Spaghetti with Garlic and Olive Oil

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Spaghetti with Garlic and Olive Oil, known in its native Naples as Aglio e Olio, is the ultimate Italian weeknight pasta — five humble ingredients transformed by careful technique into something deeply satisfying. The trick is gentle heat to coax sweet, nutty flavor from the garlic without burning it, and a splash of starchy pasta water to emulsify the sauce into a silky coat that clings to every strand.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 25 gFat
• 5 gSaturated Fat
• 85 gCarbs
• 4 gFiber
• 3 gSugar
• 18 gProtein
• 620 mgSodium
• 280 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the pasta

• 1 lb (450 g) spaghetti
• 2 tablespoons kosher salt, for the pasta water

For the garlic oil

• 1/3 cup (80 ml) good-quality extra-virgin olive oil
• 8 to 10 medium garlic cloves, very thinly sliced
• 1/2 to 1 teaspoon red pepper flakes, to taste
• 1/3 cup packed fresh flat-leaf parsley, finely chopped

For finishing

• 1 cup reserved pasta water, plus more as needed
• 1/2 cup finely grated Parmesan or Pecorino Romano cheese (optional)
• 1/2 teaspoon freshly cracked black pepper
• Flaky sea salt, to taste

Directions

1. Bring a large pot of water to a rolling boil, add 2 tablespoons of kosher salt, and cook the spaghetti until al dente, stirring occasionally (about 8 to 9 minutes); reserve 1 cup of pasta water before draining.
2. While the pasta cooks, combine the olive oil, sliced garlic, and red pepper flakes in a wide skillet (large enough to hold the pasta) over medium-low heat.
3. Cook the garlic slowly, swirling the pan frequently, for 4 to 6 minutes until the slices turn pale golden and smell toasty — keep the heat low so the garlic sweetens rather than browns or burns.
4. Add about 1/3 cup of the reserved pasta water to the skillet and bring to a gentle simmer, scraping up any golden bits from the bottom of the pan.
5. Add the drained spaghetti to the skillet along with the chopped parsley, and toss vigorously with tongs for about 1 minute so the sauce emulsifies and coats every strand.
6. Loosen with additional pasta water, a tablespoon at a time, if the sauce looks too tight; the finished dish should glisten, not pool with oil.
7. Off the heat, add the cheese (if using) and black pepper, and toss once more until the sauce turns creamy and clings to the pasta.
8. Taste and adjust salt, then divide among four warmed bowls, finishing each with a drizzle of olive oil, a pinch of flaky sea salt, and extra parsley.

Cook’s Notes

• Slice the garlic as evenly and thinly as possible so it cooks uniformly — uneven pieces will burn before the rest turn golden.
• Never let the garlic brown; as soon as it smells nutty and the slices are just turning pale gold, pull the pan off the heat, as residual warmth will keep cooking it.
• Use a wide, shallow pan rather than a deep pot so the oil and pasta form a thin layer that emulsifies quickly with the starchy water.
• Skip the cheese if you want the purest, most traditional Neapolitan version — purists argue the dish is meant to be a celebration of olive oil and garlic alone.
• Save a generous cup of pasta water before draining; this cloudy, salty starch is the secret to a sauce that actually clings to the noodles.

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