Name: Spaghetti with Garlic and Oil (Ready in 15 minutes!)
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 4
Cuisine: Italian
Ingredients: 1 package (16 -ounces) of Spaghetti (good quality spaghetti); grated Parmigiano Reggiano cheese, for serving; optional: fresh cracked black pepper to taste, plus fresh parsley or basil for serving; 1/2 cup extra virgin olive oil; 5 large garlic cloves - sliced in halves, or 6 to 8 medium cloves; 1/4 tsp. sea salt; 1/2 cup finely chopped fresh Italian parsley (about one handful); 1/4 tsp. crushed red pepper flakes; 2/3 cup of boiling salted water (taken from the pot that is boiling the spaghetti )

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Spaghetti with Garlic and Oil, also known in Italian as Spaghetti Aglio e Olio is a classic pasta dish that proves simple ingredients can create incredible flavor. Made with just a few pantry staples, this light yet satisfying sauce comes together in minutes. It’s quick, easy, and ready to serve in just 15 minutes, making it the perfect go-to meal for busy weeknights or effortless pasta nights any day of the week.

A blue and white dish with a pile of spaghetti and fresh basil leaves on top.

Spaghetti with Garlic and Olive Oil Sauce

Spaghetti with garlic and olive oil is a common dish in Italy and it is so delicious and so quick to whip up – it’s amazing!

If you haven’t heard about of this dish yet, then you are in for a real treat!

It’s nothing fancy. In fact, in Italy it’s known as a “poor man’s dish.” But don’t let that fool you. It’s simple, comforting, and incredibly satisfying. Whenever you’re hungry and the kitchen seems empty, this is the kind of meal you can whip up in minutes...and it tastes amazing every single time.

We call it our “Midnight Pasta.” When we were teenagers, our mom would make this simple spaghetti with garlic and olive oil right around midnight. She knew that after a night out with friends, we’d walk through the door absolutely starving – and our curfew was always midnight.

It became her “go-to late night snack,” a delicious way of welcoming us home, and now every bite brings back those late-night memories.

Italians love to cook simple meals with minimal ingredients. For as long as we could remember, this was our mom’s “go-to” dish whenever we were hungry and wanted something to eat.

A blue and white plate with spaghetti twirled in the center with fresh basil on top.

What’s in this Garlic and Oil Sauce?

We use only fresh cloves of garlic and the best quality of extra virgin olive oil. There are the two main ingredients for this sauce. Plus, we add crushed red pepper flakes to provide a rich, aromatic flavor, and fresh Italian parsley, which adds a touch of freshness to the dish.

Serve it with some grated cheese and it is a winner! It is so flavorful, and a nice change from having spaghetti with a tomato-based jarred sauce.

By the way, if your looking for a simple recipe for a flavorful red sauce, be sure to try our mom’s recipe for her quick marinara sauce, next! It is the Best!

Notes & Tips for Success

Remember, the key to making this simple sauce is using some “salted water” when cooking the spaghetti. So you will need to reserve some of it before draining the pasta.
Next, the salted water is added to the garlic and olive oil mixture. This simple technique creates “the sauce” without adding any additional ingredients. And, it works every time. 😉
Best to use fresh garlic cloves to optimal flavor.
Also, for best flavor, we recommend to use freshly grated parmesan or pecorino cheese. Plus, fresh parsley or fresh basil.
What kind of olive oil do you recommend? For optimal flavor in the sauce, use the highest quality of extra virgin olive oil. Make sure it says on the bottle “Product of Italy” (not packed in Italy). Otherwise, they are “mixed oils” from different countries, and mixed oils have NO flavor.
Can we use a different kind of pasta? Yes you can! Try using whole-grain pasta, or even gluten-free. At times we like mixing both kinds of pasta so the kids won’t notice that they’re eating something healthier.

What You’ll Need:

For our spaghetti with garlic and oil recipe, you will need the following ingredients:

extra virgin olive oil
fresh garlic cloves
crushed red pepper flakes
fresh parsley
salt
a package of spaghetti
grated cheese, for serving

How to Make Spaghetti with Garlic and Oil (Aglio e Olio)?

If this is your first time? No worries, this recipe is straightforward and a keeper! Plus, our full recipe card is located below at the bottom. Here are our easy to follow Step-by-Step Directions:

1. FIRST, ADD WATER TO A LARGE POT: In a large pot of water, add 1/2 tablespoon of salt to the water and bring it to a boil.

2. SECOND, MAKE THE OLIVE OIL SAUCE: In the meantime, pour 1/2 cup of extra virgin olive oil into a small quart-size pot on low heat. Gently heat and add the garlic, 1/4 teaspoon of sea salt, and red pepper flakes. Simmer for 1 to 2 minutes, until garlic is golden, but not brown.

A small pot with olive oil and garlic and red pepper flakes cooking on stovetop.

Immediately turn off the heat, and remove the pot from the burner. The hot oil will continue to brown the garlic. Toss in fresh parsley while it’s still very hot and cover with a lid. This will infuse the flavor of parsley without burning it.

A small pot filled with oil, garlic and fresh parsley cooking on stovetop.

