Cook without touching your screen
Start Hands-Free Cook Mode and Quick Crave will guide you through this recipe step by step. Use your voice to move forward, repeat a step or ask about an ingredient.
Need help choosing dinner?
Tell us what you have, how much time you have, and what you feel like eating. Dinner Rescue will build a personalized dinner plan.
Spaghetti aglio e olio is one of the most satisfying pasta dishes you can make — and one of the simplest. Toasted garlic, good extra-virgin olive oil, red pepper flakes, and a handful of fresh parsley are all it takes. The key is patience with the garlic: it should turn golden and fragrant, not brown and bitter. A splash of starchy pasta water ties everything together into a glossy, light sauce that coats every strand.
Pro Tip
The garlic is everything here — keep the heat at medium-low and watch it closely. Pull the pan off the heat the moment the slices turn pale gold; residual heat will finish them. If the garlic browns, start over — bitter garlic will ruin the dish. Use the best extra-virgin olive oil you have, since it is the backbone of the sauce. Reserve at least a full cup of pasta water before draining; you will need it to emulsify the oil and create a sauce that clings rather than pools at the bottom of the bowl.
Ingredients
- 12 oz spaghetti
- 1/3 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (or to taste)
- 1/2 cup fresh flat-leaf parsley, roughly chopped
- 1 tsp kosher salt, plus more for pasta water
- 1 cup reserved pasta water
- Freshly grated Parmesan, for serving (optional)
Disclosure: As an Amazon Associate I earn from qualifying purchases. This means if you click a link and make a purchase, I may earn a small commission at no extra cost to you.
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook spaghetti according to package directions until al dente. Before draining, reserve at least 1 cup of pasta water.
- 2
While the pasta cooks, combine the olive oil and sliced garlic in a large skillet over medium-low heat. Cook, stirring occasionally, for 4–6 minutes until the garlic turns pale golden and fragrant. Do not let it brown.
- 3
Add the red pepper flakes to the skillet and stir for 30 seconds. Remove the pan from the heat.
- 4
Drain the spaghetti and add it directly to the skillet. Return to medium heat. Add 1/2 cup of the reserved pasta water and toss vigorously for 1–2 minutes until the oil and water emulsify into a light, glossy sauce that coats the pasta. Add more pasta water a splash at a time if needed.
- 5
Remove from heat. Add the chopped parsley and 1 tsp kosher salt. Toss to combine. Taste and adjust salt and red pepper flakes.
- 6
Divide among bowls and serve immediately. Pass Parmesan at the table for those who want it.
Total time: 10 min prep + 15 min cook · Serves: 4 · Nutritional information is an estimate and may vary based on ingredients used.
Cooking guide: Easy 30-Minute Dinner Ideas for Busy Weeknights
