I have to admit, the first time I made Spaghetti Aglio e Olio with Parsley Recipe, I was a little skeptical. Just garlic, olive oil, pasta, and a sprinkle of parsley? Could something so simple really be this delicious? After tossing everything together, I realized it’s one of the easiest, most satisfying pasta dishes I’ve ever made.

Every bite is full of flavor without being heavy, and the aroma alone makes your kitchen irresistible. Let me walk you through how I make this classic Italian dish perfectly every time. You can also enjoy similar flavors in a Crispy Baked Zucchini Chips Recipe as a delightful side.

Ingredients for Spaghetti Aglio e Olio with Parsley

Here’s everything you need to make this simple, yet flavorful pasta dish. I’ll also give you some tips to make it taste even better.

Spaghetti – 400 grams (I always use high-quality durum wheat pasta for a firm bite)
Garlic – 6 cloves, thinly sliced (fresh garlic gives the best aroma; avoid pre-minced garlic)
Extra virgin olive oil – 1/3 cup (using good olive oil makes a noticeable difference in flavor)
Red chili flakes – 1 teaspoon (adjust to taste; I like it mildly spicy)
Fresh parsley – 1/4 cup, chopped (adds freshness and color; always chop just before serving)
Salt – to taste (for pasta water and seasoning; don’t skimp, it enhances every ingredient)
Parmesan cheese – optional, for garnish (grate fresh; it melts beautifully over the pasta)

Note: several servings

Variations

I love experimenting with this recipe. Here are some ways you can tweak it:

Dairy-free: Skip Parmesan and sprinkle with toasted breadcrumbs for a nutty flavor.
Extra flavor: Add anchovy paste or capers while sautéing garlic.
Vegan: Use nutritional yeast instead of cheese.
Protein boost: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal. You might also enjoy the rich one-pot comfort of a One-Pot Taco Gnocchi Recipe for another satisfying dinner option.

Cooking Time

Here’s a quick glance at how long this dish takes:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Making this recipe is simple, and you don’t need fancy tools. Here’s what I use:

Large pot – for boiling pasta evenly.
Skillet or sauté pan – to cook garlic and chili in olive oil.
Wooden spoon – perfect for tossing pasta without scratching your pan.
Colander – to drain the pasta easily.
Knife and cutting board – for slicing garlic and chopping parsley.

How to Make Spaghetti Aglio e Olio with Parsley Recipe

Step 1: Prepare the Ingredients

I start by peeling and thinly slicing the garlic and chopping the parsley. Measuring the chili flakes and olive oil before cooking keeps everything organized and makes the process seamless.

Step 2: Cook the Pasta

I bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente. I always taste a strand a minute before the package suggests—perfect texture makes all the difference.

Step 3: Sauté Garlic and Chili

While the pasta cooks, I heat olive oil in a skillet over medium heat. Adding garlic and red chili flakes gently prevents burning and allows the flavors to infuse the oil perfectly.

Step 4: Combine Pasta and Sauce

I drain the pasta, reserving a little pasta water, and toss it in the garlic-chili oil. Adding a splash of pasta water helps the sauce cling to the noodles.

Step 5: Add Parsley and Serve

Finally, I stir in fresh parsley and sprinkle with Parmesan if desired. I always serve it immediately while it’s warm and aromatic.

Additional Tips for Making this Recipe Better

I’ve made this dish countless times, and these small tweaks always elevate it:

I always slice garlic thinly rather than mincing—it browns evenly and gives a rich flavor.
Using fresh parsley instead of dried adds a bright color and freshness.
I reserve a bit of pasta water; it helps emulsify the sauce for a silky texture.
I avoid overcooking pasta—al dente is essential for the perfect bite.
Toasting garlic gently in olive oil ensures it’s fragrant, not bitter.

How to Serve Spaghetti Aglio e Olio with Parsley

Serving this dish can be as simple or elegant as you like. I like to:

Plate in shallow bowls so the pasta spreads evenly.
Sprinkle a little extra parsley and chili flakes on top for color.
Add freshly grated Parmesan or a vegan alternative for an extra touch.
Serve with crusty bread to soak up the flavorful oil.

Nutritional Information

Here’s a rough idea of what you get in one serving (about 1/4 of the recipe):

Calories: 420 kcal (a light yet filling pasta meal)
Protein: 12 grams (from pasta and optional Parmesan)
Carbohydrates: 62 grams (mainly from the spaghetti)
Fat: 14 grams (healthy fats from olive oil)

Make Ahead and Storage

Storing

I usually store leftovers in an airtight container in the fridge. It stays fresh for up to 2 days, but I recommend enjoying it the same day for the best texture.

Freezing

While this pasta is best fresh, you can freeze it. Toss the pasta with a little olive oil to prevent sticking, place it in a freezer-safe container, and it will last up to 1 month.

Reheating

I gently reheat leftovers in a skillet with a splash of water or olive oil. Microwave works too, but I prefer the skillet—it keeps the pasta from drying out.

Why You’ll Love This Recipe

If you’re wondering why this dish is so beloved, here are a few reasons:

Quick and easy: I can make it in under 30 minutes, perfect for busy nights.
Minimal ingredients: Just a few pantry staples create incredible flavor.
Versatile: I can customize it with protein, veggies, or spices depending on my mood.
Light yet satisfying: It’s not heavy but still filling, ideal for any meal.
Authentic Italian flavor: I feel like I’m in a trattoria with every bite.

Ash Tyrrell