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A close-up of freshly prepared Aglio e Olio with garlic and chili flakes.

Quick way to grow your Aglio e Olio in 5 steps

This classic Italian pasta dish, Aglio e Olio, is incredibly simple to make with just a few basic ingredients. It's perfect for a quick weeknight meal, offering robust flavors of garlic, olive oil, and a hint of chili in just 5 steps.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 200 g Spaghetti
  • 4 Garlic cloves
  • 1/4 cup Olive Oil
  • 1/2 tsp Red Pepper Flakes
  • 2 tbsp Fresh Parsley chopped
  • Salt to taste
  • Black Pepper to taste

Equipment

  • Large Pot
  • Large Skillet/Pan
  • Colander
  • Knife
  • Cutting Board

Method
 

Preparation
  1. Cook spaghetti according to package directions in salted water, reserving about 1 cup of pasta water before draining.
  2. While pasta cooks, thinly slice garlic cloves and sauté them gently with olive oil and red pepper flakes in a large pan over low heat until fragrant and golden, without burning.
  3. Add the drained spaghetti directly to the pan with the garlic mixture, along with a splash of reserved pasta water.
  4. Toss everything together vigorously for a minute or two, allowing the pasta to absorb the flavors and create a light sauce with the starchy water.
  5. Stir in fresh chopped parsley and season with salt and black pepper to taste before serving immediately.

Notes

Adjust the amount of red pepper flakes to your preferred spice level. A little more pasta water can be added if the sauce seems too dry.