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A close-up of freshly prepared Aglio e Olio with garlic and chili flakes.

Quick way to grow your Aglio e Olio in 5 steps

This recipe provides a quick and easy method to prepare classic Aglio e Olio, bringing a flavorful Italian staple to your table in just five simple steps. Perfect for a weeknight meal when time is of the essence.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 portions
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 200 g Spaghetti
  • 4 cloves Garlic thinly sliced
  • 1/2 cup Olive oil extra virgin
  • 1/2 tsp Red pepper flakes
  • 2 tbsp Fresh parsley chopped
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Tongs

Method
 

Cooking Steps
  1. Cook spaghetti according to package directions in a large pot of generously salted boiling water, then reserve about 1/2 cup of the pasta water before draining.
  2. While the pasta cooks, heat extra virgin olive oil in a large skillet over medium-low heat, then add sliced garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden.
  3. Add the drained pasta directly to the skillet with the garlic and oil mixture, tossing it well to coat everything evenly.
  4. Gradually add a splash of the reserved pasta water to the skillet, stirring continuously until a light, emulsified sauce forms and coats the pasta.
  5. Finally, stir in the fresh chopped parsley and season with salt and black pepper to taste before serving immediately.

Notes

For an extra burst of flavor, you can toast some breadcrumbs in olive oil and sprinkle them over the finished dish to add a delightful crunch.