This Spaghetti Aglio E Olio is made with just spaghetti, olive oil, garlic, and red pepper flakes, and it proves that a pantry-only pasta can still taste incredible.

It’s ready in about 20 minutes, which makes it one of the fastest dinners I actually make on repeat.

I turn to this one on nights when the fridge is basically empty but I still want a real dinner.

It works for a quick weeknight meal, a late-night snack, or a simple side dish.

If simple pasta dinners are your thing, these are worth trying too:

Ingredients You’ll Need

Good olive oil actually matters here since it’s basically the sauce. Use the best bottle you have.

This isn’t the recipe to save it for later. Thinly sliced garlic (not minced) toasts more evenly and gives you little golden pieces throughout the dish instead of burnt specks.

Ingredients

1 lb spaghetti
1/2 cup extra virgin olive oil
8 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
1/2 cup reserved pasta water
1/4 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese, optional
Salt, to taste
Zest of 1 lemon, optional

Directions

Bring a large pot of well-salted water to a boil and cook the spaghetti according to the package directions until just al dente.
Reserve 1/2 cup of the pasta water before draining. You’ll need the starch in it later.
Drain the pasta but don’t rinse it.
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
Add the sliced garlic and cook slowly, stirring often, for 4-5 minutes until it turns pale golden.
Watch it closely near the end. Garlic goes from golden to burnt in about 10 seconds, and burnt garlic will make the whole dish taste bitter.
Add the red pepper flakes to the oil and stir for about 15 seconds to release their flavor.
Take the pan off the heat so the garlic doesn’t keep cooking while you finish the pasta.
Add the drained spaghetti directly to the skillet along with a splash of the reserved pasta water.
Toss well over low heat, adding more pasta water a little at a time until the sauce clings to the noodles and looks glossy.
This is where the emulsion happens, so don’t rush it.
Remove from the heat and stir in the parsley and Parmesan, if using.
Taste and add salt as needed. Remember the pasta water already has some salt in it, so taste before adding more.
Top with lemon zest if using, and serve warm right away and enjoy!

Important Recipe Notes

Slice the garlic, don’t mince it. Thin slices toast evenly and give you visible, golden pieces of garlic throughout the dish. Minced garlic burns faster and is harder to control.
Watch the garlic. It goes from perfectly golden to burnt in seconds, and burnt garlic turns the whole dish bitter. Pull the pan off the heat the moment it looks right.

Save the pasta water. The starchy water is what turns plain olive oil and garlic into an actual sauce that clings to the noodles. Don’t skip reserving it before you drain.
Storage. Store leftovers in an airtight container in the fridge for up to 3 days, though this dish is really best fresh.
Reheating. Reheat in a skillet with a splash of water or olive oil over low heat, tossing often so it doesn’t dry out.
Add protein if you want. Shrimp or grilled chicken both work well tossed in at the end if you want to turn this into more of a full meal.
Keep the cheese optional. Traditional versions skip the Parmesan entirely, since it’s not really an Italian thing to add cheese to an oil-based pasta like this. I add a little anyway. It’s a personal preference, not a rule.

How to Serve, Store & Customize This Recipe

Serving:

Serve immediately in warm bowls with extra Parmesan and a little more red pepper flakes on the side.

A wedge of lemon on the plate adds brightness if you want it. This dish is best eaten right away while the sauce is still glossy.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days.

The oil will solidify slightly when cold, so let it come to room temperature or reheat gently before eating.

Customization:

Add sauteed shrimp, grilled chicken, or crispy pancetta for more protein. Toss in a handful of arugula or spinach at the end for extra vegetables.

For more heat, increase the red pepper flakes or add a few dashes of hot sauce.