How To Make Pasta Aglio Olio Quick

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Pasta aglio e olio, also known as spaghetti aglio e olio, is a testament to the beauty of simplicity. This classic Italian dish features just a handful of ingredients, yet delivers a symphony of flavors that leaves you wanting more.


Spaghetti aglio e olio Originalrezept
Spaghetti aglio e olio Originalrezept

1 pound dried spaghetti (or your favorite pasta)

  • 5 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup chopped fresh parsley, plus extra for garnish (optional)
  • Salt
  • Freshly ground black pepper
  • Grated Parmesan cheese, for serving (optional)

  • Directions:

    1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions, until al dente (slightly firm to the bite). Reserve about 1 cup of the pasta water before draining.

    2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook, stirring constantly, until fragrant and lightly golden brown, about 30 seconds. Be careful not to burn the garlic, as it will turn bitter.

    3. Add the drained pasta to the skillet with the garlic and olive oil. Toss to coat, then gradually add reserved pasta water, a little at a time, until a glossy sauce forms.

    4. Remove the pan from the heat and stir in the chopped parsley (if using). Season with salt and freshly ground black pepper to taste.

    5. Serve immediately, topped with additional chopped parsley (if using) and grated Parmesan cheese (optional). Enjoy!

    Nutrition Facts (per serving, without Parmesan cheese):

    Calories: 450

  • Fat: 18g
  • Saturated Fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 25mg
  • Carbohydrates: 65g
  • Fiber: 2g
  • Sugar: 1g
  • Protein: 10g

  • Please note: These are approximate nutrition facts and may vary depending on the specific ingredients used.


    Pasta aglio e olio is a versatile dish that can be enjoyed on its own or as a base for other additions. Feel free to experiment with different types of pasta, herbs, and proteins to create your own variations. With its quick cooking time and minimal ingredients, this recipe is perfect for a weeknight meal or a casual gathering.

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of pasta besides spaghetti?

    Absolutely! While spaghetti is the traditional choice, any type of long, thin pasta like fettuccine, linguine, or angel hair will work well in this recipe. You can even try using short pasta shapes like penne or orecchiette for a different texture.

    2. I don’t like spicy food. Can I omit the red pepper flakes?

    Of course! The red pepper flakes are completely optional and simply add a touch of heat. Feel free to leave them out if you prefer a milder flavor.

    3. Do I have to use fresh parsley?

    Fresh parsley adds a lovely brightness to the dish, but you can substitute with 1 tablespoon of dried parsley if fresh isn’t available.

    4. What can I add to this recipe for more protein?

    You can easily turn this dish into a complete meal by adding protein of your choice. Cooked shrimp, chicken, or tofu are all delicious options. Simply sauté them with the garlic and olive oil before adding the pasta.

    5. Can I make this recipe vegan?

    Yes! To make a vegan version, simply omit the Parmesan cheese and use a high-quality olive oil. You can also add a squeeze of fresh lemon juice for a touch of acidity.