The Pantry
Italian

Spaghetti aglio e olio

Spaghetti dressed with gently toasted garlic, olive oil, chili flakes and parsley. The sauce comes together with starchy pasta water, not a long ingredient list.

Prep 5 minCook 15 minAdjust servings ↓
Jump to recipe ↓Try our cooking flow
Spaghetti aglio e olio
~440 calper person · ~880 total
~$2.50meal total · ~$1.25 per person

Estimated calories and US ingredient costs.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Start the pasta water

~1 min

Start the pasta water.

Bring a wide pot of water to a boil.

Add 1/4 tsp salt and 6 oz spaghetti, stirring to separate the strands.

Cook for 1 minute less than the package al dente time.

Ingredients
  • 6 ozDry spaghetti
  • 1/4 tspKosher salt
Step 2

Slice the garlic

~2 min

Slice the garlic.

While the pasta cooks, thinly slice enough garlic to make 1 tbsp.

Keep the slices similar in thickness so they color evenly.

Ingredients
  • 1 tbsp total for recipeGarlic
Step 3

Warm the oil and garlic

~4 min cook

Warm the oil and garlic.

Add 2 tbsp oil and the sliced garlic to a large cool skillet.

Set over medium-low heat and cook for 3–4 minutes until the garlic is pale gold

Ingredients
  • 2 tbspOlive oil
  • 1 tbsp total for recipeGarlic
Step 4

Reduce the heat if the edges darken quickly

After ~4 min

Reduce the heat if the edges darken quickly.

Step 5

Add the chili

~1 min

Add the chili.

Stir 1/4 tsp chili flakes into the garlic oil for 15 seconds.

Remove the skillet from the heat if the pasta is not ready yet.

Ingredients
  • 1/4 tspChili flakes
Step 6

Finish the pasta in the pan

~2 min

Finish the pasta in the pan.

Reserve 3/4 cup pasta water before draining.

Add the spaghetti and 1/4 cup reserved water to the skillet over medium heat.

Toss for 1–2 minutes until al dente and coated.

Ingredients
  • 6 oz total for recipeDry spaghetti
Step 7

Make it glossy

~2 min

Make it glossy.

Add more pasta water a spoonful at a time and keep tossing until the oil and water form a light sauce.

Stop before the pan is dry.

Step 8

Serve with parsley

~2 min

Remove from the heat and fold in 2 tbsp parsley.

Ingredients
  • 2 tbspParsley
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Spaghetti aglio e olio: Serve with parsley.

Spaghetti aglio e olio: Divide between 2 bowls

Spaghetti aglio e olio: serve immediately.

Make the next one yours.

Create a custom meal with what you have.

Create my own recipe →
Read the traditional recipe

Ingredients

For 2 people

  • 6 oz dry spaghetti
  • 2 tbsp olive oil
  • 1 tbsp thinly sliced garlic
  • 1/4 tsp chili flakes
  • 2 tbsp chopped parsley
  • 1/4 tsp kosher salt

Method

  1. Start the pasta waterBring a wide pot of water to a boil. Add 1/4 tsp salt and 6 oz spaghetti, stirring to separate the strands. Cook for 1 minute less than the package al dente time.
  2. Slice the garlicWhile the pasta cooks, thinly slice enough garlic to make 1 tbsp. Keep the slices similar in thickness so they color evenly.
  3. Warm the oil and garlicAdd 2 tbsp oil and the sliced garlic to a large cool skillet. Set over medium-low heat and cook for 3–4 minutes until the garlic is pale gold. Reduce the heat if the edges darken quickly.
  4. Add the chiliStir 1/4 tsp chili flakes into the garlic oil for 15 seconds. Remove the skillet from the heat if the pasta is not ready yet.
  5. Finish the pasta in the panReserve 3/4 cup pasta water before draining. Add the spaghetti and 1/4 cup reserved water to the skillet over medium heat. Toss for 1–2 minutes until al dente and coated.
  6. Make it glossyAdd more pasta water a spoonful at a time and keep tossing until the oil and water form a light sauce. Stop before the pan is dry.
  7. Serve with parsleyRemove from the heat and fold in 2 tbsp parsley. Divide between 2 bowls and serve immediately.

Before you cook

What to get ready

Large pasta pot, colander, wide sauce pan, tongs and a mug for reserved cooking water.

Slice garlic evenly and reserve pasta water before draining; the sauce depends on that starch.

If something needs adjusting

Garlic turns bitter

Keep the oil heat gentle and stop at pale gold; replace blackened garlic rather than hiding it in the sauce.

Sauce tightens after tossing

Add reserved pasta water a spoonful at a time while tossing. Serve promptly because pasta continues absorbing liquid.

Store for later

Refrigerate pasta promptly in shallow containers. Reheat to 165°F with a small splash of water; keep uncooked cheese or herb toppings separate when possible.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Freeze leftover parsley chopped for another hot pasta sauce.

Next use for your ingredients: Pasta arrabbiata →

Calculate this meal with your own prices →

How to Cook Pasta Al Dente →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Pale-gold garlic tastes sweet and fragrant. Deep-brown garlic can become bitter, so watch the pan closely before adding the pasta.

Make it work for you

Leave out the chili flakes for a mild version. If you have lemon zest, a little at the end adds brightness without changing the sauce texture.

For another simple spaghetti dinner, try roasted tomato and burrata pasta.

Why does my aglio e olio look oily?

It usually needs a little more starchy pasta water and vigorous tossing. Add water in small amounts over medium heat until the sauce coats the strands instead of pooling.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

Make more of your kitchen

More recipes to try