Authentic Garlic and Olive Oil Pasta
This classic Italian garlic and olive oil pasta—aglio e olio—is a pantry staple turned elegant dish. With just garlic, olive oil, and pasta water, you get a silky, flavor-packed meal that’s ready in under 20 minutes and endlessly adaptable.
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.
Notes
Use high-quality olive oil and cook garlic just to golden for best flavor. To keep it vegan, skip the Parmesan or use a plant-based version. Add lemon zest or chili paste for a flavorful twist, or toss in sautéed veggies or protein to make it a full meal.