Slow Cooker Spaghetti Aglio e Olio

This Slow Cooker Spaghetti Aglio e Olio is the ultimate comfort food – simple, flavourful, and so easy to make! With just a handful of pantry staples, you can create this classic Italian dish that’s perfect for busy weeknights.

Using your slow cooker makes this traditional recipe even more convenient – just set it and forget it while you get on with your day! This simple yet delicious pasta dish has become a family favourite around here, and I know it will be in your house too.

Love easy pasta recipes? You’ll also enjoy my 4 Ingredient Carbonara and Creamy Chicken, Bacon and Rice Casserole – both family crowd-pleasers!

There’s something so comforting about perfectly cooked spaghetti tossed in fragrant garlic oil. This classic Italian dish translates beautifully to the slow cooker, making weeknight dinners a breeze!

“My family has started calling it ‘Comfort in a Bowl’ because it’s always requested at every get-together!” – Holly

Why You’re Going To Love This Recipe

Set and Forget! This aglio e olio takes just 10 minutes to prep – then let the slow cooker work its magic while you tackle the rest of your day.

Only 6 Ingredients! Made with simple pantry staples you probably already have on hand – no fancy shopping required!

Family-Friendly. Even the fussiest eaters love this mild, comforting pasta dish. The garlic becomes beautifully mellow during slow cooking.

Budget-Friendly. Incredibly economical to make – perfect for feeding the family without breaking the bank.

Foolproof Method. The slow cooker prevents overcooking and ensures perfectly tender pasta every time.

Customizable. Easy to add protein like chicken or prawns, or keep it simple as is!

Pasta Ingredients

This slow cooker aglio e olio uses simple, everyday ingredients – the magic is in how they come together!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Spaghetti – break in half to fit in your slow cooker. Regular spaghetti works perfectly.

Extra Virgin Olive Oil – use good quality for the best flavour, as it’s one of the star ingredients.

Garlic – thinly sliced rather than minced, so it doesn’t burn during the slow cooking process.

Red Pepper Flakes – adds a gentle warmth, but you can adjust to taste or omit for kids.

Fresh Parsley – chopped finely, adds beautiful colour and fresh flavour.

Parmesan Cheese – freshly grated is best, but store-bought works too.

Water – to cook the pasta in the slow cooker.

How To Make Slow Cooker Aglio e Olio

This couldn’t be easier to make – just layer the ingredients and let your slow cooker do all the work!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1: Break the spaghetti in half and place in your slow cooker. Add olive oil, sliced garlic, red pepper flakes, and a pinch of salt.

Step 2: Pour in the water, ensuring all spaghetti is submerged. Give it a gentle stir to coat everything in the oil.

Step 3: Cover and cook on LOW for 2-3 hours, stirring occasionally to prevent sticking.

Step 4: Once tender, stir through fresh chopped parsley and serve immediately with grated Parmesan cheese.

Recipe Tips

Use Good Quality Olive Oil: Since this is such a simple dish, the quality of your olive oil really makes a difference to the final flavour.

Don’t Skip the Stirring: Give it a stir every hour or so to prevent the pasta from sticking together.

Slice Garlic Thinly: Thin slices cook more evenly and won’t burn during the slow cooking process.

Break the Spaghetti: This ensures it fits properly in your slow cooker and cooks evenly.

Fresh Parsley is Best: It adds such a lovely fresh flavour – dried just isn’t the same!

Serve Immediately: This dish is best enjoyed straight from the slow cooker while it’s hot and the oil is still silky.

Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of olive oil.

Add Protein: Stir through cooked chicken, prawns, or crispy bacon in the last 30 minutes for a heartier meal.

Slow Cooker Aglio e Olio FAQs

Can I use different pasta shapes? Spaghetti works best for this recipe, but you could try linguine or angel hair pasta. Just adjust cooking time accordingly.

How do I prevent the pasta from sticking? Make sure to stir occasionally during cooking, and ensure there’s enough liquid to keep the pasta submerged.

Can I make this dairy-free? Absolutely! Simply omit the Parmesan cheese or use a dairy-free alternative.

What can I serve with aglio e olio? This pairs beautifully with a crisp green salad and garlic bread. For protein, try grilled chicken or prawns on the side.

Related Recipes

Looking for more easy pasta dishes the whole family will love? Try these favourites:

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Slow Cooker Spaghetti Aglio e Olio

This classic Italian comfort dish made easy in the slow cooker – perfect for busy weeknights when you want something delicious with minimal effort!

Course: Dinner
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 4
Calories: 320kcal

Ingredients

8 oz (225g) spaghetti, broken in half
1/4 cup extra virgin olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (optional)
Salt, to taste
2 cups water
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese (optional)

Instructions

Break spaghetti in half and place in slow cooker.
Add olive oil, sliced garlic, red pepper flakes, and a pinch of salt to the slow cooker.
Pour in water, ensuring spaghetti is completely submerged. Stir gently to coat.
Cover and cook on LOW for 2-3 hours, stirring occasionally to prevent sticking.
Once spaghetti is tender and cooked through, stir in chopped parsley.
Serve immediately with grated Parmesan cheese if desired.

Notes

RECIPE NOTES & TIPS

Quality Matters: Use good quality extra virgin olive oil for the best flavour.
Don’t Overcook: Keep an eye on cooking time – pasta can go from perfect to mushy quickly.
Customise the Heat: Adjust red pepper flakes to your family’s taste, or omit entirely for kids.
Add Protein: Stir through cooked chicken, prawns, or bacon in the last 30 minutes.
Fresh is Best: Use fresh parsley rather than dried for the best flavour and colour.
Serving: This dish is best served immediately while hot.
Storage: Store leftovers in the fridge for up to 2 days. Reheat gently with a splash of olive oil.