Sometimes pasta should be simple – no fuss, just big flavor. That’s exactly what spaghetti aglio e olio are about: a handful of ingredients, 15 minutes of your time, and a result that tastes like a sunny day in Italy.
I love this recipe because it’s not only simple but also versatile: perfect for a quick weeknight dinner, a late-night snack or when friends show up unexpectedly.
If you want a change, I can also recommend my Capellini with spicy prawns or Pasta all’Amatriciana – both recipes are on my blog as well.
What you need for spaghetti aglio e olio
(serves 2)
- 240 g (8.5 oz) spaghetti
- 3 garlic cloves
- 1 handful fresh parsley
- 4 tbsp good quality olive oil
- A bit of fresh chili or 1 tsp chili flakes
- Salt & pepper
- Parmesan to taste
Tip: Olive oil is the star here – choose one you love to taste on its own.
This recipe was my entry for the Austrian Food Blog Award 2024,, Cucina Italiana.
My tips for perfect Spaghetti aglio e olio
- Prep ahead – once the pasta is al dente, things move fast.
- Olive oil matters – extra virgin, mild and fruity.
- Pasta water is magic – it makes the sauce silky.
And here you will find the recipe:
Spaghetti aglio e olio- quick and full of flavor
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 big pot
- 1 small knife
- 1 kitchen sieve
- 1 pan
Ingredients
- 240 g Spaghetti
- 3 garlic
- 2 TBSP salt
- 1 handful parsley leaves fresh
- 4 TBSP olive oil
- chili
- salt and pepper
- 20 g parmesan
Instructions
- Bring water to a boil: Fill a large pot with water and bring it to a boil.
- Prep the ingredients: Peel and thinly slice garlic. Chop parsley and chili (remove seeds for less heat).3 garlic, 1 handful parsley leaves, chili
- Cook the pasta: Once the water boils, add at least 2 tbsp salt and cook spaghetti according to package instructions (about 7 minutes).240 g Spaghetti, 2 TBSP salt
- Heat olive oil: After about 4 -5 minutes, heat olive oil in a large skillet.4 TBSP olive oil
- Fry the garlic: Add garlic to the oil and fry until golden brown. Remove and set aside.
- Add chili: Add chili to the hot oil, then turn off the heat.
- Add pasta to the oil: Transfer al dente spaghetti directly from the pot into the skillet – a little pasta water is mandatory here.
- Toss everything together: Add parsley and garlic, season with salt & pepper, toss well.salt and pepper
- Serve: Plate, top with Parmesan and enjoy immediately.20 g parmesan
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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And thats it! And if you like your spaghetti aglio e olio with a touch of more garlic, simply add 1- 2 garlic cloves. But please make sure that your partner is eating the pasta as well…
Love Sabrina 💛
Can I use dried chili instead of fresh?
Yes – 1 tsp chili flakes works perfectly.
Can I make spaghetti aglio e olio vegan?
Yes – simply skip the Parmesan or use a vegan alternative.
Can I prepare it in advance?
It’s best fresh, as pasta will absorb the oil over time.
