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3-Ingredient Spaghetti Aglio e Olio

Whip up a traditional Italian pasta dish in 20 minutes with this 3-Ingredient Spaghetti Aglio e Olio!
Course Dinner
Cuisine Italian
Keyword easy pasta recipe, spaghetti aglio e olio, spaghetti recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 582kcal
Author Blair Lonergan


  • 1 lb. spaghetti imported from Italy
  • 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


  • 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.


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!


Serving: 1/4 of the recipe | Calories: 582kcal | Carbohydrates: 85g | Protein: 14g | Fat: 19g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 1.6mg