Spaghetti Aglio e Olio (Garlic and Oil)

It’s been a challenge these days even for someone like me who loves to cook. Cooking every night is one thing but coming up with ideas of what to cook is quite another. Hopefully I have helped you with this a little. Everyone needs a little inspiration now and then and this is definitely one of those times.

This is a super easy recipe with very few ingredients . Hopefully you’re all getting what you need from the supermarkets. Add along these easy ingredients and you’ll have a delicious meal.

Stay Safe and Keep Cooking at Home along with me.


Pasta with Garlic and Olive Oil


1 box spaghetti (16 oz.)

1/3 cup olive oil

8 large garlic cloves, minced

1/2 tsp. crushed red pepper flakes

1/2 cup fresh parsley, minced

Kosher salt

1 cup freshly grated parmesan cheese (plus extra for serving)


Cook pasta according to directions on package. Save about 2 cups of the pasta water before you drain the pasta.

Heat the olive oil over medium heat in a large pot (large enough to hold the pasta; a large sauté pan is perfect.) Add the garlic and cook for a few minutes, stirring frequently without burning the garlic (be careful!). Add the red pepper flakes. Add the reserved cooking water from pasta to the garlic and oil and bring to a boil. Lower the heat, add 1 tsp kosher salt and simmer for about 5-10 minutes until liquid is reduced by about a third.

Reserve a cup of the pasta water and set aside in the event you’ll need some liquid for the pasta. Add the drained pasta to the garlic sauce and give it a good toss. Remove from the heat, add the parsley and parmesan and toss to coat well. Allow the pasta to sit for a few minutes or until the sauce is absorbed. Taste for seasonings and serve with additional parmesan cheese on the side. If pasta looks dry add a little of the pasta water and mix well till pasta absorbs the water.

*If I use shrimp in this, which I sometimes do, I just sauté the shrimp in garlic and oil and skip the parmesan cheese. (About 1/4 lb shrimp per person.) For me and Joel, I use approx 1/2 lb raw shrimp. For 4 people, I use a pound. You can also add broccoli and keep it vegetarian.

3 responses to “Spaghetti Aglio e Olio (Garlic and Oil)

  1. Pingback: Spaghetti Aglio e Olio (Garlic and Oil) — Cooking with Candi | homethoughtsfromabroad626

  2. Pingback: Spaghetti Aglio e Olio (Garlic and Oil) — Cooking with Candi – Sarah's Attic Of Treasures

  3. I make this frequently especially as a side dish to seafood. It’s wonderful!!

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