Go Back
–+ servings
A blue plate of spaghetti garnished with chopped parsley and parmesan cheese, with a fork resting on the side.

20-Minute Pasta Aglio E Olio Recipe

Author: Jessica Haggard
You’re seriously missing out if you haven’t tried this version of spaghetti aglio e olio. Pasta, garlic, olive oil, and a dash of red pepper flakes come together to create something bold, comforting, and borderline addictive. It’s the ultimate weeknight dinner hack that takes 20 minutes or less to make.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Italian
Servings 4 servings
Calories 542 kcal

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.
  • At parties, offer bowls of freshly grated Parmesan, toasted breadcrumbs, lemon wedges, red pepper flakes, and chopped herbs so guests can customize each bite.
Serve: Enjoy as a main with a salad or a slice or two of crusty bread, serve as a side to protein mains, and pair with a chilled glass of white wine at dinner parties.
Store: Cool completely, transfer to an airtight container, and store in the refrigerator for up to 4 days. 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.

Nutrition

Calories: 542kcalCarbohydrates: 66gProtein: 14gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 34mgSodium: 348mgPotassium: 244mgFiber: 3gSugar: 2gVitamin A: 790IUVitamin C: 6mgCalcium: 110mgIron: 2mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.