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Spaghetti with Olive Oil and Garlic
(Spaghetti Olio e Aglio)

Spaghetti pasta enriched in olive oil with garlic, parsley and parmesan cheese.

Vegetarian Italian Cooking

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian

400  grams (16  oz) uncooked spaghetti pasta
4  tablespoons olive oil
4  garlic flakes crushed
2  tablespoon(s) chopped fresh parsley
4  tablespoons grated parmesan cheese
salt, and freshly milledd black pepper to taste
grated parmesan cheese to garnish

  1. Cook the spaghetti pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.
  2. Heat the olive oil in a pan and fry the garlic on low heat for about 2  minute(s) or till it is nicely golden browned taking care not to let it burn. Toss in the spaghetti along with the parsley and parmesan cheese lightly till it is well coated with the oil. Season with salt and freshly milled pepper. Toss well again.


  • Fresh herbs can be substituted with comparitively lesser amounts of dry ones.
  • Red chilli flakes and mixed herbs or Italian seasoning can be tossed along with spaghetti if desired.
  • It is important to cook the pasta till it is almost cooked or till just underdone. Refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. Alternatively, toss in some melted butter till heated through. This will help separate them out.
  • Any cheese favorable to individual taste can be used.

Serve hot topped with: grated parmesan cheese

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