Roman-Style Spaghetti Aglio e Olio
A minimalist Italian masterpiece where golden garlic and olive oil create an irresistible sauce that clings to perfectly cooked spaghetti, embodying true Roman home cooking. This italian-inspired pasta ready in about 25 minutes pairs spaghetti, extra virgin olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 1/2 cup extra virgin olive oil
- 6, thinly sliced garlic cloves
- 1/2 tsp red pepper flakes
- 1 tbsp salt
- 2 tbsp, finely chopped fresh flat-leaf parsley
Instructions
- Step 1: Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: Heat 1/2 cup extra virgin olive oil in a large skillet over medium-low heat. Add 6 thinly sliced garlic cloves and 1/2 tsp red pepper flakes, cooking for 3-4 minutes until garlic is golden and fragrant—do not brown.
- Step 3: Add the drained spaghetti to the skillet, then add 2 tbsp fresh flat-leaf parsley and 1/4 cup reserved pasta water. Toss vigorously for 1 minute until sauce thickens and coats every strand.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roman-Style Spaghetti Aglio e Olio take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roman-Style Spaghetti Aglio e Olio?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Roman-Style Spaghetti Aglio e Olio?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roman-Style Spaghetti Aglio e Olio for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roman-Style Spaghetti Aglio e Olio?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Perfect pasta recipe for a weeknight dinner.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
