Spaghetti Aglio e Olio
Garlic, olive oil, chili — pasta perfection in 15 minutes.
Spaghetti Aglio e Olio is a classic vegetarian Italian recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 15 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 15 minutes without much fuss. The method leans on rolling-water boiling, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are spaghetti, garlic and olive oil. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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212
kcal
4g
Protein
31g
Carbs
8g
Fat
Ingredients
- spaghetti200 g
- garlic4 cloves
- olive oil4 tbsp
- chili flakes1 tsp
- parsley2 tbsp
- saltstaple
Method
- 1Step 1 ~5 min
Boil spaghetti in well-salted water until al dente. Reserve a cup of pasta water.
- 2Step 2 ~4 min
Gently warm thinly sliced garlic in olive oil with chili flakes — do not brown.
- 3Step 3 ~4 min
Toss drained pasta in the oil with a splash of pasta water until silky.
- 4Step 4 ~4 min
Finish with chopped parsley and serve immediately.
Per-step times are approximate and based on the total cook time of 15 minutes.
Pro tips & common mistakes
- Salt the pasta water generously and save a mug of the starchy cooking water before you drain — a splash thickens any sauce beautifully.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Spaghetti Aglio e Olio take to cook?
- From prep to plate, Spaghetti Aglio e Olio takes about 15 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Spaghetti Aglio e Olio vegetarian?
- Yes — this version of Spaghetti Aglio e Olio is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Spaghetti Aglio e Olio?
- The headline ingredients are spaghetti, garlic, olive oil. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Spaghetti Aglio e Olio?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Spaghetti Aglio e Olio?
- Spaghetti Aglio e Olio pairs naturally with classic italian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.