Classic Aglio e Olio Pasta
Classic Aglio e Olio Pasta
Simple and Delicious Aglio e Olio Pasta Recipe
Learn how to make restaurant-quality Aglio e Olio at home. This classic pasta dish is celebrated for its simple yet profound flavors, combining fragrant garlic with rich olive oil. Perfect for a quick and elegant meal.
Key Ingredients- 200g Spaghetti (or your favorite pasta shape)
- 7 cloves Garlic
- 10 Tbsp Extra Virgin Olive Oil
- Pinch of Salt
- Pinch of Black Pepper
- 3-4 Dried Red Chili Flakes (Peperoncino)
- Pinch of Dried Parsley Flakes
Cooking Instructions
Step 1
First, prepare the garlic. Thinly slice about 4 cloves and finely mince the remaining 3 cloves. Heat 10 tablespoons of extra virgin olive oil in a wide skillet over low heat. Add the sliced garlic and gently sauté until it turns a light golden brown. Be careful not to burn the garlic, as this will make it bitter. This slow process infuses the olive oil with a rich garlic aroma.
Step 2
While the garlic is infusing, bring a large pot of water to a rolling boil. Add about 1/3 tablespoon of salt to the boiling water. Add your pasta and cook for approximately 7 minutes, or about 1 minute less than the package directions for al dente. This ensures the pasta will finish cooking perfectly in the sauce.
Step 3
Once the sliced garlic is golden, push it to one side of the skillet or briefly remove it. Add the minced garlic and the dried red chili flakes (peperoncino) to the skillet. If desired, you can lightly crush the chili flakes between your fingers to release more of their heat and flavor. Sauté over low heat, stirring, until fragrant, ensuring neither the garlic nor the chili flakes burn.
Step 4
Using tongs, transfer the al dente pasta directly from the boiling water into the skillet with the garlic and chili oil. Add about 2 ladles of the starchy pasta water (pasta cooking liquid) to the skillet. This starchy water is key to emulsifying the sauce and creating a beautiful, glossy texture. Increase the heat to medium and toss or stir the pasta and sauce together for 1-2 minutes, allowing the pasta to finish cooking and absorb the flavors. Season with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
Step 5
Once the pasta is well coated and the sauce has emulsified, transfer the Aglio e Olio to a serving plate. Garnish with dried parsley flakes for a touch of color and herbaceousness. For an extra layer of rich flavor, freshly grate some Grana Padano cheese (or Parmigiano Reggiano) over the top. Serve immediately and enjoy this simple yet incredibly satisfying Italian classic!
