Spaghetti Aglio e Olio is one of the simplest and most beloved pasta dishes in Italian cuisine. Made with just a handful of ingredients – extra virgin olive oil, garlic, chili pepper, and spaghetti – it proves how a few high-quality elements can create bold, unforgettable flavor.
Although often associated with Roman trattorias, this dish likely has its roots in Southern Italy, particularly in Campania. Over time, it became a staple across the country and a symbol of Italy’s cucina povera, where simplicity and technique matter more than complexity.
Like Roman classics such as Carbonara, Amatriciana, Cacio e Pepe, and Gricia, Spaghetti Aglio e Olio relies on balance and respect for ingredients rather than elaborate preparation. The quality of the olive oil is essential, and the chili pepper cannot be omitted without changing the character of the dish.
In Italy, it is often prepared as a quick dinner or a late-night meal shared with friends. Ready in about 15 minutes, it is a perfect example of authentic Italian home cooking at its best.
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Ingredients
Prep Time: 5 Min | Cook Time: 10 Min | Servings: 4
- 350 g (12 oz) spaghetti
- 2 cloves of garlic
- 1 or 2 fresh hot red chilies or dried hot red chilies
- 6 tablespoons of extra virgin olive oil
- a handful of chopped fresh parsley (optional)
Instructions
Step 1) - Aglio e olio recipe is quick and easy to make. First we recommend that you cook the pasta.
Then in a large pot, bring plenty of water to a boil. Remember the rule 1:100:10, that is for every 100 g (3,50 oz) of pasta you need 1 liter (4 cups) of water and 10 g (¾ tablespoon) of coarse salt.
When it boils, add the coarse salt. Then add the pasta and cook the spaghetti, stirring occasionally.
Follow the cooking time indicated on the package (usually 8 to 12 minutes).
Step 2) - While the pasta is cooking, clean the garlic cloves. Cut them in half and remove the inner part. Finally cut the cloves into slices.
The inner part is the heart of the garlic. It's usually greenish. It's best to remove it because it's not very digestible.
Here's another suggestion. For those who like garlic but have a hard time digesting it. We recommend leaving the peeled cloves whole and removing them before serving.
Step 3) - Then take the red chilies and cut them into thin slices.
If you don't want too spicy a flavor, cut them lengthwise and remove the seeds. Then slice them finely.
Traditional aglio e olio recipe is made with fresh chilies, which are commonly available throughout Italy.
Since they are harder to find in some countries, dried chilies will do just fine.
Step 4) - Heat 6 tablespoons of extra virgin olive oil in a frying pan. Add sliced garlic and sauté for about 2 minutes.
Be careful that it doesn't burn. Burnt garlic gives the dish a bitter taste that is very strong.
Add the chili pepper and sauté for about 3 minutes.
Step 5) - Cook the pasta al dente. When ready, drain the pasta. Transfer to the frying pan with the garlic and red hot chili. Stir and sauté the spaghetti in the pan for 1 minute so that they can absorb the flavors of the aglio olio sauce. Serve pasta aglio e olio really hot with a sprinkling of finely chopped fresh parsley.
Storage
Pasta aglio e olio is one of those dishes that you must eat as soon as it's ready.. We don't recommend refrigeration and freezing.
Variations and Tips
There are many variations of this simple and classic recipe. Every region in southern Italy has its own version of spaghetti aglio e olio recipe. So let's look at some local Italian variations of this great pasta dish!
- With Cherry Tomatoes: In Puglia, they often add fresh cherry tomatoes to make the dish tastier.
- With Bread Crumbs and Anchovy: In Calabria, they add breadcrumbs and anchovy fillets: the anchovies melt together with the garlic and chili pepper dressing. The bread crumbs are chopped and toasted in a pan. Then spaghetti is seasoned with all these ingredients.
- Pasta alla Carrettiera: The Sicilian variant is called "pasta alla Carettiera" and involves the addition of grated pecorino cheese and plenty of parsley.
- Cheese: Some add grated pecorino Romano or Parmigiano before serving.
- Chili Pepper: There are hundreds of varieties of red hot chili peppers all over the world. The dosage and taste is really subjective. In Italy the most used in recipes is the very spicy Calabrian red hot pepper. The amount given in the recipe is to give the dish a flavor that is not too spicy. If you like a very spicy taste, you can always add more chili to taste.
In short, there is no rule! You can add so many ingredients to this classic basic spaghetti aglio e olio, according to local uses, traditions and tastes.
More Traditional Italian Pasta Recipes
- Penne all'Arrabbiata
- Pasta alla Checca
- Spaghetti all’Assassina
- Spaghetti allo Scoglio
- Pasta Puttanesca
Recipe Card
Spaghetti Aglio e Olio Recipe
Ingredients
- 350 g spaghetti - ¾ pound
- 2 cloves garlic
- 2 chili peppers - fresh or dried
- 6 tablespoons extra virgin olive oil
- choppe fresh parsley - a handful
Instructions
- In a large pot, bring plenty of water to a boil. When it boils, add the coarse salt. Then add the pasta and cook the spaghetti, stirring occasionally. Follow the cooking time indicated on the package (usually 8 to 12 minutes).
- While the pasta is cooking, clean the garlic cloves. Cut them in half and remove the inner part. Finally cut the cloves into slices.
- Then take the red chilies and cut them into thin slices. If you don't want too spicy a flavor, cut them lengthwise and remove the seeds. Then slice them finely.
- Heat 6 tablespoons of extra virgin olive oil in a frying pan. Add sliced garlic and sauté for about 2 minutes. Be careful that it doesn't burn. Burnt garlic gives the dish a bitter taste that is very strong. Add the chili pepper and sauté for about 3 minutes.
- Cook the pasta al dente. When ready, drain the pasta. Transfer to the frying pan with the garlic and red hot chili.
- Stir and sauté the spaghetti in the pan for 1 minute so that they can absorb the flavors of the aglio olio sauce. Serve pasta aglio e olio really hot with a sprinkling of finely chopped fresh parsley.
Adam says
On Step 5 it says to saute over high heat, but doesn't provide a time. About how long should that be?
Barbara Felicità Lucchini says
Ciao Adam,
1 minute, just to let them season. Anyway, I corrected it, thanks for your comment!
Adam says
Thank you so much! I can't wait try out this recipe. 🙂
Maddy says
Made this today! Quick and delicious meal with perfect amount of garlic flavour. Thank you for your informative and easy-to-follow recipes!
Barbara says
Grazie Maddy!