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    Home » Recipes » Main Dishes » Pasta Sauces » Spaghetti with Garlic and Oil (aglio e olio recipe)

    September 18, 2021

    Spaghetti with Garlic and Oil (aglio e olio recipe)

    5 from 6 votes

    Leave a comment

    Sep 18, 2021

    by Lori Murphy

    Jump to Recipe

    The 10 minute dinner recipe you didn't know you needed. Spaghetti with Garlic and Oil is a rustic, simple meal that can be served for a quick weeknight dinner or a side dish with some of my Foolproof Chicken.

    black plate of spaghetti, garlic and parsley with parmesan on a rattan charger.

    We talk a lot around here about building block recipes or "Little Black Dress" recipes. Things like my Italian Red Sauce, Chicken Parmesan, Foolproof Chicken...recipes that can be used as the LBD for a really great meal. This Spaghetti with Garlic and Oil is no different. The possibilities are endless with what you can put it with.

    Trust me, you're going to want to make it once a week.

    Just get some good mouthwash.

    Jump to:
    • Why this recipe
    • Ingredients
    • Instructions
    • Variations
    • FAQ's
    • Helpful Tips
    • Before you go....
    • 📖 Recipe

    Why this recipe

    hand twirling spaghetti with parsley in a black bowl on a rattan charger.

    First, let's clear something up. You might hear this recipe referred to as aglio e olio (garlic and oil) or also aglio olio (garlic oil). Both work!

    Now here's why this garlic oil spaghetti is is so amazing:

    1. Quick. It's a 10 minute recipe. (And that almost includes cooking the pasta. Maybe not boiling the water but you get the idea.)
    2. Pow. The flavor is so authentic that you'll think you're in Italy.
    3. Versatility. You can add a little more lemon, a little more spice and, if you're so inclined, a little white wine.

    Ingredients

    Your shopping list for this recipe is a short one. This photo sums it all up:

    white wine, heads of garlic, olive oil, lemon, parsley and spaghetti on a brown rattan charger.
    • Good olive oil. One of my favorites is Olio Santo.
    • Great pasta. I'm using the Barilla Thin Spaghetti.
    • Fresh garlic. And lots of it!
    • Seasonings. Crushed red pepper and salt/pepper.
    • Fresh parsley
    • Optional: white wine, lemon.

    See recipe card below for quantities.

    Instructions

    Before you read this whole post (and don't worry if you choose to jump down to the recipe!), you could almost be eating dinner!

    • Cook up some pasta or use some you have leftover. I promise not to tell!
    pot of spaghetti with tongs on a rattan charger and brown background.
    • While the pasta is cooking, heat some olive oil in a large skillet over medium heat and proceed to the instructions below.
    steps showing chopped garlic, a pan with sauteed garlic, and adding crushed red pepper.
    1. Slice/chop up all the cloves from one head of garlic. I know —it's a lot! But it needs to be there. Now isn't the time to be shy!
    2. Add the sliced garlic to your heated olive oil and allow it to become all happy. Cook for about 3-5 minutes.
    3. Add some crushed red pepper and let it become acquainted with the garlic. They will soon be fast friends!
    4. Add a couple of squeezes of lemon or some white wine if you like and let it all cook for a couple of minutes.
    5. Gently toss in your cooked pasta.
    6. Sprinkle over some fresh minced parsley.


    TIP

    1 average head of garlic = approximately 8-10 cloves

    -Josie + Nina


    Variations

    Add any or all of the following to make this spaghetti with garlic and olive oil sing:

    • Sauteed mushrooms/peppers. Before adding the garlic to the oil, add some sliced mushrooms and peppers to add some more color and variety.
    • Extra cheese. Crush up some feta cheese and you'll transport this recipe to Greece. Or heap on some fresh ricotta or burrata for a creamier texture.
    • Seafood. Serve with some sauteed shrimp or scallops for an easy seafood pasta dish recipe.

    FAQ's

    hands grating parmesan over a pan of spaghetti with parsley and garlic and lemons and crushed red pepper.
    I don't have any thin spaghetti! Can I use any kind of pasta?

    💯 ! Any kind works although the twirlier the better. And be sure to serve it with a big spoon to get all the pieces of garlic. You won't want to miss that!

