There’s something almost meditative about watching garlic slowly turn golden in warm olive oil, releasing that rich, nutty fragrance that instantly signals comfort food ahead. This classic spaghetti with garlic and oil proves that the most memorable meals often come from the fewest ingredients – just good pasta, quality olive oil, and the patience to let garlic work its magic without rushing.
Table of contents
Spaghetti with Garlic and Oil (Aglio e Olio) - Simple Italian Recipe
Classic Italian spaghetti with garlic and oil featuring golden garlic slowly toasted in olive oil for maximum flavor
Ingredients
- 1 pound uncooked spaghetti
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 10-12 minutes.
- Meanwhile, combine olive oil and sliced garlic in a cold skillet.
- Heat oil and garlic over medium heat for 10 minutes, watching for bubbling.
- Reduce heat to medium-low and cook 5 more minutes until garlic is golden brown.
- Remove skillet from heat and stir in red pepper flakes, salt, and pepper.
- Drain pasta and transfer to a large serving bowl.
- Pour hot garlic oil over pasta and toss with parsley and half the cheese.
- Serve immediately topped with remaining Parmigiano-Reggiano.
Notes
- For extra richness, add 1 tablespoon butter when tossing with cheese.
- Watch garlic carefully to prevent burning - it should be golden, not brown.
- Reserve pasta water if sauce seems too dry.
- Use the best quality olive oil you can find for maximum flavor.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 520Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 22mgSodium: 380mgCarbohydrates: 90gFiber: 4gSugar: 3gProtein: 22g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
This is one of those beautiful recipes where the ingredient list fits on one hand, but each element plays a crucial role:
- 1 pound spaghetti (or any long pasta you love)
- 1/2 cup extra virgin olive oil (use your best bottle)
- 6 cloves garlic, sliced paper-thin
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh Italian parsley, chopped
- 1 cup finely grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
- Large pot for pasta
- Large skillet for the garlic oil
Detailed Cooking Instructions
Time needed: 20 minutes.
Classic Italian spaghetti with garlic slowly toasted in olive oil until golden and fragrant.
- Start the pasta water
Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, about 10-12 minutes.
- Toast the garlic gently
In a cold large skillet, combine olive oil and sliced garlic. Turn heat to medium and let the garlic slowly warm in the oil for about 10 minutes until you see gentle bubbling around the edges.
- Watch for golden perfection
Reduce heat to medium-low and continue cooking for another 5 minutes until garlic turns a beautiful golden brown. Remove from heat immediately to prevent burning.
- Season the oil
Stir red pepper flakes, salt, and black pepper into the warm garlic oil. The residual heat will bloom the spices perfectly.
- Combine everything
Drain pasta and transfer to a large serving bowl. Pour the fragrant garlic oil over the pasta, add parsley and half the cheese, then toss until every strand is coated.
- Serve immediately
Divide among bowls and top with remaining Parmigiano-Reggiano. Serve while hot for the best contrast between the warm pasta and fresh parsley.
Tips & Tricks
- Start your garlic oil in a cold skillet. This prevents burning and lets the garlic slowly infuse the oil with flavor. Also, slice garlic with a sharp knife rather than pressing it for cleaner pieces that cook evenly.
- Save a cup of pasta water before draining. If your garlic oil seems too dry when tossing, however, a splash of starchy pasta water helps everything bind together beautifully.
- You can toast the garlic oil mixture earlier in the day for make-ahead convenience. Then gently reheat it while your pasta cooks. Additionally, this actually improves the flavor as the garlic continues to mellow.
- Use freshly grated Parmigiano-Reggiano rather than pre-grated cheese. It melts more smoothly and has a sharper, nuttier flavor that complements the garlic perfectly. Furthermore, save the rind for future soups!
- Watch for the exact moment when garlic turns golden rather than brown. Burned garlic tastes bitter and will ruin the entire dish. Moreover, if you accidentally burn it, start over with fresh oil and garlic for the best results.
You Might Also Like
If you love the simplicity of this garlic oil pasta, you’ll also enjoy my penne alla vodka recipe for another classic Italian favorite, or try my chicken cacciatore recipe when you want something heartier with that same authentic Italian spirit.
Frequently Asked Questions
This classic Italian dish is called ‘Aglio e Olio,’ which literally means ‘garlic and oil’ in Italian. However, it’s also commonly known as spaghetti with garlic and oil or garlic olive oil pasta.
Yes, this dish can be quite healthy since it’s made with simple, whole ingredients like olive oil (rich in healthy fats), garlic (antioxidants), and pasta (carbohydrates for energy). Additionally, you control the oil amount and can add vegetables for extra nutrition.
‘Aglio’ means garlic, ‘olio’ means oil, and ‘spaghetti’ refers to the pasta shape. Moreover, the full name ‘Spaghetti Aglio e Olio’ describes the complete dish: spaghetti pasta tossed with garlic and olive oil.
The oil serves as both a cooking medium for the garlic and a sauce base that coats each strand of pasta. Furthermore, it carries the flavors throughout the dish and prevents the pasta from sticking together while creating a silky, luxurious texture.
Variations & Add-Ins
- Spaghetti with garlic oil and broccoli: Add blanched broccoli florets in the last minute of cooking. This creates a veggie-packed version that keeps the classic aglio olio base while boosting nutrition.
- Creamy garlic spaghetti: Stir in 2 tablespoons of heavy cream or Greek yogurt just before serving. This creates a richer, more indulgent sauce that still honors the simple spirit of the original.
- Spicy version: Double the red pepper flakes and add a pinch of black pepper for heat lovers. Alternatively, toss in a sliced fresh chili while toasting the garlic for even more fire.
- Protein boost: Fold in leftover grilled chicken, crispy pancetta, or cooked shrimp during the final toss. This transforms the dish into a complete meal without losing the elegant simplicity. If you’re looking for seafood inspiration, my baked cod topped with shrimp pairs beautifully with this garlic oil technique.
- Vegan option: Skip the Parmigiano-Reggiano and finish with toasted pine nuts or nutritional yeast. This provides that savory, umami depth that makes this dish so satisfying.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use gluten-free pasta – brands like Barilla or Jovial work beautifully |
| Dairy-Free | No | Skip the Parmigiano-Reggiano or use nutritional yeast for umami depth |
| Vegan | No | Simply omit the cheese – the dish is naturally vegan without it |
| Keto | No | Replace pasta with spiralized zucchini or shirataki noodles |
| Nut-Free | Yes | Naturally nut-free as written |
Storage, Freezing & Reheating
- Fridge: Store leftovers in the refrigerator for up to 3 days in a covered container, though the pasta will absorb some oil and lose that silky texture we love.
- Freezer: Honestly, this aglio e olio doesn’t freeze well since the oil separates and the pasta gets mushy – it’s best enjoyed fresh and hot from the stove.
- Make-ahead strategy: Instead of storing finished pasta, prepare the garlic oil earlier in the day and gently reheat while cooking fresh pasta for the best results.
- Reheat: Warm leftovers in a skillet over medium-low heat with a splash of olive oil, or microwave for 45 seconds and toss with a drizzle of fresh oil to revive the texture.
- For best results when reheating leftovers, add a tablespoon of pasta water or fresh olive oil to help restore that glossy coating that makes this simple dish so special.
Save This Recipe for Later
This simple spaghetti with garlic and oil has become my weeknight savior, and I hope it becomes yours too. Save it to your recipe collection or share it with someone who appreciates the magic of perfectly golden garlic in good olive oil.
