Easy Spaghetti Aglio e Olio Recipe
Yesterday, I decided to try to make a spaghetti aglio e olio recipe. I’ve tried to make this a few times and failed. However, it’s one of my favorite dishes in Italy and since we won’t be there any time soon, I decided to try again. It worked! I realized that the olive oil was too hot. I’ve been burning the garlic and the chili. The temperature has to be reduced for this recipe to work well, unlike my arrabbiata recipe that can cook on medium heat for awhile. (I think I need a tag for all my Italy-inspired recipes!)
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My sweet former student, Sara, is still quarantined in Florence where she has been attending cooking school. She’s sharing more about her experience and delicious recipes on her blog. I’m inspired to be more like her – trying new recipes, keeping fit, and trying to move forward in productive ways.
Best Spaghetti Aglio e Olio in Italy
The best part about this spaghetti aglio e olio recipe is that it is easy. Easy peasy. You can make the sauce while you’re cooking the pasta. It takes less than 20 minutes. It’s light and delicious. The sauce doesn’t weigh you down and you probably have the ingredients at home. Seriously, it doesn’t get easier than this. If you want to try some of my favorite versions of this dish, head to Osteria Santo Spirito in Florence or Acquacheta in Montepulciano. Those restaurants inspired me to learn how to make this. You’ll be amazed at how close this recipe comes to their delicious pastas.
You’ll have to excuse my plating. I’m not a food photographer. And, that said, I’d rather my food taste good than photograph well.
This pasta pairs great with this easy Italian focaccia recipe.
Spaghetti Aglio E Olio
Ingredients
- 5 cloves garlic minced
- 1/2 cup olive oil extra virgin
- 1-2 tsp dried red chili pepper flakes (optional, depending on taste)
- 3 sprigs fresh parsley chopped
- Kosher Salt
- 300 grams spaghetti
Instructions
- Boil the water for the pasta. Remember, the correct ratio is 1 liter of water per 100 grams of pasta and 7 grams of salt per liter. This recipe will require 3 liters of water and 21 grams of salt.
- Put pasta in to cook for 10 minutes (or until al dente).
- Heat a large skillet over medium heat. Add olive oil until it gets warm and coats the pan. Add garlic and chili pepper and reduce heat to low.
- Let garlic and chili pepper simmer on low for 4 minutes. Add 1/4 cup of boiling water from the pasta pot.
- Drain pasta and add pasta to the sauce pan. Add fresh parsley. Mix vigorously to coat all pasta.
- Stir for 3 minutes on simmer. Increase heat to high and cook for 1 minute, stirring vigorously.
- Plate, serve and enjoy!
I always start my garlic in a cold pan.