Are you ready to master one of the most classic, most beloved, and most elegantly simple pasta dishes of all time? Spaghetti Aglio e Olio—spaghetti with garlic and oil—is a true testament to the simple genius of Italian cooking. With just a handful of humble pantry staples, we’ll show you how to create a stunning, restaurant-quality meal that is impossibly flavorful and ready in the time it takes to boil your pasta.
This isn’t just a recipe; it’s a guide to a foundational dish of cucina povera (“peasant cooking”) that will become a new favorite in your repertoire. Forget heavy, complicated sauces. This dish is all about technique, celebrating the fragrant perfume of gently toasted garlic and the silky, luxurious texture of a perfect, emulsified sauce made with nothing more than olive oil and the magic of starchy pasta water. This version gets a modern, healthy boost with the addition of tender kale and a bright squeeze of lemon.
Recipe Overview: The Ultimate Simple Italian Classic
What makes Spaghetti Aglio e Olio so spectacularly delicious is its incredible, fragrant flavor derived from the simplest of ingredients. The “sauce” is a masterpiece of technique. Thinly sliced garlic is gently toasted in a high-quality extra-virgin olive oil to infuse it with a sweet, nutty flavor, with a gentle warmth from red pepper flakes. The true magic, however, happens when the hot, starchy pasta water is tossed with the infused oil and the al dente pasta. This creates a beautiful emulsion, resulting in a light yet luscious, silky sauce that clings perfectly to every single strand of spaghetti without a drop of cream.
| Metric | Time / Level |
| Total Time | 20 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Timeless Dish
The simplicity of this dish means that the quality of your few ingredients is absolutely paramount.
- The Aglio e Olio (Garlic & Oil): These are the two undisputed stars of the show.
- Extra-Virgin Olive Oil: Because the oil is the primary component of the sauce, it is essential to use a high-quality, flavorful extra-virgin olive oil. This is the time to break out the good stuff! Its fruity, peppery notes will shine through.
- Fresh Garlic: It is crucial to use fresh garlic and to thinly slice it, not mince it. Thin slices have more surface area and will toast gently and evenly in the oil, infusing it with a sweet, aromatic garlic flavor without the harsh, raw bite of minced garlic, which also has a higher tendency to burn.
- The “Secret” Ingredient (Starchy Pasta Water!): This is the most important ingredient for a perfect sauce! The cloudy, starchy, salty water left over from cooking your pasta is the magic, natural emulsifier that transforms the simple garlic oil into a cohesive, silky, and surprisingly creamy sauce.
- The Modern, Healthy Additions:
- Lacinato Kale: Also known as Tuscan or dinosaur kale, this variety has a beautiful, dark blue-green color and a flatter, more tender leaf than curly kale, which makes it perfect for wilting down quickly in this sauce.
- Fresh Lemon: A final squeeze of fresh lemon juice and a sprinkle of zest at the very end is crucial. It adds a burst of bright, zesty acidity that cuts through the richness of the olive oil and makes all the other flavors pop.
Step-by-Step to Perfect Aglio e Olio
This dish comes together very quickly, so it’s essential to have all your ingredients prepped and ready to go before you begin cooking the pasta!
Step 1: Cook the Pasta (and Save That Liquid Gold!)
Bring a large pot of heavily salted water to a rolling boil. Add your 12 ounces of spaghetti and cook according to the package directions until it is perfectly al dente (tender but still has a firm bite).
Crucial Pro Tip: Just before you drain the pasta, be sure to reserve at least 1 cup of the starchy, salty pasta water. This is the most important ingredient for your sauce! Drain the cooked pasta.
Part 2: Infuse the Oil (The Most Important Step!)
Step 1: In a large skillet, heat the 1/4 cup of extra-virgin olive oil over a gentle, medium heat.
Step 2: Add the 4 thinly sliced garlic cloves and the 1/4 to 1/2 teaspoon of red pepper flakes to the skillet.
Step 3: Cook, stirring or swirling the pan frequently, for just 30 seconds to 1 minute.
Pro Tip: This is the most important and delicate step of the entire recipe! You must watch the garlic like a hawk. Your goal is to gently toast the garlic until it is fragrant and just barely beginning to turn a light golden brown around the edges. Do not let it burn! Burnt garlic will make the entire dish bitter and inedible.
Part 3: Create the Silky Sauce
Step 1: Add the chopped lacinato kale, the 1/2 teaspoon of sea salt, and several grinds of fresh black pepper to the skillet with the infused oil. Toss with tongs until the kale has just wilted, which will take up to 1 minute.
Step 2: Add your hot, drained spaghetti directly to the skillet.
Step 3 (The Magic Step!): Add about 1/2 cup of your reserved, hot starchy pasta water, the 1 teaspoon of fresh lemon juice, and the 1 teaspoon of lemon zest to the skillet.
Step 4: Toss everything together vigorously with your tongs. The starchy water will combine with the olive oil to create a beautiful, light, and surprisingly creamy sauce that clings to every noodle. If the pasta seems too dry, you can add the remaining 1/2 cup of pasta water and continue to toss until you have reached your desired, silky consistency.
