Pasta With Olive Oil and Garlic

Some recipes are so good they don’t need a long ingredient list or complicated steps. Pasta With Olive Oil and Garlic (known in Italy as Aglio e Olio) is the perfect example. With only a handful of pantry staples, you can create a dish that tastes like it came straight from a cozy trattoria in Naples, all in under 15 minutes.

This pasta is proof that less is more. A little garlic sizzling in golden olive oil, a sprinkle of chili flakes, and a twirl of perfectly cooked spaghetti come together to make a meal that’s equal parts comforting and elegant. It’s the kind of dish that works for everything, a quick solo dinner, a lazy weeknight meal, or even a romantic date night when you want something impressive without the stress.

It’s also surprisingly healthy. Garlic is often called nature’s antibiotic and has been linked to boosting immunity, improving heart health, and lowering blood pressure. Extra virgin olive oil, meanwhile, is packed with antioxidants and heart-healthy fats (Harvard Health). Combine the two and you’ve got a powerhouse of flavor and nutrition.

And here’s the best part: it’s incredibly budget-friendly. You don’t need expensive ingredients or fancy equipment, just pasta, garlic, olive oil, and a little love. Whether you’re cooking for yourself or sharing with friends, Pasta with Olive Oil and Garlic proves that simple really can be spectacular.

Why pasta with olive oil and garlic is so popular

This recipe’s popularity isn’t just about convenience, it’s about flavor. When garlic sizzles gently in olive oil, it creates a golden, nutty aroma that clings to each strand of pasta. Add in a sprinkle of chili flakes, and you’ve got an Italian classic that feels both cozy and sophisticated.

It’s also incredibly versatile. Whether you’re making dinner for one, cooking a date-night meal, or feeding friends, this pasta fits the vibe. Fun fact: according to a 2023 survey, pasta is the #1 comfort food worldwide, with over 350 different shapes eaten in homes around the globe.

Ingredients you’ll need

To make the perfect bowl of Pasta with Olive Oil and Garlic, you’ll only need a few simple things:

• 400g (14 oz) spaghetti or linguine
• 6 cloves of garlic, thinly sliced
• ½ cup extra virgin olive oil
• 1 teaspoon red pepper flakes (optional but recommended)
• Salt, to taste
• Fresh parsley, chopped, for garnish
• Parmesan cheese (optional, but amazing)

Pro Tip: Always use extra virgin olive oil. Since it’s the star of the dish, cheap oil can make it taste flat. A high-quality bottle transforms this from “just pasta” into a gourmet experience.

Step-by-step instructions

1. Bring a large pot of water to a rolling boil

Add a generous handful of salt, it should taste almost like the sea. This step is key because pasta absorbs the flavor of the water, and under-salted pasta will make the whole dish taste bland. Add your pasta and cook until al dente, which usually means 1-2 minutes less than the package suggests. Pro Tip: Before draining, scoop out about 1 cup of the starchy pasta water, it will help your sauce stick to the noodles later.

2. Warm the olive oil in a large skillet

While the pasta cooks, place a large, deep skillet over medium heat and pour in your olive oil. You want the oil warm enough to sizzle the garlic, but not so hot that it smokes. Using a wide skillet gives the pasta space to be tossed properly in the oil later.

3. Add the garlic and infuse the oil

Once the oil shimmers, scatter in your thinly sliced garlic. Let it cook slowly, stirring often, until it turns light golden and releases that nutty, irresistible aroma. Be patient here, garlic cooks quickly, and the difference between golden perfection and burnt bitterness can be just 30 seconds.

4. Add a touch of heat

Sprinkle in the red pepper flakes and stir them into the oil. This step wakes up the chili and infuses the oil with a gentle heat. If you’re spice-sensitive, start with a small pinch, taste later, and adjust.

5. Combine pasta and sauce

Once your pasta is drained, immediately transfer it to the skillet with the garlic oil. Toss the pasta well to coat every strand. Add a splash of the reserved pasta water, the starches in it will emulsify with the oil, creating a silky, glossy sauce that clings beautifully to the pasta instead of sliding off. If it looks too dry, add a little more pasta water, one spoonful at a time.

6. Finish with freshness and seasoning

Taste the pasta and season with salt if needed. Scatter chopped fresh parsley over the top for a pop of color and freshness. If you like, add a small shower of Parmesan cheese for richness (though the traditional Italian version is cheese-free).

