Pasta Aglio e Olio: Garlic & Chili Flake Spaghetti

Pasta Aglio e Olio is a simple, spicy Italian pasta from Dad’s childhood. Made with good olive oil, lots of thinly sliced garlic, and red pepper flakes, this dish is all about bold, straightforward flavor.

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Oddly enough, this recipe didn’t make it into the family recipe book. Only Dad, his Nana, and his Grandpa regularly ate it, so Mom never learned the details. That left Dad to search online, test variations, and tweak ingredients until the result matched his memories.

There’s not much to Pasta Aglio e Olio—olive oil, garlic, and a generous amount of crushed red pepper. The technique and ingredient quality are what make it shine.

Garlic: slice thin

Use fresh garlic and slice it very thin—think razor-thin, so it can crisp up in the oil. This creates a delightful contrast in texture against the pasta. For this version Dad uses 6–8 large cloves, but adjust to your taste.

Use a quality olive oil

With so few ingredients, choose the best extra-virgin olive oil you can. A high-quality oil provides the base flavor for the whole dish, so it’s worth investing a little more.

Add garlic to cold oil

Add ½ cup of extra-virgin olive oil and the sliced garlic to a large sauté pan before turning on the heat. Starting the garlic in cold oil gives it time to infuse the oil and lets you control the browning. Garlic can go from perfect to burnt quickly, so this method reduces risk and improves flavor.

Add the red pepper

As soon as the garlic begins to turn golden, add the crushed red pepper flakes. Dad uses 1 tablespoon for a very spicy result; reduce to 1 teaspoon if you prefer milder heat. The oil will change color and take on a bright, peppery aroma.

Add the rest of the ingredients

Once the garlic and pepper are combined, add ½ pound of cooked pasta, 1 tablespoon lemon juice, and 2 tablespoons dried parsley (or fresh if you have it). Toss well so every strand is coated in the flavored oil. Turn off the heat, then season with sea salt and black pepper to taste. Finish with a generous shaving or sprinkle of Parmesan and serve immediately.

Pasta Aglio e Olio – Garlic & Red Pepper Pasta

A simple, spicy pasta made with olive oil, thinly sliced garlic, and crushed red pepper flakes. Easy, fast, and full of flavor.

Course: Main Course

Cuisine: Italian

Keyword: easy pasta recipe, italian pasta, spicy

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4

Calories: 266kcal

Author: Dad

Equipment

Saute Pan
Tongs
Knife

Ingredients

½ Cup Extra-Virgin Olive Oil
6–8 Large garlic cloves, thinly sliced
1 tablespoon Crushed red pepper flakes (reduce to 1 tsp for less heat)
1 tablespoon Lemon juice
2 tablespoon Dried parsley (or fresh)
Sea salt, to taste
Black pepper, to taste
Parmesan cheese, for serving

Instructions

Add the olive oil and sliced garlic to a cold pan, then turn the heat to medium.
Watch the garlic and add the red pepper flakes as soon as the garlic begins to brown. Stir to combine.
Add ½ pound of cooked pasta, the lemon juice, and parsley. Toss to coat the pasta in the flavored oil.
Turn off the heat, season with salt and pepper, and mix again.
Top with Parmesan and serve immediately.

Video

Nutrition