Pasta Aglio e Olio served on white plates with linen napkins

Pasta Aglio e Olio {Pasta with Garlic and Oil}

Inspired by the movie Chef, this is truly one of my new comfort foods!
Course Main Course
Cuisine Italian
Keyword comfort food, date night, easy, quick, vegan, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 864kcal


  • 8 ounces spaghetti or linguine
  • 1/3 cup olive oil
  • 5 cloves garlic thinly sliced
  • 1/2 teaspoon crushed red pepper (or more! how hot do you like it?)
  • 1/2 cup finely chopped parsley
  • juice of one lemon
  • 1/2 cup grated Parmesan cheese
  • salt and freshly ground black pepper


  • Bring a large pot of salted water to boil. Add pasta and cook according to package directions, until al dente. (see recipe note) Drain, reserving 1/2 cup or more of the cooking liquid. 
  • Meanwhile, heat olive oil in a skillet over medium heat. Add garlic; cook and stir until garlic is tender and very lightly brown (take care not to burn it!). Stir in crushed red pepper. Add pasta and remove from heat; gently toss to coat, adding pasta water if you like to reach your desired consistency.
  • Add parsley and lemon juice and toss again. Season to taste with salt and freshly ground black pepper.
  • Serve topped with grated Parmesan cheese.



If possible, time the cooking of your pasta to coincide with the sauce so you can use a pasta spoon to scoop it directly into the pan, bringing with it some of the cooking liquid.


Calories: 864kcal | Carbohydrates: 89g | Protein: 25g | Fat: 45g | Saturated Fat: 9g | Cholesterol: 22mg | Sodium: 407mg | Potassium: 397mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1630IU | Vitamin C: 22.3mg | Calcium: 335mg | Iron: 3mg