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 😊
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.
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?
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!
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 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
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)
Cook pasta in a pot of heavily salted boiling water. Cook 80% of the way / approx 2 minutes under package instructions
Whilst pasta is cooking - thinly slice the garlic and chop up the parsley
In a cold pan, add the olive oil, garlic and red pepper flakes
Then place pan on the stove top over low heat
When the garlic starts to slowly sizzle, add in the parsley
Add a ladle of the pasta cooking water and stir together
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!)
Its ready, serve up your delicious spaghetti aglio e olio and enjoy!
Tips and Tricks
- Add sufficient salt when boiling the pasta, a small pinch will not suffice. This gives the spaghetti its flavor which impacts the whole dish
- Cook pasta ~ 2 minutes under package instructions. This gives the pasta time to finish cooking in the sauce which is key for this dish
- Reserve some pasta cooking water. The starch in the pasta water gives the dish its signature creamy consistency
- 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'
- 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
FAQs
Aglio e Olio is made of extra virgin olive oil, fresh garlic, red chilli and parsley
To pronounce correctly, the G in Aglio is silent, so it's pronounced as Alio Olio
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
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
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
Pairing
Pair Spaghetti Aglio e Olio with these authentic Italian recipes:
More Italian Pastas
Looking for other pasta recipes like this? Try these:
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 (Authentic Italian, Ready in 10 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
- ½ 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 itServe up your delicious Spaghetti Aglio e Olio with optional pangrattato bread crumbs and enjoy!
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
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