This Spaghetti Aglio e Olio with Roasted Tomatoes is a delicious twist on classic spaghetti aglio e olio. Made with spaghetti, garlic, olive oil, crushed red pepper, and jammy roasted tomatoes, this quick and easy Italian pasta recipe comes together in under 30 minutes and is bold, comforting, and packed with flavor.
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What is Spaghetti Aglio e Olio?
Spaghetti Aglio e Olio is a classic Italian pasta dish whose name literally translates to "spaghetti with garlic and oil," where aglio means garlic and olio means oil, and is traditionally made with spaghetti pasta. It's also known as aglio olio e peperoncino, as chili peppers are a very common addition.
Pronounced ah-LYOH eh OH-lyoh, it is loved for its simplicity, bold flavor, and the fact that it comes together quickly with just a handful of pantry staples.
Traditionally, Spaghetti Aglio e Olio is made with spaghetti, garlic, olive oil, and chili pepper. The garlic is gently cooked in olive oil until fragrant, then tossed with hot spaghetti, chili, and a little reserved pasta water to create a glossy, silky sauce that coats every strand. Some versions also include parsley for freshness and Parmesan for a salty, nutty finish.
In my version, I'm taking the classic spaghetti aglio e olio recipe one step further with roasted tomatoes. Jammy, caramelized, and bursting with sweet-acidic flavor, they pair beautifully with the heat of the chili and the richness of the garlic-infused oil. You can roast them ahead of time for meal prep or pop them in the oven or air fryer while the pasta boils.
Adding roasted tomatoes to classic aglio e olio is a simple upgrade that adds extra depth and makes this easy pasta even more irresistible.
Why You'll Love This Recipe
- Simple ingredients. Garlic, olive oil, pasta, chili, spices, and tomatoes, most of which you already have.
- Ready in 20 minutes. Start to finish, this is a weeknight hero.
- Budget Friendly. Uses pantry staples you probably already have.
- Endlessly adaptable and delicious. Scale the garlic up, dial the heat down, add parmesan, skip it. It's hard to go wrong with this dish.
- The roasted tomatoes change everything. One extra step unlocks a depth of flavor the classic version doesn't have.
Spaghetti Aglio e Olio Ingredients
Spaghetti pasta: It is a classic pasta for aglio e olio, perfect for soaking up the garlic-and-olive-oil sauce. You can also substitute with similar long pasta such as linguine, fettuccine, or thin spaghetti.
Olive oil (Olio): This is the main ingredient in the sauce, so use the best-quality Extra virgin olive oil for the best flavor.
Garlic (Aglio): The star ingredient that infuses the oil with bold, savory flavor. Thinly sliced fresh garlic works best here, and a mandolin slicer makes it easy to get even slices. I like using a generous amount of garlic (11-12 cloves) for this recipe, but you can reduce it to 4-8 cloves for a more traditional version.
Crushed red pepper flakes: Traditionally, aglio e olio gets its heat from peperoncino (red hot chili peppers). Crushed red pepper flakes are an easy substitute that adds a similar kick and lets you adjust the spice level to your taste. Use more or less, depending on how spicy you like your pasta.
Roasted tomatoes: This is my twist on the traditional dish, adding sweetness, a slight tang, color, and a rich, jammy flavor. Roasted cherry tomatoes or roasted grape tomatoes work especially well.
Salt and black pepper: Essential for seasoning and bringing all the flavors together. Use freshly ground black pepper for the best flavor.
Parsley: Traditionally, finely minced fresh Italian parsley is used to add freshness and color. I prefer using dried parsley, since I always have it in my pantry. Either one works well.
Parmesan Cheese (Optional): Parmigiano Reggiano or Parmesan cheese adds a savory, salty finish. For a vegetarian option, use vegetarian Parmesan. You can also skip it for a simpler, more traditional version.
Please refer to the recipe card for exact ingredient measurements.
How To Make Spaghetti Aglio e Olio (Stepwise Photos)
1. Roast the tomatoes: If you have not already roasted the tomatoes, spread them on a baking tray or airfryer tray, season as needed, and roast until soft, jammy, and lightly caramelized. You can make them ahead or roast them while the pasta cooks.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti to boiling water and cook until al dente according to package instructions. Before draining, reserve about ½ to 1 cup of pasta water.
3. Slice the garlic: While the pasta is cooking, thinly slice the garlic using a sharp knife or a mandolin slicer for even, uniform slices.
