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Spaghetti Aglio e Olio


25 min

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio Photo 1




25 min


4 persons




4.00 rating-star (461)


Author: Victoria Bailey
No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.


  • uncooked spaghetti: 1 pound
  • olive oil: 0.5 cup
  • garlic, thinly sliced: 6 clove
  • red pepper flakes, or to taste: 0.25 tsp
  • salt and freshly ground black pepper to taste: 0 piece
  • chopped fresh Italian parsley: 0.25 cup
  • finely grated Parmigiano-Reggiano cheese: 1 cup

Metric Conversion

Stages of cooking

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
    Spaghetti Aglio e Olio Photo 2
  2. While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
    Spaghetti Aglio e Olio Photo 3
  3. Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
    Spaghetti Aglio e Olio Photo 4
  4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.Photo by: Tammy
    Spaghetti Aglio e Olio Photo 5

History of the Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a traditional Italian pasta dish that originated in the region of Abruzzo. The dish is known for its simplicity, featuring just a few ingredients: spaghetti, olive oil, garlic, red pepper flakes, and sometimes parsley and Parmigiano-Reggiano cheese. It's a dish that Italians have been enjoying for generations, and it has become a staple in Italian-American cuisine as well.

Tips and Tricks for Spaghetti Aglio e Olio Recipe

To make the best Spaghetti Aglio e Olio, it's important to follow a few key tips and tricks. First, make sure to use high-quality ingredients, especially the olive oil and Parmigiano-Reggiano cheese. Additionally, be sure to cook the garlic slowly and carefully to achieve the perfect golden brown color. If the garlic cooks too quickly or burns, it can ruin the flavor of the dish.

Another important tip is to cook the pasta to al dente, which means it should be cooked through but still firm to the bite. Overcooked pasta can ruin the texture of the dish, so make sure to keep a close eye on it while it's cooking.

Tips for Presenting the Dish

Spaghetti Aglio e Olio is a simple, rustic dish that doesn't require any fancy presentation. However, you can add a few finishing touches to make it look beautiful and appetizing. Top the pasta with extra Parmigiano-Reggiano cheese and fresh parsley leaves, and serve it in a large pasta bowl or individual bowls. You can also serve some crusty bread on the side for dipping in the olive oil and garlic sauce. Enjoy!

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