Olive Oil Garlic Pasta (Pasta Aglio e Olio)

Olive Oil Garlic Pasta is a timeless Italian classic, also known as Pasta Aglio e Olio, made with spaghetti or linguine tossed in fragrant extra virgin olive oil, gently softened garlic, and a touch of parsley. This minimalist dish relies on quality ingredients and careful technique to create a silky, aromatic sauce that coats every strand of pasta. Simple yet deeply satisfying, it’s a perfect example of how Italian cooking turns a few pantry staples into something truly special.

Hey folks – I hope you all had a nice weekend, and you are now ready to embrace new week.

And for those who celebrate Easter this weekend, it is also (probably) going to be a shorter week, which is nice. After two weeks of non-pasta (and mostly dessert recipes), although this Neapolitan Ricotta and Pasta Pie is a pasta dish, I am back with another pasta recipe!

Well, technically I was considering not to post this one because who does not know a simple yet so flavorful pasta with olive oil and garlic, Aglio e Olio?! But after certain consideration, I decided to publish it – mostly because Daisy turned particularly beautiful here lol.

But seriously speaking, this blog is not only for readers, but it is also a convenient wat to categorize recipes I love. Besides, simple recipes are often the best, and this one 100% proves this statement.

Why You’ll Love This Olive Oil Garlic Pasta

• Pure Italian simplicity. A classic Pasta Aglio e Olio that highlights olive oil and garlic without distractions.
• Quick and unfussy. Ready in minutes with minimal prep and no complicated steps.
• Deep, aromatic flavour. Gently cooked garlic infuses the oil without bitterness.
• Naturally dairy-free. Perfect as-is, with cheese fully optional.
• Endlessly adaptable. Easy to adjust with chili flakes, herbs, or pasta water for texture.

What is Pasta Aglio e Olio?

What can I tell about Pasta Aglio e Olio? Two words – simple and delicious.

It is one of the oldest Italian pasta recipes known at least from the early 1800s or even earlier.

You will need only few simple ingredients, most of which you are probably already have on your hand. Because the simplicity of ingredients, it is crucial they are high-quality as they will determine the flavour profile. Hence, please grab good quality olive oil, and also do not swap fresh garlic and parsley for dried ones.

Another optional ingredient can be peperconcino – red chili flakes. So if you do not mind some heat in your dish, you can totally add some.

Typical pasta for this sauce is spaghetti, but linguine or other thin long types of pasta will do.

And while it does not seem to be an authentic addition, I sprinkled our pasta with some grated Parm… but tsss, please do not tell anyone! :)

Ingredients You’ll Need for This Olive Oil Garlic Pasta

• Spaghetti or linguine. Long pasta works best, allowing the olive oil and garlic to cling evenly to each strand.
• Extra virgin olive oil. The backbone of the dish, providing richness and fruity depth.
• Garlic cloves. Thinly sliced garlic gently perfumes the oil without browning.
• Chili flakes. Optional, but excellent for adding mild warmth and balance.
• Fresh parsley. Chopped parsley adds brightness and a clean finish.
• Salt. Essential for seasoning both the pasta water and the final dish.
• Grated Parmigiano-Reggiano. Optional and non-traditional, but welcome if you enjoy it.

How to Make Olive Oil Garlic Pasta

To make this Olive Oil Garlic Pasta, bring a large pot of well-salted water to a boil and cook the pasta until al dente, reserving some of the pasta water before draining.

While the pasta cooks, gently heat the olive oil in a wide skillet over low to medium heat. Add the garlic and chili flakes, if using, and cook slowly until the garlic softens and turns lightly golden at the edges. Do not let it brown.

Turn off the heat, add the drained pasta and parsley, and toss to combine. Loosen the sauce with a little reserved pasta water until the pasta is glossy and well coated. Adjust seasoning with salt, and serve immediately, with grated Parmigiano-Reggiano if desired.

More Authentic Pasta Recipes

Looking for more Italian pasta recipes, just like this Pasta Aglio e Olio? Please be sure to check some below:

• Pasta al Baffo
• Pasta alla Pastora
• Sicilian Style Pasta with Cauliflower
• Pasta alla Papalina
• Pasta with Sardines
• Ragù alla Bolognese

I hope you like this Pasta Aglio e Olio, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Olive Oil Garlic Pasta (Pasta Aglio e Olio)

Recipe by Ben | Havocinthekitchen

5.0 from 3 votes

Course: Pasta and GnocchiCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Pasta Aglio e Olio is one of the most iconic Italian recipes, and it is also one of the easiest you could imagine. Made with just a few simple and affordable ingredients, its flavour is nothing short of amazing!

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Ingredients

• 400-420 gr. spaghetti or linguine

• 1/2 cup (110 ml.) extra virgin olive oil

• 3-4 large garlic cloves, peeled and thinly sliced

• a pinch of chili flakes – optional, to taste (I used just around 1/2 tsp. for a mild flavour)

• a handful of fresh parsley leaves, chopped

• salt

• Parm, grated (optional)

Directions

• Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente (as per package instructions). Reserve a cup of the pasta water, then drain the pasta.
• While the pasta is cooking, add the olive oil in a large pan / skillet, preferably heavy-bottomed, over lower-medium heat. Add the garlic and chili flakes (if using), allowing it to soften for about 3-4 minutes, or just until start turning light golden on the edges. Do not let the garlic brown.
• Once the garlic is softened, turn off the heat. Mix in the drained pasta and parsley. If the pasta is too dry to your liking, add some of the reserved pasta liquid. I added about 1/2 cup, but you may need less or more, depending on your preferences. Season with more salt, if necessary. Serve immediately. The authentic recipe does not seem to call for any cheese, but if desired, add some on top.