Name: Spaghetti Aglio e Olio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound uncooked spaghetti; 0.5 cup olive oil; 6 cloves garlic, thinly sliced; 0.25 teaspoon red pepper flakes, or to taste; salt and freshly ground black pepper to taste; 0.25 cup chopped fresh Italian parsley; 1 cup finely grated Parmigiano-Reggiano cheese

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

4

Jump to Nutrition Facts

Chef John’s spaghetti aglio e olio recipe is pure Italian comfort food.

Spaghetti Aglio E Olio Ingredients

You likely already have most of the ingredients you’ll need for this spaghetti aglio e olio recipe on hand. Here’s what you’ll need:

Spaghetti: This recipe, which makes about four servings, starts with one pound of uncooked spaghetti.
Oil: You’ll need ½ cup of olive oil.
Garlic: Six cloves of thinly sliced garlic lends bold flavor.
Seasonings: This traditional spaghetti aglio e olio is flavored with crushed red pepper flakes, black pepper, and fresh parsley.
Cheese: For the most delicious results, grate your own Parmigiano-Reggiano cheese instead of opting for the pre-shredded stuff.

How to Make Spaghetti Aglio E Olio

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade spaghetti aglio e olio:

Boil the spaghetti.
Toast the garlic in olive oil.
Stir the seasonings into the pasta, then stir in the garlic and oil.
Toss with cheese.

Tip from Chef John : “It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.”

What to Serve With Spaghetti Aglio E Olio

For serving inspiration, explore our collection of 16 of the Best Side Dishes to Pair With Your Spaghetti Dinner. Here are a few of the top-rated recipes you’ll find:

How to Store Spaghetti Aglio E Olio

Store your leftover spaghetti aglio e olio in an airtight container in the refrigerator for up to three days. Add a splash of water, then reheat in the microwave or on the stove.

Allrecipes Community Tips and Praise

“Very good and easy to make,” raves Rock Doc. “I tripled the red pepper amount, but then I like food a little spicier than most folks.”

“Easy to make and very flavorful,” according to dadonwing. “I let it sit for a few minutes before serving it and toss it several times as well.”

“Added mushrooms, spinach and a few pieces of Gouda tomato basil cheese,” says Samantha. “It was delicious.”

Editorial contributions by Corey Williams

Ingredients

1 pound uncooked spaghetti
½ cup olive oil
6 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Photo by: Tammy. Photo by: Tammy

Chef's Note:

It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.

Nutrition Facts (per serving)

755	Calories
35g	Fat
87g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 755
% Daily Value *
Total Fat 35g	44%
Saturated Fat 8g	38%
Cholesterol 18mg	6%
Sodium 355mg	15%
Total Carbohydrate 87g	32%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 23g
Vitamin C 7mg	33%
Calcium 260mg	20%
Iron 4mg	24%
Potassium 321mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.