Spaghetti Aglio e Olio

Try this spaghetti aglio e olio recipe once, and you'll make it over and over. It uses simple ingredients, it cooks in 20 minutes, and it's totally delicious.

Spaghetti aglio e olio

Spaghetti aglio e olio translates to “spaghetti with garlic and oil.” The traditional dish contains little more than these ingredients. It might be finished with a sprinkle of parsley or a pinch of red pepper flakes, but even these are optional. In its simplest form, this classic Italian pasta features spaghetti, olive oil, garlic, salt, and pepper.

But if you’ve ever tried it, you know that spaghetti aglio e olio is far more than the sum of its parts. The garlic infuses the oil with rich, nutty flavor, and salty, starchy pasta cooking water transforms it into a deeply flavorful sauce. Add perfect al dente pasta to the mix, and it’s absolute heaven.

Spaghetti aglio e olio has been my go-to order at Italian restaurants for years, but recently, it’s become one of my favorite dishes to make at home. It comes together in just 20 minutes, it uses a handful of pantry ingredients, and it’s simply delicious. If you have pasta, garlic, and olive oil in your kitchen, try it tonight! If you’re anything like me, you’ll make it again the next night, and again the next. 🙂 Yep, it’s that good.

Aglio e olio recipe ingredients

Spaghetti Aglio e Olio Recipe Ingredients

Of course, my spaghetti aglio e olio recipe includes a few fresh twists. I start with these traditional ingredients:

  • Spaghetti: If you don’t have spaghetti on hand, use whatever pasta you do have. I recommend choosing a long pasta like fettuccine, linguine, or bucatini, but if short-cut pasta is what’s in your kitchen, it’ll still come out delicious.
  • Olive oil: Use the best one you have.
  • Garlic: The star ingredient! Don’t skimp on it – it’s essential for infusing the pasta with rich, nutty flavor.
  • Red pepper flakes: For heat! If you’re sensitive to spice, feel free to skip them, or start with just 1/4 teaspoon. If you want your pasta to have more of a kick, add up to 1/2 teaspoon.
  • Parsley: Sprinkle it over the pasta for a lovely fresh finish.

Then, I add these unconventional (but tasty!) ingredients:

  • Lemon: It may not be totally authentic, but if you ask me, a little lemon never hurt anything. I use both lemon juice and zest to fill this pasta with bright flavor.
  • Kale: If you ask me, pasta + greens are a match made in heaven. Feel free to skip the kale if you prefer, or use different greens, such as spinach or Swiss chard, if you don’t have any kale on hand.
  • Parmesan cheese: Aglio e olio purists will tell you never to serve it with cheese, but I think a shower of freshly grated Parmesan or vegan Parmesan is a welcome touch. Its nutty taste pairs perfectly with the savory garlic.

(See the full measurements at the bottom of this post!)

Kale leaves

How to Make Spaghetti Aglio e Olio

This simple pasta comes together in just 20 minutes! Follow these steps to make it (+ find the full recipe below!):

  • First, cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some of the starchy pasta water before you drain it!
  • Next, toast the garlic and red pepper flakes. Heat the oil in a large skillet and add the garlic slices and red pepper flakes. Cook until the garlic is fragrant and lightly browned around the edges.
  • Then, add the kale. Toss it with the garlic oil and cook until it wilts.
  • Finally, stir in the pasta, along with the lemon juice and zest and a splash of the reserved pasta water. Toss to combine, adding more pasta water, as needed, to create a light sauce. Season with salt and pepper to taste. That’s it!

Garnish the pasta aglio e olio with parsley and Parmesan cheese, if desired. Enjoy it on its own, or serve it with a salad like my Caesar salad, Caprese salad, or citrus salad. It would also be delicious with roasted broccoli or cauliflower and homemade focaccia or no-knead bread for sopping up any leftover oil. Buon appetito!

Spaghetti aglio e olio recipe

More Favorite Pasta Recipes

If you love this spaghetti aglio e olio recipe, try one of these easy pasta recipes next:

Then, find 25 more favorite pastas here!

Spaghetti Aglio e Olio

rate this recipe:
5 from 33 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Serves 4
This pasta aglio e olio recipe is the ultimate weeknight meal! It comes together in 20 minutes, it uses simple ingredients, and it's absolutely delicious.


  • 12 ounces spaghetti
  • ½ to 1 cup pasta water
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • ¼ to ½ teaspoon red pepper flakes
  • 1 large bunch lacinato kale, stemmed and chopped
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • cup chopped parsley
  • Parmesan or Vegan Parmesan, for serving


  • Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
  • Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
  • Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
  • Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.


