Spaghetti Aglio e Olio (Garlic & Olive Oil)
A classic southern Italian pantry pasta: spaghetti tossed with gently cooked garlic, olive oil, chili flakes, and starchy pasta water.
Diet labels (Vegetarian, Vegan) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
5 mins
12 mins
17 mins
Easy
A classic southern Italian pantry pasta: spaghetti tossed with gently cooked garlic, olive oil, chili flakes, and starchy pasta water.
Ingredients
(6 items)- [ ]8 oz Spaghetti
- [ ]6 cloves, sliced paper-thin Garlic cloves
- [ ]1/3 cup Extra virgin olive oil
- [ ]1/2 tsp Crushed red pepper flakes
- [ ]1/4 cup, chopped Fresh flat-leaf parsley (optional)
- [ ]To taste Kosher salt
Substitutions:
- • Spaghetti → Linguine, angel hair, or bucatini
Instructions
- 1.
Cook spaghetti in a large pot of boiling salted water until 2 minutes shy of al dente.
- 2.
While pasta cooks, combine cold olive oil and sliced garlic in a large cold skillet. Place over medium-low heat so the garlic infuses the oil as it heats gently.
- 3.
Cook until garlic is light straw-blonde (about 4 minutes). Add red pepper flakes and remove skillet from heat immediately so garlic does not scorch.
- 4.
Scoop 1/2 cup of starchy pasta cooking water into the skillet. Return to medium heat and swirl to emulsify oil and water.
- 5.
Use tongs to transfer pasta directly into the garlic oil. Toss vigorously for 2 minutes until glossy and silky. Fold in parsley and serve.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Cook spaghetti in a large pot of boiling salted water until 2 minutes shy of al dente.
While pasta cooks, combine cold olive oil and sliced garlic in a large cold skillet. Place over medium-low heat so the garlic infuses the oil as it heats gently.
Cook until garlic is light straw-blonde (about 4 minutes). Add red pepper flakes and remove skillet from heat immediately so garlic does not scorch.
Scoop 1/2 cup of starchy pasta cooking water into the skillet. Return to medium heat and swirl to emulsify oil and water.
Use tongs to transfer pasta directly into the garlic oil. Toss vigorously for 2 minutes until glossy and silky. Fold in parsley and serve.
Ingredient Substitutions
- If you don't have Spaghetti: replace with Linguine, angel hair, or bucatini.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Starting garlic in cold oil prevents burnt edges and ensures sweet, mellow garlic flavor.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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