Name: Pasta Aglio e Olio Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz spaghetti or linguine; 4 cloves garlic, thinly sliced; 1/4 cup extra virgin olive oil; 1/2 teaspoon red pepper flakes; Salt, to taste; 1/4 cup fresh parsley, chopped; Grated Parmesan cheese (optional)

When you’re craving something quick, delicious, and effortlessly satisfying, this Pasta Aglio e Olio Recipe is an absolute lifesaver. It’s a classic Italian dish that showcases the magic of just a few simple ingredients—garlic, olive oil, chili flakes, and pasta—all working together to create something surprisingly comforting and flavorful. Whether you’re pulling together a last-minute weeknight dinner or want a cozy meal with little fuss, you’ll love how this recipe comes together in no time and never disappoints.

Pasta Aglio e Olio Recipe - Recipe Image — Pasta Aglio e Olio, garlic olive oil pasta, simple Italian pasta, quick weeknight dinner, easy pasta recipes

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In the Kitchen
Ingredients at a Glance
How to Make Pasta Aglio e Olio Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

This Pasta Aglio e Olio Recipe is a testament to the beauty of simplicity in cooking. When I first made it, I was amazed how just a few pantry staples could combine into such a satisfying dish with vibrant flavor. What’s wonderful is how forgiving and fast it is—perfect when time is tight but you want something special.

Juicy and Tender Every Time: Cooking pasta just right—al dente with a slight bite—brings out the best texture that clings to the garlicky sauce.
Golden, Satisfying Finish: Gently toasting garlic in olive oil until perfectly golden releases a fragrant aroma that’s the heart of this recipe.
Simple Ingredients, Big Impact: Using quality olive oil and fresh garlic ensures your sauce sings with flavor without any complicated steps.
Weeknight to Weekend Ready: It’s fantastic for casual dinners or elevated with finishing touches when company comes over.

Ingredients at a Glance

I always recommend sourcing fresh, fragrant garlic and a good extra virgin olive oil – they’re the stars here. Your choice of pasta can lean toward spaghetti or linguine, depending on your texture preference, but classic spaghetti works beautifully for this Pasta Aglio e Olio Recipe.

Spaghetti or Linguine: Choose quality durum wheat pasta for that perfect al dente bite that holds the sauce well.
Garlic Cloves: Fresh, firm bulbs with no sprouts give the best rich, mellow flavor.
Extra Virgin Olive Oil: Use a fruity, high-quality olive oil to infuse the dish with luscious depth.
Red Pepper Flakes: Adjust the heat to your liking, adding more or less for spice balance.
Fresh Parsley: Chopped just before serving for a burst of fresh, herbal brightness.
Parmesan Cheese (Optional): Adds savory umami, but the dish shines even without it.
Salt: Don’t skip salting your pasta water generously; it’s key for flavor.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Pasta Aglio e Olio Recipe

Step 1 — Cook the Pasta to Al Dente Perfection

Bring a large pot of salted water to a rolling boil—think as salty as the sea, which seasons the pasta deeply as it cooks. Add your spaghetti or linguine and cook according to package instructions, usually around 8 to 10 minutes. The goal is a tender firmness—al dente—where there’s a tiny bit of bite left. I always taste a strand a minute or so before the timer ends to avoid overcooking. Before draining, scoop out about half a cup of pasta water—this starchy liquid will help marry the sauce and pasta beautifully.

Step 2 — Toast Garlic in Olive Oil Until Golden and Fragrant

While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic, spreading it evenly to avoid crowding. You’ll want to cook it gently, watching closely as it softens and turns a beautiful golden color—about 2 minutes. This step smells incredible and is crucial: if the garlic browns too dark or burns, it turns bitter. So stir carefully and reduce the heat if needed. This fragrant, toasty garlic oil is the soul of the dish.

Step 3 — Combine Pasta, Sauce, and Seasonings

Once your garlic is ready, add the drained pasta directly to the skillet. Toss it gently to coat every strand with the golden garlic oil. Sprinkle in the red pepper flakes and some salt to taste, then add a splash of that reserved pasta water. This bit of water loosens the sauce, helping it cling lovingly to the pasta strands, adding a silky finish. Toss and heat for a minute or two to let everything meld.

