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Spaghetti Aglio e Olio

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 319
Heard of the famous pasta Aglio e olio babish or you just recently saw the movie ‘chef’ and eager to try it. ✅ Read on as we share the best and easy recipe.


  • 1 pound pound of spaghetti noodles (preferably dry)
  • 1 head head of separated and peeled garlic
  • 1/2 cup olive oil (fine quality)
  • peel lemon
  • 1 tbsp red pepper flakes ( (you can add more to turn up the heat))
  • Salt and pepper to taste


  • First off, boil a large pot of water well-salted and cook the pasta until it is somewhat half-cooked. Drain pasta and set aside in a bowl. Do not throw away the rest of the liquid used in cooking the pasta.
  • Next up, carefully and nicely chop the garlic cloves into tiny fine pieces and set aside. Place a large sauté pan over medium heat and heat for a minute until all water has evaporated, then pour the olive oil and heat until it is barely simmering. Carefully add the chopped garlic and allow to cook until it has softened and begun to turn golden at the edges. Lower the heat to medium-low and add the red pepper flakes.
  • Pour in the pasta liquid gotten from the cooking the pasta to the garlic and oil mixture, lower the heat and simmer for a few minutes, and add a teaspoon of salt. Once it is simmering, add the pasta to the liquid and cook for a few minutes. Squeeze the lemon juice over the mixture.
  • If the sauce is not thick enough, cook again for an extra 3 minutes until the pasta has absorbed enough liquid. Season with salt and pepper. Turn off the heat once the pasta is properly cooked and serve. Voila, you have made yourself a replica of the babish pasta Aglio e Olio.
Calories: 319kcal
Course: Main Course
Cuisine: Italian
Keyword: spaghetti