Simple Spaghetti Aglio e Olio Recipe

Some nights you want the big Sunday sauce that simmers all afternoon. Other nights, it’s 6 p.m., everyone is hungry, and the fridge looks empty. Enter Aglio e Olio.

Course Main Course

Cuisine American

Keyword Aglio e Olio

Prep Time 6

Cook Time 12

Servings servings

Calories 669kcal

Author Dana DeVolk

Ingredients

1 pound spaghetti
½ cup olive oil
8 cloves of garlic thinly sliced
½ teaspoon or more red pepper flakes
Parsley and parmesan for garnish optional

Instructions

Cook the pasta: Boil the spaghetti in salted water until al dente, following the package directions. Reserve 1–2 cups of pasta water before draining.
1 pound spaghetti
Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1–2 minutes. Be careful not to let it burn, as it will turn bitter.
½ cup olive oil, 8 cloves of garlic
Add some heat: Stir in the red pepper flakes and let them simmer in the oil for about 30 seconds to release their flavor.
½ teaspoon or more red pepper flakes
Combine with pasta: Toss the drained pasta into the skillet with the garlic oil. Add ½ cup of reserved pasta water (or more as needed) to create a a nice smooth sauce.
Finish and serve: Mix everything well, ensuring the pasta is evenly coated. Serve immediately, garnished with freshly chopped parsley or grated Parmesan if desired. Enjoy!
Parsley and parmesan for garnish

Notes

Salt your water like the sea. Good pasta sauces start in the pot.
Slice garlic evenly so it cooks at the same rate.
Use medium‑low heat to avoid burnt bits.
Toss, don’t dump. Add pasta to the skillet, not sauce to the pot.
Finish with pepper. Fresh black pepper wakes up the flavors.
Serve immediately. This dish waits for no one!

Nutrition