Spaghetti Aglio e Olio
Spaghetti, italian flat-leaf parsley, chopped and parmesan cheese (optional) come together in this vegetarian — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring a large pot of water to a rolling boil and salt it generously. Add the spaghetti and cook until just shy of al dente, about 1 minute less than the package directs.
- While the pasta cooks, warm the olive oil in a wide skillet over medium-low heat and add the thinly sliced garlic.
- Cook the garlic slowly, stirring often, for 3 to 4 minutes until pale gold and fragrant; do not let it brown or it will turn bitter. Stir in the red pepper flakes for the last 30 seconds.
- Before draining, ladle out about a cup of the starchy pasta water and reserve it.
- Using tongs, transfer the spaghetti directly into the skillet along with a splash of the reserved pasta water, then toss vigorously over medium heat for 1 to 2 minutes so the oil and water emulsify into a glossy sauce that coats the strands.
- Add more pasta water a little at a time if the pasta looks dry, then remove from the heat and toss through most of the chopped parsley.
- Season with salt and freshly ground black pepper, divide among four bowls, and finish with the remaining parsley and a little grated parmesan if desired. Serve immediately.
You'll use: Frying pan / skillet · Large pot · Saucepan
Ingredient substitutions
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Spaghetti Aglio e Olio take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of parmesan?
Try pecorino. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Spaghetti Aglio e Olio vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Spaghetti Aglio e Olio is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Spaghetti aglio e olio KB.jpg by Bairuilong, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.