Italian Pasta with Garlic Olive Oil Sauce
This authentic Italian pasta, also known as Spaghetti Aglio e Olio, combines golden sautéed garlic, extra virgin olive oil, and red pepper flakes for a simple yet bold dish. Perfect for a quick weeknight dinner or a classic Italian-inspired meal.
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 14 oz spaghetti or linguine
- 6 cloves garlic thinly sliced
- ⅓ cup extra virgin olive oil
- ½ tsp red pepper flakes or to taste
- ¼ cup fresh parsley chopped
- salt to taste, plus for pasta water
- black pepper freshly ground, to taste
- grated Parmesan cheese optional, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente (8–10 minutes). Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until golden (2–3 minutes). Be careful not to burn.
- Stir in red pepper flakes and cook for 30 seconds to infuse flavor.
- Add drained pasta to the skillet and toss to coat in garlic oil. Gradually add reserved pasta water to create a silky sauce.
- Season with salt, black pepper, and parsley. Toss well to combine.
- Serve immediately with optional Parmesan cheese and extra chili flakes.
Notes
For a twist, add sautéed mushrooms, cherry tomatoes, or a squeeze of lemon juice. To make it vegan, skip Parmesan or replace with nutritional yeast.