Simple and Easy Pasta with Olive Oil and Garlic (Aglio e Olio)
Simple and Easy Pasta with Olive Oil and Garlic (Aglio e Olio) is a easy Italian recipe that serves 4. 460 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 15 min | Cook: 17 min | Total: 42 min
Cost: $3.08 total, $0.77 per serving
Ingredients
- 1 pound Spaghetti (dried, high‑quality durum wheat)
- 8 cloves Garlic (thinly sliced lengthwise)
- 0.33 cup Extra Virgin Olive Oil (good quality, cold‑pressed)
- 0.5 teaspoon Red Pepper Flakes (optional for heat)
- 1 tablespoon Salt (for boiling water)
- 0.5 teaspoon Salt (for sauce seasoning)
- 3 tablespoons Italian Parsley (flat‑leaf, chopped)
Instructions
Slice Garlic
Trim the ends of the garlic cloves and slice each one thin lengthwise.
Time: PT5M
Measure Oil
Measure 1/3 cup extra‑virgin olive oil and set aside.
Time: PT1M
Cook Garlic in Oil
Place a cold skillet over medium‑low heat, add the sliced garlic and olive oil, and cook until the garlic turns a light golden brown, about 5 minutes. Turn off the heat before the garlic fully darkens.
Time: PT5M
Boil Water for Pasta
In a large stockpot, bring 3 quarts of water to a rolling boil, then add 1 tablespoon salt.
Time: PT10M
Cook Spaghetti
Add the spaghetti to the boiling water and cook for exactly 5 minutes, until the pasta is firm‑to‑the‑center (al dente).
Time: PT5M
Reserve Pasta Water and Drain
Before draining, ladle out 3 cups of the starchy pasta water and set aside. Drain the pasta, reserving 2 cups of the water for the sauce and keeping the remaining cup for later use if needed.
Time: PT3M
Season the Garlic Oil
Add ½ teaspoon salt to the skillet with the cooked garlic and oil, stirring to dissolve.
Time: PT1M
Combine Pasta and Sauce
Add the drained spaghetti to the skillet, pour in 2 cups of the reserved pasta water, and fold the pasta over itself over medium‑high heat for 5 minutes, stirring constantly to emulsify the oil and water into a creamy coating.
Time: PT5M
Rest the Pasta
Turn off the heat and let the pasta sit in the pan for 2 minutes to finish cooking and allow the sauce to thicken slightly.
Time: PT2M
Adjust Consistency
If the pasta looks too thick, stir in additional reserved pasta water, about ¼ cup at a time, until the desired sauciness is achieved.
Time: PT1M
Finish with Parsley
Stir in 3 tablespoons of chopped Italian parsley just before serving for brightness and color.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 8g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Vegan, Dairy-Free
Allergens: Contains wheat (gluten), Contains olive oil (may be allergenic for some)
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine, Other long pasta
- Instead of Garlic: Garlic powder (use sparingly)
- Instead of Extra Virgin Olive Oil: Grapeseed oil (less flavor)
- Instead of Red Pepper Flakes: Crushed chili flakes, Cayenne pepper (pinch)
- Instead of Salt: Kosher salt, Sea salt
- Instead of Salt: Kosher salt, Sea salt
- Instead of Italian Parsley: Flat‑leaf parsley, Cilantro (different flavor)
Equipment Needed
- Large Stockpot
- Colander
- Large Skillet
- Chef's Knife
- Cutting Board
- Measuring Cups
- Wooden Spoon
- Ladle (optional)
Critical Steps — Do Not Skip
- Do not let the garlic burn; it becomes bitter.
- Cook the spaghetti only 5 minutes so it remains al dente for finishing in the sauce.
- Reserve plenty of starchy pasta water to emulsify the oil into a creamy sauce.
- Fold the pasta continuously to release starch and create a silky coating.
Chef Tips from the Video
- Slice garlic lengthwise for a milder, buttery flavor and an attractive visual.
