Spaghetti Aglio Olio
Cook Time
20 mins
Total Time
20 mins

I call this Spaghetti Aglio e olio as the simplest and easiest pasta weeknight dinners that requires just 4 basic ingredients and 20 minutes.

Course: Main Course
Cuisine: Italian
Servings: 3 People
Author: Sandhya Hariharan
  • 14 oz Spaghetti { 400g }
  • 2.25  Cups Water
  • Generous pinch Red Pepper Chilli Flakes or Italian Peperoncino
  • 1 Tbsp Dried Parsley
  • 4 Cloves Garlic thinly sliced
  • 1/4 Cup of Extra Virgin Olive Oil
  • 1 Cup Parmesan Cheese Optional
  • 3 Tbsp Fresh flat leaf Parsley finely chopped
  1. Break the Spaghetti bundle into two halves. This allows them to submerge comfortably into the cooking liquids.
  2. To the cold inner pot of Instant Pot add Olive Oil and garlic. Press Sauté mode on the IP and allow them to slowly come to heat and turn brown. This takes about 3-4 minutes.
  3. Add Red Pepper flakes and press the cancel mode on the IP.
  4. Add the halved spaghetti, water, parsley and salt to taste. Secure the lid, seal the valve and pressure cook HIGH for 5 minutesNatural Pressure release the steam valve after 5 minutes.
  5. Open the lid after the valve drops and carefully stir the pasta with the tongs. There is a high possibility some of the pasta might stick to each other and there could be some water left.
  6. I hardly had very little water left which was absorbed as I tossed the pasta.
  7. Season with more salt if needed. Add parmesan cheese if you fancy and finish it off with fresh parsley.
  8. Serve spaghetti aglio olio with crusted garlic bread or salad.
Recipe Notes

If you enjoy a spicer aglio olio add a good tablespoon of red pepper flakes. For a butter flavour - replace half the olive oil with unsalted butter Add a generous portion - approximately 1/2 Cup  Parmesan Cheese or Cheddar Cheese for the cheesy kick.