Authentic Pasta Aglio e Olio Recipe — Ingredients and Step-by-Step Method

This authentic aglio e olio recipe is the Italian pasta I've been making since I was a teenager - four pantry ingredients, fifteen minutes, and flavor that punches way above its ingredient list. Spaghetti aglio e olio (literally "spaghetti, garlic, and oil") is one of Italy's great culinary tricks - a garlic and oil pasta so simple it almost dares you to mess it up, but so good you'll come back to it every week.

Why we love this Italian pasta recipe

Fast and flavorful like our easy pasta Amatriciana or even our pasta with ricotta and peas (soooo good!). If there is one Italian pasta recipe that we make on constant rotation, it would have to be this one! It's a classic for a reason, requiring only a handful of staple ingredients that are likely already in your kitchen-garlic, olive oil, dried chilli, and spaghetti.

What ingredients are in aglio e olio?

Aglio e olio (pronounced AH-lee-oh eh OH-lee-oh) is a traditional Italian pasta dish from Naples, made with four ingredients: spaghetti, extra-virgin olive oil, garlic, and crushed red pepper flakes. In Italy spaghetti aglio e olio is also called spaghetti aglio olio e peperoncino, or the spaghettata di mezzanotte. Peperoncino is the red hot chili peppers.

Spaghetti: The most traditional pasta type is spaghetti; however, you could use any long pasta like bucatini, linguine, even angel-hair pasta.
Extra-virgin olive oil: Olive oil is the main feature of the sauce, so I highly recommend using a very good quality extra-virgin olive oil. Even if you get a small bottle, you'll notice the flavor difference.
Garlic: Fresh garlic is best. If using fresh, you'll use between 5-10 cloves (depending on how big the cloves are and how much garlic you like...we used 6). Did you know the way you cut garlic completely changes the flavor? Sliced produces the mildest, diced gives more pronounced flavor, crushed is most intense but can burn easily.
Crushed red pepper flakes / peperoncino: For heat; adjust to taste. My Calabrian mother-in-law gives us jars of them that she preserves in Italy every summer (amazingly hot!).
Salt: Use coarse salt to salt the pasta water and sea salt or kosher salt for the sauce if needed.
Parsley (optional): Fresh Italian parsley brightens the dish with color and freshness; chop the leaves (not the stems).

Why ingredient quality matters

If your aglio olio is tasteless, it could be due to the quality of your ingredients. Ensure to use extra virgin olive oil for a richer flavor and fresh garlic instead of pre-minced or jarred versions. Also, properly seasoning the dish with salt and pepper is essential to bring out the flavors.

How to make spaghetti aglio e olio - step by step

This simple pasta comes together in just 15-20 minutes. The full ingredient list, method and video (a must watch!) are in the recipe card below.

spaghetti aglio, olio e peperoncino con l'aggiunta di patate

Bring a large pot of salted water to a rolling boil. For a more starchy sauce I use 200 grams of dried pasta in 1.75 litres (approx 7.5 cups) and 1 tablespoon of salt. Trust me on this - we want really starchy water for the sauce.
Once the water is boiling, add the spaghetti and stir it in the boiling water. Keep stirring it while it's cooking. Cook the pasta until it's just before al dente (set a timer for 1 minute less than the cooking time on the pasta instructions so you don't forget). I mostly undercook dried pasta by a minute so we can finish the cooking in the sauce.
While the pasta is cooking, prepare the sauce: Place the olive oil and garlic slices in a large skillet cold. This infuses flavor without burning. Bring up to a gentle sizzle over low-medium heat. The garlic should not color at all so turn the heat down if you need. Sauté the garlic until it is a nice light golden brown (should take 3-5 minutes). Golden - not dark - garlic. Burnt garlic is bitter and ruins the dish.
Add in the crushed red pepper flakes (or peperoncino) and stir to combine with the garlic and oil. Once the garlic reaches the light golden color, remove the pan from the heat while the pasta keeps cooking.
Reserve a ½ to 1 cup of starchy pasta water before draining. Pasta water is the secret. Finish cooking the pasta in the sauce. Immediately add the drained pasta and the reserved pasta water to the garlic oil sauce. Add ½ cup of the starchy pasta water and whisk it in quite vigorously. This emulsifies the two liquids together to make a perfect silky sauce.
Add the pasta back to the pan on medium-high heat and toss really well for 1-2 minutes, until the pasta is finally al dente and the sauce clings to the strands. Toss continuously to coat and thicken up.
Check the salt and taste. (Optional) Stir in chopped parsley and a squeeze of lemon if desired. Plate up the pasta and add some more fresh chopped parsley and pepper flakes (if you like).

