Easy Garlic and Olive Oil Pasta (Pasta Aglio e Olio)

Name: Easy Garlic and Olive Oil Pasta (Pasta Aglio e Olio)
Cook time: 12 min
Total time: 12 min
Ingredients: 7 oz pasta (long noodles are best like spaghetti, fettuccine, linguine, pappardelle, or fusilli lunghi); 3 cloves garlic (adjust amount to taste); 2 Tbsp olive oil; 1 tsp salt (to salt the water); parmesan (use vegetarian or vegan parmesan if preferred (optional)); chili flakes (to taste); parsley

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This easy garlic and olive oil pasta (pasta aglio e olio) is the ultimate simple mid-week meal. It’s inexpensive, flavorful, and satisfying, with just 6 ingredients, no fuss, and ready in under 15 minutes! Enjoy as a side, or make it into a heartier main with added protein and veggies!

Garlic olive oil pasta topped with parmesan

Recently, I posted a recipe for a super simple Italian pasta dish Pasta al Limone (aka garlic lemon pasta). Well, this time, I’m back with an even simpler Italian-inspired pasta recipe. This time, it’s garlic and olive oil pasta, aka pasta aglio e olio! This recipe requires just 6 ingredients and 10-15 minutes to prepare (depending on how long your spaghetti/pasta takes to cook!).

All you need is high-quality olive oil, garlic, red pepper flakes (optional), and some pasta water from cooking your noodles to prepare a delicious olive oil pasta sauce. Garnish with parsley and parmesan, and your fuss-free, pantry-friendly, last-minute approved meal is complete. It couldn’t be simpler to create this comforting pasta dish!

What is Pasta Aglio e Olio?

Pasta aglio e olio or spaghetti aglio e olio (Italian for pasta/spaghetti with garlic and oil) is a traditional Italian pasta recipe from Naples known for its simplicity and inexpensive ingredients.

Unsurprisingly, the main components of this garlic and olive oil pasta recipe are garlic and olive oil, often also served with red pepper flakes. These ingredients are combined with leftover starchy pasta water to create a simple but flavorful pasta sauce. I mean, who knew pasta and olive oil could be so delicious?! (Well, the Italians, obviously!)

You might also enjoy these other simple Italian-inspired pasta dishes, including this easy Caprese pasta salad, Italian pesto pasta, or pasta alla norma!

The Pasta Aglio e Olio Ingredients

This easy garlic and olive oil pasta recipe requires just 6 base ingredients, nearly all pantry staples!

Pasta: I recommend using long-shaped pasta (store-bought or homemade like this egg pasta or vegan!) like spaghetti, fettuccine, linguine, pappardelle, or fusilli lunghi (as I have). Use gluten-free pasta if necessary.
Garlic: you can adjust the amount to personal taste, even top it up with roasted garlic, for extra depth of flavor and subtle sweetness.
Red pepper flakes: technically optional, but chili flakes add wonderful bursts of flavor throughout. Adjust the amount to taste.
Olive oil: it’s best to use high-quality extra-virgin olive oil. Alternatively, for a richer spaghetti aglio e olio, you could use a combination of olive oil and unsalted butter.
Salt: to salt the pasta water. You may also want additional salt and black pepper to season the pasta when serving.
To garnish (optional): add finely chopped parsley, and optionally some fresh parmesan cheese. High-quality Parmigiano-Reggiano is best, but use a vegetarian parmesan if preferred or pecorino.

Optional Add-ins and Variations

The simplicity of this garlic and olive oil spaghetti dish makes it perfect for adding to if desired (while remaining delicious without having to!). I’ll often use this as an opportunity to clear out the fridge!

Vegetables: this simple spaghetti with garlic and olive oil would pair with all kinds of veggies, including sauteed mushrooms, Mediterranean vegetables, asparagus, broccolini, peas, zucchini, peas, spinach/kale/Swiss chard, tomatoes (roasted cherry tomatoes, tomato confit, or sun-dried tomatoes), olives, artichoke, and the list goes on.
Proteins: the simplicity of this dish makes it perfect for pairing with many proteins. i.e., shrimp, salmon, bacon lardons, chicken, anchovies, sucuk/spicy sausage, pepperoni, or even meat-free proteins like marinated tofu, tempeh, seitan chick’n, or even chickpeas or white beans.
Thyme: a sprinkle of thyme into the pasta with olive oil and parmesan is a simple flavor booster.
White wine: just a splash will add extra depth to the garlic olive oil pasta sauce.
Capers: add a handful for extra tangy flavor.
Lemon: you can use lemon zest and/or lemon juice to add extra “brightness” to the simple olive oil pasta dish.
Breadcrumbs: sprinkle breadcrumbs (regular, gluten-free, or panko) over the garlic olive oil spaghetti for a bit of crunch.
Pine nuts: lightly toasted pine nuts (or other nuts/seeds) will work as a garnish for flavor and crunch.
Vegan: the base spaghetti Aglio olio recipe is naturally vegan aside from the parmesan garnish. Omit this or use a vegan parmesan.

How to Make Garlic Olive Oil Pasta (Aglio e Olio)?

