15 Minute Garlic And Olive Oil Spaghetti
15 Minute Garlic And Olive Oil Spaghetti is a easy Italian recipe that serves 4. 410 calories per serving. Recipe by All Wings Everything on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $4.17 total, $1.04 per serving
Ingredients
- 12 oz Spaghetti (thin spaghetti, uncooked)
- 5 Tbsp Olive Oil (extra virgin, good quality)
- 4 pcs Garlic Cloves (sliced thin, not chopped)
- 1/2 tsp Red Chili Flakes (plus extra for garnish)
- 2 Tbsp Fresh Parsley (chopped finely)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/2 tsp Black Pepper (freshly ground)
- 1/2 tsp Salt (for pasta water and final seasoning)
- 1/2 cup Pasta Cooking Water (reserved from boiling pasta, optional for extra moisture)
Instructions
Boil Water
Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
Time: PT5M
Cook Spaghetti
Add the thin spaghetti to the boiling water and cook al dente, about 8–10 minutes, stirring occasionally.
Time: PT10M
Reserve Pasta Water
Before draining, scoop out 1/2 cup of the hot pasta cooking water and set aside.
Time: PT1M
Drain Pasta
Drain the spaghetti in a colander and set aside.
Time: PT1M
Prepare Garlic‑Oil Base
While the pasta cooks, heat 5 Tbsp olive oil in a skillet over medium heat. Add sliced garlic and 1/2 tsp red chili flakes.
Time: PT3M
Add Parsley
Reduce heat to low‑medium and stir in the chopped parsley, cooking just until fragrant (about 30 seconds).
Time: PT1M
Combine Pasta and Sauce
Turn off the heat. Add the drained spaghetti to the skillet, tossing to coat. If the mixture seems dry, stir in the reserved pasta water a little at a time.
Time: PT2M
Season
Season with 1/2 tsp black pepper and 1/2 tsp salt (adjust to taste).
Time: PT30S
Finish with Cheese and Garnish
Transfer pasta to serving plates. Sprinkle generously with freshly grated Parmesan, extra red chili flakes, and a final scattering of chopped parsley.
Time: PT1M
Nutrition Facts
- Calories
- 410
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian, Can be made vegan by omitting Parmesan and using nutritional yeast
Allergens: Wheat (gluten), Dairy (Parmesan cheese)
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Angel hair
- Instead of Olive Oil: Butter, vegetable oil
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Red Chili Flakes: Fresh red chili, minced, crushed red pepper
- Instead of Fresh Parsley: Fresh basil, fresh cilantro
- Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
- Instead of Black Pepper: White pepper
- Instead of Salt: Sea salt
- Instead of Pasta Cooking Water: Chicken broth, vegetable broth
Equipment Needed
- Large Pot
- Colander
- Skillet
- Cutting Board
- Chef's Knife
- Microplane Grater
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Do not overcook or burn the garlic; it should be pale gold.
- Reserve pasta water to adjust sauce consistency.
- Toss pasta while still hot to allow the sauce to cling.
Chef Tips from the Video
- Use high‑quality extra virgin olive oil for a richer flavor.
- Add a pinch of lemon zest for extra brightness, if desired.
- For a smoky twist, finish with a drizzle of smoked paprika‑infused oil.
Troubleshooting
Garlic turns brown or black.
Reduce heat immediately and remove pan from burner; burnt garlic adds bitterness. Use sliced garlic and watch closely.
Pasta sticks together after draining.
Toss with a drizzle of olive oil while in the colander, or add a splash of reserved pasta water when mixing with the sauce.
Sauce is too dry.
Stir in more reserved pasta water, a tablespoon at a time, until desired creaminess is achieved.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently with a splash of water or broth.
Freezer: Not recommended; texture of pasta degrades.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the garlic‑oil mixture up to step 6 and refrigerate; reheat gently before adding pasta.
- Grate Parmesan and chop parsley ahead of time and store in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of Garlic and Olive Oil Spaghetti (Aglio e Olio) in Italian cuisine?
Aglio e Olio originated in Southern Italy, especially Naples, as a humble peasant dish that used pantry staples—garlic, olive oil, and dried chili—to create a satisfying meal when meat was scarce. It embodies the Italian philosophy of letting simple, high‑quality ingredients shine.
What are the traditional regional variations of Aglio e Olio in Italy?
In the Amalfi Coast, fresh lemon zest is added for citrus brightness. In Abruzzo, crushed red pepper is swapped for locally grown peperoncino. Some regions sprinkle toasted breadcrumbs for added texture, while others finish with Pecorino Romano instead of Parmesan.
How is Garlic and Olive Oil Spaghetti traditionally served in Italy?
It is typically served as a primi (first course) in a multi‑course Italian meal, plated hot and finished with a generous shaving of Parmesan, a drizzle of extra virgin olive oil, and a sprinkle of fresh parsley or basil. It is eaten immediately while the pasta is still al dente.
On what occasions or celebrations is Aglio e Olio commonly enjoyed in Italian culture?
Because it is quick and inexpensive, Aglio e Olio is a staple for everyday family meals, but it also appears at informal gatherings, picnics, and after‑work get‑togethers where a light yet flavorful dish is desired.
What authentic ingredients are essential for traditional Aglio e Olio versus acceptable substitutes?
Authentic ingredients include extra virgin olive oil, thinly sliced garlic, dried red chili flakes (or fresh peperoncino), fresh parsley, and grated Parmigiano‑Reggiano. Substitutes can be butter for oil, minced garlic, crushed red pepper, basil for parsley, and Pecorino Romano or nutritional yeast for cheese.
What other Italian dishes pair well with Garlic and Olive Oil Spaghetti?
Aglio e Olio pairs beautifully with a simple Caprese salad, roasted vegetables, or a light white wine‑based soup like minestrone. For protein, grilled chicken or shrimp can be added without overpowering the delicate flavors.
What are the most common mistakes to avoid when making Garlic and Olive Oil Spaghetti at home?
Common mistakes include burning the garlic, over‑cooking the pasta, and not reserving pasta water to bind the sauce. Also, adding too much oil can make the dish greasy; balance is key.
Why does this Aglio e Olio recipe use sliced garlic instead of minced garlic?
Sliced garlic releases its flavor more slowly, giving a mellow, aromatic oil without the sharp bite that minced garlic can produce. It also reduces the risk of burning because the larger pieces are less likely to crisp too quickly.
Can I make Garlic and Olive Oil Spaghetti ahead of time and how should I store it?
Yes, you can prepare the garlic‑oil sauce up to step 6 and refrigerate for up to 2 days. Reheat gently, then toss with freshly cooked pasta. Store cooked pasta separately to avoid sogginess.
What does the YouTube channel All Wings Everything specialize in?
The YouTube channel All Wings Everything focuses on approachable, comfort‑food style recipes that often feature quick, one‑pan or minimal‑equipment meals, with a strong emphasis on flavor and practicality for home cooks.
How does the YouTube channel All Wings Everything's approach to Italian cooking differ from other Italian cooking channels?
All Wings Everything presents Italian dishes in a relaxed, no‑frills style, prioritizing speed and ingredient accessibility over strict traditional techniques, whereas many dedicated Italian channels emphasize regional authenticity and elaborate methods.
Last updated: August 21, 2026
