17 Delicious Spaghetti Aglio e Olio Recipes Ultimate

Ever find yourself staring into the pantry, craving something simple yet spectacular? Spaghetti Aglio e Olio is your answer—a humble dish that transforms garlic, olive oil, and a pinch of chili flakes into a comforting masterpiece. Whether you’re in a rush or just craving some carb-loaded comfort, these 17 recipes promise to elevate your pasta game. Let’s dive into the ultimate roundup of delicious variations!

Classic Spaghetti Aglio e Olio

Nothing embodies the simplicity and elegance of Italian cuisine quite like Spaghetti Aglio e Olio, a dish that transforms humble ingredients into a symphony of flavors with just a few deft touches.

Ingredients

• 1 pound spaghetti – I always opt for bronze-die pasta for its superior sauce-clinging texture.
• 1/2 cup extra virgin olive oil – my go-to for its fruity notes and health benefits.
• 6 garlic cloves, thinly sliced – the thinner, the better to infuse the oil without burning.
• 1/2 teaspoon red pepper flakes – adjust to your heat preference, but this amount gives a pleasant warmth.
• 1/2 cup freshly chopped parsley – for a burst of color and freshness at the end.
• Salt, to taste – I prefer sea salt for its clean, mineral flavor.
• 1/2 cup grated Parmesan cheese – optional, but I love the umami depth it adds.

Instructions

1. Bring a large pot of salted water to a rolling boil. The water should taste like the sea to properly season the pasta.
2. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. Meanwhile, in a large skillet over medium-low heat, warm the olive oil and add the garlic slices. Cook gently until golden, about 2 minutes, being careful not to let the garlic burn.
4. Stir in the red pepper flakes and cook for another 30 seconds to release their flavor.
5. Reserve 1/2 cup of pasta water, then drain the spaghetti and add it directly to the skillet with the garlic oil.
6. Toss the spaghetti with the oil, adding reserved pasta water a little at a time as needed to emulsify the sauce.
7. Remove from heat and stir in the chopped parsley and grated Parmesan, if using. Toss everything together until the pasta is evenly coated.

Unbelievably simple yet profoundly flavorful, this dish offers a perfect balance of spicy, garlicky, and savory notes. Serve it with a drizzle of your best olive oil and a sprinkle of extra Parmesan for a touch of luxury.

Spicy Spaghetti Aglio e Olio with Chili Flakes

Craving a dish that marries simplicity with bold flavors? Our Spicy Spaghetti Aglio e Olio with Chili Flakes is a testament to the beauty of minimalist cooking, where each ingredient shines in harmony.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce adhesion)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (the thinner, the better for even cooking)
• 1 tsp red chili flakes (adjust according to your heat preference)
• 1/2 tsp sea salt (for seasoning the pasta water)
• 1/4 cup fresh parsley, finely chopped (for a bright, herby finish)
• 1/4 cup grated Parmesan cheese (optional, but highly recommended for depth)

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add 1/2 tsp sea salt to season the water.
2. Add 8 oz spaghetti to the boiling water, stirring occasionally to prevent sticking. Cook for 8-10 minutes or until al dente, following the package instructions for timing.
3. While the pasta cooks, heat 1/3 cup extra virgin olive oil in a large skillet over medium-low heat. Add 4 thinly sliced garlic cloves, cooking until golden and fragrant, about 2 minutes—watch closely to avoid burning.
4. Stir in 1 tsp red chili flakes to the skillet, cooking for an additional 30 seconds to infuse the oil with spice.
5. Reserve 1/2 cup of pasta water, then drain the spaghetti and immediately add it to the skillet, tossing to coat evenly in the garlic-chili oil.
6. If the pasta seems dry, gradually add the reserved pasta water, 1 tbsp at a time, until the desired consistency is achieved.
7. Remove from heat and stir in 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan cheese, if using, for an extra layer of flavor.

