Linguine Aglio E Olio

Aglio e Olio pasta is a traditional Italian dish. It is simplistic with only a handful of ingredients including garlic, olive oil and red pepper flakes. Ready in under 30 minutes. 

Aglio e Olio is sometimes called “the pantry pasta” and that is because it is so simple that you probably have all of the ingredients in your pantry right now.

Don’t mistake simple for boring though. This pasta is anything but. It’s full of flavor and always a hit. Whether you need a quick and easy weeknight dinner or want to transport your sweetie to a Roman trattoria for date night at home, this pasta is exactly what you are looking for.

What is Aglio e Olio?

Aglio e Olio is a classic Italian dish that is believed to have originated in Naples. Aglio e Olio is translated to garlic and olive oil. Which are the two main stars in this dish. They are accompanied by pasta, crushed red pepper flakes, parmesan and a sprinkle of parsley for color.

See. I told you it was easy. And it is pasta heaven.

Linguine Aglio e Olio Ingredients: 

One of the things that makes this pasta so special is that it only requires a few ingredients yet it is so flavorful. 

• LINGUINE PASTA: I prefer a long noodle like linguine when I make this dish. You can also use spaghetti or fettuccine if you like. If you use angel hair, I’d recommend using 1/2 – 3/4 of a pound instead of a full pound. 
• GARLIC: And lots of it! You’ll use at least 8 cloves for this recipe (more if you’re a big garlic fan). 
• EXTRA VIRGIN OLIVE OIL: This is the base of the sauce so use a high quality oil.
• CRUSHED RED PEPPER FLAKES: Will add heat. If you are concerned that it will be too spicy, start with half of the amount and then add more or serve it on the table for people to add themselves. 
• FRESH PARSLEY: Adds a pop of color and a bit of freshness. 
• PASTA WATER: You’ll reserve a bit of the pasta water before you drain it. This will help add some smoothness and starch to the sauce. 
• PARMESAN CHEESE: Will add salty umami flavor to the sauce. If you want something a bit sharper and more flavorful try pecorino romano.

Step by Step Photos and Instructions: 

Linguine Aglio e Olio is one of the first meals that I started making at a young age. It is beyond easy to make. If you can boil water you can make this pasta.

• STEP 1: Boil 5 quartz of water to a boil and add 1 tablespoon of salt. Cook according to package directions until al dente. Strain the pasta and rinse with cold water, you will want to stop the cooking process of the pasta.
• STEP 2: In a large skillet heat olive oil over medium heat. Add garlic, salt and crushed red pepper to the pan and cook for 30 seconds to 1 minute being careful not to burn the garlic. Add 1/4 cup of the pasta water. 
• STEP 3: Add the linguine to the skillet, add parsley and toss to combine. Continue cooking for 2-3 minutes or until the pasta is warmed through. If pasta seems too dry, add in remaining past water and toss again. Turn off heat and leave pasta untouched for 3 minutes so it has a chance to soak up the sauce. Sprinkle with parmesan cheese.
• STEP 4: Transfer to pasta bowl and serve with more grated Parmesan cheese and red pepper flakes.  

Storage and Leftovers:

This pasta reheats well! Store any leftovers in the refrigerator and use within a few days.

Don’t wait any longer to add this Aglio e Olio to your monthly dinner rotation. Your whole family is sure to love it’s simplistic, garlicky flavor and you are going to love how incredibly easy it is to make.  Complete this easy dinner with a handful of salad greens and this Garlic Vinaigrette .

And of course you’ve always got to have Garlic Bread or if you’re really looking to make this a comfort food meal for the ages, serve it with this Cheese Bread 

Looking for more pasta recipes? Check out some of my favorites!

Spaghetti and Meatballs

Pasta Pomodoro

Pasta Amatriciana 

Pulled Pork Rigatoni

Shrimp and Scallop Pasta

Note:  I originally posted this post in 2008. Updated in 2025.