Super easy, quick, and full of garlic flavor this pasta aglio e olio is sure to become a family favorite. Some olive oil, garlic, red pepper flakes, and spaghetti and dinner will be ready before you know it!
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This is a dish I know for sure originates in Italy. The first time I tried pasta aglio e olio was from this mom and pops Italian place a few towns over. My husband kept raving about this pasta from this place called Dominick’s. He would get it during lunch for work. One day he finally brought home some lunch leftovers (how nice right..) and I was like WHOA! I had to figure out a way to make it like them! I came pretty close!
What does “Aglio e Olio” mean?
Well, I’m not fluent in Italian, but I believe it means “garlic in oil”.
Do I use regular Olive Oil or Extra Virign Olive Oil?
Either really. I use Extra Virgin, even though a lot of people will say you’re not supposed to cook with it. We’re keeping it at a very low heat and the EVOO flavor just hits different. Regular olive oil is fine too though. Let me know what works for you in the comments below.
Step by step process
- To a pot, add water and salt. Cover and bring to a boil.
- When your water starts to boil, add the pasta to the water and cook according to your package instructions. You want your pasta to still have some bite to it, not too soft.
- While your pasta cooks, mince the garlic and set aside.
- To a pan on low heat, add the olive oil, minced garlic and pepper flakes. Once you see it start to bubble keep a close eye on it. You don’t want your garlic burning. Make sure it’s on a very low heat setting.
- Keep stirring every 30-45 seconds making sure the garlic is not burning or turning brown. Once that happens it can turn bitter.
- After about 10 min on low heat, add your reserved pasta water to the olive oil/garlic to stop the cooking process.
- Bring back up to a simmer and add your spaghetti noodles. Toss around until well coated about 2-3 minutes. Turn off the flame.
- Enjoy with some grilled chicken and parmesan cheese, or proteins of your choosing or just like this! I don’t know if it’s the process of letting it sit overnight but I feel like it tastes better the day after!
Cooking note
Adding the salty cooking water to the oil/garlic will season the sauce since we won’t be adding any salt to the dish unless you choose to do so.
The sauce will thicken up with the pasta starches so don’t rinse the pasta.
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Pasta Aglio e Olio Recipe
- Prep Time: 10 minutes
- Cook Time: 20 mintues
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
Super easy, quick, and full of garlic flavor this pasta is sure to become a family favorite. Some olive oil, garlic, red pepper flakes, and spaghetti and dinner will be ready before you know it!
Ingredients
- 250 grams of pasta dry
- ½ tablespoon salt or to taste (for the pasta water)
- ¾ cup olive oil good quality
- ½ cup minced garlic (55g) or a whole head of garlic peeled and minced
- 1 teaspoon pepper flakes (optional)
- Salt to taste
- ¾ cup reserved pasta water
- Shredded parmesan cheese for topping (optional)
Instructions
- Boil some water in a pot big enough to fit your pasta. Properly salt your pasta water.
- When your water comes to a boil add the pasta. Boil according to the box instructions.
- While your pasta cooks, mince your garlic and set aside.
- Add olive oil to a pan on low heat.
- Add garlic and pepper flakes to the olive oil and keep on low. You will see it start to bubble. When this starts happening, make sure to keep stirring every 30-45 seconds making sure the garlic is not burning or turning brown. Once that happens it will be bitter.
- After about 10 min on low heat, add your reserved pasta water to the olive oil/garlic to stop the cooking process and stop it from burning.
- Bring back up to a simmer and add your spaghetti noodles. Toss around until well coated about 2-3 minutes.
- Taste for salt and add ½ a teaspoon, if needed, mix and taste again. Add more as needed.
- Turn off the flame.
- Enjoy with some grilled chicken and parmesan cheese, or proteins of your choosing.
Notes
Adding the salty cooking water will season the sauce since so we need to be careful when adding more salt.
The sauce will thicken up with the pasta starches so don’t rinse the pasta.
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