This is a sponsored post written by me on behalf of Italian Trade Commission / The Extraordinary Italian Taste. All opinions are 100% mine.
Whip up a traditional Italian pasta dish in 20 minutes with this 3-Ingredient Spaghetti Aglio e Olio! The simple recipe combines spaghetti, olive oil, and garlic for a vegetarian side dish or weeknight dinner that the whole family will love!
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Spaghetti Aglio e Olio might sound fancy, but this classic Italian recipe from Naples simply translates to “spaghetti with garlic and oil.” While it only requires 3 basic pantry staples, don’t be fooled — this is truly a delicious pasta dish that has stood the test of time!
Why Spaghetti Aglio e Olio Works
- When using minimal ingredients, it’s important to choose the finest, highest-quality options. That’s why I recommend using authentic, Italian-imported goods for the best result. There’s truly no substitute for spaghetti imported from Italy or extra virgin olive oil imported from Italy (Cilento Extra Virgin Olive Oil PDO)!
- Infusing the olive oil with minced garlic allows the rich garlic flavor to permeate the entire dish. Every bite is incredible!
- A finishing touch of crushed red pepper flakes or freshly chopped parsley adds a nice, bright contrast to the mild pasta.
How to Make a Simple Spaghetti Aglio e Olio Recipe
First, let’s discuss the 3 ingredients that you will need: spaghetti imported from Italy, extra virgin olive oil imported from Italy (Cilento Extra Virgin Olive Oil PDO), and minced or pressed garlic.
Check the label to be sure that you’re purchasing genuine products from Italy. Just because they look Italian, doesn’t mean that they are Italian!
A true extra virgin olive oil imported from Italy (Cilento Extra Virgin Olive Oil PDO) is recognizable by its fairly intense green to straw color, with a fruity aroma and a delicate bitter and peppery hints. A good quality olive oil should have a bitter, spicy taste. The amazing Cilento Extra Virgin Olive Oil PDO is the foundation for so many of the Italian recipes that we love!
While the spaghetti cooks in salted water, heat the olive oil and garlic in a small saucepan over medium-low heat. Stir the garlic and oil until the garlic becomes a pale gold, about 5-7 minutes (be careful that it doesn’t brown and burn).
Then just toss the infused olive oil with your hot spaghetti, and your job is done! Does it get any easier (or any more flavorful)?!
Cook’s Tips for Spaghetti Aglio e Olio
- Salt the pasta water! This is the only salt that will be added to the dish since salt doesn’t dissolve well in the olive oil sauce, so be liberal with your seasoning!
- Mince the garlic very finely (or use a garlic press). You don’t want to bite into big chunks of garlic in your spaghetti.
- After tossing the pasta with the infused olive oil, feel free to drizzle some extra olive oil over the top of the dish before serving. Start with less, and add more to taste!
- Garnish! Dried red pepper flakes and chopped fresh parsley are traditional additions to a simple aglio olio recipe; however, our family loves to include freshly-grated Parmigiano-Reggiano PDO cheese as well!
- Don’t forget to check the label to make sure that you’re purchasing genuine products from Italy. Trust me, the superior flavor and taste is well worth the slight premium price of these imported goods. They will make the dish!
It doesn’t have to be complicated or time-consuming to taste amazing — especially when you’re working with the finest Italian ingredients.
Discover more about the never-ending journey through the unique and authentic Italian flavors!
More Spaghetti Recipes to Try
Easy Baked Chicken Spaghetti
1 hour hr
Homemade Spaghetti O’s
30 minutes mins
Easy Baked Spaghetti
45 minutes mins
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3-Ingredient Spaghetti Aglio e Olio
Ingredients
- 1 lb. spaghetti imported from Italy
- 1/3 cup extra virgin olive oil imported from Italy (Cilento Extra Virgin Olive Oil PDO)
- 2 teaspoons minced or pressed garlic
- Garnish: red pepper flakes; chopped fresh parsley
Instructions
- Cook spaghetti in salted water, according to package instructions (be sure to salt the water, because this is the only salt that will be added to the dish, since salt doesn’t dissolve well in the olive oil sauce).
- While the pasta is cooking, put olive oil and garlic in a small saucepan. Heat over medium-low heat, stirring until garlic becomes a pale gold, about 5-7 minutes (be careful that it doesn’t brown and burn).
- Toss the cooked, drained pasta with the olive oil sauce. Garnish with red pepper flakes and chopped fresh parsley, if desired.
Notes
Cook’s Tips:
- Salt the pasta water! This is the only salt that will be added to the dish, since salt doesn’t dissolve well in the olive oil sauce, so be liberal with your seasoning!
- Mince the garlic very finely (or use a garlic press). You don’t want to bite into big chunks of garlic in your spaghetti.
- After tossing the pasta with the infused olive oil, feel free to drizzle some extra olive oil over top of the dish before serving. Start with less, and add more to taste!
- Garnish! Dried red pepper flakes and chopped fresh parsley are traditional additions to a simple aglio olio recipe; however, our family loves to include freshly-grated Parmigiano-Reggiano PDO cheese as well!
Nutrition
This is my favorite dish! I eat this 2-3 times a week depending on what I have planned, because garlic! I add a red chili pepper and serve with Parmesan cheese, Grana Padano or Peccorino cheese. It’s cheap, easy and incredibly flavorful. Love it!
So good, right?! And so easy!
I have been making this dish since the first time I had it in Italy. Absolutely my quick go too when people pop in. I toss shrimp in and it is better than a night out.
Isn’t it wonderful?! Such a simple, flavorful dish that never disappoints. 🙂
Fantastic stuff.