Spaghetti Aglio e Olio RECIPE
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A weeknight hero (30 min meal!) made with pasta, breadcrumbs, garlic, and Parmesan. This Spaghetti Aglio e Olio recipe is simple, budget-friendly, and so delicious — perfect for a quick dinner after a busy day!
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Reasons to Make This Spaghetti Aglio e Olio Recipe
- Weeknight superhero yet fancy enough for company or date night
- Requires only a handful of easy-to-find pantry ingredients
- Simple yet so flavorful, and a crowd-favorite even with the littles
What Is Spaghetti Aglio e Olio?
Algio e olio translates to garlic and oil. It is a classic Italian pasta dish originating from Naples, Italy, made with pantry staples such as spaghetti, garlic, olive oil, salt and pepper.
Tips and Tricks for Making the Best Spaghetti Aglio e Olio
- Salt the pasta water. Salting the pasta water will season the pasta from the inside out, allowing the pasta to absorb the salt while cooking. The general rule of thumb is to use at least 1 1/2 tablespoons of salt per pound of pasta.
- Use good quality extra virgin olive oil. With its short ingredient list of mainly olive oil and garlic, good quality extra virgin olive oil is best. Poor quality olive oil can yield bland aglio e olio.
- Avoid browning the garlic too much. The key is a perfect golden brown. Burning the garlic can result in bitter flavors.
- Add a kick of heat. Crushed red pepper flakes will add a depth of flavor and a little bit of subtle heat to your pasta.
- Freshly grated cheese goes a long way. Always add your cheese, a handful at a time, to avoid clumping.
- Add a touch of butter. Stir in 1 tablespoon butter to the pasta for added richness.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of parsley or some Parmesan will certainly take your pasta to the next level, adding more flavor, texture and contrast.
- Mix it up. Add your favorite protein (chicken or shrimp), vegetables (mushrooms, broccoli or onion), or fresh herbs such as basil.
Olive Oil vs. Extra Virgin Olive Oil in Spaghetti Aglio e Olio
Olive oil
Much less expensive than extra virgin olive oil, olive oil is made from a blend of pure, cold-pressed olives and processed oils (oils that have been treated with chemicals or heat). Olive oil will have a milder, more neutral taste.
Extra virgin olive oil
Extra virgin olive oil is unrefined (not exposed to chemical or heat treatment), and is the least processed form of olive oil. With more olive taste, this is the highest grade of olive oil.
What to Serve with Spaghetti Aglio e Olio Recipe
Essential Tools for Making Spaghetti Aglio e Olio
Large cast iron skillet
Spaghetti Aglio e Olio RECIPE: Frequently Asked Questions
Linguine or fettuccine are both great alternatives. These pastas work perfectly with the garlic and olive oil sauce, and are easy to swap in for spaghetti. If you prefer, you can also try gluten-free pasta for a suitable option.
French style breadcrumbs are made from crusty French bread, yielding a higher crust-to-crumb ratio. This type of breadcrumb adds a great crunch to the dish, enhancing its texture and flavor.
Pre-packaged shredded cheese often contains anti-caking agents, which can cause it to clump when melting. For smoother results, always use freshly grated Parmesan or Pecorino Romano cheese, adding it a handful at a time.
Leftovers can be stored in an airtight container in the fridge for 2-3 days. When reheating, simply add a splash of water or extra olive oil to keep the pasta moist and prevent it from drying out.
The best option is high-quality extra virgin olive oil, which brings a rich, fruity flavor to your Spaghetti Aglio e Olio. Avoid using regular olive oil as it doesn’t provide the same depth of flavor.
Yes! You can add grilled chicken, shrimp, or sautéed mushrooms to make the dish more filling. These proteins pair wonderfully with the garlic and olive oil sauce for a hearty meal.
To add some heat, simply sprinkle crushed red pepper flakes or chili flakes while cooking. Adjust the amount based on how spicy you like it for a perfect balance of flavor and heat.
Spaghetti Aglio e Olio Recipe
Ingredients
- 8 ounces spaghetti
- 6 tablespoons extra-virgin olive oil, divided
- 1 cup fresh French style breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves garlic, thinly sliced
- ¼ teaspoon crushed red pepper flakes, optional
- 1 cup freshly grated Parmesan, divided
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
- Heat remaining 4 tablespoons olive oil in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes.
- Add pasta, 3/4 cup Parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 1 tablespoon at a time, until cheese has melted and desired consistency is reached.
- Serve immediately with breadcrumbs, garnished with remaining Parmesan and parsley, if desired.
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NO cheese, …no lemon… use anchovies ( 1 can for added flavor) Italian bread crumbs if you like.
In step 3 above, heat the olive il and garlic togther, when the garlic cloves just start to redden and the entire can of anchovies along with their olive oil, and keep stirring so that the anchovies separate and cook in the oil. Add to drained pasta. Add the bread crumbs if you must. Sprinkle with minced Italian parsley.
Chungah, William who is staying with us from Italy, says this is one of their go to meals when they are having a busy day. I’m going to make this recipe for him.
Let me know how he likes it – he’d be the true critic, right? 🙂
Italian parsley, correct?
Yes, that is correct.
I love this, it’s one of my favorite things to make on a busy weeknight. I have never tried putting pasta water in the sauce though and can’t wait to try!
Can you substitute Italian breadcrumbs?
Yes.
Do I remove the breadcrumbs before I brown the garlic , if not, won’t it burn if I cook it twice?
Yes, you are completely right. The breadcrumbs should be set aside.
maybe a little lemon zest?
Yes!
Leave out the breadcrumbs, add anchovies.
…and you have my version from when I was a kid. Anchovies- New England, specifically Azorean Portuguese
How much anchovies would you add?
what is French Style Breadcrumbs
French style breadcrumbs are breadcrumbs from French bread.