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Pasta Aglio e Olio (Garlic and Olive Oil Pasta)

Big flavor, simple ingredients, and a pasta bowl that feels like pure comfort from the very first bite. With nothing more than spaghetti, garlic, olive oil, and a handful of pantry staples, this dish comes together in a way that feels effortless but tastes downright special.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 755
Ingredients Method Notes

Ingredients
  

  • 1 pound uncooked spaghetti
  • 1/2 cup olive oil
  • 6 cloves garlic thinly sliced
  • 1/4 teaspoon red pepper flakes or to taste
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup fresh Italian parsley chopped
  • 1 cup Parmigiano-Reggiano cheese finely grated
  • 1 tablespoon butter optional

Method
 

  1. Gather all ingredients.
  2. Bring a large pot of lightly salted water to a boil.
  3. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 10 to 12 minutes.
  4. Drain spaghetti and transfer to a pasta bowl.
  5. Combine olive oil and sliced garlic in a cold skillet.
  6. Cook over medium heat to slowly toast garlic for about 10 minutes.
  7. Reduce heat to medium-low when olive oil begins to bubble.
  8. Continue cooking and stirring until garlic is golden brown, about 5 more minutes.
  9. Remove skillet from heat.
  10. Stir red pepper flakes, salt, and black pepper into the pasta.
  11. Pour hot olive oil and garlic over the pasta.
  12. Add chopped parsley and half of the Parmigiano-Reggiano cheese.
  13. Toss pasta until combined.
  14. If desired, stir in butter for extra richness.
  15. Serve topped with remaining Parmigiano-Reggiano cheese.

Notes

Store leftover pasta in an airtight container in the refrigerator for up to 3 to 4 days. Serve with a simple green salad or crusty bread for a cozy, satisfying meal.