Name: Pasta Aglio e Olio
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 lb dired spaghetti; 3/4 cups extra virgin olive oil; 10-12 garlic cloves thinly sliced; 4-5 finely chopped peperoncino (or sub 2 tsp red pepper flakes); 1/3 cup freshly chopped parsley; fresh grated Parmigiano-Reggiano (optional, for serving); kosher salt (to taste)

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Pasta Aglio e Olio (aka Pasta with Garlic and Oil) is a fast and easy Italian dish made with just 5 ingredients (and is ready as quickly as it takes to cook the spaghetti!).

What is Pasta Aglio e Olio?

Pasta Aglio e Olio is a traditional Italian dish that translates to “pasta with garlic and oil.” It’s a simple yet flavorful pasta dish made with spaghetti or other pasta varieties, garlic, olive oil, and red pepper flakes (or fresh peperoncino if you have it on hand).

In Italy, this dish is appreciated for its simplicity and the fact that it requires basic ingredients that are typically available in most households. The combination of ingredients creates a flavorful and comforting dish that can be enjoyed in a variety of settings.

Looking for more Italian dishes? I’ve got you covered:

Pasta Aglio e Olio Ingredients

Here’s what you’ll need for this easy dish:

Spaghetti: You can technically use any pasta you’d like, but this is traditionally made with spaghetti

Garlic: Sliced thin

Oil: Extra virgin olive oil

Red pepper flakes: Or fresh peperoncino (Italian hot chili peppers)

Fresh parsley: Finely chopped

Salt: To taste

How to Make Pasta Aglio e Olio

Here’s how to make this dish:

Step 1: Prep your ingredients

The first thing you’ll want to do is start your water (by time it boils we’ll be rocking).

Next, thinly slice your garlic (I sometimes use a mandolin for this), chop your parsley, and chop your peppers (if using fresh).

Step 2: Start your pasta

Once the water starts boiling, generously salt the water and drop in the spaghetti. Make sure to follow the directions for al dente.

Step 3: Start cooking

In a pot set over medium-low heat, add the extra virgin olive oil, garlic, and red pepper (whether you’re using flakes or fresh).

Let that cook slowly, making sure not the burn the garlic. Once the garlic begins to take on a beautiful golden brown, you’re ready for the next step (this will take about 3-5 minutes).

Step 4: Add the parsley

Add the parsley to the mixture and stir to combine.

Step 5: Add the pasta

Once it’s reached al dente, add the pasta directly from the water to the garlic and oil. (You can also add a bit of pasta water if needed.) Stir to make sure the pasta is coated with the garlic and oil.

Serve immediately.

Pasta Aglio e Olio FAQs

What type of pasta is best for Aglio e Olio?

Spaghetti is the most commonly used pasta for Aglio e Olio, but you can also use other long pasta varieties like linguine or fettuccine.

Can I use other types of oil besides olive oil?

Olive oil is traditional and adds a distinct flavor to the dish. However, you can experiment with other oils like extra virgin olive oil, or infused oils for a different taste.

Is Pasta Aglio e Olio vegetarian?

Yes, Pasta Aglio e Olio is a vegetarian dish. It typically does not include any meat or animal products.

Can I add vegetables or protein to this dish?

Absolutely! While the traditional recipe is simple, you can add sautéed vegetables like spinach, cherry tomatoes, or mushrooms. Grilled shrimp or chicken can also be added for a protein boost.

How can I make this dish gluten-free?

You can use gluten-free pasta to make this dish suitable for individuals with gluten intolerance. Ensure that all other ingredients are also gluten-free.

Is Pasta Aglio e Olio spicy?

The dish has a subtle heat from red pepper flakes, but the spiciness can be adjusted according to your preference. Add more or less red pepper flakes to suit your taste.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the garlic and oil mixture in advance. Cook the pasta just before serving to maintain its optimal texture.

How do I store leftover Pasta Aglio e Olio?

Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove with a splash of olive oil or a bit of pasta water to prevent it from drying out.

What wine pairs well with Pasta Aglio e Olio?

A light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors of this dish. Alternatively, a glass of dry rosé can also be a good choice.

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