Spaghetti Aglio e Olio is a classic Italian pasta recipe made with spaghetti, extra virgin olive oil, garlic and red chili flakes. It is simple to make, yet full of bold flavors. This quick and easy pasta comes together in about 20 minutes. Enjoy it on its own or with a soup or salad.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Italian, World

Ingredients

  • 250 grams spaghetti
  • 1½ teaspoons salt (or add as required)
  • 6 cups water
  • 6 tablespoons extra virgin olive oil
  • 2 teaspoons garlic (– finely chopped, (I prefer extra garlic, use 1 teaspoon if preferred))
  • 1 teaspoon red chili flakes ((red pepper flakes), can add as needed)
  • salt (– add according to taste)
  • crushed black pepper (– as required, optional)
  • 3 tablespoons parsley (– finely chopped, fresh)

Method

Cooking Spaghetti

  1. Bring a pot of salted water to a rolling boil.
  2. Add the spaghetti without breaking it. As it softens, gently push it into the water.
  3. Cook the spaghetti according to the package instructions, stirring occasionally.
  4. Stop cooking it 2 to 3 minutes before the recommended cooking time or just before it reaches the al dente stage.
  5. Drain the spaghetti, reserving 1 cup of the pasta cooking water.
  6. Set both the spaghetti and the pasta cooking water aside.

Making Spaghetti Aglio e Olio

  1. Heat the olive oil in a frying pan over low heat. Once the oil is warm, add the garlic.
  2. Cook the garlic gently, stirring often, until light golden. Do not let it brown too much or burn.
  3. Turn off the heat and stir in the red chili flakes. The residual heat will gently toast them.
  4. Add 2 tablespoons of the chopped parsley and mix well.
  5. Pour in ½ cup of reserved pasta water and let it simmer for 2 to 3 minutes on medium-low heat.
  6. Add the cooked spaghetti and toss well to coat with the garlic oil.
  7. Cook over medium-low heat for about 2 to 3 minutes or until the spaghetti is al dente and the liquids have been absorbed.
  8. The pasta should look glossy and be lightly coated, not dry or watery. If needed, add a splash of the reserved pasta water while tossing.
  9. Turn off the heat and stir in the remaining 1 tablespoon parsley.
  10. Add freshly crushed black pepper, if using. Taste and adjust the salt if needed. Serve hot.

Serving & Storage

  1. Serve Spaghetti Aglio e Olio hot garnished with some chopped parsley and optionally with a few pinches of red chili fakes.
  2. Enjoy it as a light meal with a soup or fresh salad. It also pairs well with garlic bread or toasted bread.
  3. This pasta tastes best when served fresh. If you have leftovers, refrigerate them in an airtight container for up to 1 day.
  4. Reheat gently in a pan with a splash of water or olive oil until warmed through.
  5. I would not recommend freezing it. Garlic-infused olive oil and the lightly coated spaghetti lose their texture and freshness after freezing. Aglio e Olio is best enjoyed freshly cooked.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.