Aglio e Olio Spaghetti

Try this classic Aglio e Olio Spaghetti recipe

This traditional Italian spaghetti dish is made with good quality olive oil, garlic, salt, and pepper. The dish is a simple, yet delicious way to prepare pasta for dinner.


  • 1 Pound dried spaghetti
  • 7 cloves garlic, thinly sliced
  • 1/3 Cup good quality olive oil
  • 1/2 Teaspoon red pepper flakes
  • 1/4 Cup fresh parsley, minced
  • 1 Cup grated Parmigiano- Reggiano


Bring a large pot of salted water to a boil. Once the water is boiling, drop in the pasta and stir for a minute until the water returns to a boil, Cook the pasta for about 12 minutes or until cooked to al dente. 

While the pasta is cooking, combine the garlic and olive in a skillet. Cook over medium heat, stirring occassionally with a wooden spoon to keep the garlic from burning. Cook the garic for about 10 minutes. Then, reduce the heat to medium-low  and continue to cook the garlic for another 5 minutes or until the garlic is a golden color. Remove the pan from the heat, stir in the red pepper flakes, and season with salt and pepper to taste. 

Drain the pasta, reserving about 2 tablespoons of the pasta water. Toss the pasta in the olive oil sauce with the reserved pasta water. sprinkle with the parsely and cheese and toss to evenly distribute. Enjoy!

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.