Description
A simple and delicious Pasta Aglio e Olio recipe that uses only five ingredients for a quick, flavorful Italian dish.
Ingredients
Scale
- 400 g spaghetti (or your favorite pasta)
- 1/3 cup extra virgin olive oil
- 4–5 garlic cloves (thinly sliced)
- 1/2 to 1 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley (chopped)
- Salt (to taste)
Instructions
Boil the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
Prepare the Sauce:
- While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic slices and red pepper flakes. Sauté gently until the garlic turns light golden. Be careful not to let it burn.
Combine Pasta and Sauce:
- Add the drained pasta to the pan. Toss well so that the pasta is coated with the garlic-infused oil. If the mixture seems dry, add a little reserved pasta water to help the sauce adhere to the pasta.
Finish and Serve:
- Sprinkle the chopped parsley over the pasta. Season with salt to taste. Serve immediately and enjoy your simple yet delicious 5-Ingredient Pasta Aglio e Olio.
Notes
For a milder flavor, reduce the red pepper flakes or omit them entirely.
If you prefer a bit more zest, add a squeeze of lemon juice after combining the pasta with the sauce.
Using freshly chopped parsley enhances the overall taste; dried parsley can be used if fresh is unavailable.
Reserve a bit of the pasta water even if you don’t plan on using it immediately, it can help adjust the sauce’s consistency later.
The quality of extra virgin olive oil directly impacts the flavor, so choose a good one for the best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450