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.

Linguine aglio e olio in white plate.

This post may contain affiliate links. Our disclosure policy.

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.

Want To Save This Recipe?

Enter your email and we'll send it to you. Plus, get great new recipes from us every week!

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.

Recipe ingredients shown: box of linguine, hot red pepper flakes, extra virgin olive oil, flat-leaf Italian parsley, and garlic.
  • 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.

  1. 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.
  1. When the garlic turns golden (about 3-4 minutes), add the red pepper flakes and cook for 30 seconds.
  2. 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.
  1. 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.
  2. 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.
  1. 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.

More easy pasta recipes

If you’re looking for truly easy pasta recipes, give these favorites a try!

If you’ve enjoyed this Linguine Aglio e Olio Recipe, give it a 5-star rating.

Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.

Linguine Aglio e Olio

5 from 5 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4
With just a few simple ingredients, linguine aglio e olio is truly the best pasta dish to make when you're pressed for time but still craving an amazing and flavorful meal!

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

Want To Save This Recipe?

Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!

Instructions 

  • Bring a large pot of salted water to boil and cook the linguine to 1 minute less than al dente.
  • Heat a large pan to medium-low with the extra virgin olive oil and add the garlic. Once the garlic turns golden (about 3-4 minutes) add the red pepper flakes and cook for 30 seconds more.
  • Add 1 ladle of pasta water to the garlic and oil and turn the heat to medium.
  • Add the linguine and toss or mix to coat. Add more pasta water if it starts to dry out. Cook until the pasta is just done (around 1 minute) then remove the pan from the heat.
  • Taste the pasta and season with salt to taste. Add a big drizzle of extra virgin olive oil and all the parsley to the pan. Toss once more. If the pasta is at all dry add a couple ounces at a time of the reserved pasta water to get the consistency just right. Serve immediately with grated pecorino or parmesan. Enjoy!

Notes

  • Linguine is far superior to spaghetti for this dish, though either can be used.
  • Make sure to add plenty of salt to taste right before serving.  
  • Use high-quality extra virgin olive oil, at least to finish, but preferably for sauteing the garlic as well.
  • Always reserve the pasta water.  If the pasta dries out before serving, just add a few ounces of the pasta water to bring the consistency back to perfect.
  • Leftovers can be saved for up to 3 days.

Nutrition

Calories: 549kcal | Carbohydrates: 63.6g | Protein: 13.1g | Fat: 27.8g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 300mg | Potassium: 221mg | Fiber: 0.1g | Sugar: 0.1g | Calcium: 25mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!

Follow Me

Sign up for free weekly recipes!

This recipe was originally published on March 3, 2021. It was completely updated on February 22, 2025.

5 from 5 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

95 Comments

  1. Faye says:

    5 stars
    Hello James. I love this dish and my partner loves it with prawns. I have ordered this twice in restaurants. The first time it was so dry and the next it was soaked with oil, so I make it at home now.

    1. Tara says:

      We’re so happy you enjoyed the recipe, Faye!

  2. Linda says:

    5 stars
    We love your seafood recipes
    Also your pasta recipes
    Very happy we found your site

    1. Tara says:

      We’re so happy to hear that, Linda!

  3. Rose says:

    5 stars
    Simple yet rich! Delicious and quick.

    1. Tara says:

      So happy you enjoyed, Rose!

  4. Linda E Brown says:

    I could eat this every single day day of my life, love it

    1. Tara says:

      So happy to hear that, Linda!

  5. Lelanna Capps says:

    I like the fact that you have given very precise amounts if one needs to reduce the recipe to serve 2-3 without sacrificing flavor. My husband and I have enjoyed the meals I have prepared from your recipes. Plan on preparing this this weekend. Quick and easy, just my style. Thank you.

    1. Tara says:

      Thanks for the comment, Lelanna, and hope you enjoy this one!

  6. Kiyoshi Matsushita says:

    5 stars
    One of your first but still one of my favourites! Simply delicious!

    1. Tara says:

      We’re so happy to hear that, Kiyoshi!

  7. Saundra Sillaway says:

    5 stars
    Toasted bread crumbs sometimes but wonderful just as you made it.

  8. Carole says:

    5 stars
    Just LOVE this recipe and all the others on this site! Quick, delicious and satisfying! Thanks so much!

    1. Tara says:

      We’re so happy you enjoyed, Carole!

  9. Nancy says:

    5 stars
    My aunt used to make this and I loved it. I wasn’t sure how recreate it. Omg! This was so delicious and easy. Thank you fir this recipe and so many others.

    1. James says:

      So happy you enjoyed it, Nancy!

  10. Pauline says:

    5 stars
    Excellent!!!❤️

  11. Pauline says:

    5 stars
    This was a so good. Brought back memories. My Aunt always made it.Tganx Jim 👌👌❤️

    1. Tara says:

      So happy you enjoyed!

  12. Jean says:

    What brand of olive oil

    1. Tara says:

      Hi Jean, you can use any brand that fits your budget. Jim’s go-to brands include Partanna and Frantoia di Barbera.

  13. Stacey says:

    5 stars
    Def a 5 star ⭐️ ⭐️⭐️⭐️⭐️ recipe!!! Easy ingredients, easy to make and pairs well as a side dish or main entree with a baguette ~ MAKE this, you won’t regret it……

  14. Karen says:

    Thanks for sharing the recipe James, Loved it! I Grilled some chicken and had some grilled sliced chicken on top. Will definitely make again. Cheers

  15. Annette Lutz says:

    This is the best recipe! I am making it again this week with fresh littleneck clams.

  16. Connie says:

    Thank you
    Honestly thought I was going to a variation on this
    Example I add broccoli Rabe
    Appreciated
    Some people would favor to cook for 1 or 2 just relating fact I’ve heard over & again
    Stay Safe & Blessed

  17. Bob Hyland says:

    5 stars
    All your tecipes are excellant!!!!

  18. Patricia says:

    5 stars
    One of my favorite recipes and as always your’s is fantastic.

    1. Annette Lutz says:

      This is the best recipe! I am making it again this week with fresh littleneck clams.

  19. Nataalina says:

    Love all your recipes because of the r authenticity. We are Sicilian Canadians and cooking is a passion. I’ve added anchovies to this as well and we love it

  20. Joanne Sassi says:

    I wish I was in your family. When I saw the picture of you and your family I started to cry. I’m going to be 85 feel like 30, and alone and you have so much to look forward to in your coming life.
    I want to put your son in my pocket and take him home. I love you all, great picture.
    Love your recipes, like I use to make. God bless you all, Have a beautiful and safe holiday season.
    My love, Joanne Sassi I see all your recipes on my computer. I wish I was sitting at your dinner table. xo

    1. Tara says:

      Hi Joanne, thanks you so much for your lovely comment. We appreciate you following along with us on this journey. Have a wonderful holiday season and we wish you all the best.