Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination!

Aglio e Olio

Aglio e Olio Mondays used to be a thing in our house, but we drifted away from that, replacing it with takeout way too often. Well, it’s time to get back to basics. Sometimes I run the two busy working parents excuse but it really doesn’t fly with something this quick and easy.  Aglio e Olio means oil and garlic, and that’s almost all there is to it. I like to add a pinch of hot pepper, and a little parsley for garnish, then serve it with grated cheese on the side so everybody can add as much or as little as they want. Perfect weeknight dish!

Variation: If you are an anchovy fan (much respect), you can chop up at least 8 anchovy filets and add with the garlic, for Aglio, Olio e Alici.

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Aglio e Olio

Aglio e Olio Recipe

  • Author: Phil Torre
  • Total Time: 20 mins
  • Yield: 4 1x


Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination!


  • 1 pound pasta such as spaghetti, linguine or spaghettini
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves, sliced thin
  • pinch of crushed red pepper flakes
  • salt to taste
  • flat leaf parsley, chopped for garnish


  1. Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta.
  2. Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn golden brown.
  3. Add the pasta to the saute pan and toss until well coated.
  4. Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano cheese on the side.
  • Prep Time: 5 mins
  • Cook Time: 15 mins

13 Responses

  1. I agree, Pasta Aglio e Olio is quite easy to prepare. I also make this for my kids when I’m pressed for time. And I like using spaghettini. ^_^

  2. This is a classic that never dies! I make this from time to time for my family when I don’t have much time to cook and my kids want a warm meal in the evening. This is a perfect go-to recipe. Thanks for sharing!

  3. Thank you for your help, can’t wait to make this. The Italian Chef is as close as my keyboard. Thank you

  4. This is one of my all time favorite recipes. I must say though, I add a lot more garlic to my dish then suggested in this recipe. I guess it is all about taste. Thank you for sharing!

  5. Yes made it a few times and Love it. Quick and easy. I also tried it with black sliced olives. Like it that way to.

    1. This dish eaten mostly on Fridays and christmas eve because both days were, meatless made with and without anchovies. No olives that’s sicilian style. Always a first dish followed by, Variety of fish, and salad.
      God Bless my mother. She also worked.

  6. Yes made it a few times and Love it. Quick and easy. I also tried it with black sliced olives. Like it that way to. Not same Joanne. First visit here.

  7. Just tried this and it came out beautifully. I never loved spaghetti squash until finding this recipe…I’m now hooked and will be adding this into my meal plan a lot more. Thank you so much!

  8. Why just two cloves of garlic? I use as many as 8 or 10. As garlic is cooked (barely browned) it becomes sweet and delicious. Besides that, my grandchildren fight over the little pieces of garlic – just two cloves would cause a major battle!

  9. Just. Because you use ten garlic cloves,does not mean that is what the recipe calls for.Angel hair with chopped cured black olive and capers..then all placed in a pan to get a little crispy outside is a very Roman idea.

  10. Two cloves of garlic is shockingly low when compared to other recipes online for this dish. I use 2-3 cloves if I am making a single 4-oz portion. For an entire pound of pasta, I would recommend 8-10 cloves thinly sliced. Garlic is in the title after all!

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