Aglio E Olio - Spaghetti With Garlic and Olive Oil

"This is so quick and easy and makes the most delicious light supper you'll ever eat! Please try it, it really is stunning! I've adapted this recipe from Australia's "Better Homes and Gardens" magazine, but it is a traditional Italian way of serving spaghetti. The quantities given serve 2, but just double them to serve 4."
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
Ready In:


  • 200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
  • 2 tablespoons salt
  • 14 cup olive oil (extra virgin or a lighter olive oil if you prefer)
  • 3 large garlic cloves, finely chopped
  • 2 anchovy fillets, finely chopped (or minced)
  • 12 - 34 teaspoon minced chili (I use minced chilli from a jar)
  • 12 lemon, juice of
  • 14 cup soft breadcrumbs (made from fresh bread)
  • 1 bunch parsley, finely chopped (or, better still, run through a food processor)
  • 40 g parmesan cheese, finely grated (or, better still, processed into granules)
  • 12 teaspoon salt


  • Bring a large pot of water to the boil.
  • Add 2 tablespoons salt.
  • Add spaghetti.
  • Cook for 14 minutes exactly, then drain.
  • About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
  • Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
  • Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
  • Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
  • With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
  • Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.

Questions & Replies

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  1. Very good, simple pasta recipe. I used some Aleppo pepper flakes instead of the chili and pressed the garlic and anchovies through a garlic press. Served with steamed mussels.
  2. Mmmm, heavenly! I used fettuccine and an extra garlic clove (can't be too rich, too thin or eat too much garlic, though MANY would beg to differ for a variety of reasons). The yield I got from 1/2 of a lemon was *very* slightly out of balance - we have some seriously juicy lemons on our tree, so next time I'll cut back a bit. I also used panko breadcrumbs. This was super quick and was great with some (yeah more) GARLIC bread! Thank you for posting, Kookaburra!
  3. Wonderful flavors, thanks so much for sharing! I did not have any chilis so I used dried pepper flakes. Served with grilled Cornish Game hens and Recipe #308321 for a superb Fri night dinner with a bottle of Alexander Valley Merlot. Yum!
  4. Kooka, thank you for this simple but really exquisite recipe! It was DEVOURED and we will make it often
  5. WOW, YUM. This is so very easy to make. I doubled the recipe and Dave still managed to polish the whole lot off. Made sure I had everything ready to go before I started cooking. Processed the garlic, anchovy and chilli together in my small processor. The pasta cooking time was perfect. Thanks Kooka, we love your recipes :)


  1. Very good, simple pasta recipe. I used some Aleppo pepper flakes instead of the chili and pressed the garlic and anchovies through a garlic press. Served with steamed mussels.


<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
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