pinch will not suffice. This gives the spaghetti its flavor which impacts the whole dish 
    2. Cook pasta ~ 2 minutes under package instructions. This gives the pasta time to finish cooking in the sauce which is key for this dish
    3. Reserve some pasta cooking water. The starch in the pasta water gives the dish its signature creamy consistency 
    4. Toss the pasta with the reserved pasta water continuously stirring which will emulsify the sauce and become creamy - adding pasta water slowly if needed. This technique is called 'mantecare'
    5. Cook the garlic and red chili flakes on low heat to ensure they don't burn. You want to infuse the oil, not to become a golden brown color which will alter the taste

    Storage Instructions

    • Store leftovers in an airtight container and keep in the fridge for up to 4 days
    • Reheat in a pan over medium heat with a splash of water to loosen it up
    • Whilst technically it can be frozen, I don't recommend freezing as it will alter the pasta texture. It's a fairly fast cooking time of 10 minutes, so its best enjoyed fresh
    Close up of pasta twirl on a fork

    FAQs

    What is aglio e olio made of?

    Aglio e Olio is made of extra virgin olive oil, fresh garlic, red chilli and parsley

    How is aglio olio pronounced?

    To pronounce correctly, the G in Aglio is silent, so it's pronounced as Alio Olio

    How do I get the sauce right?

    Add enough olive oil to start and ensure to reserve some starchy pasta cooking water. Toss this continuously with the pasta and sauce which will emulsify and create the creamy consistency

    Why is aglio e olio so popular?

    It’s a classic Italian dish made with standard pantry staples Italians always have in their kitchen. Enjoyed as a quick meal or even a midnight snack due to its simplicity and fast cooking time

    What do you eat with aglio e olio?

    Traditionally it's eaten as is, without the addition of parmigiano reggiano cheese. If you prefer, you can of course add parmesan cheese, black pepper or serve it along a salad or protein such as shrimp, chicken or salmon 

    Spaghetti Aglio e Olio in a large pan

    Pairing

    Pair Spaghetti Aglio e Olio with these authentic Italian recipes:

    • Easy no knead focaccia topped with rosemary and salt on an oven tray
      No Knead Focaccia
    • Limoncello recipe with a glass full and a bottle on the side
      Limoncello Recipe
    • Piece of tiramisu on a plate with a spoonfull
      Tiramisu
    • Pangrattato in small serving bowl with a spoon
      Pangrattato

    More Italian Pastas

    Looking for other pasta recipes like this? Try these:

    • Bowl of Sicilian Pasta alla Norma
      Pasta alla Norma (Sicilian Eggplant Pasta)
    • Spaghetti alla Nerano with a fork in a bowl
      Spaghetti alla Nerano
    • Spoon of pasta with peas coming out of a bowl
      Pasta with Peas (Pasta e Piselli)
    • Culurgiones on tomato sauce with grated pecorino cheese
      Culurgiones (Sardinian Pasta)

    I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!

    Recipe

    Spaghetti Aglio e Olio served in a bowl

    Spaghetti Aglio e Olio (Authentic Italian, Ready in 10 Mins)

    5 from 3 votes
    Spaghetti Aglio e Olio is a simple Italian classic, made with 5 basic ingredients and ready in 10 minutes. It’s known to be an Italian’s midnight snack
    Author: Ayeh Manfre
    Course: Mains
    Cuisine: Italian
    Servings: 2
    Calories: 489kcal
    Print
    Prep Time2 minutes mins
    Cook Time10 minutes mins
    Total Time12 minutes mins

    Ingredients 

    • 5.5oz / 160g dried spaghetti pasta
    • 3 tablespoons extra virgin olive oil
    • 2 garlic cloves - or more if you like it extra garlicky
    • ¼ teaspoon red pepper flakes or fresh red chilli (more/less depending on your preferred spice level)
    • Handful fresh parsley leaves
    • Salt to cook the pasta

    Instructions

    • Boil the pasta in a large pot of heavily salted water - only cook the pasta 80% of the way / approx ~ 2 minutes under the package instructions and ensure to reserve some pasta water
    • At the same time, thinly slice the garlic cloves and chop up the parsley
    • In a cold pan, add the olive oil, sliced garlic and red pepper flakes or fresh chilli. Place it on the stove top over low heat
    • When the garlic starts to slowly sizzle, add the parsley. Saute together nice and slow, making sure not to burn the garlic
    • Pour a ladle of pasta cooking water to the pan and stir together
    • When the pasta is almost cooked but still very al dente, drain and add it straight to the pan with another splash of pasta water - increase to medium heat
    • Toss the pasta for 2-3 minutes continuously stirring which will emulsify the sauce and become silky and creamy - adding pasta water slowly if it needs it
      Serve up your delicious Spaghetti Aglio e Olio with optional pangrattato bread crumbs and enjoy!
    ⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

    Notes

    • Spaghetti pasta - cook pasta ~ 2 minutes under package instructions. This gives the pasta time to finish cooking in the sauce
    • Salt - add sufficient salt when boiling the pasta, a small pinch will not be enough. This gives the spaghetti its flavor which impacts the whole dish 
    • Reserve pasta water - the starch in the pasta water gives the dish its signature creamy consistency, make sure to keep some on hand
    • Garlic and red chili flakes - you can adjust both quantities based on your preferred level. Cook on low heat to ensure they don't burn. You want to infuse the oil, not to become a golden brown color which will alter the taste
     

    Nutrition

    Calories: 489kcal | Carbohydrates: 61g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 15mg | Potassium: 211mg | Fiber: 3g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
    Keywords: authentic, easy recipe, italian classic, traditional, vegan

    More Pasta

    • Spoon in a bowl of lemon orzo soup
      Lemon Orzo Soup
    • Tortellini soup in a bowl with a spoon
      Tortellini Soup
    • Spoon in a pan of mushroom orzo
      Mushroom Orzo
    • Spoon in a bowl of lemon orzo with peas and spinach
      Lemon Orzo

    Comments

      5 from 3 votes

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      Recipe Rating




    1. Karin says

      April 01, 2025 at 9:14 pm

      5 stars
      Very tasty, kids loved it too!

      Reply
      • Ayeh Manfre says

        April 03, 2025 at 7:42 pm

        So happy to hear your kids loved it too 🙂

        Reply
    2. Regina says

      April 02, 2025 at 4:30 am

      5 stars
      Hello Ayeh , had unexpected company and made your spaghetti alio e olio . It was a hit ! Quick and tasty ! Thank you for all the yummy recipes ❤️❤️

      Reply
      • Ayeh Manfre says

        April 03, 2025 at 7:44 pm

        Oh love this! It's always my go-to last minute meal too. You are so welcome Regina 🙂

        Reply
    3. Mia says

      April 07, 2025 at 8:54 am

      5 stars
      Delish! So simple but so tasty. And easy to follow instructions.

      Reply
      • Ayeh Manfre says

        April 07, 2025 at 5:58 pm

        So glad you loved it Mia 🙂

        Reply
    4. Debbie C says

      April 29, 2025 at 1:11 am

      My grandmother used to add either broccoli or cauliflower to this . She called it depression spaghetti. My kids loved it and called it greasy spaghetti.

      Reply
      • Ayeh Manfre says

        May 09, 2025 at 5:08 pm

        Oh yum yes! Love adding broccoli and cauliflower too 🙂

        Reply
    Ayeh about me picture

    Hi, I'm Ayeh!

    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

    About Me →

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