Pasta aglio e olio — garlic and oil pasta — is the beloved late-night Neapolitan classic made from almost nothing: spaghetti, a serious amount of garlic, olive oil, and chile, bound together by starchy pasta water. Done right it's glossy and restaurant-smooth, never greasy. It's the recipe every cook should own by heart.
There’s an undeniable magic in creating something truly spectacular from just a handful of pantry staples. That’s the beauty of Pasta Aglio e Olio. This classic, late-night Roman dish is the epitome of elegant simplicity. It proves that you don’t need a long list of ingredients to create a deeply satisfying meal. The secret lies in two things: using a high-quality extra virgin olive oil and gently toasting the garlic to golden perfection without a hint of bitterness. In just 30 minutes, you can be sitting down to a bowl of pure, unadulterated comfort. Let’s get cooking!
Ingredients
• 1 pound / 450 g (15.9 oz) spaghetti or linguine
• Salt, for pasta water and to taste
• 1/3 cup / 80 ml extra virgin olive oil, plus more for drizzling
• 2 tablespoons / 30 g (1.06 oz) minced garlic, about 6-8 cloves
• 1-2 dried red chiles, or 1/2 teaspoon red pepper flakes
• 1/2 cup / 20 g (0.71 oz) fresh parsley, finely chopped
• 1 cup / 240 ml reserved pasta water
Instructions
1. Bring a large pot of water to a rolling boil. Season it generously with salt—it should taste like the sea!
2. While the water heats, combine the olive oil, minced garlic, and chiles in a large, cold skillet. Turn the heat to medium-low. Let the oil heat up slowly, allowing the garlic to sizzle gently. Swirl the pan occasionally until the garlic is fragrant and a pale golden color, about 5-7 minutes. Be careful not to let it brown or it will become bitter. Turn off the heat once it’s ready.
3. Add the pasta to the boiling water and cook according to package directions until al dente (tender but with a slight bite).
4. Just before the pasta is done, scoop out at least 1 cup (240 ml) of the starchy cooking water. Drain the pasta well.
5. Add the drained pasta directly to the skillet with the garlic and oil. Turn the heat to medium, add about 1/2 cup (480 ml) of the reserved pasta water, and toss vigorously for 1-2 minutes. The starchy water will emulsify with the oil to create a light, creamy sauce that clings to the pasta. Add more pasta water if it seems dry.
6. Remove from the heat, stir in the fresh parsley, and season with a final pinch of salt to taste. Serve immediately with an extra drizzle of good olive oil.
Nutritional Information
• (per serving)
• Calories: 560 kcal
• Protein: 15 g
• Fat: 19 g
• Carbohydrates: 82 g
• Fiber: 4 g
Pro Tips
• for Perfect Aglio e Olio
• The starchy pasta water is liquid gold! It’s the key to creating a silky, emulsified sauce instead of just oily noodles. Don’t skip it.
• For a satisfying crunch, toast 1/2 cup (480 ml) of panko or homemade breadcrumbs in a separate pan with a little olive oil until golden. Sprinkle over the finished dish.
• Boost the protein by tossing in a can of drained and rinsed chickpeas with the pasta at the end. Warm them through before serving.
• Add a squeeze of fresh lemon juice at the very end to brighten up all the flavors and cut through the richness of the oil.
FAQ
Q: Is this aglio e olio recipe vegan
A: Yes, this recipe is naturally vegan and dairy-free as written. It uses only plant-based ingredients like pasta, olive oil, garlic, and parsley. Just ensure your brand of dried pasta is made without eggs, which most are.
Q: How can I add more protein to this vegetarian pasta dish
A: To boost the protein, you can follow the pro-tip and add a can of rinsed chickpeas. Other great plant-based options include adding white beans (like cannellini), toasted pine nuts, or serving it alongside some pan-fried tofu or tempeh.
Q: What vegetables can I add to make this a heartier meal
A: This dish is a perfect base for vegetables. Try sautéing sliced mushrooms or zucchini in the garlic oil before adding the pasta. You can also wilt in a few handfuls of fresh spinach or kale at the end, or toss in steamed broccoli florets or sun-dried tomatoes for extra flavor and nutrients.
Q: How do I store and reheat leftover aglio e olio
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over medium-low heat with a splash of water or a drizzle of olive oil. Toss gently until warmed through. The extra liquid helps revive the sauce and prevents the pasta from becoming dry.
More Recipes You’ll Love
- Cheesy Broccoli Spaghetti with Crispy Parmesan Topping
- Hearty Vegetarian Eggplant Lasagna
- Creamy Broccoli Cheddar Lasagna
Ingredients
Method
- Bring a large pot of water to a rolling boil.
- Season it generously with salt—it should taste like the sea!
- While the water heats, combine the olive oil, minced garlic, and chiles in a large, cold skillet.
- Turn the heat to medium-low.
- Let the oil heat up slowly, allowing the garlic to sizzle gently. Swirl the pan occasionally until the garlic is fragrant and a pale golden color, about 5-7 minutes. Be careful not to let it brown or it will become bitter.
- Turn off the heat once it's ready.
- Add the pasta to the boiling water and cook according to package directions until al dente (tender but with a slight bite).
- Just before the pasta is done, scoop out at least 1 cup (240 ml) of the starchy cooking water.
- Drain the pasta well.
- Add the drained pasta directly to the skillet with the garlic and oil.
- Turn the heat to medium, add about 1/2 cup (480 ml) of the reserved pasta water, and toss vigorously for 1-2 minutes. The starchy water will emulsify with the oil to create a light, creamy sauce that clings to the pasta.
- Add more pasta water if it seems dry.
- Remove from the heat, stir in the fresh parsley, and season with a final pinch of salt to taste.
- Serve immediately with an extra drizzle of good olive oil.
- Add a squeeze of fresh lemon juice at the very end to brighten up all the flavors and cut through the richness of the oil.