Step 4 — Finish with Fresh Parsley and Serve

Turn off the heat and stir in the chopped fresh parsley—its bright green color and fresh flavor lighten the dish perfectly. Plate the Pasta Aglio e Olio Recipe immediately, and if you like, sprinkle with freshly grated Parmesan cheese. I enjoy a glass of crisp white wine alongside, which complements the peppery, garlicky notes beautifully. You’ve got dinner that’s effortless, flavorful, and truly comforting.

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Things to Remember

I’ve found that a few little details make all the difference when perfecting this Pasta Aglio e Olio Recipe. From how you time your garlic to the kind of pasta water you keep, these tips keep the dish tasting fresh and balanced every time.

Doneness Cue: Taste your pasta early and often to catch that perfect al dente texture—firm, but not chewy or soft.
Temperature Trick: Toast garlic on medium heat; too hot and it burns fast, too low and it won’t brown.
Make-Ahead Move: You can prep the garlic-infused oil ahead, but toss pasta and parsley last minute for freshness.
Common Pitfall: Avoid tossing pasta in cold oil or skipping pasta water; otherwise, the sauce might feel oily or dry.

Ways to Serve It

Finishing Touches

Adding a final sprinkle of freshly chopped parsley and optional shards of Parmesan takes this Pasta Aglio e Olio Recipe from simple to stunning. The parsley adds brightness and freshness, while the cheese adds a salty, nutty layer that balances the garlic heat beautifully. If you want a little extra zing, squeeze a touch of lemon juice just before serving—it's a nice twist that livens up the plate.

Plays Well With

This pasta pairs wonderfully with a crisp green salad dressed in a light vinaigrette, maybe some toasted bread rubbed with garlic on the side. For protein, I often enjoy it with grilled shrimp or a simple roasted chicken breast. The clean, olive oil-based sauce complements seafood and mild meats without overpowering them.

Simple Plating Upgrades

For a cozy weeknight, a rustic bowl with a sprinkle of chili flakes and parsley looks inviting and approachable. When entertaining, serve in shallow white plates with a careful drizzle of olive oil and a fresh sprig of parsley on top. A small wedge of lemon on the side adds color and that elegant touch.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store any leftover Pasta Aglio e Olio Recipe in an airtight container in the refrigerator for up to 3 days. The pasta might absorb the sauce a bit over time and become drier, so it’s best enjoyed fresh. Don’t worry though, with a splash of olive oil or pasta water during reheating, you can bring it back to life.

Freezing Tips

I generally don’t recommend freezing this pasta because the olive oil sauce and garlic can change texture and flavor once thawed. However, if you must, freeze in a tightly sealed container for up to a month and thaw overnight in the fridge before reheating gently. Be aware it won’t be quite as vibrant as fresh.

Reheating Pasta Aglio e Olio Recipe Without Drying Out

To reheat, warm the pasta gently in a skillet over low heat, adding a teaspoon or two of olive oil or reserved pasta water to prevent drying. Alternatively, microwave covered with a damp paper towel in short 30-second bursts, stirring in between. The oven can also work at a low temperature around 300°F (150°C), covered with foil to keep moisture. This helps keep the strands glossy and flavorful.

Frequently Asked Questions

Can I use other types of pasta for Pasta Aglio e Olio Recipe?

Absolutely! While spaghetti or linguine are traditional and work best because of their shape and texture, you can experiment with fettuccine, bucatini, or even penne. Just be sure to adjust cooking times accordingly.

How do I avoid bitter garlic in this recipe?

To keep garlic from turning bitter, cook it gently over medium or medium-low heat until golden, not browned. Keep stirring regularly and watch it carefully—burnt garlic is the biggest flavor culprit here.

Is Parmesan cheese traditional in Pasta Aglio e Olio?

Parmesan cheese isn't part of the original recipe but many love adding it for an extra umami boost. If you want to keep things traditional, just skip it and enjoy the pure garlic and olive oil flavors.

Can this dish be made vegan?

Yes! The classic Pasta Aglio e Olio Recipe is naturally vegan if you omit the optional Parmesan cheese or use a plant-based alternative. It’s a perfect quick vegan meal full of robust flavor.

Final Thoughts

I love how this Pasta Aglio e Olio Recipe proves that great food doesn’t have to be complicated. It’s a simple, elegant dish that’s all about quality ingredients and thoughtful technique. Whether you crave it for a comforting solo lunch or a no-fuss dinner with friends, this pasta is a kitchen classic worth mastering. Keep these steps and tips handy, and you’ll have a reliable, delicious meal ready anytime.

Full Printable Recipe