If you’re looking for a Pasta Recipe that proves how powerful simple cooking can be, this Italian classic—garlic and olive oil pasta, or aglio e olio—delivers in minutes. It’s silky, fragrant, and deeply satisfying with just a handful of pantry ingredients. Follow the steps below to get perfect al dente noodles glossed in garlicky olive oil, with a gentle kick of heat and a fresh herb finish.
Why You’ll Love This Pasta Recipe
- Minimal ingredients, maximum flavor: Garlic, good olive oil, and a splash of starchy pasta water transform into a restaurant-worthy sauce.
- Weeknight fast: From boiling water to twirling your fork, you’re 15–20 minutes away from dinner.
- Budget-friendly: Everyday staples come together into a dish that feels special.
- Customizable: Turn up the heat, change the herbs, or add a protein without losing the soul of the dish.
- Naturally plant-forward: It’s already meatless and can be served vegan with a simple swap.
Ingredients for This Pasta Recipe
- Spaghetti (or any pasta of your choice) — 400 grams
- Fresh garlic — 4–6 cloves, minced
- Extra virgin olive oil — ½ cup
- Red pepper flakes (optional) — 1 teaspoon
- Fresh parsley — ¼ cup, chopped
- Salt — to taste
- Pepper — to taste
- Parmesan cheese (optional) — to taste
Step-by-Step Garlic and Olive Oil Pasta Recipe
- Boil the Pasta
Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil. Add the spaghetti and cook according to package directions until al dente, stirring occasionally so it doesn’t stick. Reserve about 1 cup of the pasta cooking water, then drain. - Prepare the Garlic Oil
While the pasta cooks, warm the ½ cup olive oil in a wide skillet over medium heat. Add the minced garlic and sauté 1–2 minutes until fragrant and just golden—do not brown it or it will taste bitter. - Combine Pasta and Sauce
Add the drained pasta to the skillet with the garlic oil. Toss to coat, splashing in reserved pasta water a little at a time until the oil and starch emulsify into a glossy, light sauce that clings to the noodles. - Season and Serve
Sprinkle in the red pepper flakes (if using), salt and pepper to taste, and the chopped parsley. Toss again. Plate immediately and finish with grated Parmesan if you like.
Pro Tips for Silky, Flavor-Packed Pasta
- Salt the water like the sea: Properly seasoned water is the foundation of flavorful pasta.
- Golden, not brown: Pull the garlic off the heat the moment it turns lightly golden at the edges; the residual heat will keep cooking it.
- Emulsify on contact: Add pasta to the oil while both are hot, then use small amounts of starchy water to build a satiny sauce.
- Toss, don’t drown: You want a sheen—if it pools, keep tossing over low heat until it coats.
- Finish in the pan: A final 30–60 seconds of tossing on low heat helps the sauce cling perfectly.
Flavor Variations
- Lemon & Herb Aglio e Olio: Add lemon zest and a squeeze of juice at the end, then extra parsley.
- Garlic-Chile: Use Calabrian chile paste instead of flakes for deeper heat and fruitiness.
- Green Goodness: Fold in baby spinach or ribbons of Tuscan kale during the final toss.
- Anchovy Twist: Melt 2–3 anchovy fillets in the oil before the garlic for subtle umami.
- Toasted Breadcrumbs: Shower with crunchy pan-toasted breadcrumbs for texture.
Serving Suggestions
- Simple salad: Arugula with lemon and olive oil balances the richness.
- Vegetable side: Roasted broccoli, asparagus, or tomatoes add color and sweetness.
- Protein add-ons: Keep it classic as-is, or top with shrimp, grilled chicken, or seared tofu.
- Wine pairing: A crisp Pinot Grigio or a light, zesty white complements the garlic and heat.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water or olive oil to revive the emulsion.
- Meal prep note: Cook the pasta slightly under al dente if you plan to reheat, so it doesn’t go soft.
Nutrition Facts (Per Serving)
Approximate values based on four servings.
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 10 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 150 mg |
FAQ About This Pasta Recipe
How do I stop the garlic from burning?
Use medium (not high) heat and add the garlic only after the oil is warm. Stir constantly and watch the color—once it’s lightly golden, take the pan off the heat for a few seconds if needed. Burnt garlic turns bitter quickly, so it’s better to undercook than overcook; the carryover heat keeps it going.
Why is my sauce oily instead of silky?
You likely need more pasta water and a bit more tossing. The starch in the water helps the oil and water combine into a glossy emulsion that coats the pasta. Add the water gradually, tossing over low heat until the sauce clings rather than pools.
Can I use another pasta shape?
Yes. While spaghetti is traditional, linguine, fettuccine, or even short shapes like penne work. Pick a shape that holds sauce well and cook it to al dente so it stays pleasantly chewy when tossed in hot oil.
Is this pasta naturally vegan?
Yes—simply skip the Parmesan or use a vegan alternative. Everything else in the base recipe is plant-based.
What else can I add without overpowering the dish?
Keep additions simple and quick-cooking: sautéed mushrooms, blistered cherry tomatoes, or steamed broccoli florets. If adding protein like shrimp, cook it first, remove, make the garlic oil, then return it when you toss the pasta.
Final Thoughts
This Pasta Recipe is the best of Italian home cooking: humble ingredients elevated by care and technique. When you salt the water properly, toast the garlic just right, and emulsify with starchy water, you get a glossy bowl of noodles that tastes far bigger than the sum of its parts. Keep this as your reliable base, then riff with herbs, citrus, chile, or a favorite add-in whenever the mood strikes. Buon appetito!
Authentic Garlic and Olive Oil Pasta
Ingredients
Main Ingredients
- 400 g spaghetti or pasta of your choice
- 4–6 cloves fresh garlic minced
- 0.5 cup extra virgin olive oil
- 1 teaspoon red pepper flakes optional
- 0.25 cup fresh parsley chopped
- to taste salt
- to taste black pepper
- to taste Parmesan cheese optional, for garnish
Instructions
- 1. Boil the Pasta: Fill a large pot with salted water and bring to a rolling boil. Add spaghetti and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- 2. Prepare the Garlic Oil: In a wide skillet, heat olive oil over medium. Add minced garlic and cook 1–2 minutes until fragrant and lightly golden. Do not let it brown.
- 3. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the garlic oil. Toss well, adding reserved pasta water a bit at a time until the sauce becomes glossy and clings to the noodles.
- 4. Season and Serve: Add red pepper flakes (if using), salt, pepper, and chopped parsley. Toss once more. Serve immediately with optional Parmesan cheese.