Remove the skillet from the heat. Give the dish a final taste and season with any more salt and pepper if needed. Garnish generously with the 1/3 cup of chopped fresh parsley and serve immediately in warm, shallow bowls with a sprinkle of Parmesan cheese, if desired.
The Best Authentic Spaghetti Aglio e Olio (Easy 15-Minute Recipe!)
A simple and classic recipe for Spaghetti Aglio e Olio (garlic and oil) with the healthy addition of lacinato kale. This quick, one-pan (mostly) vegetarian dish features a flavorful sauce made by gently toasting thinly sliced garlic and red pepper flakes in extra-virgin olive oil. Cooked al dente spaghetti and fresh kale are then tossed in the garlic oil, and a light, silky sauce is created using the starchy pasta water and a splash of fresh lemon juice for brightness.
Ingredients
- 12 ounces spaghetti
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- ¼ to ½ teaspoon red pepper flakes
- 1 large bunch lacinato kale, stemmed and chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- ⅓ cup chopped fresh parsley
- Parmesan or Vegan Parmesan, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
- Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. Drain the pasta.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, until the garlic is fragrant and lightly browned around the edges.
- Add the chopped kale, salt, and several grinds of pepper to the skillet. Cook, tossing with tongs, for about 1 minute, until the kale is wilted.
- Add the cooked spaghetti to the skillet and toss to combine with the garlic oil and kale.
- Add ½ cup of the reserved pasta water, the lemon juice, and the lemon zest. Toss everything together. If the pasta seems too dry, add the remaining pasta water to create a light sauce.
- Season to taste with more salt and pepper. Garnish with fresh parsley and serve with Parmesan cheese, if desired.
Notes
- This is a very quick and simple pasta dish, perfect for a weeknight dinner.
- Using the starchy, reserved pasta water is a crucial step in traditional Italian pasta making that helps to create a silky, emulsified sauce that clings to the noodles.
- Be careful not to burn the garlic in the first step, as it will become bitter and ruin the flavor of the dish.
- The base recipe is vegan; adding dairy Parmesan makes it vegetarian.
Storage and Make-Ahead Tips
A simple, oil-based pasta like this one is at its absolute peak of perfection in the moments right after it is made and served.
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by chopping your kale and slicing your garlic up to a day in advance. Store them in separate airtight containers in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is in a skillet on the stovetop over a low heat with a generous splash of water or broth to help rehydrate the pasta and bring back the silky consistency of the sauce.
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Creative Recipe Variations
- Make it a Truly Classic Aglio e Olio: For the most traditional and simple version of this dish, you can simply omit the kale and the lemon. The pure, unadulterated flavor of the garlic, oil, and red pepper is a true Italian masterpiece on its own.
- Add a Savory, Salty Protein: For a hearty, non-vegetarian version, this pasta is absolutely fantastic when tossed with some sautéed shrimp, a can of good quality, oil-packed tuna, or some crispy, crumbled anchovies or pancetta.
- Add a Crispy, Crunchy Topping: For a wonderful textural contrast and an extra layer of flavor, you can sprinkle the finished pasta with a handful of toasted, garlicky breadcrumbs (pangrattato) or some toasted, chopped pine nuts or almonds.
Enjoy The Ultimate Simple Italian Classic!
You’ve just created a truly special dish that is a perfect harmony of simple, high-quality ingredients and classic, time-honored technique. This authentic Spaghetti Aglio e Olio is a testament to the power of a few humble ingredients to create a meal that is truly extraordinary. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready to master a classic Italian dish!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a creamy Aglio e Olio sauce that isn’t just a pile of oily pasta?
The secret is the starchy pasta water! This cloudy, salty water that your pasta has cooked in is full of wonderful, dissolved starches. This starchy water, often called “liquid gold” by Italian chefs, is the perfect, natural emulsifier. When you add a generous splash of it to your pan with the garlic-infused olive oil and toss it vigorously with the hot pasta, it helps to create an incredibly creamy, luscious, and glossy sauce that clings perfectly to every single noodle.
Q2: How do I keep my garlic from burning and making the whole dish bitter?
The key is gentle, medium heat and constant attention. You are not trying to fry the garlic, but rather to gently toast it and infuse its sweet, nutty flavor into the oil. As soon as you see the edges of the garlic slices begin to turn a very light golden brown, and you can smell its beautiful, fragrant aroma, you are ready for the next step. This whole process will take less than a minute, so do not walk away from the pan!
Q.3: Can I make this dish ahead of time?
This dish comes together so incredibly quickly (in about 15 minutes) that it is at its absolute best when it is made and served fresh.
Q4: What is lacinato kale?
Lacinato kale, which is also known as Tuscan kale or dinosaur kale, is a variety of kale that has long, slender, dark blue-green leaves with a bumpy, pebbled texture. It is a bit more tender and has a slightly sweeter, earthier flavor than the more common curly kale, which makes it a perfect, quick-cooking green for this pasta.
Q5: Is this recipe vegan?
Yes! As written, this recipe is completely vegan and plant-based. To keep the entire meal vegan, simply be sure to omit the optional Parmesan cheese garnish, or use your favorite brand of vegan Parmesan cheese.