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A close-up of freshly prepared Aglio e Olio with garlic and chili flakes.

Quick way to grow your Aglio e Olio in 5 steps

Aglio e Olio is a traditional Italian pasta dish from Naples, meaning "garlic and oil" in Italian. This simple yet flavorful dish highlights fresh ingredients and comes together quickly for a satisfying meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 350 g spaghetti
Oil & Seasoning
  • 6 cloves garlic
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh parsley
  • 0.5 cup olive oil
  • salt to taste
  • black pepper to taste

Equipment

  • large pot
  • large skillet

Method
 

Cooking Pasta
  1. Cook spaghetti in a large pot of salted boiling water until al dente, usually about 8-10 minutes.
Prepare Garlic Mixture
  1. While pasta cooks, thinly slice the garlic cloves. In a large skillet, heat olive oil over medium-low heat.
Infuse Oil
  1. Add sliced garlic and red pepper flakes to the skillet. Cook slowly for 5-7 minutes until garlic is fragrant and lightly golden, being careful not to burn it. Remove from heat immediately.
Combine Ingredients
  1. Drain the cooked spaghetti, reserving about 1/2 cup of pasta water. Add the drained spaghetti to the skillet with the garlic oil. Toss well to coat.
Finish and Serve
  1. Add reserved pasta water as needed to create a light sauce. Stir in fresh parsley, salt, and black pepper to taste. Serve immediately.

Notes

Adjust red pepper flakes to your spice preference. A touch of grated Parmesan cheese can be added at the end for extra flavor, though not traditional.