Aglio e olio

When started discovering Italian cuisine I could never imagine that one of my favourite pasta recipes would be a recipe with only two ingredients; garlic and oil, or else aglio e olio.

Aglio e olio is a traditional Italian pasta dish coming from Naples. The dish is made by lightly sauteeing sliced garlic in olive oil and tossing with spaghetti. Traditionally you just need these two ingredients but I prefer adding some red pepper flakes. 

Moreover, finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.

By adding dried red pepper flakes the recipe becomes almost the same with aglio, olio e peperoncino (you can find my recipe here) with the main difference being that in aglio, olio e peperoncino there are small dried red chiles instead of dried pepper flakes.

This dish is super easy and super tasty at the same time too. The perfect idea for pasta lovers who do not have a lot of time to cook or to go to the market and buy extra ingredients. I think that everyone has at the kitchen some garlic and olive oil. 

Aglio e olio

Aglio e olio


How to make the perfect aglio e olio 

Aglio e olio

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people


  • 500 gr linguine
  • 1/3 cup olive oil extra virgin
  • 8-10 large garlic cloves cut into thin slivers
  • 1/2 tsp dried red pepper flakes optional
  • 1/2 cup minced fresh parsley optional
  • 1 cup freshly grated Parmesan cheese optional
  • 2 tbsp salt


  1. Fisrt, bring a large pot of water to a boil and add 2 tablespoons of salt. Then add pasta (I prefer linguine) and cook until al dente. Set aside almost 1 1/2 cups of the pasta cooking water before you drain the pasta.

  2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta since you will have to add pasta in the pot with the sauce. Add garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden. Add the red pepper flakes and cook for 30 seconds more.

  3. Then, add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat and simmer for about 5 minutes, until the liquid is reduced by about a third.

  4. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and parmesan and toss well.

  5. Finally, taste for seasoning and serve with extra parmesan on the side. I also add some fresh ground pepper. 

I hope to like my post and to share your favourite pasta recipe! 

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  1. mistimaan says:

    Looks good

  2. This looks simple, but delicious, a favorite combo! To quote Tony Soprano, “pass the gabagoo.”

    Love that Bob Marley tune, all his music is so uplifting! Top 5 favorite musician along with Van Morrison, Taj Mahal, Tom Petty, Bob Dylan, Keb Mo..ahh too many favorites but def top 5.

    PS I’ll be making that lentil soup soon, keep getting delayed as other meals are being made, but tomorrow might be the day, I’ll let you know how delicious was : )

  3. annika says:

    My children love this recipe (minus the pepper flakes) and I love that it is so simply. Your photos are stunning here!

    • Teti says:

      Hi Annika! Thank you very much for your kind words 😊
      When I was a child I wasn’t a pepper flakes as your children, but after growing up I have totally changed my mind!

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