Classic Spaghetti Aglio Olio

There’s something about Italian food that just feels like comfort. Maybe it’s the simplicity of the ingredients, or maybe it’s because a good plate of pasta never lets you down. Either way, spaghetti aglio e olio has been my go-to weeknight dinner for years now.

This dish is proof that you don’t need a long list of fancy ingredients to make something really good. We’re talking garlic, olive oil, pasta, and a few extras to make it sing. The whole thing comes together in about 20 minutes, which means it’s faster than ordering takeout. I’ve added kale and lemon to give it a little freshness, plus some red pepper flakes for a bit of heat.

The best part? You probably have most of these ingredients in your kitchen right now. And if you don’t, they’re the kind of staples worth keeping around. Trust me, once you see how easy this is, you’ll be making it all the time.

What Kind of Spaghetti Should I Use?

For aglio e olio, you can use regular dried spaghetti from any brand you like – there’s no need to splurge on expensive imported pasta if you don’t want to. That said, if you have access to a good quality Italian brand with a rough, bronze-cut texture, it’ll help the garlicky oil sauce cling better to the noodles. Fresh spaghetti works too, though it cooks much faster so keep an eye on it. The most important thing is to cook your pasta just until al dente and save some of that starchy pasta water – it’s the secret ingredient that helps bring the whole dish together.

Options for Substitutions

This simple pasta dish is all about a few key ingredients, but here are some swaps you can make:

• Spaghetti: You can use linguine, bucatini, or angel hair pasta instead. Just adjust the cooking time according to the package directions. Whole wheat or gluten-free pasta works too, though the texture will be slightly different.
• Lacinato kale: Regular curly kale, spinach, or Swiss chard all work well here. If using spinach, add it at the very end since it wilts much faster than kale.
• Fresh parsley: Fresh basil makes a nice substitute and adds a slightly sweeter flavor. You could also use a mix of both herbs.
• Extra-virgin olive oil: This is really the star of the dish, so I’d recommend sticking with good quality extra-virgin olive oil. Regular olive oil will work in a pinch, but the flavor won’t be as rich.
• Red pepper flakes: If you don’t have red pepper flakes, a pinch of cayenne pepper works, or you can skip it entirely for a milder version.
• Lemon: No fresh lemon? Use 2 teaspoons of bottled lemon juice, though fresh really does make a difference in this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with aglio e olio is burning the garlic, which turns bitter and ruins the entire dish – keep your heat at medium-low and watch the pan closely, removing it from heat as soon as the garlic turns golden.

Another common error is draining away all your pasta water, which is actually the secret ingredient that helps create a silky sauce that clings to the spaghetti instead of leaving it dry and separated.

To get the best flavor, add your red pepper flakes to the oil along with the garlic so they can bloom in the heat, and always reserve at least a full cup of pasta water before draining, adding it gradually to the pan until you achieve a light, glossy coating on the noodles.

Finally, don’t skip tossing everything together in the pan for a minute or two – this step emulsifies the oil and pasta water into a proper sauce rather than just oily noodles.

What to Serve With Spaghetti Aglio Olio?

Since spaghetti aglio olio is a light, garlicky pasta dish, I love pairing it with a simple arugula salad dressed with lemon and olive oil to keep things fresh and bright. A side of roasted vegetables like zucchini, bell peppers, or cherry tomatoes works great too, especially if you toss them with a little garlic and olive oil before roasting. If you want to add some protein, grilled shrimp or pan-seared chicken breast are perfect choices that won’t overpower the delicate garlic and lemon flavors. Don’t forget some crusty bread on the side for soaking up any extra olive oil left in your bowl!

Storage Instructions

Store: Spaghetti aglio olio is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some of the oil as it sits, so it might seem a bit drier when you pull it out later.

Reheat: To bring your pasta back to life, warm it in a skillet over medium-low heat with a splash of olive oil and a tablespoon or two of water to loosen things up. You can also microwave it, but add a little water or olive oil first and stir halfway through to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 35-45 g
• Fat: 40-55 g
• Carbohydrates: 185-205 g

Ingredients

• 1 cup pasta water (reserved from cooking)
• 1 tsp fresh lemon juice
• 1/2 tsp red pepper flakes
• 1 large bunch lacinato kale (chopped)
• black pepper to taste (freshly ground preferred)
• Parmesan cheese for serving (I prefer Parmigiano-Reggiano)
• 1/2 tsp sea salt
• 4 garlic cloves (thinly sliced)
• 12 oz spaghetti
• 1/4 cup extra-virgin olive oil (I use Bionaturae)
• 1 tsp lemon zest (finely grated)
• 1/3 cup fresh parsley (chopped)

Step 1: Prepare the Ingredients and Cook the Pasta

• 12 oz spaghetti
• 4 garlic cloves
• 1 large bunch lacinato kale
• 1 tsp lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp red pepper flakes
• 1 cup pasta water
• 1/2 tsp sea salt

First, get your mise en place ready.

Thinly slice the garlic, chop the fresh parsley, grate the lemon zest, and measure out the lemon juice and red pepper flakes.

Bring a large pot of generously salted water to a rolling boil, then add the spaghetti and cook according to package directions until al dente.

While the pasta cooks, chop the lacinato kale into bite-sized pieces.

Before draining, reserve 1 cup of the starchy pasta water; this will be crucial for creating a silky sauce later.

I always taste the pasta water to ensure it’s seasoned like the sea, which helps season the pasta from within.

Step 2: Infuse the Olive Oil and Wilt the Kale

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves
• 1/2 tsp red pepper flakes
• 1 large bunch lacinato kale
• 1/2 tsp sea salt

In a large skillet, heat the extra-virgin olive oil over medium-low heat.

Add the thinly sliced garlic and red pepper flakes, cooking gently for about 30 seconds to 1 minute until the garlic is fragrant and just turns a light golden brown.

Be careful not to burn the garlic, as bitter garlic can ruin the dish!

Next, add the chopped lacinato kale and the remaining 1/2 tsp sea salt, and cook for another minute or two, stirring frequently, until the kale has wilted down and is tender.

Step 3: Combine Pasta with Sauce and Finish

• 12 oz spaghetti
• 1 cup pasta water
• 1 tsp fresh lemon juice
• 1 tsp lemon zest

Add the drained spaghetti directly into the skillet with the garlic, kale, and oil.

Pour in 1/2 cup of the reserved pasta water along with the fresh lemon juice and lemon zest.

Toss everything enthusiastically to combine, allowing the pasta to absorb the flavors and the sauce to emulsify.

If the sauce looks too dry or isn’t coating the pasta well, gradually add more of the remaining pasta water, a tablespoon at a time, until you reach your desired consistency.

I always aim for a glossy, slightly saucy coating, not a dry one.

Step 4: Season, Garnish, and Serve

• black pepper to taste
• Parmesan cheese for serving
• 1/3 cup fresh parsley
• 1/2 tsp sea salt

Taste the spaghetti aglio e olio and adjust seasoning with additional sea salt and freshly ground black pepper as needed.

Stir in the chopped fresh parsley for brightness and a final aromatic touch.

Serve immediately, topping each portion generously with grated Parmesan cheese.

For the best flavor, I highly recommend using freshly grated Parmigiano-Reggiano!