With just a few simple ingredients, Linguine Aglio e Olio—linguine with garlic and oil—is one of the easiest and most delicious pasta dishes you can make. Its simplicity is deceptive: bright garlic, good olive oil, a touch of heat, and fresh parsley combine into a deeply satisfying plate that’s ready in the time it takes to boil the pasta.
Editor’s Note: This recipe first appeared on March 3, 2021 and was updated with improved photos and clarified instructions on February 22, 2025.
If you want a quick weeknight dinner, Linguine Aglio e Olio ranks with classic simple dishes like marinara, pasta con broccoli, or fettuccine Alfredo. It’s the recipe I reach for when I want something fast, adaptable, and reliably tasty.
The version below outlines the straightforward method, but feel free to personalize it—anchovies, olives, or roasted vegetables all work well. This dish is especially forgiving, making it perfect for beginners.
Recipe Ingredients
Shown in the photo below are the basic ingredients. Notes follow to help you choose and prepare them.
- Pasta. Linguine is the recommended shape because its flat surface holds the garlic and parsley well, though spaghetti is an acceptable alternative.
- Olive oil. Use a good extra virgin olive oil. Since oil is a primary flavor, choosing quality makes a noticeable difference. Reserve a little to drizzle over the finished dish.
- Garlic. Always use fresh garlic. Sliced fresh cloves cook quickly and become fragrant and golden; avoid powdered or jarred garlic for this recipe.
- Parsley. Flat-leaf (Italian) parsley adds freshness and color. Use the amount you prefer—some like it sparing, others more generous. The same applies to crushed red pepper flakes for heat.
See the recipe card below for complete amounts and serving details.
How to make it
Numbered steps correspond to the process images and the written instructions.
- Bring a large pot of salted water to a rolling boil and cook the linguine to about one minute shy of al dente. Reserve at least 2 cups of the starchy pasta water before draining.
- While the pasta cooks, warm a large sauté pan over medium-low heat and add the extra virgin olive oil and sliced garlic. Cook gently, stirring occasionally, until the garlic turns golden—about 3–4 minutes. Add crushed red pepper flakes and cook for another 30 seconds to bloom their flavor.
- Add one ladleful of reserved pasta water to the garlic and oil and increase the heat to medium to create a loose sauce.
- Add the drained linguine to the pan and toss or stir to coat every strand with the garlic-and-oil sauce. Cook together for about 1 minute more, adding splashes of reserved pasta water as needed to keep the sauce silky, then remove the pan from the heat.
- Taste and season with salt as needed.
- Finish with a generous drizzle of extra virgin olive oil and all of the minced parsley. Toss once more to combine. If the pasta seems dry, add reserved pasta water a few ounces at a time until the sauce reaches the consistency you like. Serve immediately with freshly grated Pecorino or Parmesan if you wish. Enjoy!
More easy pasta recipes
If you enjoy quick pasta recipes, try other simple favorites such as Lemon Garlic Shrimp Pasta, Rigatoni alla Vodka, or Pasta al Tonno.
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Linguine Aglio e Olio
Ingredients
- 6 cloves garlic sliced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon crushed hot red pepper flakes or to taste
- 1 pound (454g) linguine
- salt to taste
- 1/4 cup minced flat-leaf Italian parsley
- 2 cups (480ml) pasta water reserve a lot just in case
Instructions
- Bring a large pot of salted water to a boil and cook the linguine to one minute less than al dente. Reserve pasta water.
- Heat a large pan over medium-low, add the extra virgin olive oil and sliced garlic. When the garlic turns golden (about 3–4 minutes), add the red pepper flakes and cook 30 seconds more.
- Add one ladle of reserved pasta water to the garlic and oil, then turn the heat to medium.
- Add the linguine and toss to coat. Add more pasta water if it starts to dry out. Cook until the pasta is just done (around 1 minute), then remove from heat.
- Taste and season with salt. Drizzle a generous amount of extra virgin olive oil and add the parsley, tossing to combine. If needed, add a few ounces of reserved pasta water until the sauce is silky. Serve immediately with grated Pecorino or Parmesan if desired.
Notes
- Linguine generally works better than spaghetti for texture, but either is fine.
- Always taste and add salt just before serving.
- Use high-quality extra virgin olive oil, especially for finishing the dish.
- Reserve pasta water—if the pasta dries out, add a little to restore a silky sauce.
- Leftovers keep for up to 3 days in the refrigerator.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
This recipe was originally published on March 3, 2021 and updated on February 22, 2025.