Looking for an Easy Dinner? Try This Spaghetti Aglio e Olio

Photo by Nha Van on Unsplash

As self-proclaimed pasta fanatics, we’re firm believers that the best way to enjoy noodles is through easy-to-prepare recipes made with simple ingredients. There’s a time and a place for slow-simmered sauces (try saying that five times fast), but for day-to-day meals, we prefer to stick with options that are a bit more straightforward. Cue aglio e olio, a traditional Neapolitan dish made with spaghetti, olive oil, and plenty of fresh garlic. Here’s our go-to recipe. 


  • 8 ounces spaghetti
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 1/3 cup extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Grated Parmesan cheese (for serving)


  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Use a ladle to reserve about 1/2 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes and sauté for 1-2 minutes until the garlic becomes golden and fragrant. Be careful not to burn it.
  3. Once the pasta is cooked, drain and transfer it to the skillet with the garlic and oil.
  4. Toss the pasta in the garlic-infused oil, ensuring each strand is well coated.
  5. Season the pasta with salt and black pepper to taste. If you want more heat, you can also add extra red pepper flakes.
  6. Gradually add the reserved pasta cooking water to the skillet, a few tablespoons at a time, until you achieve a silky and slightly saucy consistency.
  7. Continue tossing the pasta in the skillet for 1 minute to allow the flavors to meld.
  8. Remove the skillet from heat and toss in chopped fresh parsley. Mix well.
  9. Plate immediately, and enjoy as is or with a sprinkle of Parmesan cheese.
  10. Enjoy!