Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce)
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Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce)

recipe by Elaine Cresenzo

One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it’s among the best.


  • 3/4 of a cup of olive oil
  • 12 cloves of garlic sliced thin
  • 1 tablespoon chopped fresh parsley
  • 1/2 box cooked rigatoni (Spaghetti, is the most common)
    • Pinch of red pepper flakes
  • 1/2 tsp black pepper
  • 1/2 tsp salt (if you are putting in a couple of anchovies, I skip the salt)


Garlic and olive in a cold pan set to medium heat….as soon as the garlic turns beige-not brown, throw a little water in to stop the browning. Add the rest of the ingredients and stir till the water evaporates you’re done! It’s just as good with spaghetti.

Rigitoni and olive oil
Elaine Crescenzo's version made with Rigatoni and floating in olive oil.

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