Authentic Spaghetti Aglio e Olio

Name: Authentic Spaghetti Aglio e Olio
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 3 cloves garlic minced; 1/2 - 1 teaspoon hot pepper flakes or 1 hot pepper (more if desired); 1-2 tablespoons fresh parsley finely chopped; 3-4 cups cooked spaghetti (6-8 ounces dry); ¼ cup reserved pasta water

User Reviews

5.0

39 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
12 mins
Servings
4 servings
Calories
291 kcal
Course
Main Course
Cuisine
Italian

Authentic Spaghetti Aglio e Olio

Gianna Palmer

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This Spaghetti Aglio e Olio also known as Garlic and Oil Pasta is probably one of the most popular Italian Pasta Dishes. Made with only 4 ingredients.

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Ingredients

Servings

¼ cup olive oil
3 cloves garlic minced
1/2 - 1 teaspoon hot pepper flakes or 1 hot pepper (more if desired)
1-2 tablespoons fresh parsley finely chopped
3-4 cups cooked spaghetti (6-8 ounces dry)
¼ cup reserved pasta water

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Instructions

In a large pot of boiling salted water cook the very pasta al dente (2 minutes before al dente)
If you are using fresh pepper, then slice it down the middle, remove the seeds and chop. You can use both dry and fresh if you prefer, that's what I do.
Two minutes before pasta is cooked as per package instructions, in a large deep frying pan add the olive oil, garlic and hot pepper flakes or pepper, cook on medium heat for about 1-2 minutes. Stirring occasionally (being careful not to let anything burn). If pasta is not yet cooked then remove from heat.
Replace on the heat, add half the parsley, and cook for a few seconds.
Then add the pasta and the reserved pasta water. Toss together continuously while cooking on medium heat for 2-3 minutes until the pasta is al dente and the water has evaporated. Serve immediately with the remaining fresh parsley if desired. Enjoy!

Notes

Traditionally Italians will make this recipe with spaghetti and only spaghetti. I have never seen it served with anything else, such as linguine or fettuccine. Make sure you use a good quality pasta and check the package for cooking time. The pasta I used might not look like traditional spaghetti, it is known as Spaghetti alla chitarra. It’s a thicker type of spaghetti.
I would definitely not, but it has been known that some regions will serve it with a sprinkle of grated pecorino.
Pasta aglio e olio is best eaten when made although if you do have leftovers, place in an airtight container and refrigerate. It will keep for up to 2 days in the fridge. Reheat the pasta in a skillet with a little oil and heat through.

Nutrition Information

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Calories 291kcal (15%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 15mg (1%) Potassium 76mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 307IU (6%) Vitamin C 2mg (2%) Calcium 15mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 291 kcal

% Daily Value*

Calories	291kcal	15%
Carbohydrates	34g	11%
Protein	6g	12%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	15mg	1%
Potassium	76mg	2%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	307IU	6%
Vitamin C	2mg	2%
Calcium	15mg	2%
Iron	2mg	11%