Italian Spaghetti Aglio e Olio

Ingredients

• 160 ml (⅔ cup)extra-virgin olive oil
• 8 clovesgarlic, minced
• 15 ml (3 teaspoons)fresh parsley, finely chopped
• 15 ml (3 teaspoons)fresh oregano or marjoram, finely chopped
• 7.5 ml (1½ teaspoons)fresh rosemary, finely chopped
• 20 ml (4 teaspoons)fresh basil, finely chopped
• 10 ml (2 teaspoons)red pepper flakes
• 10 ml (2 teaspoons), or to tastekosher salt
• to tastebalsamic vinegar
• 454 g (1 pound)fresh spaghetti, cooked al dente
• 15–30 ml (1–2 tablespoons)freshly grated Parmesan

Instructions

1. 1

   Choose a method

   Make the seasoned oil using either the toasted garlic method or the fresh garlic method below.

2. 2

   Arrange the herbs

   For the toasted garlic method, put all the herbs and spices in a shallow bowl.

3. 3

   Warm the oil

   Heat the oil in a very small saucepan over medium heat. When it shimmers, add the garlic and watch closely, as it browns quickly.

4. 4

   Season the oil

   Pour the hot oil and garlic over the herbs and spices, then stir well. Add a drizzle of balsamic vinegar and sprinkle salt over the top.

5. 5

   Toss the spaghetti

   Put the cooked spaghetti in a large serving bowl. Pour over the hot oil, toss to coat, finish with Parmesan and serve immediately.

6. 6

   Add fresh garlic

   For the fresh garlic method, put all the herbs, garlic and spices in a shallow bowl.

7. 7

   Heat the oil

   Warm the oil over medium heat until it shimmers, then quickly pour it over the herbs. Wait a second, add a drizzle of balsamic vinegar and top with salt.

8. 8

   Finish the pasta

   Put the cooked spaghetti in a large serving bowl. Pour over the hot oil, toss to coat, finish with Parmesan and serve immediately.

What is spaghetti aglio e olio?

Aglio e olio means garlic and oil in Italian, and the dish is a simple pasta preparation associated with Naples and the wider Campania region. Its basic character comes from pasta coated in olive oil infused with garlic, often with chilli.

This version adds several fresh herbs and balsamic vinegar for a more aromatic, tangy finish. The two garlic methods let you choose between browned, toasted notes and a fresher, sharper garlic flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 518 calories, 8g protein, 39g carbs, 38g fat.

Olive oil supplies most of the fat and energy, while the spaghetti is the main source of carbohydrates. The recipe’s listed protein comes from the pasta and Parmesan, with the cheese adding a little more. Pair a serving with a generous portion of vegetables or salad for extra variety on the plate.

Choose your garlic method

Toasted garlic: heat the minced garlic in the oil until it starts to brown, then pour the mixture over the herbs. Keep a close eye on it so it does not turn dark and bitter.

Fresh garlic: put the garlic in the bowl with the herbs and pour the shimmering oil over everything. This method is quick, but the garlic will taste more pronounced and less mellow.

Build the herb oil

Fresh herbs: parsley, oregano or marjoram, rosemary and basil give the oil a layered flavour. Chop them finely so they distribute through the pasta rather than gathering in large pieces.

Chilli and vinegar: red pepper flakes bring heat, while balsamic vinegar adds a sweet-sour note. Add the vinegar as directed, then adjust the amount to suit your taste.

Watch the heat

Shimmering oil: heat it over medium heat until it moves easily and looks glossy, rather than letting it smoke. In the toasted version, add the garlic only at this point.

Garlic colour: minced garlic cooks fast in hot oil. Take care while heating and pour it over the herbs as soon as it begins to brown.

Get the pasta texture right

Al dente spaghetti: cook the pasta until it is tender but still has a little bite, following the timing on its packet. The recipe calls for cooked pasta, so have it ready before you pour over the hot oil.

Even coating: toss the spaghetti thoroughly in a large serving bowl so the herb oil reaches the strands. Serve straight away while the oil is still warm.

Serve it simply

Parmesan: a small amount of freshly grated cheese adds a savoury finish without obscuring the herbs and garlic. Sprinkle it over the pasta just before serving.

On the side: serve with a crisp green salad or cooked vegetables for a more rounded meal. Crusty bread can help mop up any seasoned oil left in the bowl.

Recipe notes & tips

• Have the herbs and spices ready before heating the oil, as the garlic method moves quickly.
• Use a very small saucepan for the toasted garlic method so the oil is easy to pour over the herbs.
• Chop the herbs finely for a more even coating on the spaghetti.
• Taste the finished seasoning before adding extra salt, especially if your Parmesan is salty.
• Serve the pasta immediately after tossing so the oil is warm.

Variations

• Use marjoram: swap it for the oregano as suggested in the ingredient list.
• Adjust the chilli: reduce the red pepper flakes for a milder pasta or add more for extra heat.
• Choose toasted garlic: brown the garlic lightly in the oil for a mellower, toasted flavour.
• Choose fresh garlic: pour the hot oil over the herbs and raw garlic for a sharper garlic taste.
• Add more herbs: increase the chopped parsley or basil to bring their flavour further forward.

Common mistakes to avoid

• Over-browning the garlic: it can taste bitter; watch it closely and pour the oil over the herbs as soon as it starts to colour.
• Heating the oil until it smokes: keep it at medium heat and use it when it shimmers.
• Adding the oil before the herbs are ready: arrange the herbs and spices first so you can pour promptly.
• Leaving the spaghetti untossed: mix it thoroughly with the oil so the strands are coated.
• Serving it too late: toss and serve immediately while the oil is hot.

How to store

For the best texture, serve this pasta straight away. Refrigerate leftovers in a covered container and use within 3 days; reheat gently in a pan, adding a small splash of water if the pasta seems dry.

Frequently asked questions