Simple & Aromatic Aglio e Olio Pasta from Scratch
Making Authentic Aglio e Olio Pasta with Fragrant Olive Oil
Hello everyone! Today, I’m sharing a super simple recipe for Aglio e Olio pasta that truly lets the rich flavor and aroma of olive oil shine. You can whip this up quickly without any complicated steps, making it perfect for busy days!
Main Ingredients
- 3 Tbsp Olive Oil
- 3 Red Chili Peppers (or to taste)
- 1 handful Garlic cloves (about 10-15 cloves)
- 1 Tbsp Coarse Salt (for boiling pasta)
- 3 cubes Minced Garlic (or 1.5 Tbsp)
- 1 serving Spaghetti (approx. 100g)
- 3 Shiitake Mushrooms
- 1/4 Broccoli head
- 4 Cherry Tomatoes
- 2 pinches Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the garlic and chili peppers, which are key to the flavor of Aglio e Olio. Thinly slice the garlic cloves and finely chop the red chili peppers (removing seeds for less heat if desired). Feel free to add more chili if you like it spicier.
Step 2
Bring a large pot of water to a rolling boil. Once boiling, add a generous tablespoon of coarse salt. This step is crucial for seasoning the pasta from the inside out, ensuring a delicious base.
Step 3
Add the spaghetti for one serving to the boiling water and cook for about 7-8 minutes, or 1-2 minutes less than the package instructions. Make sure to reserve about a cup of the starchy pasta water before draining – it’s liquid gold for the sauce!
Step 4
While the pasta is cooking, heat 3 tablespoons of extra virgin olive oil in a wide pan over low heat. Add the 3 cubes of minced garlic (or 1.5 Tbsp) and let it gently infuse the oil with its aroma. Be careful not to burn the garlic; low and slow is the way to go.
Step 5
Once the oil is warm and fragrant, add the sliced garlic and chopped chili peppers. Sauté over medium-low heat until the garlic turns lightly golden. This process allows the garlic’s essence to permeate the olive oil, creating a wonderfully aromatic base. Stir occasionally to prevent burning.
Step 6
When the garlic is nicely cooked, add the sliced shiitake mushrooms to the pan and stir-fry them with the garlic and chili. The shiitake mushrooms will add a lovely umami depth to the pasta.
Step 7
Next, add the bite-sized broccoli florets and stir-fry until they are bright green and slightly tender-crisp. The broccoli not only adds a beautiful color but also a pleasant crunch.
Step 8
Just before adding the pasta, toss in the halved cherry tomatoes. Sauté them briefly – you want them to soften slightly but not become mushy. They add a touch of sweetness and acidity.
Step 9
Drain the cooked spaghetti and immediately add it to the pan with the sautéed ingredients. Pour in about half a ladle of the reserved pasta water. Toss everything together vigorously to emulsify the sauce, coating the pasta evenly.
Step 10
Continue to toss and stir-fry for another 1-2 minutes, allowing the pasta water to create a silky sauce that clings to every strand. This brings your delicious Aglio e Olio pasta together! For a final touch, sprinkle with 2 pinches of black pepper and give it one last mix for extra fragrance.
Step 11
See how easy it is to create a restaurant-quality Aglio e Olio pasta right at home with just a few simple ingredients? Enjoy the wonderful harmony of fragrant garlic and good olive oil! I really encourage you all to give this a try!
