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Quick 15-Minute Pasta Aglio e Olio

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A simple, quick, and delicious pasta dish made with garlic, olive oil, chili flakes, and parsley, perfect for busy weeknights or last-minute dinners.

Ingredients

Scale
  • 8 ounces (225 grams) spaghetti
  • 1/4 cup (60 ml) extra virgin olive oil
  • 5–6 large garlic cloves, thinly sliced
  • 1/2 to 1 teaspoon red chili flakes
  • 2 tablespoons fresh parsley, finely chopped
  • Salt, for pasta water and seasoning
  • Freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil. Add spaghetti and cook according to package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking. Reserve 1/2 cup (120 ml) of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add thinly sliced garlic cloves and cook gently for 3-4 minutes until light golden brown, stirring frequently to avoid burning.
  3. Sprinkle red chili flakes into the garlic oil and stir for 30 seconds to release flavor.
  4. Add drained spaghetti to the skillet with garlic oil. Toss well using tongs or a pasta fork to coat every strand. Pour in a few tablespoons of reserved pasta water to loosen the sauce and help it cling to the pasta. Toss for 1-2 minutes until sauce is silky and emulsified.
  5. Stir in chopped parsley, season with salt and freshly ground black pepper to taste. If using, sprinkle grated Parmesan cheese on top and toss briefly.
  6. Serve immediately, garnished with extra parsley or chili flakes if desired.

Notes

Use medium-low heat to gently toast garlic without burning. Reserve pasta water to create a silky sauce. For dairy-free or vegan, omit Parmesan or use nutritional yeast. Fresh parsley brightens the dish but dried Italian herbs can be substituted.

Nutrition

Keywords: pasta aglio e olio, quick pasta recipe, easy dinner, garlic pasta, Italian pasta, 15-minute meal

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