admin1 Spaghetti Aglio e Olio (Very Detailed Traditional Recipe)
Spaghetti Aglio e Olio is a classic Italian pasta dish known for its simplicity and incredible flavor. The name literally means “spaghetti with garlic and oil.” Despite using only a few ingredients, proper technique creates a delicious meal with a silky sauce, fragrant garlic, and perfectly cooked pasta.
Ingredients
500 grams spaghetti
120 milliliters extra virgin olive oil
12 to 15 large garlic cloves, thinly sliced
2 teaspoons red pepper flakes (adjust to taste)
1 teaspoon salt for the sauce
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice (optional)
50 grams grated Parmesan cheese (optional)
4 liters water
2 tablespoons salt for boiling pasta
Freshly ground black pepper to taste
Extra parsley for garnish
Method
Fill a large pot with approximately 4 liters of water and bring it to a rolling boil.
Add 2 tablespoons of salt to the boiling water. This seasons the pasta from within and improves the overall flavor.
Add the spaghetti and stir immediately to prevent sticking.
Cook according to package instructions until al dente, meaning the pasta is tender but still slightly firm in the center.
Before draining, reserve about 2 cups of pasta cooking water. This starchy water is essential for creating the final silky sauce.
Drain the pasta and set aside.
Place a large skillet or frying pan over low to medium heat.
Pour in the olive oil and allow it to warm gently.
Add the thinly sliced garlic. Cook slowly while stirring frequently. The garlic should become lightly golden and fragrant. Avoid browning it too much because burnt garlic creates bitterness.
Once the garlic reaches a light golden color, add the red pepper flakes and stir for about 30 seconds.
Add the cooked spaghetti directly to the skillet.
Toss thoroughly so that every strand becomes coated with the garlic-infused oil.
Add about half a cup of the reserved pasta water and toss continuously.
As the pasta water combines with the olive oil, a light emulsion forms, creating a silky coating around the spaghetti.
If the pasta appears dry, add more reserved pasta water a little at a time while tossing.
Add the salt and freshly ground black pepper.
Sprinkle in the chopped parsley and continue tossing until evenly distributed.
Add the lemon juice if using. This provides a subtle brightness that complements the garlic and olive oil.
Taste and adjust seasoning if necessary.
Transfer the spaghetti to a serving platter or individual plates.
If desired, sprinkle with grated Parmesan cheese and additional parsley.
Serve immediately while hot.
Tips for Perfect Spaghetti Aglio e Olio
Use high-quality extra virgin olive oil because it is one of the main flavors in the dish.
Cook garlic slowly over gentle heat to prevent burning.
Always reserve pasta water before draining.
Toss the pasta vigorously to create a smooth, glossy sauce.
Serve immediately for the best texture and flavor.
Optional Additions
Sautéed shrimp
Grilled chicken
Mushrooms
Cherry tomatoes
Spinach
Fresh basil
Crushed toasted breadcrumbs
Extra Parmesan cheese
This traditional Spaghetti Aglio e Olio delivers a perfect balance of garlic, olive oil, gentle heat from chili flakes, and fresh herbs, making it one of the most beloved and timeless Italian pasta dishes.
