Simple, comforting, and packed with flavor, Aglio e Olio is a classic Italian pasta dish made with just garlic, olive oil, and pasta. This timeless recipe proves that you don’t need a long ingredient list to create a satisfying, restaurant-worthy meal at home.
Ready in under 30 minutes, this easy Aglio e Olio recipe is perfect for busy weeknights when you want dinner on the table fast — without sacrificing flavor.
Why This Aglio e Olio Works
- Uses simple pantry staples
- Ready in under 30 minutes
- Mild, comforting flavors that kids and adults both enjoy
- Easily customizable with add-ins or spice
- Light yet satisfying — perfect on its own or as a side
This is the kind of recipe you’ll come back to again and again.
Ingredients for Aglio e Olio
** You can find the full recipe ingredients and instructions on the printable recipe card below.
Main Ingredients
- Spaghetti (or any pasta): The foundation of the dish, perfectly coated in garlic-infused olive oil
- Garlic: Thinly sliced or minced for bold, aromatic flavor
- Extra virgin olive oil: Forms the silky sauce that brings everything together
- Salt & black pepper: Essential for balance and depth
Optional Add-Ins & Garnishes
- Red pepper flakes: For gentle heat (adjust to taste)
- Fresh parsley: Adds brightness and color
- Grated Parmesan cheese: A savory finish that elevates the dish
How to Make Aglio e Olio
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium-low heat.
- Add garlic and cook gently until fragrant and lightly golden. Do not brown.
- Add cooked pasta to the skillet and toss to coat in the garlic oil.
- Add a splash of reserved pasta water if needed for silkiness.
- Season with salt, pepper, and red pepper flakes if using.
- Finish with parsley and Parmesan if desired. Serve immediately.
Recipe Tips & Kitchen Tricks
- Low and slow garlic: Burnt garlic turns bitter — gentle heat is key
- Use good olive oil: It’s the star of the dish
- Save pasta water: It helps bind the sauce
- Slice garlic thinly: For even cooking and better flavor
- Serve immediately: Aglio e Olio is best fresh
Easy Aglio e Olio Variations
- Lemon Aglio e Olio: Add fresh lemon juice and zest
- Vegetable Aglio e Olio: Toss in spinach, cherry tomatoes, or mushrooms
- Creamy Aglio e Olio: Stir in a splash of cream or soft cheese
- Protein Boost: Add shrimp, grilled chicken, or crispy bacon
- Vegan Version: Skip cheese or use nutritional yeast
What to Serve with Aglio e Olio
- Garlic bread or crusty bread
- Wedge salad
- Caprese salad
- Roasted vegetables
- Grilled chicken or shrimp
Storing, Freezing & Reheating
Storing:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezing:
Freeze in portions for up to 2 months. Thaw overnight before reheating.
Reheating:
Reheat gently in a skillet with a splash of olive oil or water. Avoid overheating.
Frequently Asked Questions
Is Aglio e Olio spicy?
Only if you add red pepper flakes can the heat level be adjusted.
Can I use a different pasta?
Yes! Linguine, fettuccine, or penne all work well.
Is Parmesan traditional?
Not always — but it’s a popular and delicious addition.
Is this a good family meal?
Absolutely. It’s mild, customizable, and budget-friendly.
Why This Recipe Belongs in Your Rotation
Aglio e Olio is proof that simple food done right can still feel special. It’s fast, flexible, and endlessly reliable — exactly what a busy home cook needs.
Aglio E Olio – Pasta with Garlic and Olive Oil
Ingredients
- 8 ounces Spaghetti (or any pasta you like)
- 4 cloves Garlic , minced
- Red pepper flakes (optional)
- 1/4 cup Extra virgin olive oil
- Salt & pepper to taste
Optional Garnishes
- Chopped parsley for garnish (optional)
- Grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to the package instructions until it’s al dente (firm but not too soft). Remember to salt the water for flavor!
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook it gently until it’s golden brown and fragrant, but be careful not to burn it (it can happen quickly!).
- If you like a little kick, add a pinch of red pepper flakes to the skillet along with the garlic. This step is optional.
- Once the pasta is cooked, use tongs to transfer it directly from the pot to the skillet with the garlic and oil. Don’t worry if some of the pasta water comes along—it helps create a silky sauce.
- Toss the pasta with the garlic and oil until it’s well coated. If it seems dry, you can add a splash more olive oil or pasta water.
- Taste and season with salt as needed.
- Serve hot, garnished with chopped parsley and grated Parmesan cheese if you like. Enjoy your delicious Aglio e Olio!