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Italian

Spaghetti Aglio e Olio

Spaghetti aglio e olio is a quick Italian pasta with sliced garlic, olive oil, chilli flakes, black pepper, and a glossy pasta-water coating.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Spaghetti Aglio e Olio

20 mintotal

Prep 8 min · Cook 12 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; reserve pasta water before draining because it is what turns the garlic oil into a light glossy coating.

Method

  1. Bring the measured water to a strong boil in a deep pan. Add the measured salt and cook the pasta until just al dente.

  2. Reserve a small ladle of the pasta cooking water, then drain the pasta.

  3. Warm the measured olive oil on low heat. Add the sliced garlic and cook gently until it turns light golden at the edges.

  4. Add the measured chilli flakes and black pepper powder. Stir briefly so the oil becomes aromatic without burning the garlic.

  5. Add the drained pasta and toss well. Splash in a little reserved pasta water as needed until the pasta looks lightly glossy.

  6. Taste and adjust seasoning. Serve immediately while the pasta is hot and lightly coated.

How to tell it's done

The pasta should be firm to the bite, glossy, and lightly coated rather than oily or dry.

Getting it right

Tip

Keep the heat low while cooking garlic; pale golden garlic gives sweetness, while dark garlic tastes bitter.

What to serve it with

Serve as a quick lunch or dinner with a simple salad or roasted vegetables.

Common mistakes

The garlic turns bitter or the pasta tastes oily.
Cook garlic gently until pale golden, then loosen the pasta with reserved starchy water instead of adding extra oil.

Substitutions

  • Regular olive oil can be used if extra virgin olive oil is unavailable, but the flavor will be milder.
  • Use less chilli flakes for a gentler version.
  • Choose a gluten-free pasta only if it is clearly labelled suitable; this changes the allergen profile and cooking texture.

Storing and reheating

Aglio e olio is best eaten immediately. Refrigerate leftovers for up to 2 days and reheat in a pan with a splash of water; freezing is not recommended.