If you ever swing by my place after 9 and I look suspiciously calm, it is probably because I just tossed together Spaghetti Aglio e Olio and ate half of it straight from the pan. Not proud, just honest. The smell of garlic hitting warm olive oil feels like a gentle drum roll for dinner. I learned this the messy way in college, when my friend Marco said this is what his nonna made when she couldnt be bothered with anything fussy. Same. These days I make it when the day feels a bit too loud and I want dinner to feel whisper level easy. Also when I forgot to shop, which is often.
Why I keep coming back to this
I make this when I am hungry now and not in twenty minutes. My family goes a little wild for it because it tastes like a secret restaurant thing, except it is just garlic, oil, pasta water, and a teeny pep of chili flakes. And on the nights when I am cranky about chopping, I slice the garlic too thick and then remember, actually, I find it works better if I go as thin as I can. My only real frustration used to be burning the garlic, but once I learned to keep the heat lower than my impatience wanted, it stopped bossing me around. Also, if you push me, I might admit I sometimes add a knob of butter at the end. Purists can look away for a second.
What I toss in the pan
- 400 g spaghetti, or whatever long pasta you have. I like spaghetti because tradition, but linguine works. My grandmother always insisted on Brand De Cecco, but honestly any version works fine
- 6 to 8 garlic cloves, very thinly sliced. I sometimes use the side of a box grater when I am in a hurry
- 1 third cup good olive oil, plus a splash more if the pasta looks thirsty
- Half to 1 teaspoon crushed red pepper flakes, to taste
- A handful of chopped flat leaf parsley. If I am out, I have used baby arugula and it was surprisingly nice
- Kosher salt for the water and a pinch for the pan
- Black pepper, freshly cracked
- Reserved pasta water, about 1 cup
- Optional bits I sometimes add: lemon zest, a tiny anchovy or two, or toasted breadcrumbs for crunch
By the way, if you love nerding out about garlic slicing, this guide from Bon Appetit is handy and easy to skim how to slice garlic well. And for pasta water magic, Food52 explains it better than I ever could why pasta water matters.
Alright, lets cook
- Bring a big pot of water to a rolling boil. Salt it like the sea. Actually, on second thought, just make it taste pleasantly salty. Add the spaghetti and cook until shy of al dente, about 1 minute less than the package time.
- While the pasta does its thing, set a large wide skillet over medium low heat and pour in the olive oil. Add the sliced garlic and a pinch of salt. Let it shimmer gently. You want tiny bubbles, not fireworks. If it starts to brown too fast, slide the pan off the heat. This is the part where I usually sneak a taste of a garlic slice, because I am nosy.
- Sprinkle in the chili flakes. Stir and let the flavors mingle for about 30 seconds. It should smell friendly, not aggressive.
- Scoop out about a cup of that pasta water before you drain the spaghetti. Do not forget this. I once tried to wing it without and regretted it because the sauce was flat and clingy in the wrong way.
- Transfer the drained spaghetti straight into the skillet with the garlic oil. Tongs are your pal here. Toss toss toss. Add a ladle of pasta water and keep tossing until the oil emulsifies and hugs the noodles. Dont worry if it looks a bit weird at this stage, it always does just before it turns glossy.
- Taste. Adjust salt. If it feels tight, add more pasta water. If it is a little slick, let it cook another minute. I tend to think a smidge of lemon zest brightens things right at the end.
- Turn off the heat. Shower in parsley, crack black pepper over the top, and if you are feeling bold, a small knob of butter. Not traditional, but it makes the sauce feel velvety.
- Serve immediately, or stand by the stove and accidentally eat a third of it like I do. Your call.
If you want a bit of deeper technique chat, Serious Eats has a terrific breakdown that matches what we are doing here, just calmer and more scientific aglio e olio method.
Little notes I wrote to myself
- Slice the garlic as evenly as you can. Thin slices toast evenly and perfume the oil better
- Olive oil matters, but do not stress. I use the good stuff when I have it, supermarket extra virgin when I do not
- If the garlic goes too brown, it turns bitter. I have fished it out and started again with fresh oil more than once. No shame
- Parmesan is not traditional here, but if a little snowfall makes you happy, go for it. I wont tell Nonna
- I think this tastes even better the next day, though it gets less glossy. Warm it gently with a splash of water and it comes back to life
Fun twists I have tried
- Anchovy umami: one or two anchovies melted into the oil before the garlic. It vanishes into savory goodness
- Lemon and herb: zest of half a lemon and a handful of basil with the parsley. Bright and cheery
- Breadcrumb crunch: toasted breadcrumbs stirred in at the end. Great texture, watch the salt though
- Chili crisp moment: a spoon of chili crisp in place of flakes was spicy fun, but it overwhelmed the garlic for me. Tasty, just not quite the same vibe
- Mushroom add in: sauté sliced mushrooms first, then proceed. Earthy and cozy for a rainy night
Gear I use, but you do you
I swear by a big wide skillet so the pasta can lounge and toss easily. That said, I have made this in a humble saucepan and it worked fine, just a touch splashy. Tongs help grab and twirl, but a big fork will do in a pinch. No microplane for zest or cheese No worries. Use the smallest side of your box grater or a sharp knife and take your time.
