Save One rainy Tuesday, I came home exhausted and found nothing in the fridge but a nearly empty jar of pasta, some aging garlic cloves, and a bottle of olive oil I\'d bought on impulse. That night, I made aglio e olio for the first time, standing in my tiny kitchen in mismatched socks, feeling like I\'d discovered a secret code.
My roommate wandered in mid-sauté, asking what smelled so incredible, and ended up eating half the batch straight from the pan. We stood there leaning against the counter, forks in hand, not bothering with plates.
Ingredients
- 200 g dried spaghetti: Traditional spaghetti works best here, the thin strands really grab onto that garlicky oil coating
- 4 tbsp extra-virgin olive oil: Dont be shy with the olive oil, its the entire sauce and carries all the flavor
- 4 large garlic cloves, thinly sliced: Slice them thin instead of mincing so they gently infuse the oil without burning too quickly
- 1 tsp red chili flakes: Start here and adjust, the heat should whisper not shout
- 2 tbsp chopped fresh parsley: Brings a fresh bright pop against all that rich garlic
- Salt and black pepper: Finish with a generous grind of pepper and just enough salt to bring everything together
- 2 tbsp freshly grated Parmesan cheese: Totally optional but creates this lovely salty umami finish if youre doing dairy
Instructions
- Boil the pasta water:
- Get a large pot of salted water boiling, like really salty, it should taste like the sea
- Cook the spaghetti:
- Cook until al dente, about 8 minutes, and save that half cup of pasta water before you drain, that liquid gold is crucial
- Start the garlic oil:
- Heat olive oil in a big skillet over medium low, add those sliced garlic cloves, and let them slowly sizzle until fragrant and barely golden
- Add the heat:
- Toss in the chili flakes and stir for just 10 seconds, theyll bloom in the hot oil and release all their spicy magic
- Combine everything:
- Throw the drained spaghetti right into the skillet and toss it like you mean it, adding splashes of pasta water until you get this glossy clinging sauce
- Finish and serve:
- Season with salt and pepper, fold in the parsley, and get it into bowls immediately, that garlic oil starts separating as it cools
Save This became my emergency dinner for years, the thing I\'d make after midnight shifts or on broke days before payday. Now it\'s just comfort.
Getting The Garlic Just Right
The difference between good aglio e olio and great aglio e olio comes down to patience with the garlic. You want it slowly perfuming the oil, turning pale gold at the edges, never dark brown or bitter. I\'ve learned to slice everything before I turn on the stove, because once that garlic starts cooking, you cannot walk away.
Making It Your Own
Sometimes I add anchovy fillets that melt into the oil, or a squeeze of lemon juice right at the end to cut through all that richness. Once I threw in some breadcrumbs toasted in olive oil and it became this whole different thing, crunchy and incredible. The recipe is really just a framework.
Serving Suggestions
This pasta wants to be the star of the show, so keep sides simple. Maybe a green salad with vinaigrette, nothing that competes with all that garlic. And wine, definitely wine.
- Crusty bread is non negotiable here, you need something to mop up that oil at the bottom of the bowl
- A simple arugula salad with lemon and olive oil mirrors the flavors without being repetitive
- Chill the rest of that wine, the dish is perfect for summer evenings but honestly works any time
Save Sometimes the simplest recipes are the ones that stick with you, becoming part of your story in the kitchen. This one certainly became part of mine.
Recipe FAQs
- → What type of pasta is best for Aglio e Olio?
Traditional dried spaghetti works best, holding the garlic-infused oil and flavors well.
- → How do I prevent garlic from burning?
Sauté garlic on medium-low heat, stirring often until just golden and fragrant to avoid bitterness.
- → Can I adjust the spiciness?
Yes, vary the amount of red chili flakes to control the heat to your preference.
- → Is it necessary to reserve pasta water?
Reserving pasta water helps to loosen the sauce and bind it smoothly to the noodles.
- → What are suitable garnishes for this dish?
Fresh parsley and a sprinkle of freshly grated Parmesan or black pepper enhance the taste and appearance.