Pasta Aglio e Olio
Video Stats
Recipe Overview
Overview
Pasta Aglio e Olio is a dish that embodies the beauty of simplicity in Italian cuisine. With just a handful of ingredients—garlic, olive oil, parsley, and pasta—you can create a meal that is both satisfying and delicious. The key to this dish lies in the technique: starting with cold oil and garlic allows the flavors to meld beautifully without burning the garlic, which can turn bitter if overcooked.
As you prepare the pasta, the aroma of garlic gently infusing the oil creates a warm and inviting atmosphere in the kitchen. Tossing the cooked pasta with the garlic oil and a splash of starchy pasta water results in a silky sauce that clings to each strand of pasta. Adding a squeeze of lemon juice at the end brightens the dish, elevating it from simple to extraordinary.
This recipe is not only quick to make but also a fantastic way to impress guests with your culinary skills. Whether you’re cooking for a weeknight dinner or a special occasion, Pasta Aglio e Olio is a timeless choice that never disappoints. It’s a dish that reminds us that sometimes, less truly is more in the kitchen.
Recipe Details
Steps & Tips
Add pasta to boiling water and cook until al dente.
Add sliced garlic to cold oil and heat gently.
Drain pasta when slightly undercooked and reserve some cooking water.
Add drained pasta to the sauté pan with garlic oil.
Add reserved pasta cooking water to emulsify the sauce.
Add lemon juice, salt, and pepper to the pasta.
Twirl pasta onto a plate and garnish with garlic and parsley.
Serve pasta aglio e olio hot with extra parsley on top.
Tip: Use salty water to season the pasta as it cooks.
Tip: Start garlic in cold oil to prevent burning.
Tip: Keep stirring pasta in the first minute to prevent sticking.
Tip: Taste pasta to check for doneness before draining.
Tip: Zest lemon into the oil for added flavor.
Tip: Use a ladle to serve pasta for better control.
Tip: Add salt to hot food, as it tastes saltier when hot.
Tip: Use kitchen towels to dry knives instead of paper towels.
Tip: Use a vinegar and water solution to disinfect wooden cutting boards.
Tip: Add egg and cheese mixture off the heat to prevent scrambling.
Gather all ingredients including pasta, garlic, olive oil, and herbs.
Tip: Wrap herbs in a slightly moist towel to keep them fresh.
Wash and dry herbs, then wrap them in a moist towel.
Tip: Choose high-quality pasta for better texture and flavor.
Tip: Use a flavorful olive oil since it’s a key ingredient.
Fill a pot with water, add salt, and bring to a boil.
Heat olive oil in a sauté pan over medium-low heat.
Tip: Peel garlic by lightly crushing it to remove the skin easily.
Peel and crush garlic cloves to remove skins.
Slice garlic lengthwise into thin pieces.
Tip: Slice garlic lengthwise for a more attractive presentation.
Chop parsley finely and set aside.
Tip: Chop parsley into small pieces to avoid large stems in the dish.
Ingredients
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Ingredient: Dairy
→ Substitution: Nutritional Yeast
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pasta Aglio e Olio is traditionally made with just garlic, olive oil, and pasta.
- •The dish is known for its simplicity and quick preparation time.
- •Using high-quality olive oil can significantly enhance the flavor of the dish.
- •The starchy pasta water is essential for creating a creamy sauce.
