This garlicky Spaghetti Aglio e Olio is a simple yet irresistible pasta dish that transforms pantry staples into a flavorful weeknight dinner.
Packed with plant-based protein from pasta, heart-healthy olive oil, and fiber-rich garlic, it’s both nutritious and satisfying.
Quick to prepare in just 20 minutes, this low-saturated-fat, plant-forward recipe is perfect for busy evenings, meal prep, or whenever you crave a comforting, wholesome Italian classic.
20-Minute Spaghetti Aglio e Olio
Equipment
- 1-Large pot
- 1 large saucepan
Ingredients
- 1 lb spaghetti
- 1 tsp salt divided
- 1 bulb garlic about 20 cloves, peeled and thinly sliced
- ¼ tsp freshly cracked black pepper
- ½ tsp red pepper flakes
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- 1 Tbsp Italian parsley minced
- 2 Tbsp lemon juice
- ¼ cup reserved pasta water
Instructions
- Prepare the Ingredients Carefully: Start by gathering all your ingredients and equipment. Peel the garlic cloves and slice them as thinly as possible; this ensures they release their full flavor into the oil without burning. Measure out the olive oil, Parmesan cheese, parsley, and lemon juice. Having everything ready at hand will make cooking smooth and stress-free, as timing is key when working with pasta and garlic.
- Boil the Pasta to Al Dente Perfection: Fill a large pot with water and bring it to a rolling boil. Add ½ teaspoon of salt to season the water. Once boiling, carefully add the spaghetti and stir gently to prevent sticking. Cook according to the package instructions, typically about 10 minutes, until the pasta is al dente — tender but still slightly firm in the center. Once cooked, carefully scoop out ¼ cup of the pasta water and set it aside; it will help create a silky sauce. Drain the pasta and return it to the pot briefly to keep warm.
- Infuse the Olive Oil with Garlic and Spices: Place a large saucepan over medium-low heat and pour in the olive oil. Add the sliced garlic along with the remaining ½ teaspoon of salt, cracked black pepper, and red pepper flakes. Stir gently and cook for about 2 minutes, or until the garlic becomes fragrant and lightly golden. Be attentive — garlic can burn quickly and turn bitter. The goal is a golden, aromatic oil that will coat the pasta with deep, rich flavor.
- Combine Pasta with the Garlic Oil: Add the drained spaghetti to the saucepan with the garlic-infused oil. Using tongs or a pasta spoon, toss thoroughly so each strand of spaghetti is evenly coated. Make sure the oil and garlic cling to the pasta for maximum flavor. This step is crucial to ensure every bite is balanced and delicious.
- Add Cheese, Parsley, and Lemon Juice: Sprinkle the grated Parmesan cheese over the pasta while it’s still warm. Add the minced parsley and fresh lemon juice. Toss gently to combine, allowing the cheese to melt slightly and mingle with the garlic oil. The parsley adds freshness and a bright aroma, while the lemon juice gives a subtle tang that lifts the richness of the olive oil.
- Adjust Sauce Texture with Pasta Water: If the pasta feels dry or the sauce is too thick, add the reserved starchy pasta water in small increments — start with 2 tablespoons. Toss the pasta after each addition until you achieve a silky, cohesive sauce that lightly coats each strand. This step allows for perfect consistency without over-saucing or making the dish greasy.
- Taste and Finish with Final Seasoning: Before serving, taste the pasta and adjust seasoning if necessary. Add a pinch more salt, black pepper, or red pepper flakes to suit your preference. The flavors should be balanced garlicky, lightly spicy, with a subtle tang from the lemon and a savory touch from the Parmesan.
- Serve Immediately and Garnish: Transfer the Spaghetti Aglio e Olio to a serving platter or individual plates. For an extra touch, sprinkle additional Parmesan or a few fresh parsley leaves on top. Serve hot while the pasta is perfectly coated in the flavorful, golden oil.
Notes
- Thinly slice garlic to release maximum flavor without burning.
- Reserve a small amount of pasta water to create a silky sauce.
- Parmesan cheese is optional but adds a savory depth.
- Adjust red pepper flakes to control the spiciness.
- Taste and adjust seasoning before serving for balanced flavor.
- Use medium-low heat when sautéing garlic to prevent bitterness.
- Serve immediately for best flavor and texture, as the sauce thickens if left standing.
Chef’s Secrets for Perfect Pasta
The key to an unforgettable Spaghetti Aglio e Olio lies in timing and technique.
Slicing the garlic uniformly allows it to soften evenly in the oil, releasing flavor without becoming bitter.
Use medium-low heat to gently infuse the oil, and don’t rush tossing the pasta; letting it absorb the garlicky oil for a minute enhances the overall taste.
For a subtle twist, try adding a teaspoon of finely grated lemon zest along with juice—it brightens the dish naturally.
Serving Suggestions for Maximum Enjoyment
This pasta shines on its own but pairs beautifully with simple accompaniments.
Serve it alongside a crisp green salad or roasted vegetables for a balanced meal.
A light drizzle of extra virgin olive oil just before plating adds a luxurious touch, and finishing with freshly cracked black pepper or extra Parmesan elevates the flavor.
It’s also ideal for meal prep—store in airtight containers and reheat gently for a quick, satisfying lunch or dinner.
Storage Tips to Preserve Flavor
Spaghetti Aglio e Olio is best enjoyed fresh, but leftovers can be stored safely for 2–3 days in the refrigerator.
Keep pasta separate from garnishes like Parmesan or parsley if possible, adding them only before serving to maintain freshness.
To reheat, warm gently in a skillet with a splash of olive oil or a few tablespoons of water to restore the silky sauce texture.
Avoid microwaving directly without liquid, as it can dry out the pasta.
Frequently Asked Questions
1. Can I make this dish vegan?
Absolutely! Simply omit the Parmesan cheese or use a plant-based alternative. The garlic, olive oil, and seasonings still provide a flavorful, satisfying dish without dairy.
2. How do I prevent the garlic from burning?
Cook the garlic over medium-low heat and slice it thinly for even cooking. Stir continuously and remove from heat as soon as it turns lightly golden and fragrant—overcooked garlic tastes bitter.
3. Can I use whole wheat or gluten-free pasta?
Yes! Whole wheat pasta adds extra fiber, while gluten-free pasta works just as well. Cooking times may vary slightly, so check for al dente texture.
4. How spicy is this dish?
The red pepper flakes add a mild, warming heat. Adjust the amount to taste, or substitute with fresh chili for a bolder kick.
5. Can I prepare this in advance?
While it’s best served fresh, you can pre-cook the pasta and store it separately from the garlic oil for up to a day. Reheat gently with a splash of oil or pasta water before tossing with cheese, parsley, and lemon juice.
