Spaghetti Aglio e Olio (Authentic Neapolitan Garlic & Oil Pasta)
Spaghetti Aglio e Olio: The Ultimate Midnight Pasta
Spaghetti Aglio e Olio is one of the most iconic dishes in Italian cooking.
Made with just garlic, olive oil, pasta, and a little parsley, it proves that the best Italian recipes often rely on the simplest ingredients.
In my family we call this pasta “Sciuè Sciuè,” a Neapolitan phrase that means quick, quick. It’s the pasta you make late at night, after a long day, when you want something fast but still done right.
The key is technique: gently infusing garlic into olive oil, using starchy pasta water to create a silky sauce, and finishing everything together in the pan.
Simple ingredients. Real technique. Incredible flavor.
Spaghetti Aglio e Olio
Ingredients
Method
- Bring a large pot of water to a boil. Salt the water generously — it should taste like broth.
- Add the pasta and cook until al dente according to package instructions. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, thinly slice the garlic and finely chop the parsley.
- In a large sauté pan over low heat, add the olive oil, sliced garlic, parsley stems, anchovy fillets (if using), and a pinch of red pepper flakes.
- Cook gently until the garlic becomes fragrant and lightly golden. Do not allow it to brown.
- Add a ladle of reserved pasta water to the pan and allow it to simmer.
- Transfer the pasta directly into the sauté pan and toss vigorously to combine.
- The olive oil and pasta water will emulsify into a glossy sauce. Add more pasta water as needed to loosen the sauce.
- Finish with freshly chopped parsley and toss again.
- Serve immediately.
Notes
Chef’s Notes
Keep the heat low. Garlic that browns too much becomes bitter. Pasta water is essential. The starch helps emulsify the sauce. Anchovy is optional but traditional in many Southern Italian versions and adds depth of flavor. Aglio e Olio is best served immediately while the sauce is fresh and glossy.Spaghetti Aglio e Olio Questions
What does aglio e olio mean?
Aglio e olio translates to “garlic and oil” in Italian, referring to the simple ingredients used to create the sauce.
Why add pasta water to aglio e olio?
Pasta water contains starch that helps emulsify the olive oil into a silky sauce that coats the pasta.
Can you make aglio e olio without anchovies?
Yes. Anchovies are optional and used in some Southern Italian variations to add depth of flavor.
What pasta is best for aglio e olio?
Spaghetti is the most traditional pasta shape, though linguine also works well.
