Pasta Aglio E Olio Recipe
Published February 4, 2022. This post may contain affiliate links. Please read my disclosure policy.
Homemade Spaghetti Aglio E Olio Recipe is so simple to make and absolutely loaded with delicious garlic and olive oil flavor. This dish has only 5 ingredients and comes together in under 20 minutes.
I absolutely love Italian food. There’s nothing like it. If you are looking to learn how to make a few classic dishes then check out my Pomodoro Sauce with Spaghetti or a Potato Gnocchi with Arrabbiata sauce
Aglio e olio is a classic Italian dish that is served across Italy in home kitchens and in restaurants. It translates from Italian to English as, “garlic and oil.” When it’s incorporated with homemade spaghetti is so simple but a delicious combination.
If you would like to alter the flavor slightly, I’ve seen a few Italian chefs add in some white wine and lemon juice to help add a few bright citrus notes to the dish. For me, however, I like to keep things classic, and this is exactly what this recipe is.
Ingredients and Substitutions
- Oil – Extra virgin olive oil must be used in this recipe.
- Pepper – Seeded fresh spicy red pepper such as Fresno, red finger, or a red serrano is perfect for this dish.
- Garlic – I use three garlic cloves in my recipe, but you can add more. I also prefer to thinly slice as opposed to finely mince.
- Pasta –Spaghetti pasta is classic to use in this recipe, but feel free to use your favorite.
- Water – Hot pasta water is needed for this dish.
- Parsley – I have seen some very good Italian chefs use parsley while others do not. This one is up to you.
How to Make Aglio E Olio
Follow these step-by-step procedures for making homemade pasta Aglio e olio.
Add your olive oil to a sauté pan over medium-low heat and then add in the finely sliced garlic and cook for about 1 minute or until tender, but not brown. Once you smell it, it’s just about done cooking.
Next, add in the sliced peppers and cook for a further minute.
Pour in some hot pasta water to help stop the cooking process.
Boil the pasta according to its package and then add it in potions to the pan with the garlic, peppers, and oil so as to not overload it with pasta water.
Sprinkle in your optional parsley, season with salt, and mix using a spatula until combined.
Add to a plate and serve with more chopped parsley.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be served as soon as it is done cooking.
How to Store: Cover and keep in the refrigerator for up to 3 days. This will not freeze well.
How to Reheat: Add the desired amount of pasta to a medium-size pan over low heat along with ¼ cup of water and heat until creamy and hot.
chef notes + tips
- You should use Fresh Pasta Dough Recipe, but if not, you can easily swap out for dried.
- If you do not have access to a fresh pepper that substitute with a ½ teaspoon of crushed red pepper flakes
- You may need more pasta water so ensure it stays creamy and the pasta noodles don’t suck up too much of the sauce.
More Pasta Recipes
- Authentic Classic Lasagna Bolognese Recipe
- Fettuccine Pasta with Recipe for Alfredo Sauce
- Homemade Linguine Pasta with White Clam Sauce Recipe
- Pappardelle Pasta with Puttanesca Sauce Recipe
- Homemade Spaghetti Sauce
- Spaghetti Pasta Carbonara
Video
Pasta Aglio E Olio Recipe
Ingredients
- ½ cup extra virgin olive oil
- 3 finely sliced garlic cloves
- 1 seeded and thinly sliced spicy red pepper
- 4 ounces hot pasta water
- 8 ounces fresh spaghetti pasta
- 1 tablespoons chopped fresh flat leaf parsley
- salt to taste
Instructions
- Add the olive oil to a sauté pan over medium low heat and heat for about 1 minute and then add in the finely sliced garlic and cook for about 1 minute or until tender, but not brown. Once you smell it, it’s just about done cooking.
- Next, add in the sliced peppers and cook for a further minute.
- Pour in the hot pasta water to help stop the cooking process. Turn the heat off.
- Boil the pasta according to its package and then add it in potions to the pan with the garlic, peppers, and olive oil as to not overload it with pasta water.
- Sprinkle in your parsley, season with salt and mix using a spatula until combined.
- Add to a plate and serve with more chopped parsley.
I’m confused – it says to pour boiling water into the heated oil but wouldn’t that cause a dangerous reaction?
Not in this case no, the oil isn’t at that smoking point where that could happen. Check out the video of it to see.
I could eat this once a week. I love it. Heavy garlic. Basil in place of parsley.
😁😋thank you ChefBilly yummy recipe 🤩fab videos &extra help tasty addition 😁👏😋
great!
Fabulous tasty recipe always thank you ChefBilly thank you what a gift you are to us 😁😋👋
The recipe is excellent but what I most appreciate are the tips and photos that accompany the recipes. Thanks for an amazing site
my pleasure!
Every recipe that he does is easy and awesome.
appreciate it
We prepared this pasta dish this evening and it was delightful and delicious.
Lovely for a warm summer evening.
Excellent recipe.
so good!!
It was awesome
ft
Merci pour cette belle recette tres tres bon ,je vais continuer a la refaire bravo
Quick, easy and delicious! Broke out the really good quality olive oil for this and the dish was just so light; while the garlic and red pepper packed a punch, everything was nicely balanced. Made exactly as described for me, and I made a separate little pan of garlic prawns for hubby to go along with it. Both thoroughly enjoyed it – 100% will make again! Thanks for sharing Chef!
Thanks for giving it a shot!!
I have made this dish several times. But tonight I didn’t have any spicy red peppers on hand so I used Crushed Calabrian Chili Peppers, toasted Pine Nuts and freshly grated Parmesan…. Ohhhh-myyyyy! I LOVE this recipe.
amazing!
Make this just for myself all the time when my family isn’t home for dinner. Yummy!
so good!!
Easy and fast, simple instructions. Thank you Chef Billy!
Perfect!
Great recipe. Both easy and satisfying!
Yes. so good!!
Made this tonight…so easy and absolutely delicious. Perfect👏
For this recipe using 1/4 cup oil, how much pasta did you use????
for about 1 to 1 1/4 pounds of fresh pasta that is then cooked.
I am going to probably fight whoever edited this video with the random slow motion shots. I watched it on mute, idk if that made it more corny….but put your dukes up.
Never heard of that with ratatouille
The recipe is overall great and I must give it a try. However, there is a missing ingredient which is very compulsory for this Italian dish. That ingredient is Anchovies which must be added to this recipe to make it out of the world, otherwise the recipe would be incomplete!
Never heard that as a staple ingredient in a classic aglio e olio. Based on my research across several books and reputable sources I did not find that. Thanks for the review and I’ll do some more digging and see if that shows up.
We would use anchovies sometimes but this is another dish called spaghetti aliege ( spelling?). Same base. Oglio is the mother dish.
I totally am making this! Love that you shared how to make homemade noodles!
You will love it, it’s amazing!
It was so good!! Everyone in my family loved it!
So happy to hear!
My family loved this delicious twist on one of their favorite meals! Thanks!
Awesome!
Oh my goodness, these sound fantastic!! I can’t wait to try this!!!
Thanks Katerina!