Relish the symphony of textures and flavors in every forkful—the al dente pasta, the fiery kick of chili, and the aromatic garlic. Serve with a side of crusty bread to sop up any remaining oil, or top with a poached egg for a luxurious twist.

Garlic Lover’s Spaghetti Aglio e Olio

Perfect for those who cherish the robust flavor of garlic, this Garlic Lover’s Spaghetti Aglio e Olio is a testament to the beauty of simplicity. With just a handful of ingredients, it transforms into a dish that’s both comforting and sophisticated, proving that less can indeed be more.

Ingredients

• 1 pound spaghetti (I always opt for bronze-die pasta for its superior sauce adherence)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 8 garlic cloves, thinly sliced (the more, the merrier for us garlic enthusiasts)
• 1 teaspoon red pepper flakes (adjust to your heat preference)
• 1/2 cup fresh parsley, finely chopped (for a burst of color and freshness)
• Salt, to taste (I prefer sea salt for its clean, crisp flavor)
• 1/2 cup grated Parmesan cheese (optional, but who can resist?)

Instructions

1. Bring a large pot of salted water to a boil over high heat. The water should taste like the sea for perfectly seasoned pasta.
2. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 2 minutes. Watch closely to avoid burning.
4. Reserve 1/2 cup of pasta water, then drain the spaghetti.
5. Add the drained spaghetti to the skillet with the garlic oil, tossing to coat evenly. If the pasta seems dry, add the reserved pasta water a little at a time until the desired consistency is achieved.
6. Remove from heat and stir in the chopped parsley and grated Parmesan cheese, if using. Toss everything together until the cheese melts and the parsley is evenly distributed.

Rich in flavor with a delightful kick, this dish boasts a perfect balance of spicy, garlicky, and savory notes. Serve it with a side of crusty bread to soak up every last drop of that glorious garlic oil, or top with a poached egg for an extra layer of richness.

Spaghetti Aglio e Olio with Fresh Herbs

Brimming with simplicity yet bursting with flavor, Spaghetti Aglio e Olio with Fresh Herbs is a testament to the beauty of Italian cuisine, where minimal ingredients create maximum impact. This dish, with its golden garlic-infused oil and vibrant herbs, is a quick yet sophisticated meal that sings with every forkful.

Ingredients

• 1 pound spaghetti (I always opt for bronze-die pasta for its superior sauce adherence)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 6 garlic cloves, thinly sliced (the thinner, the better for even cooking)
• 1/2 teaspoon red pepper flakes (adjust to your heat preference)
• 1/4 cup chopped fresh parsley (flat-leaf for its more robust flavor)
• 1/4 cup chopped fresh basil (tearing by hand preserves its delicate aroma)
• Salt, to properly season the pasta water (I swear by Diamond Crystal for its consistency)

Instructions

1. Bring a large pot of salted water to a rolling boil. The water should taste like the sea.
2. Add the spaghetti, stirring immediately to prevent sticking. Cook until al dente, about 9 minutes, checking a minute early for doneness.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes, cooking until the garlic is golden, about 3 minutes. Watch closely to avoid burning.
4. Reserve 1/2 cup of pasta water, then drain the spaghetti.
5. Add the spaghetti to the skillet with the garlic oil, tossing to coat. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Remove from heat and stir in the parsley and basil, allowing the residual heat to wilt the herbs.

Captivating in its simplicity, this dish offers a delightful contrast of textures—silky pasta against the slight crunch of golden garlic. The fresh herbs lend a brightness that elevates the dish, making it perfect for a summer evening al fresco.

