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Classic Spaghetti Aglio e Olio with garlic and olive oil, ready in 15 minutes.

Spaghetti Aglio e Olio

A quick and easy pasta dish that's garlicky, glossy, and absolutely delicious. Perfect for busy weeknights!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Spaghetti For two big portions
  • 4-6 tablespoons Olive oil Use quality olive oil if possible
  • 4-6 cloves Garlic Thinly sliced
  • pinch Red pepper flakes Add more if you like heat
  • to taste Salt For the pasta water
  • to taste Parsley Chopped, for freshness
  • to taste Lemon zest or a squeeze of lemon Optional but recommended
  • 2 handfuls Mushrooms Sliced (cremini or button, optional)
  • to taste Parmesan Optional

Method
 

Cooking
  1. Salt your pasta water well before adding spaghetti.
  2. Cook spaghetti according to package instructions.
  3. While spaghetti cooks, heat olive oil over medium heat.
  4. Add sliced garlic and cook until golden, being careful not to burn it.
  5. If using, sauté mushrooms in the oil first until golden, then add garlic.
  6. Reserve a mug of pasta water before draining spaghetti.
  7. Toss drained spaghetti with garlic oil, adding reserved pasta water as needed to create a silky sauce.
  8. Add red pepper flakes, chopped parsley, and optional lemon zest and Parmesan.
  9. Serve immediately in warm bowls, with extra olive oil and chili flakes if desired.

Notes

Store leftovers in airtight container in the fridge and consume within 2 days. Reheat gently in a pan with a splash of water and olive oil. For meal prep, chop garlic and parsley ahead of time for quicker assembly.