Spaghetti aglio e olio is the perfect meal when you are short on time and money. Made with spaghetti, olive oil, garlic, and seasoning, it's a quick, simple dinner that's incredibly satisfying.
What is aglio e olio?
Aglio e olio is a traditional Italian pasta dish that is simple, classic, and delicious. The name means garlic and oil.
For this recipe, minced or thinly sliced garlic is gently sautéed in olive oil until fragrant. The garlic oil is then tossed with pasta and seasoned with a little salt. Since the olive oil is the star of the dish, use a good extra virgin olive oil.
Recipe tips and notes
- Start the pasta water first because the garlic oil comes together quickly. Start the garlic oil once the pasta is boiling so everything is ready at the same time.
- Salt the pasta water well after it comes to a boil. About 1-2 tablespoons should do it.
- Reserve at least 1 cup of pasta water before draining. You may need some of it to loosen the pasta if it sits too long while waiting for the oil.
- Use plenty of garlic. If the cloves are small, add an extra one or two.
- Cook the garlic gently over medium to medium-low heat and stir constantly. Do not let it brown or burn or it will turn bitter.
- Take the skillet off the heat as soon as the garlic is ready so the residual heat does not keep cooking it.
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Storing and reheating instructions
Let the pasta cool, then store leftovers in an airtight container in the refrigerator for 3-4 days.
To freeze, place cooled leftovers in a freezer-safe container and freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating. This pasta can be frozen, but the texture is usually better when eaten fresh or refrigerated short term.
Reheat leftovers in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen the pasta. You can also reheat it in the microwave in short intervals until hot all the way through.
According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you liked this recipe, try our spaghetti aglio e olio with tomatoes for a fresh take on the classic. Lemon pepper pasta is another great option when you want a light, easy dinner, and pasta with vodka sauce is perfect for nights when you are craving something a little richer.
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📖 Recipe
Spaghetti Aglio e Olio
Ingredients
- 16 ounces Spaghetti cooked to package directions for al dente
- 2 tablespoons Kosher Salt for the pasta water plus extra for the finished dish (about 1 teaspoon)
- 6 tablespoons Extra Virgin Olive Oil
- 5-6 Large Garlic Cloves minced
- 1 tablespoon Fresh Parsley chopped for garnish
- Grated Parmesan Cheese for serving, optional
Instructions
Start the pasta water before making the aglio e olio
- Start a large pot of water over high heat. Bring the water to a full boil. It will take about 10-15 minutes for the water to come to a full boil.
- Add 2 tablespoons of salt to the water after it comes to a boil.
- Drop the pasta in the boiling water and cook it to package directions for al-dente.
- Before draining the pasta reserve at least one cup of the cooking water.
- Drain the pasta and add it back to the pot.
Make the garlic oil
- Heat the olive oil in a skillet over medium heat.
- When the olive oil is hot, but nowhere near smoking, add the garlic to the skillet.
- Cook the garlic gently for about 1 minute, stirring constantly. You'll know it's done because the garlic will become very fragrant.
- Take the skillet off the burner or the residual heat will continue to cook the garlic.
Finish the spaghetti aglio e olio
- Add the garlic oil over the cooked spaghetti and toss well.
- Then add a few tablespoons of the reserved pasta water and continue tossing until the noodles are slippery and really easy to toss.
- Season the pasta aglio e olio with salt, to taste. As a reference we added 1 teaspoon of salt to ours.
- Garnish with fresh parsley and serve it with parmesan cheese, if desired.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Jim
Made this tonight and it was great, we added fresh shrimp to the pasta. Will make again
Lynn beam
I learned about oglio olio when I was in Italy, a couple of years ago and to them it’s just like a little first course we have it all the time