Lemon Infused Spaghetti Aglio e Olio

Brightening up the classic spaghetti aglio e olio with a zesty lemon twist transforms this simple dish into a vibrant, flavor-packed meal that’s perfect for any occasion.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce adherence)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (the thinner, the better for a delicate flavor)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Zest of 1 lemon (for that bright, aromatic kick)
• Juice of 1/2 lemon (freshly squeezed makes all the difference)
• 1/4 cup chopped parsley (flat-leaf for its milder taste)
• Salt, to taste (I prefer sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden, about 1-2 minutes. Tip: Keep the heat medium to prevent the garlic from burning.
3. Reserve 1/2 cup of pasta water, then drain the spaghetti. Tip: The starchy pasta water is key for creating a silky sauce.
4. Add the drained spaghetti to the skillet with the garlic oil, tossing to coat. Pour in the reserved pasta water, lemon zest, and lemon juice, stirring vigorously to emulsify the sauce.
5. Remove from heat and stir in the chopped parsley. Tip: Adding parsley off the heat preserves its vibrant color and fresh taste.
6. Season with salt as needed and serve immediately.

A harmonious blend of spicy, garlicky, and citrusy flavors makes this lemon-infused spaghetti aglio e olio irresistibly delicious. Serve it with a sprinkle of additional lemon zest and a side of crusty bread to soak up every last drop of the sauce.

Spaghetti Aglio e Olio with Anchovies

On a bustling evening when time is of the essence yet the palate craves something extraordinary, Spaghetti Aglio e Olio with Anchovies emerges as a hero. This dish, with its humble beginnings, transforms simple ingredients into a symphony of flavors, offering a quick yet sophisticated meal that feels like a warm embrace.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce adherence)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 4 garlic cloves, thinly sliced (the thinner, the better to infuse the oil without burning)
• 1/2 tsp red pepper flakes (adjust to your heat preference, but this amount gives a gentle warmth)
• 6 anchovy fillets, chopped (don’t shy away; they melt into the oil, adding depth, not fishiness)
• 1/2 cup fresh parsley, finely chopped (for a burst of color and freshness at the end)
• Salt, to taste (I prefer sea salt for its clean, briny flavor)
• 1/4 cup reserved pasta water (the secret to emulsifying the sauce)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes, stirring frequently, until the garlic is golden, about 2 minutes. Tip: Keep the heat low to prevent the garlic from burning.
3. Add the chopped anchovies to the skillet, stirring until they dissolve into the oil, about 1 minute. This step builds the foundational flavor of the dish.
4. Reserve 1/4 cup of pasta water, then drain the spaghetti and add it directly to the skillet, tossing to coat in the oil mixture.
5. Pour in the reserved pasta water, increase the heat to medium, and toss vigorously for 1 minute until the sauce emulsifies and clings to the pasta. Tip: The starch in the pasta water is key for a silky sauce.
6. Remove from heat, stir in the chopped parsley, and season with salt if needed. Tip: Taste before adding salt, as anchovies are naturally salty.

Here, the spaghetti is perfectly al dente, each strand slicked with a glossy, garlic-infused oil that carries the umami richness of anchovies and a hint of heat. Serve it with a sprinkle of additional parsley and a drizzle of olive oil for an extra touch of elegance, perhaps alongside a crisp white wine to elevate the experience further.

Vegan Spaghetti Aglio e Olio

Few dishes capture the essence of simplicity and flavor quite like Vegan Spaghetti Aglio e Olio, a classic Italian pasta that relies on the harmony of garlic, olive oil, and chili flakes to create a dish that’s both comforting and sophisticated.

Ingredients

• 8 oz spaghetti (I always opt for a high-quality bronze-die cut for that perfect al dente texture)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 4 garlic cloves, thinly sliced (the thinner, the better for even cooking)
• 1/2 tsp red chili flakes (adjust according to your heat preference)
• 1/2 cup pasta water (reserved from cooking the spaghetti)
• Salt, to taste (I prefer sea salt for its clean, briny flavor)
• Fresh parsley, finely chopped (for a bright, fresh finish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and chili flakes, cooking gently until the garlic is golden and fragrant, about 2-3 minutes. Tip: Keep the heat low to avoid burning the garlic.
3. Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the spaghetti directly to the skillet with the garlic oil, tossing to coat evenly.
4. Pour in the reserved pasta water a little at a time, tossing continuously, until the sauce emulsifies and clings to the spaghetti. Tip: The starch in the pasta water helps create a silky sauce.
5. Remove from heat, sprinkle with chopped parsley, and toss once more. Serve immediately.

