Spaghetti Aglio e Olio

This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort! The post Spaghetti Aglio e Olio appeared first on Budget Bytes.

Feb 17, 2025 - 16:14

When I’m in the throes of a busy week and don’t have time to whip up something extravagant for dinner, this Spaghetti Aglio e Olio is a classic I’m always happy to revisit! The ingredients are already crazy simple, but if you really want to simplify it even further, you can create some serious alchemy with just spaghetti, olive oil, and garlic.

Overhead view of Spaghetti Algio e Olio on a plate with a fork.

This classic Italian pasta dish is traditionally made with spaghetti, garlic, olive oil, and some pasta water to create a glossy, flavorful sauce. That’s it! No cream, no heavy sauces. It quite literally means “spaghetti with garlic and oil” in Italian. My version keeps all that simplicity but adds a few extra layers of flavor to make it even more irresistible. However, you can skip these if you’d like and stick to the OG version. It’s still equally as delicious.

True story: One of my private clients requested spaghetti aglio e olio for almost every dinner. So, needless to say, I can whip it up with my eyes closed (not recommended) in no time. I think this garlicky, rich spaghetti is the dish I’ve made the most as a professional chef, which is funny because it’s so freakin’ simple!

Overhead view of Spaghetti Algio e Olio in a saucepan.

Spaghetti Aglio e Olio Recipe

This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!

Course Main Course

Cuisine Italian

Total Cost ($5.35 recipe / $0.66 serving)

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 367kcal

Author Jess Rice

Equipment

Large Pot
Large Saucepan

Ingredients

1 lb spaghetti $0.98
1 tsp salt, divided $0.05
1 bulb garlic (about 20 cloves), peeled and sliced thin $0.70
¼ tsp freshly cracked black pepper $0.05
½ tsp cracked red pepper $0.06
½ cup olive oil $1.55
½ cup Parmesan cheese, grated $1.80
1 Tbsp minced Italian parsley $0.08
2 Tbsp lemon juice $0.08
¼ cup pasta water (reserved from cooking the spaghetti) $0.00

Instructions

Gather ingredients and set a large pot of water to boil, adding ½ tsp salt to the water.
Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water.
In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil. Sauté until fragrant, about 2 minutes.
Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.
Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water. Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.

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Notes

I know Parmesan Cheese isn’t a traditional ingredient, but the salty, umami flavor of parmesan complements the garlic and olive oil beautifully. I only add enough to lightly coat the pasta, not so much that it becomes a cheesy spaghetti dish like Cacio e Pepe.
I use a whole head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio. It may seem like a lot, but trust me, it’s what gives the dish its bold and irresistible flavor! The trick is to slice the garlic thinly so it infuses into the oil and doesn’t burn.
Some classic recipes add fresh chili peppers to create ‘spaghetti aglio olio e peperoncino’ (spaghetti with garlic, oil, and chili pepper). I prefer to use cracked red pepper flakes as they’re cheaper, and I can better control the level of heat.

Nutrition

how to make Spaghetti Aglio e Olio—step by step photos

The ingredients for Spaghetti Algio e Olio on a wooden cutting board.

Gather all of your ingredients and bring a large pot of water to a boil, seasoning it with ½ tsp of salt.

Cook 1 lb spaghetti until al dente (about 10 minutes). Strain the pasta and reserve ¼ cup of pasta water.

Sliced garlic, black pepper, salt, and red pepper flakes in a saucepan with olive oil.

Over medium-low heat, sauté 1 bulb of sliced garlic (about 20 cloves) with ¼ tsp black pepper, ½ tsp salt, and ½ tsp red pepper flakes with ½ cup olive oil in a large saucepan until fragrant (about 2 minutes). Be careful not to burn the garlic!

Sliced garlic and red pepper flakes cooked in olive oil in a saucepan.

After 2 minutes, your garlic should be fragrant and ready to toss with the spaghetti.

Pour your strained spaghetti into the saucepan with the sautéed garlic and oil. Toss the spaghetti well until every piece is coated in the garlic oil.

Parmesan cheese and fresh parsley added to spaghetti in a saucepan.

Add ½ cup grated Parmesan cheese, 1 Tbsp minced Italian parsley, 2 Tbsp lemon juice, and 2 Tbsp of your reserved pasta water.

Finished Spaghetti Algio e Olio in a saucepan.

Toss to combine so the cheese melts into the sauce and covers all the spaghetti. If desired, you can add a little more reserved pasta water to achieve a looser texture. Serve and enjoy!

Overhead view of Spaghetti Algio e Olio on a plate.

Garlic is one of the cheapest ways to add big flavor, and it’s the star ingredient in this simple spaghetti aglio e olio recipe. To help you out, here are some of my tried and true tips for cooking with garlic:

How you prep it matters! I slice my garlic thinly because it cooks quickly and evenly in the olive oil, creating a rich garlic-infused flavor. If you mince it, it will likely burn and become bitter because the pieces are smaller.
Avoid bitter garlic by cooking it over low heat. I cook the garlic in this recipe for about 2 minutes over medium-low, until fragrant. Cooking it for too long or over too high heat can make it burn and become bitter.
If your garlic went too far and turned bitter, don’t toss the whole dish just yet. Try adding something sweet (a pinch of sugar or honey), something acidic (lemon juice or vinegar), or something salty (Parmesan or soy sauce) to offset the bitterness. As this recipe uses both lemon juice and Parmesan cheese, you might not have to make any adjustments at all!
Did you know garlic can turn blue when cooked with acidic ingredients like lemon juice or vinegar? This happens due to a chemical reaction and is completely harmless. It is more likely to happen to older garlic or garlic stored in colder temperatures. So don’t worry if your dish turns a little colorful; it’s still safe to eat! (However, if your garlic had spots of blue/green before cooking, it may be a sign of spoilage and should be discarded).

Serving Suggestions

When serving spaghetti aglio e olio, I like to keep the sides simple and fresh. My Greek salad recipe is currently on rotation in my house, and it goes perfectly with this pasta dish. I also like a simple sautéed veggie that I can throw together while the spaghetti cooks. Sautéed green beans, broccoli, or Brussels sprouts are all great options.

Storage & Reheating

This spaghetti aglio e olio recipe is definitely best served fresh. The spaghetti can become dry and a bit clumpy when reheated. But if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the spaghetti and microwave or heat in a pan (with a little oil) over medium-low heat until warmed through.

Side view of Spaghetti Algio e Olio in a saucepan.