Spaghetti aglio e olio (pasta with garlic and olive oil) is one of the truest tests of Italian cooking, and a dish we make often when we want something that lets our EVOO shine. With only five core ingredients, every one of them has to be excellent. The pasta needs to be al dente, the garlic perfectly golden (never burnt), the olive oil unmistakably fresh, and the salt water seasoned like the sea. Get those right and you've got a 15-minute weeknight dinner that rivals what you'd eat in Rome.
Ingredients
- 1 lb spaghetti or linguine
- Kosher salt for the pasta water (about 2 tablespoons)
- 8 garlic cloves, very thinly sliced
- ½ cup Kofinas Mediterranean Herb Infused Olive Oil
- 2 tablespoons Kofinas Garlic Mediterranean Infused Olive Oil
- 1 teaspoon red pepper flakes (adjust to taste)
- ¼ cup fresh parsley, finely chopped
- ½ cup grated Pecorino Romano or Parmesan
- 1 lemon, zested
- Freshly ground black pepper
Serves 4.
How to Make It
- Bring a large pot of heavily salted water to a boil. The water should taste like the sea. About 2 tablespoons of kosher salt per gallon.
- Cook the pasta to just shy of al dente. Typically 1 minute less than the package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the Mediterranean herb olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently for 4-5 minutes, stirring often, until the garlic turns light golden. Never let it brown.
- Add the drained pasta to the skillet. Toss with tongs to coat every strand in the garlic oil.
- Add ½ cup of the reserved pasta water along with the garlic infused olive oil. Toss vigorously for 1-2 minutes. The starchy water emulsifies with the oil to create a glossy, almost creamy sauce.
- Off the heat, add the parsley, lemon zest, half the cheese, and a generous grind of black pepper. Toss to combine.
- Serve immediately, topped with the remaining cheese and a final drizzle of olive oil.
Tips for Perfect Garlic Olive Oil Pasta
Slice the garlic thin. Paper-thin slices cook evenly and infuse the oil quickly without burning. A mandoline or sharp knife works. Avoid pre-minced garlic. It burns instantly.
Keep the heat low. Burnt garlic ruins the dish. Medium-low heat and constant attention. The moment the garlic turns light golden and smells fragrant, you're done.
Save the pasta water. Starchy pasta water is the key to the silky, emulsified sauce. Without it, you'll have pasta sitting in oil instead of pasta coated in sauce.
Use two olive oils. The Mediterranean herb infused oil builds the base flavor; a finishing splash of garlic infused oil intensifies the dish. Both together create depth that one oil alone can't.
Don't skip the cheese off-heat. Pecorino added to a hot pan can clump. Stir it in after removing the pan from the heat for a smooth, even coating.
The 15-Minute Pasta Worth Making Often
Garlic and olive oil pasta is one of those dishes that gets better the more you make it. Once you know the rhythm, it's a 15-minute meal that consistently delivers. Our Mediterranean Herb Infused Olive Oil builds the flavor base, and our Garlic Mediterranean Infused Olive Oil adds a punchy finish. Keep both in your pantry and you'll never need takeout on a weeknight again. Explore our complete Infused Olive Oils collection for more flavor combinations. For a kick, swap in our Spicy Garlic Infused Olive Oil for the regular garlic-infused version. Made independently with chili peppers, garlic, and basil, it brings warmth without overpowering the pasta. The base flavor still comes from our Extra Virgin Olive Oil from Crete.
Frequently Asked Questions
What is aglio e olio?
Aglio e olio ("garlic and oil") is a classic Italian pasta dish from Naples made with spaghetti, garlic, olive oil, red pepper flakes, parsley, and salt. It's the original "pantry pasta". Quick, cheap, and built around showing off the quality of your olive oil.
What's the best pasta for garlic olive oil pasta?
Long pasta shapes work best. Spaghetti is traditional, but linguine, bucatini, or angel hair all work. The long shape carries the oil and lets the garlic distribute evenly. Short pasta like penne or fusilli doesn't allow for the same coating.
Can I make this without cheese?
Yes. Traditional Neapolitan aglio e olio doesn't include cheese at all. Skip the Pecorino for an authentic version, or substitute nutritional yeast for a vegan-friendly umami boost.
How do I keep the garlic from burning?
Use medium-low heat and stir constantly. Slice the garlic thin so it cooks evenly. The moment it turns light golden and smells fragrant, about 4 minutes, it's done. Burnt garlic tastes bitter and will ruin the dish.
Why do you need to save pasta water?
The starch released from the pasta as it cooks dissolves into the water. When you add this starchy water to the olive oil, it emulsifies to create a silky sauce that coats every strand. Without it, the oil sits separately and the pasta tastes greasy rather than rich.
