Spaghetti Aglio e Olio
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Short on time but big on hunger? Spaghetti aglio e olio is the perfect Italian pasta dish—full of flavor and ready in minutes!
Spaghetti aglio e olio, or “spaghetti with garlic and oil,” is a wonderfully simple dish that hails from Naples, Italy. Often called “midnight pasta” or “spaghettata di mezzanotte,” it’s a favorite late-night meal for chefs and home cooks because it’s quick, comforting, and comes together with just a few pantry staples.
The recipe couldn’t be easier: cook the spaghetti, sauté thinly sliced garlic in olive oil until it’s golden and fragrant, then toss everything together with red pepper flakes, parsley, a splash of pasta water, and a generous sprinkle of freshly grated cheese. This dish is the epitome of Italian cooking—uncomplicated yet incredibly satisfying—and it’s the perfect weeknight (or midnight!) pasta to add to your rotation.
What You’ll Need To Make Spaghetti Aglio e Olio
- Salt: Enhances the flavor of the pasta and balances the other ingredients; used in both the pasta water and the sauce.
- Spaghetti: The base of the dish, providing a satisfying texture and a neutral flavor that absorbs the sauce well.
- Olive Oil: Adds richness and depth, serving as the main medium for the garlic and red pepper flakes to infuse their flavors.
- Garlic: Thinly sliced and cooked in the olive oil to infuse it with a robust, aromatic flavor that defines the dish.
- Red Pepper Flakes: Adds a subtle heat and spice to balance the richness of the olive oil and the sweetness of the garlic.
- Fresh Italian Parsley: Finely chopped to provide a fresh, herby contrast and a pop of color to the finished dish.
- Parmigiano Reggiano or Pecorino Romano Cheese: Adds a savory, umami richness that complements the simple flavors of the dish and provides a creamy finish.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Cook the Spaghetti
Bring a large pot of water and 1 tablespoon of the salt to a boil. Add the spaghetti and cook, stirring occasionally, until it is al dente, 10 to 12 minutes. Before draining, reserve 1½ cups of the pasta cooking water.
Step 2: Prepare the Sauce
In a cold skillet large enough to hold the pasta (a 12-inch sauté pan is ideal), combine the olive oil and garlic. Cook over medium heat until the garlic begins to sizzle.
Immediately reduce the heat to medium-low and continue cooking, stirring frequently, until the garlic turns lightly golden, 3 to 4 minutes. Be careful not to let the garlic burn.
Remove the skillet from the heat and stir in the red pepper flakes.
Add about ½ cup of the reserved pasta water to the skillet to stop the garlic from cooking further.
Step 3: Combine the Pasta and Sauce
Add the drained pasta to the skillet with the garlic oil and the remaining ¾ teaspoon of salt.
Add ¾ cup of the reserved cooking water.
Cook over medium-high heat, stirring constantly, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the remaining reserved cooking water if the pasta seems dry.
Right before serving, add the chopped parsley and grated cheese to the pasta.
Stir until the pasta is well coated and the sauce becomes creamy.
Serve immediately, passing additional cheese at the table. Note that if the pasta sits too long in the pan after adding the cheese, the heat may cause the cheese to congeal and stick to the pan. While this isn’t a major issue, to prevent it, serve the pasta right away, or transfer it to a serving bowl if there might be a delay before serving.
Frequently Asked Questions
Sure, while spaghetti is traditional and absorbs the sauce nicely, you can use any pasta you like, though the cooking time may vary.
To avoid burning the garlic, make sure to slice it evenly so it all cooks at the same rate. When the garlic and olive oil are heating up, pay close attention; as soon as the garlic starts to sizzle, immediately reduce the heat to medium-low. While it continues to cook, be sure to stir it frequently. The garlic should turn a light golden color, which typically takes just a few minutes. If the garlic starts to brown too quickly, reduce the heat immediately. Keep in mind that garlic can go from perfectly golden to burnt quite fast, so staying attentive during this step is crucial. Last, after removing the skillet from the heat and adding the red pepper flakes, make quick work of adding ½ cup of the reserved pasta water to the pan (this will stop the garlic from cooking further).
Definitely! Grilled chicken, shrimp, or even crispy bacon would be great additions.
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Spaghetti Aglio e Olio
Ingredients
- 1 tablespoon + 3/4 teaspoon salt, divided
- 1 pound (16 oz) dried spaghetti
- ½ cup extra-virgin olive oil
- ⅓ cup thinly sliced garlic, from about 8 cloves
- ½ teaspoon crushed red pepper flakes, plus more for serving
- ⅓ cup fresh Italian parsley, finely chopped
- ¾ cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese, plus more for serving
Instructions
- Cook the Spaghetti: Bring a large pot of water and 1 tablespoon of the salt to a boil. Add the spaghetti and cook, stirring occasionally, until it is al dente, 10 to 12 minutes. Before draining, reserve 1½ cups of the pasta cooking water. Then, drain the spaghetti.
- Prepare the Sauce: In a cold skillet large enough to hold the pasta (a 12-inch sauté pan is ideal), combine the olive oil and garlic. Cook over medium heat until the garlic begins to sizzle. Then, immediately reduce the heat to medium-low and continue cooking, stirring frequently, until the garlic turns lightly golden, 3 to 4 minutes. Be careful not to let the garlic burn. Remove the skillet from the heat and stir in the red pepper flakes. Add about ½ cup of the reserved pasta water to the skillet to stop the garlic from cooking further.
- Combine the Pasta and Sauce: Add the drained pasta to the skillet with the garlic oil, along with ¾ cup of the reserved cooking water and the remaining ¾ teaspoon of salt. Cook over medium-high heat, stirring constantly, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the remaining reserved cooking water if the pasta seems dry.
- Finish and Serve: Right before serving, add the chopped parsley and grated cheese to the pasta. Stir until the pasta is well coated and the sauce becomes creamy. Serve immediately, passing additional cheese at the table. Note that if the pasta sits too long in the pan after adding the cheese, the heat may cause the cheese to congeal and stick to the pan. While this isn't a major issue, to prevent it, serve the pasta right away, or transfer it to a serving bowl if there might be a delay before serving.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Perfect quick meal and delicious! I did drizzle a bit more olive oil on top when serving to add a bit more richness.
Hi Jenn!
You know first and foremost I am a huge fan of your recipes, and Once Upon A Chef is my “go to” website.
This recipe I was a little disappointed in as it was bland. I think it’s because I had to cut back on the garlic a little bit because it gives me an upset stomach.
Now I have a ton of leftover spaghetti!
Are there any ingredients you could recommend to “vamp” up the recipe?
I don’t know if I simply add extra red chili flakes and/or olive oil or butter.
It definitely needs a “kick” and any recommendations you can give would be greatly appreciated.
I am still one of your biggest fans!
Thank you so much and enjoy your holiday weekend!
Hi Stacey, Thank you so much for your kind words and for being such a loyal fan! For your leftover spaghetti, you can definitely add a bit of extra red chili flakes for heat, or try some lemon zest and juice for a fresh, bright kick. Slow-roasted cherry tomatoes would make it a whole new dish. More cheese will boost the flavor too. You might also try sautéing the pasta with a little butter or flavored olive oil for richness. Hope that helps, and happy cooking!
This is a wonderful, quick recipe! It was super easy to throw together and paired perfectly with Jenn’s grilled chicken. This will definitely be in our rotation.
This recipe was simple but delicious. I will definitely be making it again.
Just like my mom used to make! I served the pasta with roasted vegetables from our CSA. DELICIOUS! Thank you Jenn for providing a recipe to serve up a wonderful memory.