3. THIRD, COOK THE SPAGHETTI: Add spaghetti to the boiling water – cook the spaghetti for about 5 to 6 minutes for al dente ( tender to the bite). Be sure to not overcook the pasta.

4. RESERVE SOME BOILING SALTY WATER: Then grab a measuring cup, carefully scoop up 2/3 cup of the boiling salted water from the pot cooking the spaghetti, and pour it into the oil mixture. Set aside.

5. FOURTH, DRAIN THE SPAGHETTI WHEN READY. Place the spaghetti back into the large pot and pour the garlic and oil mixture into the spaghetti. Turn the heat back on low and simmer while stirring the spaghetti for 1 minute. This will allow the flavors to get absorbed into the spaghetti.

A pot filled with olive and parsley is poured into the pot with cooked spaghetti.

6. SERVE WITH FRESH HERBS AND CHEESE! Taste the spaghetti for salt, and adjust if needed. Then serve spaghetti in individual pasta bowls. Top with additional sprinkle of fresh parsley or basil. Then serve with some freshly grated Parmesan cheese or Pecorino-Romano at the table. Buon Appetito!

Serves 4 to 6

A blue and white plate with spaghetti twirled in the center of the plate.

An Easy Pasta Dish

This spaghetti with garlic and oil recipe is one of the easiest pasta dishes ever created! My family adores this recipe, and we hope your family will too. And, easy on the wallet also.

There’s nothing like a bowl of pasta for an easy dinner or for meatless nights. Pasta is comfort food in all seasons.

Try this recipe, you won’t be disappointed.

ENJOY!!

More Easy Pasta Recipes You’ll Love!

That’s it friends! If you make our favorite recipe for Spaghetti with garlic and Oil, let us know and leave a comment with a star rating on our recipe card! We’d love to hear from you! And, Thank you! 💗

Spaghetti with Garlic and Oil (Ready in 15 minutes!)

Yield: 4 to 6 servings

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Spaghetti with Garlic and Oil is an Italian dish made with 4 main ingredients and it is served with grated Parmesan cheese on top. A quick and easy dish that's ready in 15 minutes, and very satisfying!

Ingredients

FOR THE OLIVE OIL SAUCE:

1/2 cup extra virgin olive oil
5 large garlic cloves - sliced in halves, or 6 to 8 medium cloves
1/4 tsp. sea salt
1/2 cup finely chopped fresh Italian parsley (about one handful)
1/4 tsp. crushed red pepper flakes
2/3 cup of boiling salted water (taken from the pot that is boiling the spaghetti )

FOR THE PASTA:

1 package (16 -ounces) of Spaghetti (good quality spaghetti)
grated Parmigiano Reggiano cheese, for serving
optional: fresh cracked black pepper to taste, plus fresh parsley or basil for serving

Instructions

In a large pot of water, place it on your stove top under high heat. Add 1/2 tablespoon of salt to the water and bring to boil.
In the meantime, in a small quart size pot, and on low heat, pour 1/2 cup of olive oil. Gently heat and add the garlic, 1/4 teaspoon of sea salt, and crushed red pepper flakes. Simmer for 1 to 2 minutes, until garlic is golden, but not brown. Immediately turn off the heat, and remove the pot from the burner. The hot oil will continue to brown the garlic.
Toss in fresh parsley while it's still very hot and cover with a lid. This will infuse the flavor of parsley without burning it.
NOW, you can toss the spaghetti into the pot with boiling water. Cook the spaghetti for about 6 minutes for al dente. (do not overcook the pasta). Grab a measuring cup, and carefully scoop up about 1/4 cup to 2/3 cup of boiling salted water from the pot cooking the spaghetti, and pour into the oil mixture. Set aside.
Drain the spaghetti when ready. Place the spaghetti back into the large pot and pour garlic and oil sauce on top of the spaghetti. Turn the heat back on low and simmer while stirring and tossing the spaghetti to combine the sauce, about 1 minute. This will allow the flavors to get absorbed into the spaghetti. Taste, and adjust for salt if needed.
Serve spaghetti into individual pasta bowls. Serve with fresh cracked black pepper and grated Parmigiano-Reggiano or pecorino cheese at the table.
Serves 4 to 6

Notes

Tips for Success:

Remember, the key to making this simple sauce is using some "salted water" when cooking the spaghetti. So you will need to reserve some of it before draining the pasta.
Next, the salted water is added to the garlic and olive oil mixture. This simple technique creates "the sauce" without adding any additional ingredients. And, it works every time. 😉
Best to use fresh garlic cloves to optimal flavor.
Also, for best flavor, we recommend to use freshly grated parmesan or pecorino cheese. Plus, fresh parsley or fresh basil.
What kind of olive oil do you recommend? For optimal flavor in the sauce, use the highest quality of extra virgin olive oil. Make sure it says on the bottle "Product of Italy" (not packed in Italy). Otherwise, they are "mixed oils" from different countries, and mixed oils have NO flavor.
Can we use a different kind of pasta? Yes you can! Try using whole-grain pasta, or even gluten-free. At times we like mixing both kinds of pasta so the kids won't notice that they're eating something healthier.

Nutrition Information:

Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 375Total Fat: 18.6gCarbohydrates: 44.2gProtein: 9.2g

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