Spaghetti Aglio e Olio Recipe | Easy, Authentic Italian Spaghetti with Garlic and Oil from Scratch

This week, ThatLadyAnna brings you a classic Italian favorite, Spaghetti Aglio e Olio (spaghetti with garlic and oil), a simple yet flavor-packed pasta made with garlic, olive oil, chili flakes, and parsley. It’s fast, easy, and perfect for a cozy dinner or impressive last-minute meal. Anna shares her authentic technique passed down through generations, showing how a few humble ingredients can create something truly delicious.

Try it and let us know your favorite twist in the comments!

👇 Ingredients and full recipe below.

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Spaghetti Aglio e Olio Recipe:

Homemade Pasta (Optional):
• 2 cups 00 flour
• 3 eggs
• Pinch of salt

Instructions:
Mix ingredients by hand or in a stand mixer until a dough forms. Cover and let rest for 10 minutes. Divide into 3 portions and roll each through a pasta machine: settings 1, 4, then 6. Switch to the spaghetti cutter, slice, and hang to dry until ready to cook.

Aglio e Olio Sauce:
• 2 oz olive oil
• 8 garlic cloves, thinly sliced
• Pinch of chili flakes
• ½ bunch fresh parsley, chopped
• Salt and pepper to taste
• 4 tbsp grated Parmigiano Reggiano

Instructions:
In a large pan over low heat, gently cook garlic in olive oil, stirring to avoid burning. Add chili flakes and parsley, season with salt and pepper.

Boil pasta in salted water for 1½ minutes (or until al dente). Drain and toss immediately with the sauce. Add up to ½ cup of reserved pasta water if needed.

Serve topped with Parmigiano and enjoy.