Penne Aglio e Olio is one of those dishes that proves just how magical simple cooking can be. Just garlic, olive oil, chilli and perfectly cooked pasta — but when everything comes together properly, the flavour is unbelievable. This is one of my go-to weeknight recipes because it’s fast, comforting, and feels like something you’d get in a cosy Italian trattoria. If you love quick pasta with big flavour, this one belongs in your regular rotation.
Love easy pasta? Try my Spaghetti Napoli or Lemon Caper Pasta next!
From My Kitchen
The first time I made this, I couldn’t believe how much flavour you can get from so few ingredients. The key is building that silky garlic oil properly — letting the garlic slowly infuse, then emulsifying with starchy pasta water until glossy. I always finish it with a squeeze of fresh lemon because it brightens everything and keeps the dish tasting fresh rather than heavy. This is the pasta I make when I’m tired, hungry, and want something that tastes far more impressive than the effort it requires.
If you love quick lunch ideas, try my Truffle Mushroom Pasta — rich, creamy and done in under 20 minutes.
Why You’ll Love This Recipe
- Quick and effortless: Ready in just 15 minutes — perfect for busy weeknights.
- Full of flavour: Golden garlic, chili heat, and glossy olive oil coat every bite of pasta.
- Authentic Italian simplicity: Minimal ingredients, maximum flavour.
- Versatile: Add prawns, crispy breadcrumbs, or a squeeze of lemon to make it your own.
What Is Penne Aglio Olio?
Penne Aglio e Olio literally translates to “garlic and oil pasta,” and it’s a classic Neapolitan dish known for its simplicity. No cream, no tomatoes — just good olive oil, garlic, chilli and pasta water transformed into a light, glossy sauce. It’s the perfect example of authentic Italian cooking: minimal ingredients, maximum flavour. The magic comes from gently toasting the garlic to flavour the oil, then emulsifying everything with pasta water to create that silky coating you see in restaurants.
If you love quick pasta dishes with big flavour, take a look at my pasta recipes collection for even more Italian inspiration
For more Easy Italian dinners, you might like my Spaghetti Napoli — simple, comforting and always reliable.
For a deeper look at the traditional technique behind this dish, Serious Eats has an excellent guide to making classic spaghetti aglio e olio using the same garlic-and-oil emulsification method.
Ingredients
This recipe is easy to make and simple to learn. All you need is listed below!
- Pasta – I use penne here because the ridges catch the garlicky oil beautifully, but spaghetti, tagliatelle or bucatini also work. Cook it 2 minutes shy of al dente so it finishes cooking in the sauce.
- Extra Virgin Olive Oil – Since the oil is the sauce, try to use a good-quality extra virgin olive oil — fruity, peppery oils taste best in this dish.
- Garlic – Fresh garlic is essential. Slice or finely chop it so it infuses evenly into the oil. Avoid jarred garlic — it won’t give the same flavour.
- Chilli – I use fresh red chilli for a subtle heat, but you can absolutely use chilli flakes if you prefer a punchier spice.
- Anchovy Fillets – These melt completely into the oil and don’t make the dish taste fishy. They simply season the sauce and add a delicious savoury depth.
- Lemon – A squeeze at the end lifts the whole dish and balances the richness of the oil. It’s optional, but I’d never skip it.
- Pasta Water – This is the secret to a glossy emulsion. The starch binds with the oil to create a silky sauce that clings to every piece of pasta.
How To Make Penne Aglio e Olio
Aglio olio penne is quick to make, once the pasta is cooking a quick slice and dice and you are almost there. It all comes down to the right technique and timing. Follow these simple steps for success:
- Bring a pot of well-salted water to the boil, add the pasta and cook until 2 minutes shy of al dente.
- While the pasta cooks, finely chop the garlic, chilli and parsley.
- Add the garlic, chilli and olive oil to a cold pan, then turn the heat to medium. Let the garlic slowly infuse — when it turns lightly golden, it’s perfect.
- Add the anchovies and stir until they melt into the oil.
- Scoop out a cup of pasta water before draining the pasta.
- Add a splash of pasta water to the pan to start forming the emulsion.
- Add the pasta straight into the pan and toss vigorously, adding more pasta water as needed until the sauce becomes glossy and coats every piece.
- Stir through the chopped parsley.
- Finish with a squeeze of fresh lemon and a final drizzle of olive oil.
Tips from My Kitchen
- Start with cold oil. This prevents the garlic from burning and gives the oil a deeper flavour.
- Don’t rush the garlic. Let it turn pale golden — not brown — for the best taste.
- Use enough pasta water. The sauce should look loose in the pan; it thickens as it clings to the pasta.
- Toss, don’t stir. Swirling the pan helps the emulsion form properly.
- Taste and adjust. Anchovies add salt, so taste before seasoning at the end.
- Finish with lemon. It brightens the whole dish and keeps it from feeling oily.
What Could Go Wrong (and How to Fix It)
- The garlic burns. – Lower the heat immediately and add a splash of pasta water to cool the pan. Burnt garlic becomes bitter, so keep the heat medium-low.
- The sauce looks oily or dry. – Add more pasta water and toss vigorously until glossy. The starch binds the oil into a silky sauce.
- The pasta tastes bland. – Your pasta water wasn’t salted enough — it should taste like the sea. Finish with extra lemon zest or chilli flakes for a lift.