Spaghetti Aglio e Olio Recipe

Recipe card - classic version (serves 4)

Ingredient	Amount
Spaghetti	200-300 g (12 oz common)
Extra-virgin olive oil	1/4 cup (or 3 tbsp)
Garlic cloves, thinly sliced	4-8 cloves
Crushed red pepper flakes	1/4-1/2 tsp (to taste)
Coarse salt	1 tbsp for water
Reserved pasta water	½-1 cup
Fresh parsley (optional)	⅓ cup chopped

Tips for the best aglio e olio: common mistakes to avoid

Never let the garlic burn - burnt garlic → bitter pasta.
Don't use cheap olive oil - using cheap olive oil → flat flavor.
Don't rinse the pasta - never rinse the pasta because you lose the starch that helps emulsify the sauce.
Use enough garlic - adjust the amount to your taste; fresh cloves are best, please don't use jarred minced garlic.
Reserve and use pasta water - pasta water is the secret to a silky, emulsified sauce.
Finish cooking the pasta in the sauce - undercook pasta by a minute and finish in the pan with the sauce.
Don't automatically add cheese - traditional aglio e olio is served without parmigiano; some regions may add pecorino.
Don't cook pasta in unnecessarily huge amounts of water for this recipe - less water = starchier water = better sauce.

Variations and additions

This classic garlic and olive oil pasta is vegan, vegetarian, sugar-free, dairy-free, and could be made gluten-free using gluten-free spaghetti. If you want to expand it:

Add protein: Shrimp, clams, or calamari are classic Italian additions. Some grilled chicken or prawns would be wonderful.
Vegetables: Stir-fry zucchini, fennel, or wilted kale and toss through the pasta.
Extra heat: Add a pinch of cayenne or Calabrian chili paste.
Herby/fresh: Finish with fresh basil, parsley, or a squeeze of lemon juice and zest.
Crisp topping: Toasted panko breadcrumbs add a wonderful crunch.
Cheese: Purists avoid cheese, but a shower of Pecorino or Parmesan is a common variation outside strict tradition.

Aglio e Olio vs. Cacio e Pepe vs. Carbonara

Aglio e olio: garlic, olive oil, chili flakes.
Cacio e Pepe: Pecorino Romano and black pepper.
Carbonara: egg yolks, Pecorino, guanciale, black pepper.

Serving, storage and wine pairing

Traditionally it's eaten as is, without the addition of Parmigiano Reggiano, which makes it naturally vegan too. This dish is often enjoyed late at night as a spaghettata di mezzanotte-midnight spaghetti. It will keep in an airtight container in the fridge for 2-3 days, but sauces like this are really best fresh. For a wine pairing go for a crisp Pinot Grigio, Sauvignon Blanc or a light Rosé.

Quick checklist for success

Use very good quality extra-virgin olive oil.
Use fresh garlic and slice it thinly (or split methods: half sliced, half diced).
Cook pasta slightly under package time and finish in the pan with sauce.
Reserve and add starchy pasta water to emulsify the sauce.
Avoid burning the garlic and avoid rinsing pasta.

Try this spaghetti aglio e olio recipe once, and you'll make it over and over. If you have pasta, garlic, and olive oil in your kitchen, try it tonight! If you’re anything like me, you’ll make it again the next night, and again the next.

Segreti e trucchi per aglio, olio e peperoncino

jak připravit dokonalé parmezánové těstoviny

tags: #pasta #aglio #e #olio #recipe #authentic