With its silky texture and bold flavors, this Vegan Spaghetti Aglio e Olio is a testament to the power of simple ingredients. For an extra touch of elegance, serve with a sprinkle of vegan parmesan and a side of roasted cherry tomatoes.

Spaghetti Aglio e Olio with Cherry Tomatoes

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that’s both simple to prepare and bursting with flavor. Spaghetti Aglio e Olio with Cherry Tomatoes is just that—a humble yet elegant pasta dish that sings with the freshness of garlic, the richness of olive oil, and the sweet pop of cherry tomatoes.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce cling)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (the thinner, the better for even cooking)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1 cup cherry tomatoes, halved (they add a lovely sweetness and color)
• 1/2 cup fresh parsley, finely chopped (for that final bright touch)
• Salt, to taste (I like to use sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 2 minutes—watch closely to avoid burning.
3. Add the cherry tomatoes to the skillet, cooking until they just begin to soften, about 3 minutes. This quick cook preserves their vibrant color and texture.
4. Reserve 1/2 cup of pasta water, then drain the spaghetti and add it directly to the skillet with the tomato mixture.
5. Toss the pasta with the sauce, adding reserved pasta water a little at a time until the sauce coats the noodles beautifully.
6. Remove from heat and stir in the parsley, tossing to combine. Season with salt as needed.

Silky strands of pasta glisten with olive oil, each bite offering a harmonious blend of spicy, garlicky, and sweet flavors. Serve this dish with a sprinkle of Parmesan or alongside a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Spaghetti Aglio e Olio with Mushrooms

Nothing embodies the simplicity and elegance of Italian cuisine quite like Spaghetti Aglio e Olio with Mushrooms, a dish where the humble ingredients transform into a symphony of flavors. This version, enriched with earthy mushrooms, offers a delightful twist on the classic, promising a meal that’s both comforting and sophisticated.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce adherence)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (the thinner, the better for a delicate flavor)
• 1 cup sliced cremini mushrooms (their meaty texture is perfect here)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/4 cup chopped fresh parsley (for a bright, fresh finish)
• Salt, to taste (I like to use sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden, about 1 minute—watch closely to prevent burning.
3. Add the mushrooms to the skillet, increasing the heat to medium-high. Cook until the mushrooms are tender and lightly browned, about 5 minutes, stirring occasionally.
4. Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the spaghetti to the skillet with the mushrooms, tossing to combine. If needed, add the reserved pasta water a little at a time to loosen the sauce.
5. Remove from heat and stir in the parsley. Season with salt to taste, tossing everything together for a final mix.

The finished dish boasts a perfect balance of textures, from the al dente pasta to the tender mushrooms, all coated in a garlicky, slightly spicy oil. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up every last drop of the flavorful oil.

Spaghetti Aglio e Olio with Parmesan Cheese

Lusciously simple yet profoundly flavorful, Spaghetti Aglio e Olio with Parmesan Cheese is a testament to the beauty of minimalist cooking. This dish, with its golden garlic-infused oil and al dente pasta, is a humble masterpiece that speaks volumes through its textures and tastes.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce adhesion)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 4 garlic cloves, thinly sliced (freshness is key here for that sharp, aromatic punch)
• 1/2 tsp red pepper flakes (adjust to your heat preference, but they’re essential for a gentle warmth)
• 1/4 cup freshly grated Parmesan cheese (the real deal, please—pre-grated just doesn’t melt the same)
• Salt, to taste (I like to use sea salt for its clean, crisp flavor)
• Fresh parsley, finely chopped (a small handful for that fresh, herby finish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. The water should taste like the sea—this is your only chance to season the pasta itself.
2. Add the spaghetti to the boiling water and cook for 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic slices and red pepper flakes, cooking until the garlic is golden and fragrant, about 2-3 minutes. Watch closely to avoid burning the garlic, which can turn bitter.
4. Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
5. Add the drained spaghetti to the skillet with the garlic oil, tossing to coat evenly. If the pasta seems dry, add a splash of the reserved cooking water to loosen it up.
6. Remove the skillet from the heat and stir in the grated Parmesan cheese until it melts into the pasta, creating a creamy texture.
7. Garnish with chopped parsley and an extra sprinkle of Parmesan before serving.

