Enjoy this classic Spaghetti Aglio e Olio recipe, where pasta is cooked in a super simple but flavor-packed toasted garlic and olive oil sauce. It’s ready in just 25 minutes, with just a handful of pantry items. I love whipping this up on busy weeknights. It looks (and sounds) fancy, but it is so simple.

This dish is a simple Italian classic that’s been around forever, but Stanley Tucci brought it back to the forefront when he shared his version online last year. Spaghetti aglio e olio translated in Italian is ‘spaghetti with garlic and oil’. That’s exactly what you’ll find in this recipe, along with a generous amount of parmesan cheese and simple seasonings. Dishes like this are proof that sometimes less is more!

Helpful Tips & Variations

• Watch the garlic carefully. You want to sauté the garlic enough so it’s toasted, but not too much or it’ll burn and be bitter.
• Use quality ingredients. Since spaghetti aglio e olio is made with so few ingredients, the quality of each one matters. Using a quality extra virgin olive oil is key, and be sure to grate the parmesan directly from the block. This is definitely the recipe to splurge on the good stuff!
• Reserve pasta water. Be sure to save a cup or so of the starchy pasta water. You may not need it all, but it’s better to have too much than wish you had more. Regular water won’t work in the sauce, as the starch from the pasta is what helps make it creamy.
• Add some veggies. If you want to add veggies, try my mushroom zucchini pasta. It’s basically this spaghetti aglio e olio with mushrooms and zucchini.
• Other sauce additions. While not traditional, you could add in a splash of white wine and/or a tablespoon of butter when you toss pasta with the cheese.

How to Make Spaghetti Aglio e Olio Step by Step

• Cook the pasta and reserve water. Set a large pot of lightly salted water to boil. Cook 16 ounces spaghetti according to package directions until al dente, stirring a few times. Drain and reserve 1 cup of the cooking liquid. Set aside.

• Warm the oil and garlic, and season. Place a large nonstick pan over medium-high heat. Add 1/2 cup olive oil and 8 cloves minced garlic to the pan. When the garlic starts to sizzle in the oil, reduce heat to medium-low and stir in 1/4 teaspoon red pepper flakes and season with salt pepper to taste. Sauté for 2 minutes, stirring constantly, until the garlic is just golden.

• Add parsley and parmesan. Add hot, drained pasta to the pan and toss to coat in the seasoned oil. Add 3 tablespoons chopped parsley and 1/2 cup grated Parmesan and mix to combine.
• Add more pasta water, if necessary, and serve. If you’d like more of a sauce, add in some of the reserved pasta water and stir to combine. Serve hot with a bit more Parmesan and enjoy.

Serving Suggestions

I love to serve spaghetti aglio e olio with a simple side salad to add some veggies to the meal. Caesar salad would be another great option. Don’t forget to top the pasta with a bit of extra parmesan before serving. You can also add a bit of extra parsley on top for presentation as well.

How To Store & Reheat Leftovers

• Fridge. Spaghetti aglio e olio is best enjoyed immediately. However, leftovers can be stored in an airtight container in the fridge for 2-3 days.
• Reheat. You can rewarm the pasta on the stovetop or microwave, though take care not to burn the garlic. Add a bit of extra butter or olive oil if there’s not enough sauce.

More Easy Pasta Recipes

• Spaghetti Carbonara
• BLT Pasta
• Creamy Penne with Tomatoes
• Boursin Cheese Pasta

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!