Need a super easy pasta recipe to keep up your sleeve? This one is perfect! It’s super simple and easy to make, and is full of wonderful garlic and olive oil flavor. It’s so good, that we have been known to eat this on its own, but you can serve it up as a side dish or add some meat and veggies for a complete meal. It’s a versatile recipe that’s worth holding onto to use again and again.

Make it the easiest dinner ever and add our lemon chicken on top with roasted asparagus on the side.

Why Our Recipe

  • Only 7 simple ingredients—nothing fancy, just pantry staples.
  • Garlic-infused olive oil gives major flavor without a ton of effort.
  • Done in 15 minutes, start to finish.
Overhead view of a bowl filled with olive oil pasta.

This super easy olive oil pasta is similar to the classic Italian aglio e olio, but it’s got a few extra touches that make it our own. The garlic gets gently toasted in olive oil to bring out that rich, savory flavor, and the red pepper flakes add just the right amount of heat. A splash of lemon juice keeps it bright and fresh. It’s delicious on its own, but it’s also easy to bulk up with grilled chicken, shrimp, or veggies if you want to make it a full meal.

Ingredient Notes

  • Spaghetti: Any pasta shape works here, but spaghetti is the classic. Use what you’ve got—no need to overthink it.
  • Salt: Yes, 2 tablespoons. It’s for the pasta water, not the whole dish.
  • Extra Virgin Olive Oil: Use the good stuff if you have it! This is the main flavor here, so treat yourself a little.
  • Garlic: Eight cloves might sound like a lot, but trust us—it’s the perfect amount. This recipe is for garlic lovers. (And their lucky dinner guests.)
  • Crushed Red Pepper Flakes: Adds just a little heat. If you’re heat-sensitive, start with less—you can always add more.
  • Lemon Juice: Fresh always has the best flavor, but bottled will work too. Just a splash makes the whole dish pop.
  • Fresh Parsley: If you’re out, you can skip it—your pasta will survive. It’s mostly about adding color.

Garlic Secrets

Fresh garlic is the way to go here—skip the jarred stuff if you can. Those little jars of pre-minced garlic are super convenient, but they often has a slight bitterness and just doesn’t bring the same punch of flavor. When you’re using garlic as one of the main stars of the show, it’s worth the few extra seconds to mince it fresh.

And here’s the big one: don’t burn the garlic. Seriously. Garlic turns from perfectly golden and fragrant to bitter and crunchy in no time. Keep the heat low and watch it closely. As soon as it starts to turn lightly golden, pull that pan off the heat. Burned garlic will ruin the whole dish, and no one wants that.

Olive oil pasta on a stack of white plates.

Serving Suggestions

I’ve been use this pasta as a go-to easy side dish for years. I’ve served it with everything! Add a simple chicken breast, shrimp, or even a nice pork tenderloin for super easy options.

Need veggies? Spinach, cherry tomatoes, or sautéed mushrooms are all great options.

Want to keep it extra simple? Serve it with a quick side salad and a hunk of crusty bread and call it good.

Storage and Reheating Instructions:

Refrigerate in an airtight container for up to 3-4 days.

Reheat in the microwave, in 30-second increments, stirring in between for even heating.

Reheat on the stovetop in a small saucepan or skillet over medium heat and stir until evenly heated, about 3-5 minutes.

Make it a meal with…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.