- The garlic didn’t turn golden. – Heat was too low; increase slightly next time. Lightly golden garlic gives the best flavour.
- Too spicy. – Use half a chilli or switch to mild flakes. A knob of butter added at the end also softens the heat.
Pro Tip:
For an even more authentic twist, finish your pasta off the heat with a drizzle of raw olive oil and a final toss — it enhances aroma and gives a glossy restaurant-style finish.
Make It Your Own – Delicious Variations
Penne Aglio e Olio is one of those recipes that invites a little creativity. Once you’ve mastered the classic version, try one of these easy twists to make it your own:
For more Italian pasta recipes, try my Tagliatelle Carbonara — creamy, comforting and just as fast to make
- Add a citrus lift: A sprinkle of lemon zest or a squeeze of fresh juice just before serving brightens the garlic and olive oil
- Make it spicy: Double the chili flakes for extra heat, or add a pinch of smoked paprika for a deeper flavour.
- Add protein: Toss in king prawns, grilled chicken, or even crispy bacon to turn it into a more filling main.
- Go veggie-rich: Stir through sautéed spinach, roasted cherry tomatoes, or tenderstem broccoli for extra colour and nutrients.
- Add crunch: Top with homemade pangrattato (crispy toasted breadcrumbs with garlic and parsley) for texture and a gourmet finish.
- Cheese lovers’ twist: Though traditionalists skip it, a light dusting of Parmesan or Pecorino adds savoury richness.
- Winter comfort version: Add a knob of butter to the sauce before tossing the pasta — it softens the spice and makes it extra silky.
Pro Tip
If you experiment with different variations, note what worked best and make it your signature version — that’s exactly how great recipes evolve.
Serving Suggestions
Penne Aglio e Olio shines as a simple, satisfying main course, but it also pairs well with a few extras:
- Add protein: Top with pan-seared prawns, grilled chicken, or even crispy pancetta for a heartier meal.
- Balance with sides: A light green salad with lemon dressing or a slice of garlic bread complements the rich olive-oil flavour perfectly.
- Serve Italian-style: Finish with a drizzle of your best extra-virgin olive oil and a sprinkle of fresh parsley or Parmesan just before serving.
- Make it a feast: Pair it with a glass of chilled white wine or sparkling water with lemon for that true trattoria feel.
If you enjoy simple Italian pasta dishes, my Rigatoni Arrabbiata is another quick, flavour-packed recipe you might love.
Storage & Reheating
Because this dish relies on a glossy garlic-infused oil rather than a creamy sauce, it stores and reheats a bit differently:
- To store: Let the pasta cool completely, then transfer to an airtight container. Keep in the fridge for up to 3 days.
- To reheat: Warm a small drizzle of olive oil in a pan over low heat, add the pasta, and toss until hot. If it looks dry, splash in a tablespoon of water to loosen the sauce.
- Avoid the microwave if possible — it can make the pasta rubbery and dull the garlic flavour.
- For make-ahead lunches: Enjoy it at room temperature as a garlicky pasta salad; it still tastes fresh and flavourful the next day.
FAQ’s
It literally means garlic and olive oil in Italian
This dish can be very healthy as it is packed full of good fats from the extra virgin olive oil and full of garlic. The added anchovies and lemon juice add some omega-3s and a dose of vitamin C.
Yes it is possible but the flavour of olive oil is what makes the dish something special. If you have to use something else, try another neutral-flavoured oil.
Its packed full of flavour and magic happens with the combo of good extra virgin olive oil and starchy pasta water. When emulsified, it sticks to the pasta and makes this dish special in it’s simplicity.
More Recipes
If you want more quick and easy meals, explore my full Pasta Recipes collection for more Italian inspiration.
Tried this recipe? Let me know in the comments or tag @scoffsandfeasts on Instagram — I love seeing your versions!
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Penne Aglio e Olio – Quick, Garlicky 15-Minute Pasta
Ingredients
- 2 large garlic cloves
- 1 red chilli
- 4 anchovy fillets
- 4 tbsp extra virgin olive oil
- 1 cup pasta water
- 1 small bunch chopped fresh parsley
- 1 squeeze fresh lemon juice (for each dish)
- 200 grams dried penne pasta
Instructions
- Bring a pot of water to the boil, add plenty salt, then add the pasta and simmer
- Whilst the pasta simmers, finely chop the garlic, red chilli and parsley
- A few minutes before the pasta is cooked, bring the olive oil up to temperature in a frying pan over medium heat
- Add the garlic, chilli and anchovy fillets and stir gently and cook for 2 minutes. The anchovy fillets will dissolve in the hot olive oil as you stir.
- Take a cup of the pasta water from the pot and add a little to the oil and garlic mixture in the pan
- Drain the pasta and add to the frying pan and toss to emulsify the sauce
- Add the chopped parsley and toss till combined adding more pasta water if needed.
- Add to the plate and sprinkle with some fresh parsley and a squeeze of lemon juice before serving
Notes
- Use as much garlic as you like depending on your taste. I like to use 1 large clove per person but you can use more if you like.
- You can opt to use a 1/2 tsp or more of dried chilli flakes instead of fresh chilli depending on how spicy you want it.
- I like 2 anchovy fillets per person but you can adjust this to taste and depending on the size of your fillets. Go for good quality anchovy fillets to avoid small bones.
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.
