Spaghetti Aglio e Olio

25 January 2026

Spaghetti Aglio e Olio is a rustic, peasant dish from Southern Italy, made with pantry staples - pasta, olive oil, and garlic. Vermicelli was suggested instead of spaghetti for the recipe published in the 1937 book Cucina Teorico Pratica. Jeanne Caròla Francesconi’s 1965 recipe suggested linguine, but a standard no. 5 spaghetti, 3 or 4 spaghettini are best for this oil based sauce.

Total Time -
About 20 minutes

INGREDIENTS -

Serves 4 -

1 pound spaghetti
4 cloves sliced garlic
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped Italian parsley
Zest of 1/2 lemon
Salt, pepper to taste
1/4 cup pasta water
Fresh Italian parsley for garnish
Freshly grated Parmigiano-Reggiano, optional

TOOLS -

Cast iron skillet with lid
Tongs
Lemon zester or fine grater
Ladel or large spoon
Pepper mill

PREPERATION -

• Bowl 4 quarts water with 2 tablespoons salt

• Add pasta when water begins to bowl and stir intermediately to prevent sticking. Cook for about 5 - 7 minutes until tender but al dente

• Place skillet at about 7 of 10 on a gas stove, with olive oil

• Add garlic, red pepper flakes, ground black pepper - heat for about 2 minutes until fragrant and garlic is soft (do not brown)

• Move pasta directly into pan with tongs, tossing in the sauce with parsley and lemon zest

• Add pasta water a spoonful at a time until there is a bit of excess

• Toss, then cover for about two minutes to allow mixture to absorb into the pasta

• Plate and garnish with additional lemon zest, fresh ground pepper, and parsley

NOTES -

• Peeling and slicing the garlic instead of smashing them creates a more subtle garlic taste, while smashing creates a stronger, more pungent flavor. Slicing is great as an aromatic, and more delicate recipes.

• Using kitchen shears to cut up parsley and other herbs creates less bruising, and a more rustic, fresh appearance and taste.