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Rotina Diária

Pasta

Aglio e Olio (Garlic and Oil Pasta)

Make spaghetti aglio e olio the right way: gently toast garlic in olive oil, then add a little pasta water to coat every strand. Ready in 25 minutes.

  • Total time 25 min
  • Prep time 10 min
  • Cooking 15 min
  • Makes 4 servings
  • Difficulty Easy

With just a few ingredients, technique matters. Slice the garlic and warm it slowly in olive oil, starting in a cold skillet, to infuse the oil without burning it—burnt garlic makes the dish bitter. Turn off the heat when the slices are pale golden.

The game-changing touch is starchy pasta water. Stir a ladleful into the olive oil to make a light sauce that clings to the noodles instead of pooling at the bottom of the plate.

Ingredients

Amounts for 4 servings (4 servings).

Equipment

  • Pot
  • Frying pan
  • Colander

Instructions

  1. Step 1 Cook the pasta

    Bring a large pot of water to a boil, add the salt and pasta, and cook for 1 minute less than the package directions, stirring at the start to keep the noodles from sticking.

    • 1 lb spaghetti
    • 4 liters of water
    • 1 tablespoon salt

    About 10 min

  2. Step 2 Gently toast the garlic

    Meanwhile, add the olive oil and garlic to a large, cold skillet and set it over low heat. When the slices turn pale golden, add the red pepper flakes and turn off the heat.

    • 1/2 cup olive oil
    • 6 cloves of thinly sliced garlic
    • red pepper flakes to taste

    About 5 min

  3. Step 3 Reserve pasta water and drain

    Before draining, scoop out a ladleful of pasta water. Drain the pasta.

  4. Step 4 Toss and serve

    Transfer the pasta to the skillet with the garlic. Turn the heat to medium, add half the reserved pasta water, and toss for 1 minute, until the sauce coats the noodles. If it looks dry, add the rest of the water. Finish with parsley.

    • 2 tablespoons chopped parsley

    About 1 min

Tips for success

  • Use plenty of water and salt it generously—it should taste like the sea. This is your only chance to season the pasta itself.
  • Take the garlic off the heat just before it’s done; the hot oil will keep cooking the slices.
  • Freshly grated Parmesan is delicious, but it’s not part of the classic recipe.

Substitutions

Spaghetti
Fettuccine, linguine, or any other long pasta.
Red pepper flakes
Finely chopped fresh red chili, seeds removed.

How to store

Best served right away. Store leftovers in the refrigerator for up to 2 days; reheat in a skillet with a splash of water.

Allergens

Contains: gluten.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.