With just a handful of ingredients, Linguine Aglio e Olio, or linguine with garlic and oil, is one of the simplest pasta dishes you can make. Don’t let the simplicity fool you though – this dish is loaded with flavor and the best part is it’s ready in the time it takes for you to boil your pasta.

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Editor’s Note: This recipe was originally published on March 3, 2021. It was updated with improved pictures and instructions on February 22, 2025.

When it comes to easy pasta dishes, Linguine Aglio e Olio is up there along with pasta marinara, pasta con broccoli, and fettuccine Alfredo.

Pasta Aglio e Olio is the one I turn to when I’m not sure what to make, and need something quick and easy that’s truly delicious.

While I outline the basic recipe and process below, feel free to add additional ingredients such as anchovies or olives.

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This is an especially great dish for beginners and novice cooks since it’s tough to screw it up!

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Pasta. I truly believe linguine is the superior pasta to use for this dish, though many people like to make spaghetti aglio e olio. Linguine has a better texture and is flatter than spaghetti, which means it will hold some of those pieces of garlic and parsley far better than spaghetti, making it my #1 choice.
Olive oil. Since there are so few ingredients in linguine aglio olio, I do recommend using your best extra virgin olive oil. Use it to sautee the garlic, and don’t hold back on drizzling more over your pasta right before serving.
Garlic. Always use fresh garlic for pasta aglio e olio! This is not the time for garlic powder or jarred garlic.
Parsley. Use as much or as little parsley here as you’d like. Italians often feel that Americans use too much parsley in aglio e olio, but I say do what you want; you’re the one cooking and eating it. Same for the crushed hot red pepper flakes!

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

Bring a large pot of salted water to boil and cook the linguine to 1 minute less than al dente. Be sure to reserve at least 2 cups of pasta water. Heat a large saute pan to medium-low with the extra virgin olive oil and the sliced garlic and saute, stirring occasionally.

Linguine aglio e olio recipe process shot collage group one showing sauteing of garlic and adding hot red pepper flakes to the pan.

When the garlic turns golden (about 3-4 minutes), add the red pepper flakes and cook for 30 seconds.
Add 1 ladle of pasta water to the garlic and oil and turn the heat to medium.

Recipe collage group two showing adding a ladle of pasta water to the golden garlic and tossing the pasta in the pan.

Add the linguine to the pan and toss or mix to coat each strand with the garlic and oil sauce. Cook until the pasta reaches al dente (about 1 minute) adding a splash of pasta water if needed, then remove the pan from the heat.
Taste test the pasta and season with salt, to taste.

Recipe collage group three showing seasoning with salt and pepper and fiinishing with olive oil and parsley.

Add a big drizzle of extra virgin olive oil and the parsley to the pan and toss once more. If needed, add a few more ounces of pasta water a little at a time until the consistency is to your liking. Serve immediately with grated pecorino or parmesan, if desired. Enjoy!

Linguine aglio e olio in large black pan with kitchen tweezers.

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