Spaghetti with garlic and olive oil

Here’s a simple and classic Spaghetti Aglio e Olio recipe—Italian for “spaghetti with garlic and olive oil.” It’s fast, flavorful, and made with pantry staples!

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🍝 Spaghetti with Garlic and Olive Oil (Aglio e Olio)

🛒 Ingredients (Serves 2–3)

• 8 oz (225g) spaghetti

• ¼ cup extra virgin olive oil

• 4–6 garlic cloves, thinly sliced

• ½ tsp red pepper flakes (adjust to taste)

• Salt, to taste

• 2 tbsp chopped fresh parsley (optional)

• Grated Parmesan or Pecorino Romano (optional)

• Reserved pasta water (¼ cup)

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👩‍🍳 Instructions

1. Cook the pasta
   Boil spaghetti in salted water until al dente. Reserve about ¼ cup of the pasta water before draining.

2. Sauté the garlic
   While the pasta cooks, heat olive oil in a large skillet over medium heat.
   Add garlic slices and sauté gently until golden and fragrant (1–2 minutes). Do not burn it.

3. Add spice
   Stir in red pepper flakes and cook for 10–15 seconds.

4. Toss with pasta
   Add drained spaghetti to the skillet. Toss well to coat in garlic oil. Add a splash of pasta water to help the sauce cling.

5. Finish and serve
   Season with salt, add chopped parsley, and toss again.
   Serve with grated cheese if desired.

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✅ Tips & Variations

• Add protein: Sauté shrimp or add grilled chicken.

• Boost flavor: A squeeze of lemon juice or zest brightens it up.

• Make it heartier: Add sautéed mushrooms, spinach, or cherry tomatoes.

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Want a gluten-free version, a zucchini noodle variation, or a one-pan method? Just let me know!