Silky strands of pasta coated in a glossy, garlicky oil with a kick of heat and the umami richness of Parmesan make this dish irresistibly comforting. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of that flavorful oil.

Spaghetti Aglio e Olio with Grilled Shrimp

Brimming with simplicity yet bursting with flavor, this Spaghetti Aglio e Olio with Grilled Shrimp is a testament to the beauty of Italian cuisine. Perfectly al dente pasta, kissed by golden garlic and chili flakes, is elevated with succulent grilled shrimp for a dish that’s both comforting and sophisticated.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce adherence)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (the thinner, the better for even cooking)
• 1/2 tsp red chili flakes (adjust to your heat preference)
• 1/2 lb large shrimp, peeled and deveined (freshness is key here)
• 1/4 cup fresh parsley, finely chopped (for that vibrant finish)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and garlic, cooking until the garlic is golden, about 2 minutes. Tip: Keep the heat medium to prevent the garlic from burning.
3. Add the chili flakes to the skillet and stir for 30 seconds to infuse the oil with heat.
4. Season the shrimp with salt and grill over medium-high heat for 2 minutes per side, until pink and slightly charred. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the garlic oil, tossing to coat. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Fold in the grilled shrimp and parsley, tossing gently to combine. Serve immediately.

Silky strands of pasta, each coated in a garlicky, slightly spicy oil, pair beautifully with the smoky sweetness of the shrimp. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of chili flakes on top.

Spaghetti Aglio e Olio with Spinach

Lusciously simple yet profoundly flavorful, Spaghetti Aglio e Olio with Spinach marries the rustic charm of Italian cuisine with a vibrant, healthful twist. This dish, with its golden garlic-infused oil and tender greens, is a testament to the beauty of minimalism in cooking.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce cling)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (the thinner, the sweeter they become)
• 1/2 tsp red pepper flakes (adjust to tame the heat)
• 4 cups fresh spinach, roughly chopped (for a pop of color and nutrients)
• Salt, to taste (I prefer sea salt for its clean flavor)
• 1/4 cup reserved pasta water (the secret to silky sauce)
• 1/2 lemon, juiced (for a bright finish)
• 1/4 cup grated Parmesan cheese (optional, but highly recommended)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden, about 2 minutes. Tip: Keep the heat moderate to avoid burning the garlic.
3. Add the spinach to the skillet, stirring until just wilted, about 1 minute. Tip: Spinach cooks quickly, so have your next step ready.
4. Reserve 1/4 cup of pasta water, then drain the spaghetti. Immediately add the spaghetti to the skillet along with the reserved pasta water. Toss everything together vigorously to emulsify the sauce.
5. Remove from heat and stir in the lemon juice. Tip: The acid brightens the dish, so don’t skip it.
6. Serve hot, garnished with Parmesan cheese if desired.

Yielded is a dish where each strand of pasta glistens with garlicky oil, punctuated by the earthy freshness of spinach. For an extra touch, serve with a side of crusty bread to sop up the delectable sauce.

