Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)

Few pasta dishes show the value of restraint as clearly as spaghetti aglio e olio. At its simplest, it is spaghetti dressed with extra-virgin olive oil infused gently with sliced garlic, then loosened with starchy cooking water until the strands turn glossy rather than greasy. Chilli flakes bring a quiet heat, while parsley and a squeeze of lemon add freshness without weighing the dish down. Fast, inexpensive and naturally dairy-free, it is the kind of Italian pasta that works for a quick lunch or late supper, relying on careful heat and good tossing rather than a long ingredient list.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Italian pantry pasta
Flavor profile Garlicky • Lightly spicy • Fresh citrus finish
Techniques Boiling • Gentle sautéing • Emulsifying with pasta water
Key equipment Large pot • Large frying pan • Tongs
Spice level Mild
Time commitment Under 30 minutes

Why this recipe works

  • Fast, efficient cooking: The garlic oil is made while the spaghetti cooks, keeping the whole dish ready in about 20 minutes.
  • Glossy sauce without cream: Starchy pasta water helps the olive oil emulsify so the sauce lightly coats each strand.
  • Simple but balanced: Garlic, chilli, parsley and lemon give the pasta savoury depth, gentle heat and a fresh finish.

Get the most out of this recipe

Adjust the heat

  • For less heat: Reduce the chilli flakes or replace them with a small amount of hot paprika for a softer warmth.
  • For more heat: Add extra chilli flakes to the oil briefly before tossing in the pasta, taking care not to scorch them.
  • Keep the heat balanced: Finish with lemon and parsley so the chilli stays lively rather than dominating the garlic and olive oil.

Timing notes

  • Serve immediately: Aglio e olio is at its best straight from the pan, while the sauce is glossy and the spaghetti is still hot.
  • Prep while the pasta cooks: Slice the garlic and chop the parsley during the pasta cooking time to keep the workflow quick.

Common mistakes

  • Avoid browned garlic: Cook the garlic over low heat until pale gold and fragrant; dark garlic will turn bitter.
  • Add pasta water gradually: Splash in the reserved water a little at a time while tossing until the oil turns into a light, glossy coating.
  • Do not let it sit too long: The sauce can tighten as it cools, so toss and serve promptly for the best texture.

Ingredient notes

  • Use good olive oil: With so few ingredients, extra-virgin olive oil has a noticeable impact on the flavour and finish.
  • Slice the garlic evenly: Thin, even slices cook at the same rate and are easier to control over gentle heat.
  • Add lemon to taste: A small squeeze brightens the pasta; add it off the heat so the flavour stays fresh.

Equipment you'll need

Colander Large frying pan Large pot Tongs
Ingredients
Instructions
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  1. Bring a large pot of water to the boil and season with the fine sea salt. Add the spaghetti and cook until al dente, according to the packet timings. While it cooks, thinly slice the garlic and finely chop the fresh parsley.
  2. About 2 minutes before the pasta is ready, warm the extra virgin olive oil in a large frying pan over low heat. Add the garlic and cook gently for 1 to 2 minutes until fragrant and just turning pale gold, then stir in the chilli flakes and black pepper for 10 seconds.
  3. Reserve 120 ml of the pasta cooking water, then drain the spaghetti. Add the spaghetti to the pan and toss well, adding a splash of the reserved water a little at a time until the oil turns glossy and lightly coats the pasta.
  4. Take the pan off the heat and add the fresh parsley. Squeeze in lemon juice to taste, toss again, and serve straight away with a final trickle of any sauce left in the pan.

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Recipe notes

Tips

  • Keep the heat low when cooking the garlic; if it browns quickly it will taste bitter.
  • The starchy pasta water is the key to a silky finish, so add it gradually and keep tossing until the sauce looks emulsified.
  • If serving anyone who is pregnant, elderly, or immunocompromised, ensure the pasta is cooked thoroughly and serve piping hot.

Substitutions

  • Replace chili flakes with a smaller amount of hot paprika for a gentler heat.
  • Replace lemon with lime for a sharper, more aromatic citrus finish.
  • Replace fresh parsley with fresh basil for a softer, sweeter herb note.

Storage

  • Refrigerate up to 2 days
  • Cool quickly, then refrigerate in a sealed container. Reheat in a frying pan over low heat with a splash of water until piping hot, tossing to re-emulsify the sauce.

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Recipe overview

  • Servings: 2 servings
  • Total time: 20min (15min active)
  • Difficulty: Easy
  • Cuisine: Italian
  • Allergens:
    Gluten Wheat
Beginner friendly Kid friendly
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Equipment you'll need

Colander Large frying pan Large pot Tongs
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Black pepper

1 cup ≈ 110.4 g
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Extra virgin olive oil

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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