Spaghetti smothered with fresh garlic, slowly cooked in olive oil, is my go-to meal when I don't want elaborate cooking! Simple yet addictive and gathers in under 15 minutes.
Spaghetti with Garlic and Oil is one of those simple meals I often make when I don’t want anything heavy but still crave something warm and flavorful. It’s known as Aglio e Olio in Italy and is made with just a few ingredients—spaghetti, garlic, olive oil, and red chili flakes.
I remember during my vacation in Switzerland, I had pesto spaghetti at a small café, and I instantly loved how fresh greens and oil can carry so much flavor without needing any cream.
Back home, I started making pasta more often. My daughter loves spinach pesto spaghetti that I made when spinach is in season.
This garlic oil spaghetti became my go-to version because it’s quicker and uses basic pantry items. I love adding freshly ground black peppers and basil leaves to it and topping it with a dash of lemon juice. This time I couldn't procure fresh basil so used dried ones.
There’s no cheese or sauce in this one—just garlic slowly browned in olive oil and spices and mixed with cooked pasta. It’s light and perfect for days when I want something easy and home-style.
More Pasta Recipes: Vegan Arrabiata Pasta, Pumpkin Sauce Pasta, Indian Style Spaghetti
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Ingredients
See the recipe card for exact measurement of the ingredients.
- Spaghetti
- Fresh Garlic cloves
- Olive Oil
- Black pepper corns
- Oregano
- Dried Basil leaves
- Salt
How To Make Spaghetti With Garlic and Oil (Aglio e Olio)
Step 1. Boil the Spaghetti
Cook spaghetti in boiling water until al dente. Reserve ½ cup of pasta water before draining.
Step 2. Mince the Garlic
While spaghetti is cooked, you may peel and slice garlic thinly. You can use 4–6 cloves or more if you love garlicky flavor.
Step 3. Heat the Olive Oil and add spices
In a wide pan, heat olive oil on low flame. Add the sliced garlic and let it cook slowly until golden and fragrant. Once the garlic turns light golden, add black pepper, oregano, dried basil leaves.
Step 4. Toss the Pasta
Add the drained spaghetti to the garlic oil and salt. Toss well to coat. If it feels dry, add a few spoons of reserved pasta water. Add freshly squeezed lemon juice.
Step 6. Serve Warm
The Spaghetti with garlic and oil is ready. Serve hot. You can top with chopped parsley or basil, or more black pepper.
Expert Tips
- Make sure that the wok or pan is heavy-bottomed and cook garlic on slow flame. I like it light-browned and burnt garlic might not taste great with spaghetti.
- Start with boiling spaghetti first and then go ahead with chopping and cooking garlic. This makes sure that garlic is not overcooked.
- Mix hot spaghetti with cooked garlic.
- Store it in refrigerator in a closed container for about 2 days. Reheat it in oven or stove top with some olive oil.
Recipe FAQs
Garlic oil pasta is called Spaghetti Aglio e Olio in Italian. It means "spaghetti with garlic and oil" and is a traditional dish from Naples
Oil coats the spaghetti, adding flavor and preventing it from sticking. In Aglio e Olio, it also carries the garlic and chili taste evenly through the pasta.
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Spaghetti with Garlic and Oil
Equipment
- 1 Heavy-bottomed Pan for sauteing garlic
- 1 Colander
- 1 Pan for boiling spaghetti
Ingredients
- 125 gms Spaghetti used ¼th of a pack of 500 gm of Del Monte
- 2 tablespoon Olive Oil
- 6 cloves garlic finely chopped
- 1 teaspoon Oregano
- 2 teaspoon Black pepper freshly ground. Adjust the heat
- 2 teaspoon basil dried
- 1 teaspoon freshly squeezed lemon juice
- Salt as per taste
Instructions
- Cook spaghetti in boiling water until soft. Reserve ½ cup of pasta water before draining.
- While spaghetti is cooked, you may peel and slice garlic thinly. You can use 4–6 cloves or more if you love garlicky flavor.
- In a wide pan, heat olive oil on low flame. Add the sliced garlic and let it cook slowly until golden and fragrant. Once the garlic turns light golden, add black pepper, oregano, dried basil leaves.
- Add the drained spaghetti to the garlic oil and salt. Toss well to coat. If it feels dry, add a few spoons of reserved pasta water. Add freshly squeezed lemon juice.
- The Spaghetti with garlic and oil is ready. Serve hot. You can top with chopped parsley or basil, or more black pepper.
Notes
- Make sure that the wok or pan is heavy-bottomed and cook garlic on slow flame. I like it light-browned and burnt garlic might not taste great with spaghetti.
- Start with boiling spaghetti first and then go ahead with chopping and cooking garlic. This makes sure that garlic is not overcooked.
- Mix hot spaghetti with cooked garlic.
- Store it in refrigerator in a closed container for about 2 days. Reheat it in oven or stove top with some olive oil.
| Nutrition Facts | |
|---|---|
| Serving size: bowls | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 162 |
| % Daily Value* | |
| Total Fat 4.1g | 5% |
| Saturated Fat 0.5g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Total Carbohydrate 28.1g | 10% |
| Dietary Fiber 4.7g | 17% |
| Total Sugars 0.9g | |
| Protein 5.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 17mg | 1% |
| Iron 1mg | 6% |
| Potassium 49mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Mazz says
Really quick and easy, very delicious!
Deepti says
Thank you so much. Glad you liked it!