Spaghetti Aglio e Olio

    20 mins

    A simple spaghetti dish tossed with garlic and olive oil. I like to give this simple dish a kick by adding dried chillies. Serve with grated Parmesan.

    194 people made this

    Serves: 4 

    • 500g spaghetti
    • 3-4 tablespoons (45-60ml) extra virgin olive oil
    • 3 cloves garlic, chopped
    • 1/2 teaspoon dried crushed chillies
    • salt and freshly ground black pepper to taste
    • 60g (1/2 cup) freshly grated Parmesan cheese

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Cook spaghetti according to packet instructions; drain.
    2. In a small saucepan over low heat, place olive oil, garlic and chillies and simmer. Toss olive oil mixture with cooked spaghetti. Add salt and pepper to taste and serve with Parmesan cheese.

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    Reviews in English (153)


    I grew up with this stuff - it's a dish that's like second nature to most Italians. It's not really all that hot and it really shouldn't be - that's not supposed to be the point. This recipe is wonderful and right on as is, however, mixing in some fresh chopped parsley at the last adds freshness and color. But certainly add the garlic, oil and crushed red pepper to suit your own tastebuds, as Im sure the submitter would agree. Tonight, just for something a little different, I made this in the style of Cacio e Pepe - add some of the reserved pasta cooking water to the cooked spaghetti, then mix in some grated Parmesan or Romano cheese - what you want to achieve is a creamy sauce. If it is too watery, add more cheese - if too dry, add more of that beautiful, starchy pasta cooking water. Just another delicious way to eat basic pasta...  -  26 Feb 2011  (Review from Allrecipes US | Canada)


    Also known as Spaghetti e Aglio Olio e Peperoncini, this is one of my favorite pasta dishes! I recommend substituting a fresh, thinly-sliced red peperoncini (chili pepper) for the crushed red pepper; adding a few tablespoons of fresh, finely-chopped flat-leaf parsley (also known as Italian parsley); using a good, flavorful brand of olive oil; and using the best Parmigiano-Reggiano you can afford. Add the chili slices for the last minute or so to the hot garlic and oil, and add the chopped parsley when tossing the oil and pasta together. --In the past I have had the opportunity to sample this dish made with dry ingredients. However, preparing this dish with fresh ingredients makes it a stand-alone meal. All you need is a glass of Pinot Grigio and your favorite fresh bread. Mangiare bene!  -  28 Apr 2008  (Review from Allrecipes US | Canada)


    Wonderful side dish! I used 1/2 lb. of pasta and kept everything else the same. I added 1 Tbsp. of butter, 2 Tbsp. of finely chopped flat leaf parsley and a little salt. It doesn't get much better than this....  -  30 Apr 2009  (Review from Allrecipes US | Canada)