Spaghetti Aglio e Olio is a classic Italian pasta dish known for its simplicity and bold flavor. Made with al dente spaghetti tossed in extra virgin olive oil, golden garlic, red pepper flakes, and fresh parsley, this quick recipe comes together in just 20 minutes. Perfect for busy weeknights or a light dinner, it's a delicious example of authentic Italian cooking using just a few pantry staples.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions. Reserve ½ cup of the pasta water, then drain.
Heat the olive oil in a large skillet over medium-low heat.
Add the sliced garlic and cook gently until lightly golden and fragrant. Do not let it burn.
Stir in the red pepper flakes and cook for about 30 seconds.
Add the cooked spaghetti to the skillet and toss well to coat with the garlic-infused oil. Add a splash of reserved pasta water if needed to help the sauce coat the pasta.
Mix in the chopped parsley and season with salt and black pepper to taste.
Serve immediately with grated Parmesan cheese, if desired.
400g spaghetti
¼ cup extra virgin olive oil
6 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons fresh parsley, chopped
½ cup grated Parmesan cheese (optional)
Salt and black pepper to taste
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