Thin Spaghetti with Garlic and Olive Oil

Spaghettini Aglio e Olio

Preparation info

  • Serves

    4 to 6

    • Difficulty


    • Ready in

      20 min

Appears in

The Classic Pasta Cookbook

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This dish has been my savior for many a late-night hunger craving. It is quick and easy, and with a good quality pasta and olive oil, immensely satisfying. The trick is to Sauté the garlic enough to release its flavor without letting it brown, which would make it bitter.


  • 1 pound spaghettini
  • 6 tablespoons extra virgin olive oil
  • 2


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils add 2 tablespoons salt, add the spaghettini, and stir until all the strands