Pasta aglio e olio, or pasta with garlic and olive oil, is one of the most iconic dishes in Italian cooking. It takes about 20 minutes to make, uses ingredients you almost always have on hand, and delivers a result that is far greater than its simplicity suggests. It is our go-to weeknight meal when we are short on time but still want something genuinely good.
Think of it as the Italian answer to mac and cheese — simple, comforting, and deeply satisfying. Kids always love this.
How do you make authentic Pasta Aglio e Olio?
To make authentic Pasta Aglio e Olio, boil spaghetti until just before al dente. Gently infuse high-quality extra virgin olive oil with sliced garlic over low heat for 5-7 minutes until blonde and shiny. Toss the pasta in the garlic oil with a ladle of starchy pasta water to emulsify the sauce into a glossy coating. Finish with fresh parsley and optional Parmigiano Reggiano.
What Is Pasta Aglio e Olio?
At its most traditional, pasta aglio e olio has just two sauce ingredients: garlic and extra virgin olive oil. That is it. We make the most traditional version of this dish during olive harvest with novello oil or "new oil" because it allows us to taste the quality of the oil clearly. The magic is entirely in the technique.
We like to add Parmigiano Reggiano and fresh parsley, and sometimes anchovies and a spicy pepper. Giuseppe is from Calabria, so a little heat is always welcome. One important note: if you add anchovies, skip the cheese. In Italian cooking, seafood and cheese are almost never combined.
This dish is also popular with Italian children, especially picky eaters, because it has no tomato sauce and keeps things very simple. If you have a reluctant eater at the table, this one is worth trying.
Ingredients
- 350g (12 oz) spaghetti
- 4 to 5 cloves garlic, roughly chopped or smashed
- ½ cup high-quality extra virgin olive oil
- 1 small bunch fresh parsley
- 1 anchovy fillet in oil, optional
- 1 to 2 dried spicy peppers, optional
- ½ cup freshly grated Parmigiano Reggiano (omit if using anchovy)
- Salt to taste
How to Make Pasta Aglio e Olio
The most important thing you can do before you start cooking is prep everything in advance. This dish moves quickly once the garlic hits the oil. If anything is unprepped when you need it, you risk burning the garlic and having to start over.
Have your garlic chopped, parsley washed, cheese grated, pasta water boiling, and utensils ready before you turn on the heat.
Step 1: Boil the Pasta
Bring a large pot of water to a boil and salt generously. Add the spaghetti and cook until 2 minutes before al dente — it will finish cooking in the pan. Reserve at least 1 cup of pasta water before draining.
Step 2: Infuse the Oil with Garlic
Add the olive oil and garlic to a cold pan and place over low heat. If using anchovies or spicy peppers, add them now. Cook gently, stirring occasionally, until the garlic turns a light blonde color and becomes very shiny — about 5 to 7 minutes. You are not frying the garlic, you are infusing the oil with its flavor. Remove the pan from heat shortly before the garlic is done to let residual heat finish the cooking.
If the garlic burns, the oil is unsalvageable and you will need to start over. Never leave the stove unattended when cooking garlic in olive oil.
Step 3: Add the Parsley
About 30 seconds before cutting the heat, add the parsley stems to the pan and let them sizzle. Once the heat is off, remove the stems and add the parsley leaves. The stems add flavor during cooking and the leaves finish the dish fresh.
Step 4: Combine Pasta and Sauce
Return the pan to medium-high heat. Add a ladle of pasta water, then add the drained spaghetti directly to the pan. Toss continuously, adding more pasta water as needed, until the sauce is glossy and coats every strand — about 2 minutes. Remove from heat, add Parmigiano if using, and plate immediately.
Use a High Quality Extra Virgin Olive Oil
Extra virgin olive oil is not just a cooking fat in this dish — it is the sauce. The oil carries every flavor in the pan directly into each bite. Using a high-quality extra virgin olive oil adds depth and richness that cannot be replicated by a lesser oil. If you want to understand what makes extra virgin olive oil different from regular olive oil, our guide on regular vs. extra virgin olive oil breaks it down clearly.
Do not be light-handed here. Our Turi extra virgin olive oil is what we use for this dish every time — its lighter, more delicate profile lets the garlic lead without competing.
Frequently Asked Questions
What does aglio e olio mean?
Aglio e olio is Italian for "garlic and oil." The full name of the dish is pasta aglio e olio, which translates to pasta with garlic and oil. It is one of the simplest and most traditional pasta preparations in Italian cuisine.
What is the best pasta shape for aglio e olio?
Spaghetti is the most traditional choice. The long strands coat evenly in the garlic-infused oil. Linguine also works well. Avoid short pasta shapes, as they do not carry the sauce as effectively.
Can I add protein to pasta aglio e olio?
Anchovies are the most traditional addition and dissolve completely into the oil, adding depth without being overpowering. If you add anchovies, skip the cheese. Shrimp is another option, though it moves the dish away from the classic version.
Why is my pasta aglio e olio greasy?
The oil and pasta water need to emulsify properly. Add the starchy pasta water gradually while tossing the pasta continuously in the pan. The starch binds the water and oil into a cohesive sauce rather than leaving them separate.
What olive oil should I use for pasta aglio e olio?
Use the best extra virgin olive oil you have. Since olive oil is the sauce, its quality is completely apparent in the final dish. A grassy, well-made EVOO will transform this dish. Our Turi EVOO is a great choice here. Not sure what to look for in a quality olive oil? Read our guide on what extra virgin olive oil actually is.
Skyler and Giuseppe wrote The Olive Oil Enthusiast (Penguin Random House). Order your copy today.
Every recipe in our kitchen starts with our family's extra virgin olive oil, cold-pressed from groves along the Ionian coast of Calabria that have been in Giuseppe's family since 1927. It is what we use every day — and it makes a genuine difference in dishes like this one. Shop our olive oil here.
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