Aglio e Olio (Garlic Oil Spaghetti)

Name: Aglio e Olio (Garlic Oil Spaghetti)
Prep time: 6 min
Cook time: 12 min
Total time: 18 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g (1 lb) spaghetti, No. 5 or any long-strand pasta; 2 tsp cooking salt or kosher salt, for cooking pasta; halve for table salt or use 50% more for flakes; ½ cup extra virgin olive oil; 6 cloves garlic, large, finely sliced; ½ tsp red chilli flakes, optional; red pepper flakes; substitute a pinch of black pepper for a milder version; 1 tsp cooking salt or kosher salt, halve for table salt or use 50% more for flakes; ⅓ cup parsley, finely chopped; ½ cup reserved pasta cooking water; Parmesan or Parmigiano Reggiano, finely grated, for serving

A bowl of spaghetti coated in garlic oil, parsley and red chilli flakes, with grated cheese on top. — Aglio e olio spaghetti with parsley, chilli flakes and grated cheese.

Spaghetti tossed with gently infused garlic oil, chilli flakes, parsley and Parmesan. Reserve pasta water to help the sauce cling to every strand.

By Cookin' KitchenSeptember 30, 2026Updated October 19, 2026

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Total: 18 minutes
Servings: 4 servings

Prep: 6 minutes
Cook: 12 minutes
Total: 18 minutes
Servings: 4

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Recipe

Aglio e Olio (Garlic Oil Spaghetti)

Spaghetti tossed with gently infused garlic oil, chilli flakes, parsley and Parmesan. Reserve pasta water to help the sauce cling to every strand.

Cookin' · https://cookin.club/recipes/aglio-e-olio-garlic-oil-spaghetti

Prep: 6 minutes
Cook: 12 minutes
Total: 18 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

500 g (1 lb) spaghetti, No. 5 or any long-strand pasta
2 tsp cooking salt or kosher salt, for cooking pasta; halve for table salt or use 50% more for flakes

Garlic oil sauce

½ cup extra virgin olive oil
6 cloves garlic, large, finely sliced
½ tsp red chilli flakes, optional; red pepper flakes; substitute a pinch of black pepper for a milder version
1 tsp cooking salt or kosher salt, halve for table salt or use 50% more for flakes
⅓ cup parsley, finely chopped
½ cup reserved pasta cooking water

For serving

Parmesan or Parmigiano Reggiano, finely grated, for serving

Equipment

Large pot
Colander
Large deep pan
Wooden spatulas

Instructions

Step 1: Bring 4 litres / quarts of water to the boil. Add the 2 teaspoons of salt and the pasta. Cook according to the packet directions, 1 minute less than the stated time.
Step 2: Just before draining, scoop out 1 cup of the pasta cooking water. Then drain the pasta.
Step 3: Four minutes before the pasta is ready, heat the oil in a large, deep pan, about 30 cm / 12 inches, over medium heat. Add the garlic and sauté gently for 2–3 minutes, until very light golden brown. Take your time so the oil picks up the garlic flavour. Add the chilli flakes and stir for 20–30 seconds, until the garlic is light golden. Do not let the garlic turn brown, or it will taste bitter.
Step 4: Add the drained pasta, 1/2 cup pasta cooking water (125 ml) and the salt. Toss over medium-high heat until there is no water or oil pooled on the base of the pan and a sauce clings to the pasta, about 1–1 1/2 minutes. Add the parsley and toss it through quickly. The pasta should be slippery and coated with sauce. If it gets sticky, add another splash of pasta water and toss to loosen.
Step 5: Serve immediately with grated Parmesan.

Notes

For vegetables, add asparagus, broccolini or green beans to the pasta water toward the end of cooking, or add baby spinach to the pan when you add the pasta. If you don’t have fresh parsley, use 3 tablespoons finely chopped fresh chives or 2 tablespoons dried parsley.

Refrigerate leftovers for 3 to 4 days. The pasta may dry out overnight; leftover spaghetti can also be made into fritters.

Nutrition per serving

Calories: 564 kcal
Fat: 23 g
Saturated fat: 3 g
Carbohydrates: 75 g
Sugar: 3 g
Fiber: 3 g
Protein: 13 g
Sodium: 477 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Aglio e olio pairs spaghetti with garlic-infused olive oil, chilli flakes and parsley. Cook the garlic gently so it turns light golden without browning, then toss the pasta with reserved cooking water until the oil and water form a sauce that clings to the strands.

Spaghetti, garlic, parsley, salt, chilli flakes and olive oil arranged on a light surface. — Ingredients for aglio e olio.

Aglio e Olio (Garlic Oil Spaghetti)