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Rate this recipe (after making it)

  1. Laura

    Can this be reheated? If so how? I’m usually cooking for 1-2, and it won’t all be eaten in one sitting. Thanks!

    • Jeanine Donofrio

      Hi Laura, this one is best freshly made, I would halve the recipe to make less.

      When I reheat pasta, I transfer it from my storage container to a larger bowl, add a little water (it gets dry), and microwave it until warmed through. Season with more salt and pepper, to taste.

  2. Marie P

    5 stars
    Incredible! Truly fresh & so easy.
    I did add a Tbsp or two of Kerry Gold butter at the end!
    Added more flavor and some glossiness!

  3. Susan

    5 stars
    I made this with pasta from your “Homemade Pasta” recipe. It was SO delicious, it’s now on our regular meal rotation ❤️

  4. Livi from

    5 stars
    Made this a few weeks ago! Super yummy and easy, will be trying more recipes from this blog ^_^

    • Jeanine Donofrio

      I’m so glad you loved it!

  5. Cheryl

    5 stars
    OOOOO MYYY GOODNESS!!!! This is absolutely beautiful!! Thank you so much for sharing!!

  6. Pam E.

    5 stars
    Excellent! Fast, tasty, and nutritious. I also threw in some walnuts for crunch.

  7. douglas

    5 stars
    This is the absolute BEST spaghetti. I made this tonight exactly as described and couldn’t be happier. Keeper. And I thought I didn’t like kale!

    • Jeanine Donofrio

      I’m so glad you loved the pasta and the kale!

  8. Deb

    5 stars
    Delicious!! The lemon juice & zest really add a bright freshness to the pasta. Will definitely make it again and again!

  9. JLowl

    Delicious! Used broccoli instead of kale, but will try again with kale. Thanks for a great pasta dish – quick and easy and so good. Love your recipes, thank you,

  10. Andrew

    5 stars
    An old favourite. Anchovies instead of the red pepper flakes makes a nice variation.

  11. Susan Wright

    5 stars
    we have so much snow too but this looks so good Thank you

  12. Czarina

    Can frozen kale be used?

    • Jeanine Donofrio

      I think fresh is best. If you use frozen, thaw it first and squeeze out some of the water before adding it to the recipe.

  13. Anjali

    5 stars
    Made this today. Absolutely delicious. The hint of lemon makes a big diff. Like all simple things, hard ti get right – you’ve done it. Thank you.

    • Jeanine Donofrio

      I’m so glad you loved it!

  14. Esmee

    5 stars
    Super easy and delicious. I used homemade pasta and instead of kale, I had roasted broccoli and chickpeas.

    • Jeanine Donofrio

      Ooh that sounds delicious, I’m so glad you loved it!

  15. Karen

    5 stars
    Just made this for a family lunch. I used Trader Joe’s brown rice /quinoa spaghetti. So delicious! I will definitely make it again. I think any green veggie would be delicious in this recipe too (broccoli, spinach, and arugula). I bet they would all be great! The lemon adds that special freshness! Thanks for a great recipe.

    • Jeanine Donofrio

      I’m so glad you loved it!

  16. Elianne

    5 stars
    I just made it for my family, but instead of using pasta, I used grated carrots. It was AMAZING!!! 😋😋😋

    • Jimothy

      5 stars
      First time I have heard of carrots replacing pasta.
      How was it?

      • Elianne

        Super delish, it’s now a staple in our house!

  17. Jess

    5 stars
    This was delicious! Paired this with an arugula salad and a glass of white wine, perfect! My husband typically hates pasta that isn’t smothered in some kind of sloppy sauce but he went back for seconds! Thanks for all of the amazing recipes, your blog and cookbooks are my go-to source for all meals and snacks, keep on keein on!

  18. Bruce

    5 stars
    I have made this recipe for years, but like Carl below I always made it with broccoli. Never thought of anything else. Never sprinkled lemon on it until two years ago, it really does something to it. I use angle hair.

  19. Carl

    5 stars
    Absolutely wonderful recipe. I made this tonight with a few changes. I used broccoli instead of kale because that’s what I had in the house. I added a bit of ground turkey for protein and some grated Parmesan cheese. It was quick, easy, and delicious.

  20. Lauren from

    One of my favorites! I throw a big handful of chopped almonds in with the oil and garlic. I love this crunchy, delicious addition.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.