7. Serve and enjoy

Plate the pasta immediately while it’s hot and glistening. This dish doesn’t need much else, but it pairs wonderfully with a crisp salad or crusty bread to mop up the garlicky oil left on the plate.

Pro Tip: Timing really is everything with this recipe. Start cooking the garlic when the pasta water reaches a boil. That way, by the time the pasta is done, your garlic oil will be ready to welcome it, no waiting around, and no risk of overcooked or cold pasta.

Tips for perfect pasta with olive oil and garlic

Getting this dish right is all about the details:

• Pick the right pasta: Long shapes like spaghetti or linguine hold onto the garlicky oil best.
• Slice garlic thinly: It toasts evenly and infuses the oil better.
• Balance the heat: Chili flakes add depth, but adjust them to your spice preference.
• Don’t skip the pasta water: That starchy liquid is your secret to a silky sauce.

Variations to try

While the traditional recipe is amazing on its own, here are some tasty twists:

• Spicy kick: Add extra chili flakes or a pinch of cayenne.
• Protein boost: Toss in sautéed shrimp, chicken strips, or crispy pancetta.
• Veggie version: Add zucchini ribbons, spinach, or mushrooms for extra texture.
• Vegan-friendly: Skip the cheese and finish with nutritional yeast for a cheesy flavor.

Serving suggestions

This dish is light enough to pair with almost anything. Try serving it with:

• A fresh arugula salad with lemon vinaigrette
• Garlic bread (yes, double garlic is always a good idea)
• A crisp white wine like Pinot Grigio or Sauvignon Blanc

Storage and meal prep ideas

One of the best things about Pasta With Olive Oil and Garlic is how quick it is to whip up, but you can also make it work for meal prep if you plan ahead.

• Storing leftovers: Place any extra pasta in an airtight container and keep it in the fridge for up to 2 days. To reheat, drizzle a little extra olive oil into a skillet, add the pasta, and warm it gently. Avoid microwaving if possible, since it can dry out the noodles.
• Freezing: While you can freeze this pasta, it’s not ideal. The garlic oil tends to lose its fresh flavor, and the texture of the pasta can become mushy. If you want to freeze it, undercook the pasta slightly, toss with oil, and freeze in small portions for up to 1 month.
• Meal prep hack: Cook a big batch of pasta, divide it into single portions, and store them in the fridge. When you’re ready to eat, quickly reheat the pasta in a skillet with freshly sautéed garlic and olive oil. This way, you get that fresh, vibrant flavor without having to start completely from scratch.
• Add-ins for later: Keep some roasted veggies, grilled shrimp, or cooked chicken on hand to toss into your reheated pasta. It instantly transforms leftovers into a brand-new meal.

Pro Tip: If you’re prepping this ahead for a busy week, undercook the pasta by 1-2 minutes. When you reheat it, it will finish cooking and stay perfectly al dente instead of turning soggy.

FAQ

Final thoughts

Pasta With Olive Oil and Garlic is proof that simple food is often the most delicious. It’s fast, budget-friendly, and endlessly customizable. Whether you’re making a solo weeknight dinner or impressing friends, this Italian classic will always deliver.

So next time you’re staring at your pantry wondering what to cook, remember this: all you really need is pasta, olive oil, and garlic.

Pasta With Olive Oil and Garlic

5

from

1

votes

Course: PastaCuisine: ItalianDifficulty: Easy

Servings

1

serving

Prep time

5

minutes

Cooking time

15

minutes

Calories

400

kcal

A single-serving version of the Italian classic Aglio e Olio. Perfect for a quick solo dinner that feels indulgent but is ready in minutes.

Ingredients

• 100g (3.5 oz) spaghetti or linguine

• 1–2 cloves of garlic, thinly sliced

• 2 tablespoons extra virgin olive oil

• ¼ teaspoon red pepper flakes (optional, adjust to taste)

• Salt, to taste

• Fresh parsley, chopped (for garnish)

• Parmesan cheese (optional, for serving)

Directions

• Bring a medium pot of salted water to a boil and cook pasta until al dente. Reserve about ¼ cup of pasta water before draining.
• While the pasta cooks, heat olive oil in a small skillet over medium heat.
• Add sliced garlic and sauté until golden and fragrant. Stir often to prevent burning.
• Add the red pepper flakes to the oil and let them release their flavor.
• Toss the drained pasta into the skillet, adding a splash of reserved pasta water to create a silky sauce.
• Season with salt, garnish with parsley, and serve hot. Add Parmesan if desired.