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pasta aglio e olio

Pasta aglio e olio is a classic Italian dish that celebrates simplicity.

With just a handful of ingredients you’re more than likely to find in your pantry, this recipe delivers a burst of flavour. The perfectly cooked pasta, fragrant garlic, best-quality olive oil and a touch of red pepper flakes come together to create a harmonious and unforgettable culinary experience.

This satisfying recipe is a staple in my kitchen, always quick and easy, evoking memories of other delicious simple pasta dishes, even years after my last trip to Italy. For the best results, be sure to use high-quality Parmigiano Reggiano and olive oil.

pasta aglio e olio
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Pasta Aglio e Olio

Each bite of Pasta Aglio e Olio captures the essence of Italian comfort, proving that sometimes the most memorable meals come from the simplest recipes.

Ingredients

  • 1 lb spaghettini
  • 1/2 cup olive oil
  • 5 cloves garlic, peeled and sliced thin
  • 1/4 tsp red pepper flakes
  • salt and pepper
  • 3/4 cup Parmigiano Reggiano, grated
  • 1/4 cup parsley, chopped, for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the spaghettini and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.  
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic. Add a pinch of salt and pepper.
  • Add the drained pasta to the skillet with the garlic and olive oil. Toss to coat and turn heat off.
  • Gradually add the reserved pasta water, 1/4 cup at a time, mixing in until the pasta is coated in a creamy sauce. You may not need the entire cup.
  • Stir in ½ cup of the cheese. To serve, add another pinch of pepper, parsley, and top with the remaining cheese.

Notes

Tips
  • Adjust the amount of red pepper flakes to your desired level of spice.
  • Replace spaghettini with other long pasta like spaghetti, linguine, or bucatini.
  • Finish with a squeeze of lemon for a bright and tangy flavour.
  • For an added flourish, garnish with toasted buttery breadcrumbs or pine nuts.