Spaghetti with garlic oil

This simple spaghetti aglio e olio recipe has been a go-to comfort food in my kitchen for years when I need something quick but delicious. It transforms just a few pantry staples into a flavorful, satisfying meal in about 20 minutes, perfect for busy weeknights or anytime you crave a taste of Italy without fuss.

I first made this during a hectic week when I wanted something easy but comforting. Now it’s a regular in our meal rotation and always gets rave reviews from friends and family alike.

Ingredients

• 12 ounces spaghetti: traditional choice that cooks to al dente, but you can swap linguine or fettuccine if preferred
• 1/4 cup good quality olive oil: the heart of this dish, a fruity extra virgin olive oil elevates the flavor beautifully
• 6 large garlic cloves, thinly sliced: essential for that signature garlicky, nutty aroma use fresh, firm cloves for best results
• 1/2 teaspoon red pepper flakes: adds a subtle kick and depth adjust to your spice tolerance or omit if you prefer no heat
• 1/4 cup reserved pasta water: helps the sauce cling to the noodles and adds a silky texture
• Optional garnishes: shaved parmesan cheese, chopped parsley, sun-dried tomatoes, lemon zest or juice to brighten the dish

Instructions

Sauté the Aromatics:

Heat olive oil gently over medium heat in a saucepan. Add thinly sliced garlic and red pepper flakes. Cook while stirring frequently until garlic turns a light golden brown. Watch carefully as garlic can burn quickly, which would add bitterness. If ready before the pasta, move off heat temporarily.

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve about 1/4 cup of the pasta cooking water before draining.

Combine Pasta and Sauce:

Using tongs, transfer the hot spaghetti directly into the pan with the garlic and oil mixture. Pour in the reserved pasta water and toss over medium heat until the pasta absorbs the liquid and the sauce slightly thickens. Taste and adjust seasoning with extra salt or red pepper flakes if needed.

Garnish and Serve:

Plate the pasta and finish with chopped parsley, shaved parmesan, or your desired toppings. Serve immediately for the best flavor and texture.

One of my favorite ingredients here is the garlic. When toasted just right, it transforms into this irresistible golden flavor bomb. Once, I burned the garlic by walking away and the whole dish tasted bitter. Since then, I never let my eyes wander when cooking it.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to five days. Reheat gently in a skillet with a splash of water to keep the pasta from drying out. Microwaving works too but toss midway for even heating.

Ingredient Substitutions

You can swap spaghetti for any long pasta like linguine or fettuccine. Use any neutral-tasting oil if you do not have olive oil but the flavor will be less authentic. Garlic powder can be used in a pinch but fresh garlic is highly recommended. Skip red pepper flakes if you want a milder dish.

Serving Suggestions

Pair with a crisp green salad or roasted vegetables for a well-rounded meal. Garlic bread on the side makes this simple dish feel like an Italian feast. A squeeze of lemon over the top adds a fresh bright lift, especially on warm days.

Simple, fast, and deeply satisfying this spaghetti aglio e olio is a weeknight hero. Enjoy it warm with a squeeze of lemon or a sprinkle of parmesan.

Common Recipe Questions

→ What type of pasta works best?

Traditionally, spaghetti is used, but linguine or fettuccine can also be great alternatives.

→ How to prevent garlic from burning?

Cook garlic on medium heat and watch closely, removing from heat if it browns too quickly.

→ Can I add protein to this dish?

Yes, grilled chicken, anchovies, or sausages pair well to make the dish more filling.

→ What garnishes complement this pasta?

Fresh parsley, parmesan cheese, lemon zest, or even sun-dried tomatoes add extra flavor.

→ How to store and reheat leftovers?

Store in an airtight container in the fridge up to 5 days; reheat gently with a splash of water on stove or microwave.