Spaghetti Aglio e Olio is a timeless Italian classic that proves simplicity can be extraordinary. In just 20 minutes, you’ll create a dish bursting with golden garlic, spicy chili flakes, and a silky olive oil coating every strand of pasta.
The textures are a dream—al dente spaghetti meets crispy garlic bits for a satisfying bite. It’s a flavor-packed meal that feels indulgent yet effortless, perfect for busy nights or cozy dinners.
This recipe shines with its vibrant, aromatic flavors that awaken your senses. The garlic’s rich, nutty notes blend beautifully with the bright, peppery olive oil, while a hint of chili adds a subtle kick.
Fresh parsley brings a pop of color and freshness, balancing the dish perfectly. Quick, comforting, and utterly delicious, it’s a go-to recipe that never disappoints.
What You’ll Need?
- 12 ounces spaghetti (or any long pasta of your choice)
- ½ to 1 cup pasta water (reserved from cooking the pasta)
- ¼ cup extra-virgin olive oil (use high-quality for best flavor)
- 4 garlic cloves, thinly sliced
- ¼ to ½ teaspoon red pepper flakes (adjust to your spice preference)
- 1 large bunch lacinato kale, stemmed and chopped (substitute with spinach or Swiss chard if needed)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- ⅓ cup chopped fresh parsley (substitute with basil or cilantro for a twist)
- Parmesan or Vegan Parmesan, for serving
How to Make It?
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Prepare the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, or until the garlic is lightly browned around the edges.
- Add the kale: Toss in the kale, sea salt, and several grinds of black pepper. Cook, tossing with tongs, until the kale is wilted, about 1 minute.
- Combine pasta and sauce: Add the cooked spaghetti to the skillet and toss to combine. Pour in ½ cup of the reserved pasta water, along with the lemon juice and zest. Toss well to coat the pasta.
- Adjust consistency: If the pasta seems too dry, add the remaining ½ cup of pasta water to create a light, silky sauce.
- Season and serve: Taste and adjust seasoning if needed. Garnish with chopped parsley and serve with Parmesan or vegan Parmesan on the side.
Spice It Up: Sauce and Topping Ideas
While Spaghetti Aglio e Olio is delicious as is, you can elevate it with a few extras. Try adding a handful of toasted breadcrumbs for a crunchy texture or a drizzle of chili oil for extra heat. For a creamier twist, mix in a spoonful of ricotta or vegan cashew cream. Experiment with toppings like sun-dried tomatoes, roasted cherry tomatoes, or even a sprinkle of toasted pine nuts for added depth.
Perfect Pairings: Serving Suggestions
This dish pairs beautifully with a simple side salad or roasted vegetables like zucchini or asparagus. For a heartier meal, serve it alongside grilled chicken or shrimp. Don’t forget a slice of crusty bread to soak up the flavorful olive oil sauce. A glass of crisp white wine or sparkling water with lemon makes it a complete dining experience.
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil to a skillet and warm the pasta over medium heat, tossing frequently. Pro tip: Avoid microwaving, as it can dry out the pasta. If the kale loses its vibrancy, add a handful of fresh greens when reheating.
Quick Fixes: Time-Saving Tips
To save time, prep your garlic and kale while the pasta water boils. Use pre-washed and chopped kale for even faster assembly. If you’re short on time, skip the lemon zest and use bottled lemon juice—though fresh is always best for flavor. Multitask efficiently by heating the olive oil and garlic while the pasta cooks.
Customize It: Recipe Variations
Swap the kale for spinach or Swiss chard for a different green twist. If you’re not a fan of spice, omit the red pepper flakes or replace them with a pinch of smoked paprika. For a protein boost, add chickpeas, white beans, or grilled tofu. Feeling adventurous? Try using linguine or fettuccine instead of spaghetti for a fun variation.
Spaghetti Aglio e Olio
Ingredients
- 12 ounces spaghetti
- ½ to 1 cup pasta water
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- ¼ to ½ teaspoon red pepper flakes
- 1 large bunch lacinato kale, stemmed and chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- ⅓ cup chopped fresh parsley
- Parmesan or Vegan Parmesan, for serving
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, or until the garlic is lightly browned around the edges.
- Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
- Add the spaghetti and toss to combine. Add ½ cup pasta water and the lemon juice and zest and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
- Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.