Easy to Make Italian Food Recipe: Classic Spaghetti Aglio e Olio (5 Ingredients, 15 Minutes)

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Italian cooking is built on simplicity. Few dishes prove that better than Spaghetti Aglio e Olio, a Roman classic made with pantry staples and zero complicated techniques. This is the kind of meal Italians actually eat at home—fast, flavorful, and unfussy.

This dish relies on timing and restraint, not heavy sauces. When done right, the garlic is golden (not burnt), the olive oil is fragrant, and the pasta water creates a silky finish. Add this recipe to your "easy to make Italian food recipes".

Why This Dish Works

• Ready in under 20 minutes

• No special equipment

• Naturally vegan

• Budget-friendly

• Restaurant-quality flavor with minimal effort

Recipe: Spaghetti Aglio e Olio

Serves: 2–3

Ingredients

• 12 oz spaghetti

• ¼ cup extra virgin olive oil

• 5 garlic cloves, thinly sliced

• ½ tsp red pepper flakes (adjust to taste)

• Salt (for pasta water)

• Fresh parsley, finely chopped

• Optional: grated Parmigiano-Reggiano

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.

2. Heat olive oil in a wide pan over medium-low heat. Add garlic and cook gently until just golden. Do not brown.

3. Add red pepper flakes and stir for 10 seconds.

4. Add drained pasta directly to the pan along with ½ cup reserved pasta water.

5. Toss vigorously for 1–2 minutes until the sauce emulsifies and coats the pasta.

6. Finish with parsley and additional pasta water if needed. Season with salt.

7. Serve immediately. Add cheese if desired.