    Can I make this with gluten-free pasta?

    Sure thing! I might use a little extra olive oil as I haven't tested it with GF pasta so I am not sure how much it'll soak up the oil. It won't hurt a thing if you add some extra oil!

    Help - I forgot to preserve some pasta water in case I needed it!

    Relax! All good. Just add a little butter and a tablespoon of water and you'll be fine!

    Helpful Tips

    fork with some spaghetti and parsley sitting on a brown background.
    • Reserve some extra pasta water (about ½ cup). You might need it for to make a little extra sauce or to cool down the crushed red pepper.
    • Serve as a side dish or a main course when nothing but a big bowl of pasta will do.

    Equipment

    I used a large All-Clad skillet for this garlic oil spaghetti recipe. You can use anything that has a wide base in it. Non-stick may take a little longer to brown the way you want.

    Serving & Storage

    • Serve immediately after making for best results.
    • Store in a sealed container in the fridge for up to three days.

    Make ahead

    Feel free to make your pasta earlier in the day and then add it to the oil and garlic when you're ready to eat.

    Reheating

    To reheat, heat a skillet with a little more oil and add in your pasta. If you have any reserved pasta water left, add some of that as well.

    Freezing

    These ingredients don't stand up well to freezing.


    Before you go....

    If you try out this recipe, please give it a star rating or comment below. We love to hear any feedback or suggestions. And if you want to make sure not to miss an email, sign up for our newsletter! There's always room at our table!

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    📖 Recipe

    black plate of spaghetti, garlic and parsley with parmesan on a rattan charger.
    5 from 6 votes

    Spaghetti with Garlic and Oil (aglio e olio recipe)

    Print RATE PIN
    The 10 minute dinner recipe you didn't know you needed. Spaghetti with Garlic and Oil is a rustic, simple meal that can be served for a quick weeknight dinner or a side dish with some of my Foolproof Chicken.
    Prep Time:5 mins
    Cook Time:5 mins
    Total Time:10 mins
    Servings 3
    Share by Email

    Equipment

    • 10-12" skillet

    Ingredients
     

    • ½ lb cooked thin spaghetti, reserve ½ cup of pasta water; I use Barilla pasta
    • 1 head garlic with cloves separated, approximately 10-12 cloves
    • ½ cup extra virgin olive oil
    • ¼ teaspoon crushed red pepper, or more to taste
    • ½ lemon, juiced
    • salt and pepper , to taste
    • ¼ cup freshly chopped parsley
    • freshly grated Parmesan cheese, to taste
    • splash of dry white wine, optional; as needed
    Prevent your screen from going dark

    Instructions

    • Peel and thinly slice garlic cloves. (see note below)
    • Heat olive oil in a large skillet over medium heat.
    • Add garlic to heated oil and simmer on low for about 5 minutes. You want the garlic to get golden brown not to burn.
    • Sprinkle in the crushed red pepper and heat for 30 seconds. Squeeze in fresh lemon juice and the wine, if using. Heat for another two minutes or so.
    • Using large tongs, toss cooked pasta in the skillet making sure to coat all the strands with the garlic-kissed oil.
    • Sprinkle over the fresh parsley and parmesan to serve. Cue the singing angels!

    Notes

    Pasta notes:
    • Cook pasta in plenty of salted water. You want it to be salty like the sea!
    • Reserve ½ cup of pasta water to use (save it for the next day!) if you need to create more sauce or for reheating the next day.
    Garlic notes:
    For more information on peeling garlic, visit my How to Make Roasted Garlic post.
    Storage. Store in a sealed container for up to 3 days.
    Reheat. To reheat, add some more olive oil to a heated skillet and toss in the pasta. Stir until warmed through. I'll sometimes add a little of the reserved pasta water to loosen things up.
    Freezer. It probably won't last long enough but I don't suggest freezing this recipe.
     
    Course: Main Course, Pasta, Side Dish
    Cuisine: Italian, Mediterranean
    Author: Lori Murphy
    Did you make this recipe? Tag @josieandnina or tag #josieandnina!
    PastaPasta SaucesChristmasSpring30 Minute MealsOne-Pan MealsVegetarian MealsParmesanRomano

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