Italian Pasta with Garlic Olive Oil Sauce – Simple, Bold & Authentically Delicious
This Italian Pasta with Garlic Olive Oil Sauce (Aglio e Olio) is the ultimate minimalist masterpiece. Al dente spaghetti is tossed in a fragrant blend of sautéed garlic, extra virgin olive oil, and a touch of red pepper flakes for subtle heat. Finished with fresh parsley and optional Parmesan, it’s a quick, flavorful dish that proves simplicity is the soul of Italian cooking. Perfect for weeknight dinners, meatless meals, or when you crave something comforting and classic.
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Wooden spoon
- Strainer or colander
- Tongs (for tossing pasta)
Ingredients
- 12 oz (340 g) spaghetti (or linguine)
- ½ cup extra virgin olive oil (high quality)
- 6 garlic cloves, thinly sliced
- 1 tsp red pepper flakes (adjust to taste)
- ½ cup fresh parsley, finely chopped
- ½ cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: freshly grated Parmesan or Pecorino Romano
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.
- Infuse Oil: In a large skillet, heat olive oil over medium heat. Add sliced garlic and cook until golden (do not burn). Stir in red pepper flakes.
- Combine: Add drained pasta to the skillet with garlic oil. Toss well to coat.
- Finish: Add chopped parsley and a splash of reserved pasta water to create a silky sauce. Season with salt and black pepper.
- Serve: Plate the pasta, drizzle with extra olive oil, and garnish with Parmesan or Pecorino if desired.
Notes
- Always cook garlic gently; burnt garlic will taste bitter.
- For a spicier kick, add extra chili flakes or fresh sliced chili peppers.
- To lighten it up, use whole-grain or gluten-free pasta.
- This dish is best served fresh but can be stored in the fridge for up to 2 days. Reheat in a skillet with a drizzle of olive oil.