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Easy Pasta Aglio e Olio Recipe Perfect for Quick Garlic Olive Oil Meals

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A quick and simple Italian pasta dish featuring garlic, olive oil, and spaghetti, perfect for busy weeknights or when you want a comforting meal with minimal ingredients.

Ingredients

Scale
  • 12 ounces (340 grams) spaghetti
  • 6 large garlic cloves, thinly sliced
  • ½ cup (120 ml) extra virgin olive oil
  • ½ teaspoon red pepper flakes, adjust to taste
  • ¼ cup fresh parsley, finely chopped
  • Salt, for pasta water and to taste
  • Freshly ground black pepper, a pinch
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts/4 liters). Add 12 ounces (340 grams) of spaghetti and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1 cup (240 ml) of pasta water before draining.
  2. While the pasta cooks, heat ½ cup (120 ml) extra virgin olive oil in a large skillet over medium-low heat. Add 6 thinly sliced garlic cloves. Cook slowly, stirring often, until the garlic is golden and fragrant (about 4-5 minutes). Be careful not to brown too fast or it will taste bitter.
  3. Stir in ½ teaspoon red pepper flakes with the garlic and oil, letting the flavors mingle for 30 seconds. Adjust the amount if you like it spicier or milder.
  4. Add the drained spaghetti directly to the skillet with the garlic oil. Toss gently to coat all strands evenly. If it seems dry, add reserved pasta water a little at a time until you get a silky sauce that clings to the noodles.
  5. Stir in ¼ cup chopped fresh parsley, a pinch of freshly ground black pepper, and salt to taste. If using, add 1 teaspoon lemon juice for brightness. Toss once more to combine everything.
  6. Plate the pasta and, if desired, drizzle a little extra olive oil on top for richness. Serve immediately while warm.

Notes

Slice garlic thinly and evenly to avoid burning. Use medium-low heat to slowly infuse olive oil with garlic flavor. Reserve pasta water to create a silky sauce. Toss pasta off heat to prevent overcooking garlic. Al dente pasta texture is key. Optional lemon juice brightens the dish. Leftovers can be stored up to 2 days; reheat gently with olive oil or pasta water.

Nutrition

Keywords: pasta aglio e olio, garlic pasta, quick pasta recipe, easy Italian dinner, olive oil pasta, simple pasta dish, weeknight meal

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