Dinner

Aglio e Olio

Name: Aglio e Olio
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 1 lb spaghetti; 6 cloves garlic, thinly sliced; ¼ cup extra-virgin olive oil; ¼ tsp red pepper flakes; Kosher salt; 2 tbsp fresh parsley, chopped (optional); Freshly ground black pepper

The simplest, most elegant pasta dish: just spaghetti coated in fruity olive oil infused with slow-cooked garlic and red pepper flakes. A Roman classic that proves you need only three ingredients done right.

548calper serving 15gprotein 86gcarbs 15gfat 10min prep 12min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Aglio e Olio — common questions

Can I make aglio e olio ahead?

No. This dish must be eaten immediately after cooking. The pasta absorbs oil as it sits and becomes heavy and gluey. Cook the garlic oil up to 8 hours ahead, then cook fresh pasta when you're ready to serve.

What if I don't have fresh parsley?

Parsley is optional and not traditional. Skip it, or use fresh basil, oregano, or just finish with grated Pecorino Romano cheese.

My aglio e olio came out oily and separated. What went wrong?

You likely used too much oil or didn't use enough pasta water to emulsify it. The starch in the pasta water is essential—always save and use it to create a creamy sauce. Start with ¼ cup oil and ½ cup pasta water, and add more water as needed.

Can I use pre-minced garlic?

Not recommended. Pre-minced garlic loses volatile aromatics and cooks unevenly, turning bitter spots among bland pieces. Slice fresh garlic yourself—it takes 2 minutes and makes a real difference.

What should I serve with aglio e olio?

A simple green salad with lemon vinaigrette, crusty bread to soak up any remaining oil, and a crisp white wine like Vermentino or Pinot Grigio.

How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 2 days, though the texture will suffer. To reheat, warm gently in a skillet over low heat with a splash of olive oil and pasta water to restore moisture.