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Pasta with Olive Oil and Garlic (Aglio e Olio) – Simple Recipes for Dinner

Alright, if you’ve ever stared blankly into your pantry at 7 pm, desperately wishing for a dinner that’s both insanely simple and ridiculously delicious, this classic Aglio e Olio recipe might just be your new best friend. I mean, garlic sizzling in fragrant olive oil, that slight crunch of toasted chili flakes, and perfectly al dente spaghetti coming together in under 20 minutes? It’s like a little kitchen miracle. Plus, it’s proof that you don’t need a million ingredients or fancy techniques to nail a dinner that tastes like a warm hug from Italy itself. Trust me, once you try this, you’ll be tossing pasta and garlic like a pro in no time.

Quick Facts

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

For the Main Dish:

12 oz spaghetti
1/2 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1 tsp crushed red pepper flakes (adjust to taste)
1/2 tsp salt, plus more for pasta water
1/4 cup fresh parsley, chopped
Freshly ground black pepper, to taste
Grated Parmesan cheese (optional, for serving)

How I Make It

Step 1:

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (usually about 9-10 minutes). Be sure to save about 1 cup of the pasta water before draining—it’s golden liquid magic for the sauce.

Step 2:

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and gently sauté, stirring often, until it’s fragrant and just starting to turn golden (watch carefully here—it can go from perfect to burnt in seconds!).

Step 3:

Add the crushed red pepper flakes to the garlic oil and stir for about 30 seconds to release their heat. Remove the skillet from the heat momentarily to avoid overcooking the garlic.

Step 4:

Drain the pasta and add it to the skillet (or return everything to the pasta pot if your skillet isn’t large enough). Toss well to coat the pasta evenly with the garlic oil.

Step 5:

If the pasta looks a little dry, slowly add some of that reserved pasta water, a few tablespoons at a time, until you get a silky texture that clings to each strand.

Step 6:

Stir in the chopped parsley and season with additional salt and freshly ground black pepper to taste. Serve immediately, with a sprinkle of Parmesan if you like, and enjoy!

Variations & Tips

Swap spaghetti for linguine or thin fettuccine for a slight texture change.
For a heartier meal, toss in sautéed shrimp or crispy pancetta.
Use fresh chili instead of flakes for a vibrant kick.
Don’t slice garlic too thick… aim for paper-thin slices so they cook evenly and don’t overpower.
If you accidentally burn the garlic, start fresh—burnt garlic turns bitter fast and will ruin the dish.
Try finishing with a squeeze of fresh lemon juice for a bright, zesty twist.

How I Like to Serve It

This dish shines on a weeknight but can easily impress guests with a side of crusty garlic bread and a simple green salad. When the weather cools down, I love pairing it with a glass of red wine and letting the warm, garlicky aroma fill the kitchen. And honestly, it makes an amazing late-night snack if you can’t stay away from carbs!

Notes

Store leftover pasta in an airtight container in the fridge for up to 2 days; reheat gently with a splash of olive oil or water.
If you want to skip Parmesan, toasted breadcrumbs add a nice crunchy texture and a nutty flavor.

Closing: This Aglio e Olio recipe is a shining example of how simple ingredients combined with just a little love can create a meal that’s all heart and soul every single time.