Spaghetti Aglio e Olio with Sun-Dried Tomatoes

Delightfully simple yet bursting with flavor, this Spaghetti Aglio e Olio with Sun-Dried Tomatoes transforms humble ingredients into a dish that’s both comforting and sophisticated. The golden hues of olive oil and sun-dried tomatoes create a visually stunning plate that’s as pleasing to the eye as it is to the palate.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce adherence)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 4 garlic cloves, thinly sliced (freshness is key here for that punch of flavor)
• 1/2 cup sun-dried tomatoes, julienned (the oil-packed variety adds a luxurious texture)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/4 cup fresh parsley, finely chopped (for a bright, herby finish)
• Salt, to taste (I prefer sea salt for its clean, mineral quality)
• 1/2 cup pasta water (reserved from cooking the spaghetti)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 2 minutes. Tip: Keep the heat low to avoid burning the garlic.
3. Stir in the sun-dried tomatoes and cook for another 2 minutes, allowing them to soften slightly and infuse the oil with their flavor.
4. Reserve 1/2 cup of pasta water, then drain the spaghetti and add it directly to the skillet, tossing to coat evenly with the oil mixture.
5. Pour in the reserved pasta water, a little at a time, stirring continuously until the sauce emulsifies and clings to the pasta, about 1-2 minutes. Tip: The starch in the pasta water is key for a silky sauce.
6. Remove from heat, sprinkle with chopped parsley, and toss once more. Season with salt as needed.

Best enjoyed immediately, this dish offers a delightful contrast of textures—from the tender pasta to the chewy sun-dried tomatoes—and a harmonious blend of spicy, garlicky, and sweet flavors. For an extra touch of elegance, serve with a sprinkle of grated Parmesan or a side of crusty bread to soak up the delicious sauce.

Spaghetti Aglio e Olio with Artichokes

Mastering the art of simplicity, Spaghetti Aglio e Olio with Artichokes is a dish that sings with the harmony of garlic, olive oil, and the subtle earthiness of artichokes, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce-clinging texture)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 4 garlic cloves, thinly sliced (the thinner, the better to infuse the oil without burning)
• 1/2 tsp red pepper flakes (adjust to your heat preference, but this amount gives a gentle warmth)
• 1 cup marinated artichoke hearts, drained and quartered (their tangy brightness lifts the dish)
• 1/2 cup reserved pasta water (the starchy liquid is gold for emulsifying the sauce)
• Salt, to taste (I like to use sea salt for its clean, mineral flavor)
• 1/4 cup chopped fresh parsley (for a pop of color and freshness at the end)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 2 minutes, stirring constantly to avoid burning.
3. Add the artichoke hearts to the skillet, stirring to warm through, about 1 minute. Remove the skillet from heat to prevent the garlic from overcooking.
4. Reserve 1/2 cup of pasta water, then drain the spaghetti. Immediately add the spaghetti to the skillet with the artichoke mixture, tossing to combine.
5. Return the skillet to low heat. Gradually add the reserved pasta water, 1/4 cup at a time, tossing continuously until the sauce emulsifies and coats the spaghetti beautifully.
6. Stir in the chopped parsley, then season with salt to taste. Serve immediately, garnished with additional parsley if desired.

Lusciously coated in a glossy, garlic-infused oil, each strand of spaghetti offers a perfect bite with the tender artichokes and a hint of spice. For an extra touch of luxury, finish with a sprinkle of grated Parmesan or a drizzle of truffle oil.

Spaghetti Aglio e Olio with Bacon

Perfectly balancing simplicity with depth of flavor, Spaghetti Aglio e Olio with Bacon transforms humble ingredients into a dish that’s both comforting and sophisticated. This version, with its crispy bacon addition, offers a smoky twist on the classic, making it irresistibly hearty.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce cling)
• 4 slices thick-cut bacon, diced (the smokier, the better in my book)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (freshness is key for that sharp, aromatic punch)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1/2 cup freshly grated Parmesan cheese (for that umami-rich finish)
• Salt, to properly season the pasta water
• 1/4 cup chopped fresh parsley (adds a bright, herby contrast)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. Meanwhile, in a large skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp of bacon fat in the skillet.
3. Reduce the heat to low and add the olive oil and sliced garlic to the skillet. Cook gently until the garlic is golden, about 2 minutes, stirring constantly to prevent burning.
4. Stir in the red pepper flakes and cook for another 30 seconds to infuse the oil with heat.
5. Drain the spaghetti, reserving 1/2 cup of pasta water. Add the spaghetti directly to the skillet with the garlic oil.
6. Toss the spaghetti with the garlic oil, adding reserved pasta water a little at a time until the sauce emulsifies and coats the pasta beautifully.
7. Remove from heat and stir in the crispy bacon, Parmesan cheese, and chopped parsley until well combined.

