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Spaghetti Aglio e Olio (Quick)

A close-up, appetizing shot of perfectly coated Spaghetti Aglio e Olio, garnished with red pepper flakes.
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This classic Spaghetti Aglio e Olio recipe is easy to make with just 4 simple ingredients in 20 minutes. Adjust the amount of garlic and crushed red pepper flakes to your preference.

Ingredients

Scale
  • 1 pound dried spaghetti
  • 1/2 cup good-quality olive oil
  • 6 to 8 cloves garlic, very thinly sliced
  • 1/2 teaspoon crushed red pepper flakes (or more, to taste)
  • optional garnishes: chopped fresh parsley, freshly-grated Parmesan cheese

Instructions

  1. Bring a large stockpot of generously-salted water to a boil. Add spaghetti and cook until nearly al dente (one minute shy of being done).
  2. About 3 minutes after adding the pasta, heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes, or until lightly golden. If the garlic nears burning before the pasta is ready, remove the sauté pan from the heat.
  3. Use tongs to transfer the pasta to the sauté pan, along with 1/2 cup of the hot starchy pasta water. Toss the pasta continuously until it is evenly coated in the garlic sauce. Add another 1/4 cup of the starchy pasta water if the sauce looks too dry.
  4. Taste the pasta and add an extra pinch of salt and/or crushed red pepper flakes if needed.
  5. Serve immediately while hot, garnished with parsley or Parmesan cheese if desired.

Notes

  • Adjust the amount of garlic and crushed red pepper flakes based on your taste.
  • Do not let the garlic burn during sautéing; remove the pan from the heat if necessary.
  • Use the starchy pasta water to create a light sauce that coats the spaghetti.

Nutrition

Keywords: Spaghetti Aglio e Olio (Quick), Spaghetti Aglio e Olio, Garlic Pasta, Olive Oil, Simple Italian, Quick Recipe

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