Olive Oil Garlic Pasta is a classic Italian recipe that's ready in 15 minutes. It's simple yet flavorful and easy to make with pantry ingredients. Add a little chili pepper for a spicy kick, if you like.
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I am Italian and have been making this forever, just like this. It is my all time go to pasta dish. I was thrilled to see it here. Love your recipes!
- Diana
Originating in Naples, Olive Oil Garlic Pasta is known in Italy as Spaghetti Aglio e Olio, or Aglio, Olio e Peperoncino if you include spicy red pepper flakes.
Like my quick tomato paste pasta sauce, it's a fantastic recipe to have in your back pocket when you're short on fresh ingredients and want a satisfying meal in the amount of time it takes to cook a box of noodles.
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Why you'll love this recipe
- It only requires 4 ingredients you probably have in your pantry.
- It's ready to eat in 15 minutes.
- It's simple, full of flavor, and easy to prepare.
Ingredients
- Salt
- Pasta such as spaghetti, linguine, or your favorite shape
- Olive oil
- Fresh garlic
- Crushed red chili flakes (optional)
- Fresh parsley (optional)
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Cook a package of pasta in salted water according to the package instructions. Once al dente, drain it and transfer it to a large serving bowl.
- Heat the olive oil, garlic, and chili pepper in a small pot.
- Pour the hot flavored oil over the noodles and toss them so each strand is coated.
- Sprinkle with some fresh parsley, if you like, and serve!
Amy's tip
It will take less than a minute to for the garlic to cook in the olive oil. Keep a close eye on it, stirring, so it doesn't burn. And remove it from the heat immediately.
Serving suggestions
Olive Oil Garlic Pasta pairs well with a variety of salads and side dishes.
It's wonderful served with a restaurant-style Italian artichoke salad or Mediterranean tomato and cucumber salad. Or keep things simple, with a green salad with white balsamic vinegar dressing.
And it's delicious with green beans with tomatoes and garlic or Brussels sprouts with sun-dried tomatoes.
You can also top it with a plant-based protein like rosemary and nutritional yeast tofu or seasoned oven roasted chickpeas.
Storing
Leftover Olive Oil Garlic Pasta can be refrigerated in an airtight container for up to 3 days. Freezing is not recommended.
Recipe FAQs
When cooking a pound of pasta, add one tablespoon of salt to 4 quarts of water.
Adding salt to the pasta water is a way to season the pasta as it cooks.
Do not rinse the pasta when you drain it after cooking. The starch in the water will help the sauce adhere to the noodles.
More simple vegan pasta recipes
- Swiss Chard Pasta with Garlic25 Minutes
- Vegan Roasted Romanesco Pasta30 Minutes
- No-Cook Cherry Tomato Pasta Sauce20 Minutes
- Vegan Lemon Pasta with Cashew Cream15 Minutes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Olive Oil Garlic Pasta
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Ingredients
- 1 Tablespoon salt
- 12-16 ounces spaghetti, (gluten-free, if necessary) or your favorite shape
- 4 Tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes, (optional)
- fresh parsley, chopped or torn, for garnish (optional)
Instructions
- Bring a large pot of water and the salt to a boil. Cook the spaghetti according to the package directions. Drain and transfer it to a large serving bowl.1 Tablespoon salt, 12-16 ounces spaghetti
- Heat the olive oil in a small sauce pan over medium heat. Add the garlic and crushed red chili flakes (if using). Quickly stir and remove from the heat when the garlic is fragrant and appears lightly browned. This should take less than a minute. Do not allow the garlic to burn.4 Tablespoons extra virgin olive oil, 2 cloves garlic, ¼ teaspoon crushed red pepper flakes
- Pour the hot olive oil mixture over the pasta and use kitchen tongs to toss to coat the noodles.
- Top with chopped parsley leaves, if desired, and serve immediately.fresh parsley
Notes
Nutrition
Nutritional information is an estimation only.
Diana says
I am Italian and have been making this forever, just like this. It is my all time go to pasta dish. I was thrilled to see it here. Love your recipes!
Amy Katz says
Thank you so much, Diana!
diana says
This was so easy and so flavorful. Me, hubs, and toddler all loved it. This will be a definite repeat!
Amy says
I'm so glad everyone enjoyed it, Diana! 🙂