Step 1: Prepare the Pasta

First, cook the pasta in salted water according to its package instructions minus 1-2 minutes for al dente results. Use slightly less water than usual to have starchier pasta water (used to make the garlic olive oil pasta sauce).

A pot with water and dry pasta next to it

When it’s ready, drain the pasta water into a bowl. Then place the noodles back in the pan to keep warm. Don’t add too much salt to the water, as this will make up the pasta sauce. You can always add more later on if necessary.

Step 2: Prepare the Garlic Olive Oil Pasta Sauce

Meanwhile, as the pasta cooks, thinly slice the garlic cloves and finely chop the parsley.

Then, when there are just a couple of minutes left to cook the pasta, heat the olive oil in a large skillet over medium heat.

Once hot, add the garlic and chili flakes (if using). Allow them to sizzle and cook for 30 seconds or so until lightly browning.

Add half a cup of pasta water and stir well and quickly, to help it emulsify. Then reduce the heat to low.

Add the cooked pasta to the sauce and stir well. If it looks like it needs more sauce, add a small amount of additional pasta water. Then finally, stir in the parsley.

Any remaining leftover starchy pasta water can be stored in the fridge for a couple of days or in the freezer for longer. Then, it can be added to other sauces, stocks, or to water plants (if not salted), etc.

Give the garlic olive oil pasta one last stir and then serve it In warm bowls/plates with some freshly shaved parmesan cheese and optionally some salt and black pepper.

How to Serve Pasta Aglio e Olio?

While this garlic and olive oil pasta tastes delicious on its own as a light meal, there are several sides you can choose to serve with it, including:

Bread: my favorite option is garlic bread (you can never have too much garlic!). Cheesy garlic bread or a slice of two of any hearty, crusty loaf (like this homemade no-knead Dutch oven bread) would also work well.
Side salad: my favorite option is a simple green salad like a Caesar salad or lemon garlic kale salad. However, vegetable-based salads like this Shirazi salad (cucumber, tomato, and onion) would also work.
Vegetables: as mentioned in the “add-ins” section, there are all sorts of veggies you could pair with this simple dish, my favorite being asparagus or broccolini.
With protein: you can serve this spaghetti with garlic and olive oil as a side for meats like grilled chicken, breaded chicken, baked salmon, etc.
Poached egg: top each serving of the garlic and olive oil pasta with a poached egg. When cutting into it, the yolk will ooze out into pasta and create a creamier “pasta sauce” that everyone will love!

How to Store and Reheat?

Store: I find the texture is best immediately after preparing the pasta aglio e olio. However, save any leftovers in an airtight container in the refrigerator for up to 4 days. Just note that it will continue to soak up the sauce, so it will become drier and softer over time.

Reheat: it’s best to gently reheat the olive oil spaghetti either in a saucepan on the stovetop or in a microwave, with an extra splash of pasta water or water to bring it back to the correct consistency.

FAQs

What pasta is best for pasta aglio e olio?

Traditionally, the recipe is made with spaghetti. However, most long-shaped noodles will work, including fettuccine, angel hair, linguine, tagliatelle, pappardelle, etc.

Is aglio olio fattening?

While one of the key ingredients in this simple pasta dish is olive oil, these heart-healthy fats are incredibly nutritious to the body. Diets that eat a lot of olive oil, like the Mediterranean diet, have actually been known to improve heart-healthy and support weight loss – when eaten in moderation. So as long as you don’t eat 3+ sittings in one go, there’s no need for this dish to be “fattening.”

How do you add flavor to aglio olio?

I’ve added a long list of optional add-ins and recipe variations above. So feel free to refer to that. However, making sure the pasta is well seasoned (with salt and pepper) and adding the pinch of red pepper flakes with the addition of the sauteed garlic adds a surprising amount of flavor to the pasta. Especially when combined with the fresh parsley.

What kind of olive oil is good for pasta?

I recommend using a high-quality extra virgin olive oil for the best flavor (and health benefits).

Recipe Tips and Notes

Don’t discard the pasta water: first of all, as you don’t know how much you’ll need to achieve your desired pasta sauce consistency. The leftovers can also be saved for other sauce recipes or even to water plants (as long as it isn’t salted!).
Feel free to experiment: while this spaghetti aglio olio recipe is known for its simple, clean flavors, this dish is also super versatile. So use it as an opportunity to clean out the fridge/pantry.
Cook the pasta until al dente: not only is this the traditional way to serve the spaghetti aglio e olio, it’s also good to slightly undercook pasta when you plan on saving some for leftovers. That way, it won’t become mushy when reheating.
Use high-quality olive oil: there are only a few ingredients in this spaghetti aglio olio recipe, with olive oil being one of the main ones. So make sure it’s a good one!
Be careful not to burn the garlic: or it will become bitter and ruin the entire dish.

More Simple Pasta Recipes

Baked feta and beetroot pasta sauce and pasta in a bowl topped with walnuts

Avocado pasta in a bowl topped with parmesan and basil leaves

If you try this Garlic Olive Oil Pasta (Pasta Aglio e Olio) recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!