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Top down view of spaghetti in a dark bowl and garnished with parmesan and parsley.

Spaghetti Aglio e Olio

Course: Main Dish
Cuisine: Italian
Keyword: 30 minutes or less
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 630kcal
Author: Malinda Linnebur
This Spaghetti Aglio e Olio uses simple everyday ingredients to make a super flavorful dish! This classic dish can be on your table in 20 minutes or less!
Print Recipe

Ingredients

  • 1 pound (455g) spaghetti
  • 6-8 cloves garlic, thinly sliced
  • ½ cup (120ml) good quality olive oil
  • ¼ teaspoon red pepper flakes
  • ¼ cup chopped parsley, optional
  • 1 cup (120g) grated Parmesan cheese, optional
  • squeeze of lemon, optional

Instructions

  • Bring a large pot of water to a boil. Add a generous amount of salt and add pasta. Boil pasta until al dente.
  • While the pasta is cooking heat a large skillet with the olive oil over medium to medium low heat. Add garlic and stir constantly to prevent burning. Cook the garlic just until golden. Stir in the red pepper flakes and remove from heat.
  • Once the pasta is done cooking transfer to the skillet along with at least ½ cup of the pasta water. Toss to combine. If desired add the parsley, cheese, and squeeze of fresh lemon and toss lightly to combine. Serve immediately.

Notes

  1. Store any leftovers in the refrigerator for up to 5 days. Leftovers taste great reheated or cold. 
  2. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition calculated with the optional ingredients.

Nutrition

Calories: 630kcal | Carbohydrates: 59g | Protein: 25g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 35mg | Sodium: 611mg | Potassium: 244mg | Fiber: 3g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 4mg | Calcium: 462mg | Iron: 2mg