Saving leftovers
Let the pasta cool, then tuck it into an airtight container. It keeps in the fridge for up to 3 days. To reheat, add a splash of water and warm gently in a skillet until glossy again. Though honestly, in my house it never lasts more than a day. Sometimes less if I find it during a midnight fridge raid. Oops.
How I like to serve it
Bowls warmed under hot tap water so the pasta stays cozy. A small salad of whatever greens are sulking in the crisper, a lemon wedge, and a glass of something crisp. If my sister is over, we add olives on the side because she is an olive person and we love her anyway. On Sundays, I put the pan right on the table and let everyone twirl away. It feels delightfully casual, like a weekend at the coast even if we are just in the living room.
Lessons I learned the hard way
- I once tried rushing the garlic and cranked the heat, regretted it because it went from pale gold to bitter in about fifteen seconds
- I also tried skipping the pasta water, thinking the oil would be enough. It was greasy not saucy. Do not be like me
- Salt the pasta water more than you think you should. The sauce is simple, the seasoning lives in the noodle
- Actually, I find it works better if I start with less chili and add more at the end so I do not knock any spice sensitive friends off their chair
Quick detour that made me smile
The last time I made this, a song form an old summer playlist came on and I ended up dancing a little while the garlic softened. The cat looked unimpressed, but the pasta was great. Sometimes dinner needs a tiny dance break, yeah
Your questions, answered
Can I use jarred minced garlic
Yes, you can. Fresh sliced gives better texture and flavor, but if jarred is what you have, go slower on the heat and taste as you go. And maybe add a touch of lemon zest to brighten it
Is Parmesan allowed or is that illegal
Not illegal, just not classic. I do it when I feel like it. A light sprinkle is lovely. Too much can mask the garlic
What if I only have olive oil that is not extra virgin
Use it. Add a teaspoon of extra virgin at the end if you have a little. If not, still delicious
Gluten free pasta ok
Absolutely. Save that pasta water though, it behaves slightly differently so add it gradually. Some gluten free pasta wants more water to get silky
Can I add protein
Sure. Shrimp cooks in a minute in the garlic oil before the pasta goes in. Or some crispy chickpeas are nice if you want to keep it meat free
Why is my garlic bitter
Usually too hot or too brown. Keep the heat steady and move the pan off the burner if it starts to sizzle loudly. Pale gold is the sweet spot
Do I need a huge skillet
It helps for tossing, but you can make it in a medium pan and be gentle. I have done it in a saucepan when the big pan was busy cooking something else. It splashes a bit, so an apron is your friend
Alright, that is it. Simple, cozy, fast. If you make it, tell me what little twist you add, yall have the best ideas.
Ingredients
- 12 oz (340 g) spaghetti
- ⅓ cup (80 ml) extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- ½ cup fresh flat-leaf parsley, finely chopped
- 1 ½ teaspoons kosher salt, plus more for pasta water
- Freshly ground black pepper, to taste
- ½ cup grated Parmesan or Pecorino Romano (optional)
Instructions
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1Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente according to package directions, reserving about 1 cup of the pasta cooking water before draining.
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2While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook gently, stirring often, until the garlic is golden and fragrant but not burnt (about 2–3 minutes).
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3Add the red pepper flakes to the garlic and oil and cook for another 30 seconds to bloom the heat. Remove the skillet from the heat if the garlic is browning too quickly.
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4Add the drained spaghetti to the skillet along with about ¼ to ½ cup of the reserved pasta water. Toss vigorously to coat the pasta, adding more pasta water a little at a time until the sauce is silky and clings to the spaghetti.
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5Stir in the chopped parsley, season with salt and plenty of freshly ground black pepper, and toss again. If using, sprinkle in the grated Parmesan and toss to combine.
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6Serve immediately, finishing each portion with an additional drizzle of olive oil, more parsley or cheese as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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