4. Infuse the olive oil: In a large skillet or pan, add olive oil and garlic slices (while the oil is still cold). Cook gently over low to medium-low heat, stirring often, until fragrant and lightly golden. Do not let the garlic burn, as it can turn bitter.
5. Add the Spices: Stir in the crushed red pepper flakes, salt, black pepper, and dry parsley and cook for a few seconds to let them flavor the oil.
6. Toss in the pasta
Once the pasta is cooked (al dente), using tongs, transfer the spaghetti straight from the pot to the skillet, along with a little starchy water, then add more reserved pasta water as needed while tossing. This helps the garlicky oil emulsify into a light, glossy sauce that coats the pasta beautifully.
6. Add the roasted tomatoes
Stir in the roasted tomatoes and gently toss to combine. They will soften further and release their juices into the pasta.
7. Finish and serve
Taste and season with salt and black pepper as needed. Finish with fresh basil or parsley and parmesan, if using, then serve warm.
tip
Keep the heat low when cooking the garlic, and do not skip the pasta water. Those two small steps make all the difference in creating a flavorful, silky aglio e olio.
Serving Suggestions
Aglio e olio is best enjoyed hot and fresh, when the sauce is at its glossiest. It is delicious on its own, but you can easily round it out into a more complete meal with a few simple sides.
It pairs beautifully with:
- Garlic bread, crusty bread, or Foccacia for soaking up the flavorful garlic oil
- A fresh green salad or Caesar salad for a light, balanced meal
- Roasted or grilled vegetables, such as asparagus, zucchini, or broccoli
- Soup, such as tomato soup or a light vegetable soup, for a cozy meal
- Protein, like grilled chicken, shrimp, salmon, or even a fried egg, can make it more filling
This pasta is perfect for an easy weeknight dinner or a kids' lunchbox, yet elegant enough for date night or casual entertaining.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat, adding a splash of water to loosen the pasta and help restore some of its silky texture. You can also microwave it, but the stovetop works best.
Variations
- Make it spicier: Add more crushed red pepper flakes or use fresh red chili if you like more heat.
- Add vegetables: Toss in spinach, kale, mushrooms, zucchini, asparagus, or broccoli to bulk it up.
- Add protein: Make it more filling with grilled chicken, shrimp, salmon, or even a fried egg on top.
- Switch the herbs: Fresh parsley is more traditional, but basil or dried Italian seasoning works beautifully here, too. Use either one or a mix.
- Make it cheesier: Finish with extra Parmesan, Pecorino Romano, or even burrata for a richer twist.
- Add crunch: Top with toasted breadcrumbs for extra texture.
- Make it gluten-free: Use your favorite gluten-free spaghetti.
- Keep it classic: Skip the roasted tomatoes for a more traditional spaghetti aglio e olio.
Recipe Tips
- Have your ingredients ready: This recipe comes together quickly once the pasta starts cooking, so it helps to have everything measured, sliced, and ready to go before you begin.
- Salt the pasta water well: This is your first chance to season the pasta, and it makes a big difference in the final flavor.
- Do not overcook the pasta: Cook the spaghetti until al dente, so it holds its texture when tossed with the sauce.
- Reserve pasta water: The key to creating a glossy, non-greasy, silky sauce that coats the pasta beautifully is to form an emulsion with the garlic oil and the starchy pasta water.
- Slice the garlic evenly: Thin, even garlic slices cook more uniformly and infuse the oil with a milder, sweeter flavor. A mandolin works great for getting those even slices. Minced garlic is more likely to burn quickly and turn bitter, so it's best to avoid it here.
- Don't skimp on the olive oil: it's the backbone of this sauce, so use a good-quality extra-virgin olive oil for the best flavor.
- Start the garlic in cold oil: Add the sliced garlic to cold olive oil, then warm it gently over low heat. This helps the garlic slowly infuse the oil with flavor without burning or turning bitter.
- Keep the heat low: Cook the garlic gently until fragrant and lightly golden, not brown or burnt. Burnt garlic can make the dish bitter.
- Finish the pasta in the pan: Transfer the spaghetti straight from the pot to the skillet, then toss with pasta water for a light, glossy garlic sauce that clings beautifully.
- Roast the tomatoes until jammy: The more caramelized and concentrated they are, the more flavor they add to the pasta.
- Adjust the spice to taste: Use more or less crushed red pepper flakes depending on how spicy you like it.
