Spaghetti Aglio E Olio Recipe
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Easy Homemade Life may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
You’re seriously missing out if you haven’t tried this version of spaghetti aglio e olio. We’re talking pasta perfection: golden garlic, a kick of chili flakes, silky olive oil, and perfectly al dente noodles. In just 20 minutes, you get to enjoy a comforting meal that’s budget-friendly, pantry-based, and so delicious.
A soup or salad makes a great side dish, but when I want something a little more filling, I serve mains with rice or pasta. Spaghetti aglio e oli is the newest family favorite, and I’m glad because it’s one of the easiest pasta dishes I’ve ever made.
Garlic butter pasta was one of the first things I learned to cook after school with my friends. Now, I add the olive oil and parmesan cheese for a more classy touch. It always comes out garlicky, slightly spicy, and beautifully slicked in golden olive oil.
Why You’ll Love This Recipe
- Ready in 20 minutes or less
- Budget-friendly
- Comfort food, anytime: Perfect for late-night cravings, impromptu dinners, or when you just want something really good without trying hard.
- Light yet filling: No cream, sauce, or cheese overload; just clean flavors that won’t weigh you down.
- Year-round go-to: Refreshing in warm weather, comforting in cooler months.
- Easy to customize
How to Make Spaghetti Aglio E Olio
A few pantry staples, 5 minutes of prep, and 15 minutes of cook time are all you need to make delicious pasta aglio e olio. You’ll cook the pasta, infuse olive oil with garlic and chili flakes, then toss everything together for a quick, flavor-packed dish. Simple, but solid!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Spaghetti: The base of the dish. Don’t forget to salt your pasta water well; it’s your only chance to flavor the spaghetti itself.
- Butter
- Olive oil
- Garlic: Fresh is best for that authentic garlic flavor.
- Red pepper flakes: Added for a gentle kick and a pop of color.
- Salt and ground black pepper
- Fresh parsley
- Parmesan cheese: Grate fresh Parmesan yourself for better flavor and meltability.
Step-By-Step Instructions
Here’s how to bring this flavorful classic to life, step by step. Follow the instructions below for perfectly-cooked spaghetti aglio e olio every time!
Step 1: Cook the pasta
Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Step 2: Build the flavor base
While the pasta cooks, heat 3 tablespoons of butter and olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
Stir in the red pepper flakes, salt, and black pepper. Cook for another minute or so.
Step 3: Add the pasta
Add the drained spaghetti to the skillet. Toss well to coat the pasta in the garlic butter sauce. If the pasta looks dry, add a few tablespoons of the reserved pasta water to loosen the sauce.
Stir in the remaining 1 tablespoon of butter.
Step 2: Garnish and serve
Garnish with parsley and Parmesan before serving.
Substitutions
Don’t have all the ingredients? No worries! You can use what you have or your favorite alternatives. Here are some quick and easy swaps:
- Spaghetti: Substitute with linguine or angel hair. Veggie noodles could be fun, too!
- Garlic: Roasted garlic for a sweeter, milder taste. Use garlic paste or jarred minced garlic in a pinch.
- Red pepper flakes: Swap with fresh chili or chili-infused oil, or paprika for color and smokiness without much heat.
- Fresh parsley: Replace with basil.
- Parmesan cheese: Use grated Pecorino Romano or Asiago instead.
Expert Tips
- Slice the garlic: Thinly sliced garlic gives you more control and prevents burning. Mincing tends to cook too fast and can turn bitter quickly.
- Use high-quality olive oil: Use a good-quality olive oil. It’s the main flavor agent, so it’s worth using one that tastes rich and fruity.
- Skip the butter: To make a more traditional pasta aglio e olio, use ½ cup of quality olive oil and no butter.
- Mind the timing: Start cooking the garlic while the pasta is halfway done. That way, everything comes together hot and fresh at the same time.
- Undercook the pasta slightly: Drain the pasta when it’s just shy of al dente. It’ll finish cooking in the sauce and absorb the garlicky oil better, rather than just sitting in it.
- Make it party-ready: For a heartier dish, mix in pan-seared shrimp, sautéed mushrooms, crispy pancetta, or roasted cherry tomatoes. At parties, offer bowls of freshly grated Parmesan, toasted breadcrumbs, lemon wedges, red pepper flakes, and chopped herbs so guests can customize their plates.
How to Store This Recipe
Cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. For best results, avoid adding fresh parsley or cheese until after reheating. To reheat, add a splash of olive oil or water to a skillet and warm the pasta over medium heat, stirring gently until heated through.
What to Serve with Spaghetti Aglio E Olio
Enjoy pasta aglio e olio as a main with Italian salad and a slice or two of crusty sourdough or garlic bread for soaking up every last drop. This dish also makes a delicious side to mains like grilled shrimp, seared scallops, air fryer stuffed chicken breast, herb crusted chicken, or air fryer pork chops.
And if you’re making it for a dinner party, a chilled glass of white wine like Pinot Grigio or Sauvignon Blanc ties it all together.
More Easy Sides To Try
- Pumpkin pasta
- Broccoli rice casserole
- Longhorn Steakhouse rice pilaf
- Broccoli cheddar soup
- Black bean salad
20-Minute Pasta Aglio E Olio Recipe
Video
Ingredients
- 12 ounces spaghetti
- 4 tablespoons butter divided
- 3 tablespoons olive oil
- 6 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt plus more for pasta water
- ¼ teaspoon ground black pepper
- ¼ cup fresh parsley chopped, for garnish
- ¼ cup parmesan cheese grated, for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- While the pasta cooks, heat 3 tablespoons of butter and olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
- Stir in the red pepper flakes, salt, and black pepper. Cook for another minute or so.
- Add the drained spaghetti to the skillet. Toss well to coat the pasta in the garlic butter sauce. If the pasta looks dry, add a few tablespoons of the reserved pasta water to loosen the sauce.
- Stir in the remaining 1 tablespoon butter. Garnish with parsley and Parmesan before serving.
Notes
- Slice the garlic thinly to control and prevent burning while cooking. Mincing tends to cook too fast and can turn bitter quickly.
- Use good-quality olive oil. It’s the main flavor agent, so it’s worth using one that tastes rich and fruity.
- To make a more traditional pasta aglio e olio, use ½ cup of quality olive oil and no butter.
- Start cooking the garlic while the pasta is halfway done so that everything comes together hot and fresh at the same time.
- Drain the pasta when it’s just shy of al dente. It’ll finish cooking in the sauce and absorb the garlicky oil better.
