Spaghetti Aglio e Olio

Background and History

Spaghetti Aglio e Olio is a classic Italian pasta dish known for its simplicity and irresistible flavors. Hailing from Naples, this dish is a staple of Italian cuisine, featuring just a handful of ingredients, including garlic and olive oil. It’s believed to have originated as a quick and easy meal for fishermen returning from their voyages.


  • 8 oz (225g) spaghetti
  • 4-6 cloves of garlic, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Red pepper flakes, to taste
  • Fresh parsley, chopped
  • Grated Parmesan cheese (optional)
  • Salt, to taste

Serves: 2

Time: 20 minutes

Cooking Time: 10 minutes


  • Boil the spaghetti in a large pot of salted water according to the package instructions until it’s al dente. Reserve about 1/2 cup of pasta cooking water before draining.
  • While the pasta cooks, heat the olive oil in a large skillet over low heat. Add the sliced garlic and red pepper flakes. Sauté gently until the garlic turns golden, being careful not to burn it.
  • Add the cooked and drained spaghetti to the skillet. Toss to coat the pasta with the garlic-infused oil. If it seems dry, add some of the reserved pasta cooking water to create a light sauce.
  • Season with salt and freshly chopped parsley. If you like, sprinkle with grated Parmesan cheese.

Nutrition Facts (Per Serving)

  • Calories: 450
  • Protein: 9g
  • Carbohydrates: 54g
  • Fat: 22g
  • Fiber: 3g


  • The key to this dish is using good quality olive oil, as it’s a prominent flavor.
  • Adjust the amount of red pepper flakes to suit your heat preference.

Allergy Warning

  • This dish contains wheat (spaghetti) and tree nuts (if you choose to use pine nuts). Be cautious if you have allergies to these ingredients.
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