More Pasta Recipes
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Recipe Card
Spaghetti Aglio e Olio with Roasted Tomatoes
Equipment
Ingredients
To Boil Pasta
- 1 pound dried spaghetti thin or regular
- 2 teaspoon salt
For the sauce
- ½ cup good-quality olive oil
- 10-12 cloves garlic ,thinly sliced
- 1 teaspoon crushed red pepper flakes or to taste
- 2 teaspoon dry parsley flakes or ¼ cup chopped fresh Italian parsley
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper (ground)
- 1 cup roasted tomatoes check the recipe for details
- 1 cup Parmigiano reggiano or parmesan cheese freshly grated, optional
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Instructions
- Roast the tomatoes: If you have not already roasted them, spread them on a baking tray or air fryer tray, season as needed, and roast until soft, jammy, and lightly caramelized. You can make them ahead or roast them while the pasta cooks.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti to boiling water and cook until al dente according to package instructions. Before draining, reserve about ½ to 1 cup of pasta water.
- Slice the garlic: While the pasta is cooking, thinly slice the garlic using a sharp knife or a mandolin slicer for even, uniform slices.
- Infuse the olive oil with garlic: In a large skillet or pan, add olive oil and garlic slices (while the oil is still cold). Cook gently over low to medium-low heat, stirring often, until fragrant and lightly golden. Do not let the garlic burn, as it can turn bitter.
- Add the spices: Stir in the crushed red pepper flakes, salt, and black pepper, and cook for a few seconds to let them flavor the oil.
- Toss in the pasta in the sauce. Once the pasta is cooked (al dente), using tongs, transfer the spaghetti straight from the pot to the skillet, along with a little starchy water, then add more reserved pasta water as needed while tossing. This helps the garlicky oil emulsify into a light, glossy sauce that coats the pasta beautifully.
- Add the roasted tomatoes. Stir in the roasted tomatoes and gently toss to combine. They will soften further and release their juices into the pasta.
- Serve. Taste and season with salt and black pepper as needed. Garnish with dried parsley and parmesan, and immediately while its nice and hot.
Video
Notes
- Have your ingredients ready: This recipe comes together quickly once the pasta starts cooking, so it helps to have everything measured, sliced, and ready to go before you begin.
- Salt the pasta water well: This is your first chance to season the pasta, and it makes a big difference in the final flavor.
- Do not overcook the pasta: Cook the spaghetti until al dente, so it holds its texture when tossed with the sauce.
- Reserve pasta water: The key to creating a glossy, non-greasy, silky sauce that coats the pasta beautifully is to form an emulsion with the garlic oil and the starchy pasta water.
- Slice the garlic evenly: Thin, even garlic slices cook more uniformly and infuse the oil with a milder, sweeter flavor. A mandolin works great for getting those even slices. Minced garlic is more likely to burn quickly and turn bitter, so it's best to avoid it here.
- Don't skimp on the olive oil: it's the backbone of this sauce, so use a good-quality extra-virgin olive oil for the best flavor.
- Start the garlic in cold oil: Add the sliced garlic to cold olive oil, then warm it gently over low heat. This helps the garlic slowly infuse the oil with flavor without burning or turning bitter.
- Keep the heat low: Cook the garlic gently until fragrant and lightly golden, not brown or burnt. Burnt garlic can make the dish bitter.
- Finish the pasta in the pan: Transfer the spaghetti straight from the pot to the skillet, then toss with pasta water for a light, glossy garlic sauce that clings beautifully.
- Roast the tomatoes until jammy: The more caramelized and concentrated they are, the more flavor they add to the pasta.
- Adjust the spice to taste: Use more or less crushed red pepper flakes depending on how spicy you like it.
- Keep it classic: Skip the roasted tomatoes for a more traditional spaghetti aglio e olio.
Nutrition
Update Notes: This post was originally published on November 11, 2013, but it was republished in June 2026 with step-by-step instructions, new photos, tips, and a video.
Nupur UK-Rasoi says
Some times simple things make lovely choice for meals. This is surely one of them, my fav winter food.. yumm !!
laura says
It's simple, but it looks so delicious!
Chandrani Banerjee says
Very healthy and yummy spaghetti.
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Arjunan Akilandeswari says
I used to have it in pasta mania... Just love it...
Anu Anand says
Simple and lovely.
ashesnroses says
I have always been intrigued by this dish and now I now how to make it! thanks buddy for sharing!
Swathi Iyer says
Delicious and simple spaghetti love it.