It looks simple, it IS simple, but it tastes amazing. This Spaghetti aglio e olio – or chilli oil spaghetti as I usually call it – is al dente pasta tossed in warm garlicky olive oil with the addition of chilli flakes for some gentle warming heat.

So tasty, so easy, and ready in 17 minutes!

Spaghetti aglio e olio on white plate with a stone rim. The plate is on a white background next to a white napkin. There is a pinch pot of chilli flakes and a little stone jug also in shot.
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Sometimes simple is best, and this recipe calls for only a few simple ingredients. It’s just the thing when you’re craving a bowl of warming carby goodness.

🙋🏻‍♀️ What is spaghetti aglio e olio?

Spaghetti aglio e olio means ‘spaghetti with garlic and oil’ and it’s a simple, inexpensive pasta dish that originated in Naples. The garlic is sauteed in olive oil, then tossed with spaghetti, seasoning and parsley.
Sometimes chilli flakes are added (like my version) – which would technically make it ‘Spaghetti aglio e olio peperoncino’. I also like to finish the dish with a little lemon zest and shaved Parmesan (or vegetarian Italian-style hard cheese for a vegetarian option).

📋 What do we need?

Ingredients for Spaghetti aglio e olio on a wooden board
  • Try to use the best extra virgin olive oil you can afford. It gives a richer, more earthy flavour than regular olive oil. Often, extra virgin olive oil is used for dressings or to pour over a finished dish, rather than cooking. It has a lower smoke point than other oils, so it doesn’t suit high temperature cooking. However, we’re cooking this dish over a low heat.
  • Parmesan – I like to finish this dish with shaved parmesan. You can also use pecorino or grana padano. Or use vegetarian Italian-style hard cheese for a vegetarian alternative.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Be sure to save some of the water you cooked the pasta in. We add a good splash of this to the pan with the pasta and garlic to provide a little sauciness. The starch from the pasta water emulsifies with the olive oil, so the pasta coating is smooth and tasty, rather than oily-tasting.

Close up of Spaghetti aglio e olio on white plate with a stone rim. The plate is on a white background next to a white napkin and a little stone jug.

🍽️ What to serve it with


A humble but wonderfully tasty dinner, on the table in 17 minutes.

Overhead shot of Spaghetti aglio e olio on white plate with a stone rim. The plate is on a white background next to a white napkin. There is a pinch pot of chilli flakes, a white plate with garlic bread slices and a little stone jug also in shot.

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5 from 1 vote

Spaghetti aglio e olio

It looks simple, it IS simple, but it tastes amazing. Al dente pasta tossed in warm garlicky olive oil with the addition of chilli flakes for some gentle warming heat.
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 4
Course: Dinner
Cuisine: Italian

Ingredients

Pasta:

  • 400 g (14 oz) dried spaghetti
  • 5 tbsp extra virgin olive oil
  • 1 tsp chilli flakes
  • 3 garlic cloves peeled and minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 tbsp finely chopped fresh parsley

To Serve:

  • 4 tbsp shaved vegetarian Italian-style hard cheese (or Parmesan for non-vegetarian)
  • lemon zest from one lemon
  • black pepper
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Instructions 

  • Cook the spaghetti as per the pack instructions (ideally until al dente – about 8-10 minutes) in a large pan of boiling salted water. Once cooked, drain, reserving a half a cup of the pasta cooking water.
    400 g (14 oz) dried spaghetti
  • When the pasta is almost cooked (about 5 minutes from the end of cooking), heat the olive oil in a large frying pan (skillet) over a low-medium heat.
    5 tbsp extra virgin olive oil
  • Add the chilli flakes, garlic, salt, and pepper. Fry for 3-4 minutes, stirring often.
    1 tsp chilli flakes, 3 garlic cloves, ½ tsp salt, ½ tsp black pepper
  • Add the drained spaghetti and a good splash (about 4 tablespoons) of pasta cooking water. Stir together, adding more pasta water, if desired.
    3 tbsp finely chopped fresh parsley
  • Stir in the chopped parsley.
  • Divide between bowls and top with shaved cheese, a little lemon zest, and black pepper.
    4 tbsp shaved vegetarian Italian-style hard cheese, black pepper, lemon zest from one lemon

Video

Notes

Want it a little more cheesy/creamy?
If you want to add a little more cheesy-creaminess to the pasta, add 2-3 tablespoons of grated vegetarian Italian-style hard cheese (or parmesan) at the same time you add the cooked pasta to the frying pan (skillet).
Don’t make ahead!
This recipe tastes at its absolute best when it’s cooked fresh. Making it ahead and reheating make it taste oily.
Changing the quantities
You can double or halve (or make it just for one) this recipe. Stick to the same ingredient ratios.
No adjustment to the cooking time needed.
Nutritional information is approximate, per serving (this recipes serves 4).

Nutrition

Calories: 552kcal | Carbohydrates: 76g | Protein: 15g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 3mg | Sodium: 387mg | Potassium: 267mg | Fiber: 4g | Sugar: 3g | Vitamin A: 442IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. CSM says:

    5 stars
    Enjoyed this simple dish. I added some small chopped fried courgettes and finely chopped red onions (both of which I had leftover and needed using). I garnished with some toasted oil bread crumbs as well Parmesan, parsley and lemon zest as per recipe. Otherwise all as instructed! 😋

  2. James Goacher says:

    I cannot stress the usefulness of the video shown here. Someone such as I who has no intuition regarding Cooking is enlightened cos he/me have no midea how it is supposed to look.
    Thankyou.