Name: Spaghetti Aglio e Olio (Authentic Italian, Ready in 10 Minutes) Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Italian
Ingredients: 5.5oz / 160g dried spaghetti pasta; Salt (to cook the pasta); 3 tablespoons extra virgin olive oil; 2 garlic cloves, thinly sliced (or more if you prefer extra garlicky); ¼ teaspoon red pepper flakes or fresh red chili (adjust to your preferred spice level); Handful fresh parsley leaves, chopped

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Introduction

Spaghetti Aglio e Olio is a classic Italian pasta dish that comes together quickly with just a few simple ingredients. This recipe delivers a flavorful, garlicky, and slightly spicy meal that’s ready in under 15 minutes—perfect for a satisfying weeknight dinner.

A close-up view of a white bowl filled with a twisted mound of spaghetti noodles coated lightly in a shiny golden oil. The noodles are speckled with finely chopped green herbs and small red chili flakes, adding texture and color contrast. The pasta strands are smooth and glisten under soft light, with some pieces looped and layered neatly on top of each other, creating a visually appealing swirl. The background shows a white marbled texture, keeping the focus on the simple yet vibrant pasta dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5.5 oz (160g) dried spaghetti pasta
3 tablespoons extra virgin olive oil
2 garlic cloves (or more for extra garlic flavor)
¼ teaspoon red pepper flakes or fresh red chili (adjust to taste)
Handful of fresh parsley leaves
Salt (for cooking the pasta)

Instructions

Step 1: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook until about 80% done—approximately 2 minutes less than package instructions. Reserve some pasta water before draining.
Step 2: While the pasta cooks, thinly slice the garlic cloves and chop the fresh parsley.
Step 3: In a cold pan, combine the olive oil, sliced garlic, and red pepper flakes or fresh chili. Heat over low heat gently.
Step 4: When the garlic starts to sizzle softly, add the chopped parsley. Sauté slowly, stirring carefully to avoid burning the garlic.
Step 5: Pour a ladle of reserved pasta water into the pan and stir to combine with the oil and garlic mixture.
Step 6: When the pasta is just shy of fully cooked but al dente, drain it and add directly to the pan with another splash of pasta water. Increase the heat to medium.
Step 7: Toss the pasta continuously for 2-3 minutes to emulsify the sauce, adding pasta water gradually if needed. This creates a silky, creamy coating on the spaghetti.
Serve immediately. Optionally, top with pangrattato (toasted breadcrumbs) for extra crunch and enjoy your authentic Spaghetti Aglio e Olio!

Tips & Variations

For a nuttier flavor, try finishing the dish with toasted breadcrumbs or freshly grated Parmesan cheese.
If you prefer less heat, reduce or omit the red pepper flakes.
Use fresh chili instead of flakes for a brighter, fresher taste.
Make sure to cook the garlic gently over low heat to prevent bitterness from burning.
Adjust the reserved pasta water amount to achieve your desired sauce consistency.

Storage

Store leftover Spaghetti Aglio e Olio in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a little olive oil or reserved pasta water to loosen the sauce and prevent sticking.

How to Serve

A white bowl filled with a large mound of spaghetti pasta tossed in olive oil with finely chopped green herbs and red chili flakes evenly spread throughout. The pasta strands are glossy and pale yellow, twisted loosely into layers that rise in the center, showing the texture of the herbs and chili mixed in. The simple, fresh ingredients highlight the smooth, slightly oily surface of the noodles against the clean white bowl, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, though spaghetti is traditional, you can use linguine, fettuccine, or even a smaller pasta like penne. Just adjust cooking times accordingly.

Is it possible to make this dish vegan?

Absolutely. The recipe as is is naturally vegan since it uses olive oil and no cheese. Just skip any optional toppings like Parmesan or use vegan alternatives.