Al Pacino’s Aglio e Olio Spaghetti is a beautifully simple Italian pasta dish that proves a handful of quality ingredients can create something truly memorable. Made with extra-virgin olive oil, garlic, anchovies, red pepper flakes, and fresh parsley, this classic recipe is rich, aromatic, and packed with bold Mediterranean flavor.
Ready in about 20 minutes, it’s the perfect weeknight pasta that feels effortlessly elegant.
Why Everyone Will Love This Recipe
This Italian spaghetti recipe is all about simplicity.
- Ready in under 30 minutes
- Made with pantry staples
- Rich garlic and olive oil flavor
- Anchovies add incredible depth
- Perfect for busy weeknights
The anchovies melt into the sauce, creating savory umami without making the dish taste fishy.
What Is Aglio e Olio?
Spaghetti Aglio e Olio translates to "spaghetti with garlic and oil." Originating in Naples, Italy, it is one of the country's most iconic pasta dishes. Traditionally made with olive oil, garlic, parsley, and chili flakes, it celebrates the beauty of simple ingredients. This version adds anchovies, a classic Italian ingredient that enriches the sauce with savory complexity.
Cooking Tips
- Use high-quality olive oil since it’s the star ingredient.
- Don’t burn the garlic or it can become bitter.
- Cook the pasta al dente for the best texture.
- Reserve pasta water to help emulsify the sauce.
- Finely mince the anchovies so they melt seamlessly into the oil.
Frequently Asked Questions
Do anchovies make the pasta taste fishy?
No. They dissolve into the oil and add savory depth rather than a strong fish flavor.
Can I make aglio e olio without anchovies?
Yes. Traditional versions often omit anchovies entirely.
What pasta works best?
Spaghetti is classic, but linguine and bucatini are excellent alternatives.
Why save pasta water?
The starch helps bind the oil and pasta together, creating a silky sauce.
Is aglio e olio spicy?
It has a mild kick from the red pepper flakes, but you can adjust the amount.
Can I add Parmesan cheese?
While not traditional, many people enjoy a sprinkle of Parmesan on top.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil.
How to Freeze
Freezing is not recommended, as the texture of the pasta can suffer and the sauce may lose its silky consistency.
Ingredients
- 1 pound imported Italian spaghetti
- 1/4 cup extra-virgin Italian olive oil
- 6 garlic cloves, peeled and minced
- 1/2 tsp red pepper flakes
- 6 anchovy fillets, finely minced
- 1/4 cup fresh Italian parsley, chopped
- 2 tbsps kosher salt (for pasta water)
- 4 quarts water
How to Make Al Pacino's Favorite Spaghetti Aglio e Olio
- Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons salt.
- In a large frying pan, heat the olive oil over medium heat. Add the minced anchovies and cook for about 2 minutes, stirring frequently until they begin to dissolve.
- Add the minced garlic and red pepper flakes. Cook for another 2 minutes, then reduce the heat to low.
- Continue cooking until the garlic becomes lightly golden. Turn off the heat and let the sauce rest.
- Add the spaghetti to the boiling water and cook according to package directions until al dente.
- Begin testing the pasta about 2 minutes before the recommended cooking time to ensure the perfect texture.
- Before draining, reserve about 4 tablespoons of pasta water.
- Drain the pasta and return it to the cooking pot.
- Drizzle a small amount of olive oil over the pasta and toss.
- Pour the garlic-anchovy sauce over the spaghetti along with the reserved pasta water and half of the chopped parsley.
- Mix thoroughly until the pasta is evenly coated.
- Divide the spaghetti among serving bowls.
- Sprinkle with the remaining parsley and serve immediately.
;Resize,width=767;)
