Authentic Spaghetti Aglio e Olio Recipe (BEST Garlic and Oil Pasta)

Authentic Spaghetti Aglio e Olio is the definition of comfort food: warm, garlicky, spicy, and irresistibly simple. Made with just a few pantry staples like garlic, chili pepper, olive oil, and spaghetti, this traditional Neapolitan pasta is perfect for weeknight dinners or spontaneous cravings. It’s a timeless Italian classic that delivers big flavor with little effort.

What Is Spaghetti Aglio e Olio?

"Aglio e olio" means "garlic and oil" in Italian. This rustic pasta originated in Naples and embodies the beauty of cucina povera—Italy's tradition of turning simple ingredients into unforgettable meals. There’s no cream, no cheese, no fancy sauce—just the aromatic magic of garlic sautéed in olive oil, kissed with chili, and finished with fresh parsley. It’s hearty, satisfying, and intensely flavorful.

Why Everyone Will Love This Recipe

• Quick and easy: Ready in under 30 minutes
• Only 6 ingredients needed
• Vegan-friendly and naturally dairy-free
• Bold garlic flavor with a spicy kick
• Perfect for pasta lovers and busy home cooks

Pro Tips for the Best Aglio e Olio

• Use fresh garlic—avoid jarred or powdered for the best aroma and depth.
• Infuse low and slow: Gently sauté garlic to avoid bitterness.
• Don’t skip the pasta water: It’s key for emulsifying the sauce.
• Finish the pasta in the pan: Cooking it risotto-style builds flavor and perfect texture.
• Upgrade it with lemon zest, anchovies, or breadcrumbs if you’re feeling creative.

Frequently Asked Questions

Can I make aglio e olio without chili?

Yes. Omit the chili if you prefer a milder version—it's still incredibly flavorful thanks to the garlic and olive oil.

What kind of olive oil should I use?

Use high-quality extra virgin olive oil. It's the main flavor base, so choose something fruity and aromatic.

Is aglio e olio really vegan?

Absolutely. This dish is naturally vegan—no cheese or animal products required.

Can I use other types of pasta?

While spaghetti is traditional, linguine or fettuccine work great too. Short shapes are less ideal for this style.

Why finish the pasta in the pan?

Cooking the pasta directly in the garlicky oil and water mixture helps it absorb more flavor and creates a silkier sauce.

Should I add cheese?

Traditionally, no. But if you’re not following a vegan diet, a sprinkle of grated Parmesan or Pecorino is delicious.

How to Store Spaghetti Aglio e Olio

Let leftovers cool to room temperature. Store 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 to revive the texture and flavor.

How to Freeze Spaghetti Aglio e Olio

This dish is best enjoyed fresh, but you can freeze it in a pinch. Place cooled pasta in a freezer-safe container and freeze for up to 1 month. Thaw in the fridge and reheat gently on the stove. Note: The texture may change slightly after freezing.

How to Make Spaghetti Aglio e Olio

In a large skillet over low heat, add the olive oil, sliced garlic cloves, and parsley stems. Gently sauté until the garlic turns golden. Remove the garlic and stems. Add the grated garlic and chili to the oil.

Sauté briefly, then pour in a splash of pasta water to prevent burning. Stir in the chopped parsley.

Boil a large pot of salted water and cook the spaghetti until just under al dente.  When the spaghetti is halfway cooked, transfer it directly into the skillet. Keep the remaining pasta water.

Cook the pasta in the garlicky oil, adding ladles of pasta water as needed. Stir until the pasta is tender and well coated.

Drizzle with more olive oil, garnish with parsley, and add lemon zest or cheese if desired. Serve immediately.