Spaghetti Aglio e Olio, which translates to “spaghetti with garlic and oil,” is one of the most iconic dishes of Neapolitan cuisine. It’s made with just a handful of ingredients — spaghetti, garlic, olive oil, chili flakes, and parsley — yet it delivers an explosion of flavor and aroma.

This dish embodies the Italian philosophy of “cucina povera”, or simple cooking using humble ingredients to create something truly spectacular. It’s rustic, quick, and deeply satisfying, making it a staple in Italian households and beloved by pasta lovers worldwide.

Why I Love This Recipe

I love this recipe because it’s the perfect example of elegance in simplicity. You don’t need cream, cheese, or a complex sauce — just quality olive oil, fragrant garlic, and a touch of heat from chili flakes.

The balance between spicy, garlicky, and slightly nutty notes is irresistible. It’s also my go-to dish when I want something comforting yet light, or when I need to whip up a quick dinner with pantry staples.

Why It’s a Must-Try Dish

This dish is a must-try because it teaches you how to cook like a true Italian — respecting ingredients and technique. The key is to gently infuse olive oil with garlic and chili, then toss the pasta perfectly to coat every strand with flavor.

It’s vegetarian, economical, and infinitely adaptable — whether you serve it plain, with shrimp, or with breadcrumbs for crunch.

Preparation and Cooking Time

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: Approximately 480 kcal per serving

Cuisine and Course

Cuisine: Italian (Neapolitan)
Course: Main Course / Dinner

Ingredients

For the Spaghetti:

12 oz (340 g) spaghetti
Salt, for boiling water

For the Sauce:

1/3 cup (80 ml) extra virgin olive oil (high-quality)
6 cloves garlic, thinly sliced
1 tsp red chili flakes (adjust to spice preference)
1/4 cup (60 ml) reserved pasta water
2 tbsp chopped fresh parsley
Salt, to taste
Freshly ground black pepper, optional

For Garnish:

Extra parsley or basil (optional)
A drizzle of olive oil
Freshly grated Parmesan (optional, though not traditional)

Simple Cooking Directions

Boil spaghetti in salted water until al dente.
Gently sauté garlic and chili flakes in olive oil until fragrant.
Toss spaghetti in the infused oil with reserved pasta water.
Finish with parsley and serve hot.

Step-by-Step Preparation Method

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a rolling boil.
Add spaghetti and cook until al dente (1–2 minutes less than package instructions).
Reserve about ½ cup of the starchy pasta water, then drain the pasta.

Step 2: Infuse the Olive Oil

While pasta cooks, heat olive oil in a large skillet over medium-low heat.
Add the sliced garlic and cook gently until golden brown — not burnt. This step infuses the oil with a rich, nutty aroma.
Stir in chili flakes and cook for 15–20 seconds to release their heat and flavor.

Step 3: Combine Pasta and Sauce

Add the drained spaghetti to the pan with the garlic-chili oil.
Toss well, adding a splash of reserved pasta water to create a light emulsion that coats the pasta evenly.
Add salt (if needed) and a touch of black pepper to taste.

Step 4: Finish with Fresh Herbs

Remove from heat and stir in chopped parsley for freshness and color.

Step 5: Serve

Transfer to warm pasta bowls, drizzle with a bit more olive oil, and top with optional Parmesan or extra parsley.

How to Serve

Serve Spaghetti Aglio e Olio immediately, while hot and glistening.

Perfect pairings:

A crisp white wine like Pinot Grigio or Sauvignon Blanc
Garlic bread or toasted ciabatta
A simple green salad with lemon vinaigrette

Additional Recipe Tips

Low and slow with garlic: Always cook garlic over low heat to avoid burning, which turns it bitter.
Reserve pasta water: The starch helps bind the oil and pasta together.
Use quality olive oil: It’s the backbone of the dish — a fruity, peppery oil makes a big difference.
Finish off-heat: Tossing off the heat ensures the pasta absorbs flavor without drying out.
Add a squeeze of lemon juice for a fresh, bright twist.

Variations

Shrimp Aglio e Olio: Add sautéed shrimp for a protein boost.
Lemon Aglio e Olio: Add lemon zest and juice for a citrusy brightness.
Breadcrumb Topping: Toast breadcrumbs in olive oil and sprinkle on top for crunch.
Spinach or Kale Version: Stir in a handful of greens at the end for color and nutrients.
Cheesy Twist: Add Pecorino Romano or Parmesan for a richer taste (though not traditional).

Freezing and Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.
Reheat: Gently warm in a skillet with a splash of olive oil or water.
Freezer: Not recommended, as the pasta and oil lose texture when frozen.

Special Equipment Needed

Large pot (for boiling pasta)
Large skillet or sauté pan
Tongs or pasta fork
Sharp knife for slicing garlic

FAQ

Q1: Can I use other types of pasta?
Yes! Linguine or spaghetti are traditional, but angel hair or fettuccine also work.

Q2: Can I add cheese?
Traditionally, no cheese is added, but many people enjoy a sprinkle of Parmesan or Pecorino.

Q3: How can I make it less spicy?
Use fewer chili flakes or remove the seeds before adding.

Q4: How do I prevent the garlic from burning?
Keep the heat low and watch it closely — once it turns golden, remove the pan from the heat immediately.

Q5: Can I make it ahead of time?
It’s best served fresh, but you can prepare the infused oil in advance and toss it with freshly cooked pasta when ready.

Conclusion

Spaghetti Aglio e Olio with Garlic and Chili Flakes is proof that less truly is more. With just a few humble ingredients, you can create a dish that’s comforting, flavorful, and timeless. Every bite delivers a balance of silky olive oil, toasty garlic, and gentle heat — the soul of Italian simplicity.

It’s a meal that celebrates the beauty of honest, uncomplicated cooking — one that you’ll return to again and again.