Pasta

Spaghetti Aglio e Olio: Garlic & Oil Pasta

May 19, 2020 by Emily

This post may contain affiliate links. Please read my disclosure.

Spaghetti Aglio e Olio is such a classic Italian pasta recipe made with the simplest of ingredients; spaghetti, garlic, olive oil, and peperoncino. This store cupboard meal is not only low cost but it’s ready in around 10 minutes!

Spaghetti Aglio e Olio in a rustic bowl sitting on a wooden surface

Spaghetti Aglio e Olio is one of those recipes that’s ready from start to finish by the time the pasta is cooked just like these other much-loved classics; Spaghetti all Carbonara, Penne all’ Arrabbiata or Cacio e Pepe!

There are some variations that include fresh parsley, parmesan or even breadcrumbs but the classic dish is simple and fresh.

All you need is Spaghetti, fresh garlic (aglio), a good extra virgin olive oil (olio) and a little peperoncino!

Cooking with Peperoncino

There’s red chilli (peperoncino) in this recipe but it’s not overly spicy it’s just enough to give a little kick.

You can use fresh chilli or dried red pepper flakes to make this and you can adjust the heat to your preference.

If you choose to use fresh chilli then remove the seeds if you don’t want it too spicy because that’s where a lot of the heat is.

An overhead close up shot of spaghetti with garlic and oil in a bowl

How to make Spaghetti Aglio e Olio – step by step

Add the pasta to a large pot of salted boiling water and cook until al dente (check packet instructions it’s usually around 8 minutes).

Add a generous amount of olive oil to a large skillet or non-stick pan and add the chopped fresh garlic and chilli (photo 1).

Step by step photos showing how to make Spaghetti Aglio e Olio

Saute the garlic and chilli on a medium-low heat for 1-2 minutes until fragrant, don’t let the garlic brown (photo 2).

Remove the pasta from the water and add to the skillet with the reserved pasta water and toss until well coated in the sauce, serve with an extra drizzle of olive oil (photos 3 & 4).

Top tips for making this recipe

  • As with all Italian recipes quality ingredients are key to beautiful tasting food. Make sure you buy a trusted pasta brand and a good quality extra virgin olive oil.
  • Make sure you saute the garlic and chilli on a medium-low heat and don’t leave it unattended because it’ll burn in a matter of minutes resulting in a bitter, unappetizing tasting sauce. If you burn your garlic just start again, it’ll be worth it!
  • Always use fresh garlic for this recipe, garlic powder will not give you the same fresh flavour.
  • This pasta dish is best served immediately and it’s so quick and easy there’s no need to prep in advance other than preparing the garlic and chilli ready for cooking.
  • If you have leftovers then you can add an extra drizzle of olive oil to stop it sticking as it cools and eat it cold or room temperature as a pasta salad.
A close up of spaghetti on a fork with chlli and garlic

More easy Italian pasta recipes you might like

If you tried this Spaghetti Aglio e Olio Recipe or any other recipes on my blog please be sure to leave me a comment below to let me know how you got on, I love hearing from you. You can also FOLLOW ME on FACEBOOKINSTAGRAMPINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Print Pin
5 from 1 vote

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is such a classic Italian pasta recipe made with the simplest of ingredients; spaghetti, garlic, olive oil, and peperoncino. This store cupboard meal is not only low cost but it's ready in around 10 minutes!
Course Main Course
Cuisine Italian
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 servings
Calories 529kcal
Author Emily Kemp

Ingredients

  • 14 oz Spaghetti (400g)
  • 4 cloves garlic
  • 1 tbsp fresh red chilli or ½-1 tsp red pepper flakes
  • 5 tbsp extra virgin olive oil plus extra for serving
  • cup reserved pasta water (80ml)
  • Salt to season

Instructions

  • Bring a large pot of salted water to a boil and cook the spaghetti according to packet instructions until al dente (around 8-10 minutes).
  • Finely slice the garlic cloves and finely chop the red chilli (you can also use red pepper flakes for this recipe).
  • Add the olive oil to a large skillet or pan on a low-medium heat. Add the garlic and chilli and saute in the oil until fragrant (around 1-2 minutes don’t let the garlic brown).
  • Drain the spaghetti making sure to reserve 1/3 cup of pasta water then add the spaghetti to the garlic and chilli oil. Toss to combine then add the pasta water and pinch of salt and stir well until the pasta is well coated.
  • Turn off the heat then serve in bowls with an extra drizzle of olive oil.

Notes

  • As with all Italian recipes quality ingredients are key to beautiful tasting food. Make sure you buy a trusted pasta brand and a good quality extra virgin olive oil.
  • Make sure you saute the garlic and chilli on a medium-low heat and don’t leave it unattended because it’ll burn in a matter of minutes resulting in a bitter, unappetizing tasting sauce. If you burn your garlic just start again, it’ll be worth it!
  • Always use fresh garlic for this recipe, garlic powder will not give you the same fresh flavour.
  • This pasta dish is best served immediately and it’s so quick and easy there’s no need to prep in advance other than preparing the garlic and chilli ready for cooking.
  • If you have leftovers then you can add an extra drizzle of olive oil to stop it sticking as it cools and eat it cold or room temperature as a pasta salad.

Nutrition

Calories: 529kcal | Carbohydrates: 75g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Sodium: 7mg | Potassium: 245mg | Fiber: 3g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!

Newsletter

2 Comments

  • Reply
    Angela
    May 21, 2020 at 9:07 am

    Oh yes! This has to be my favourite store cupboard dinner! Proving you don’t need lots of ingredients to create something delicious and let’s face it, you can never have too much garlic! Thank you, as always, your photos make me want it today!5 stars

    • Reply
      Inside the rustic kitchen
      May 21, 2020 at 10:01 am

      I know, right? That’s why I love Italian food so much, the simplest ingredients make the most delicious meals!

    Leave a Reply






    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
    shares