- Reserve a generous amount of starchy pasta water; it is the secret to a creamy, emulsified sauce.
- Finish cooking the pasta in the sauce; this allows the noodles to absorb flavor and creates a cohesive dish.
- Add the fresh parsley at the very end to keep its bright color and fresh taste.
Troubleshooting
Garlic turns dark brown or black.
Reduce the heat immediately, remove the pan from the burner, and add a splash of oil if needed. Burnt garlic should be discarded as it adds bitterness.
Sauce is too dry or clumpy.
Add more reserved pasta water, a tablespoon at a time, and continue folding until the sauce becomes glossy and coats the pasta.
Sauce is watery.
Increase the heat to medium‑high and continue folding for another minute or two to allow excess liquid to evaporate and the sauce to thicken.
Pasta is undercooked after finishing in the sauce.
Return the pan to medium heat and cook for an additional 1–2 minutes, adding a little more pasta water if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water.
Freezer: Freezing is not recommended; the texture will become mushy.
Room temperature: Do not leave at room temperature for more than 2 hours for safety.
Make-Ahead Tips
- Slice the garlic and chop the parsley ahead of time; store in the refrigerator in airtight containers.
- Cook the pasta al dente, toss with a little olive oil, and refrigerate; reheat with a splash of water before finishing the sauce.
Frequently Asked Questions
What is the cultural significance and history of Spaghetti Aglio e Olio in Italian cuisine?
Spaghetti Aglio e Olio originates from the Naples region of Italy and was traditionally a peasant dish, using pantry staples like garlic, olive oil, and dried pasta to create a satisfying meal with minimal expense.
What are the traditional regional variations of Spaghetti Aglio e Olio in Italy?
In southern Italy, the dish often includes a generous amount of red pepper flakes and fresh parsley, while in the north some cooks add a splash of white wine or a sprinkle of grated Pecorino Romano for extra richness.
How is Spaghetti Aglio e Olio traditionally served in Naples or other Italian regions?
It is typically served hot, directly from the pan, with a final drizzle of high‑quality extra‑virgin olive oil and a garnish of chopped flat‑leaf parsley; sometimes a wedge of lemon is offered on the side for a bright finish.
What occasions or celebrations is Spaghetti Aglio e Olio traditionally associated with in Italian culture?
Because it is quick and uses pantry staples, it is often prepared for everyday family meals, but it also appears at informal gatherings and after‑work dinners where a simple yet flavorful pasta is desired.
How does Spaghetti Aglio e Olio fit into the broader Italian cuisine tradition?
The dish exemplifies the Italian culinary philosophy of letting a few high‑quality ingredients shine, emphasizing balance, simplicity, and the use of olive oil as a central flavor component.
What are the authentic traditional ingredients for Spaghetti Aglio e Olio versus acceptable substitutes?
Authentic ingredients are spaghetti, garlic, extra‑virgin olive oil, red pepper flakes, salt, and flat‑leaf Italian parsley. Acceptable substitutes include other long pastas, grapeseed oil (less flavor), or a pinch of cayenne pepper for heat, though the classic flavor profile changes.
What are the most common mistakes to avoid when making Spaghetti Aglio e Olio?
Common errors include burning the garlic, overcooking the pasta, using too little pasta water, and adding cheese, which is not part of the traditional Neapolitan version.
Why does this Spaghetti Aglio e Olio recipe use less water for boiling pasta?
Using slightly less water (3 quarts for 1 lb pasta) creates a more starchy cooking liquid, which helps emulsify the olive oil and water into a creamy sauce without the need for cream or cheese.
Can I make Spaghetti Aglio e Olio ahead of time and how should I store it?
Yes, you can prepare the garlic and parsley in advance and store them in the refrigerator. Cooked pasta can be tossed with a little olive oil, refrigerated, and reheated with a splash of pasta water just before serving.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that focus on reliable techniques, thorough ingredient explanations, and reproducible results for home cooks.
Last updated: September 6, 2026
