Classic Restaurant-Style Aglio e Olio Pasta
Classic Restaurant-Style Aglio e Olio Pasta
Achieve a Restaurant-Quality Flavor with Minimal Ingredients: The Perfect Aglio e Olio Recipe!
Craving pasta but don’t have many ingredients on hand? This incredibly simple Aglio e Olio recipe comes together in a flash and delivers a delicious, satisfying meal!
Ingredients- 1.5 servings of spaghetti (approx. 150g)
- 1 Tbsp minced garlic
- 5 Tbsp olive oil
- 1/2 Tbsp red pepper flakes (or 2-3 crushed dried chilies)
- 1 Tbsp salt (for boiling pasta)
- A pinch of black pepper
- 1 Tbsp grated Parmesan cheese (optional)
- 1 Tbsp chicken stock (or dashi broth)
- A pinch of dried parsley (for garnish)
Cooking Instructions
Step 1
First, bring a large pot of 800ml of water to a rolling boil. Once boiling, add 1 tablespoon of salt. This step is crucial for seasoning the pasta from the inside out.
Step 2
While the water is heating, enhance the flavor by adding half a tablespoon of chicken stock (or dashi broth) to the boiling water. This will add a deeper umami to your pasta.
Step 3
Measure out 1.5 servings of spaghetti, which is about the size of a 500-won coin (approximately 150g). If you have a measuring cup or scale, you can ensure more precise portioning.
Step 4
Once the water is at a rolling boil, add the spaghetti. Cook it for about 7 minutes, which is 1 minute less than the time indicated on the package. The pasta will finish cooking in the pan later, so al dente is ideal.
Step 5
In a separate frying pan, heat 5 tablespoons of olive oil over medium-low heat. Add the minced garlic and sauté gently until fragrant and lightly golden. Be careful not to burn the garlic, as this will affect the overall flavor.
Step 6
When the garlic is nicely softened and aromatic, drain the cooked spaghetti and add it directly to the pan. Now, add the red pepper flakes (or crushed dried chilies), a pinch of black pepper, grated Parmesan cheese (if using), and dried parsley. Pour in about 2 ladles (approximately 1/4 cup) of the pasta cooking water to help emulsify the sauce.
Step 7
Toss everything together over medium heat for about 1-2 minutes. The pasta water will gradually thicken the sauce, coating the noodles beautifully and creating a luscious, slightly creamy texture. If the sauce seems too dry, add a little more pasta water. Taste and adjust seasoning with salt if needed before turning off the heat.
Step 8
Plate the finished pasta attractively. Twirling the pasta into a neat mound in the center and leaning it slightly to the side can make for a beautiful presentation. Finish with a final sprinkle of grated Parmesan cheese and dried parsley. Congratulations, you’ve made a delicious Aglio e Olio pasta that rivals any restaurant! Enjoy your meal.