Offering a delightful contrast of textures—from the al dente pasta to the crispy bacon—this dish is a symphony of flavors. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for an elevated touch.

Spaghetti Aglio e Olio with Roasted Garlic

Just when you think spaghetti couldn’t get any simpler, along comes this Spaghetti Aglio e Olio with Roasted Garlic, a dish that marries minimalism with maximum flavor. Its elegance lies in the harmony of its few ingredients, each playing a pivotal role in creating a symphony of taste.

Ingredients

• 1 lb spaghetti – I always opt for bronze-die pasta for its superior sauce adhesion.
• 1/2 cup extra virgin olive oil – my go-to for its fruity notes and health benefits.
• 8 cloves garlic, thinly sliced – the thinner, the better to infuse the oil.
• 1 tsp red pepper flakes – for a gentle heat that lingers.
• 1/2 cup fresh parsley, finely chopped – adds a burst of color and freshness.
• 1 head garlic, roasted – this transforms the dish with its sweet, mellow depth.
• Salt, to taste – I prefer sea salt for its clean, crisp flavor.

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is golden but not browned, about 2 minutes.
4. Squeeze the roasted garlic cloves into the skillet, mashing them into the oil to create a paste.
5. Reserve 1 cup of pasta water, then drain the spaghetti and add it to the skillet, tossing to coat in the garlic oil.
6. Add the reserved pasta water a little at a time, stirring until the sauce emulsifies and clings to the pasta.
7. Stir in the chopped parsley and season with salt to taste.

Rich with the deep, caramelized notes of roasted garlic and the sharp bite of fresh, this dish is a study in contrasts. Serve it with a sprinkle of Parmesan or a drizzle of chili oil for an extra layer of complexity.

Spaghetti Aglio e Olio with Truffle Oil

Delightfully simple yet profoundly flavorful, Spaghetti Aglio e Olio with Truffle Oil is a dish that marries the rustic charm of Italian cuisine with the luxurious aroma of truffles. Perfect for a cozy night in, this recipe transforms humble ingredients into a meal that feels indulgent and sophisticated.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die extruded pasta for its superior sauce clinging ability)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 4 garlic cloves, thinly sliced (freshness is key here, so I avoid pre-minced garlic)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• 1/4 cup chopped fresh parsley (for a bright, herbaceous finish)
• 1 tbsp truffle oil (a little goes a long way in elevating the dish)
• Salt, to taste (I prefer sea salt for its clean, crisp flavor)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. The water should taste like the sea.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 2 minutes. Tip: Keep the heat low to avoid burning the garlic.
4. Drain the pasta and add it directly to the skillet with the garlic oil. Toss to coat, adding reserved pasta water as needed to create a silky sauce.
5. Remove from heat and stir in the chopped parsley and truffle oil. Tip: Adding the truffle oil off the heat preserves its delicate aroma.
6. Season with salt to taste and serve immediately.

Yielded by the harmonious blend of garlic, olive oil, and truffle, this dish boasts a silky texture and a depth of flavor that’s both earthy and refined. For an extra touch of elegance, garnish with freshly grated Parmesan or a sprinkle of edible flowers.

Conclusion

Just like that, we’ve whisked through 17 mouthwatering Spaghetti Aglio e Olio recipes that promise to spice up your dinner routine! Whether you’re craving something classic or adventurous, there’s a dish here for every palate. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these delicious ideas handy. Happy cooking!