It doesn't get any easier than Aglio e Olio! Aglio e Olio is a simple, traditional Italian pasta dish that uses just a few ingredients to create a delicious dish that's ready in no time.
What is Aglio e Olio?
Aglio e Olio (pronounced ah lee oh eh oh lee oh) is an Italian pasta dish that translates to "garlic and oil". As I'm sure you've gathered, garlic and oil are the main ingredients! With the help of spicy chili peppers and fresh parsley, this simple dish is super flavorful and incredibly easy to make.
Tips and Tricks
Start the pasta first: The sauce comes together in only a couple minutes, and you'll want to be very careful not to burn the garlic so it's important to have the pasta cooking before you start the sauce. I like using dried spaghetti for this dish and I start it about 5 minutes before the sauce.
Cook the pasta in very salty water: Salting the pasta water is not optional! Especially not for this dish. There are only a few ingredients in this dish so it's important to make sure that you are seasoning your pasta. Salting the water is the only chance you'll have to impart flavor on the pasta.
Finish the pasta in the sauce: I always recommend finishing the pasta in the sauce and it's no different for this recipe. Add the pasta to the sauce along with some of the pasta cooking water when it's just shy of al dente. Toss the pasta with the sauce and pasta water to finish cooking and create a glossy sauce.
Long pastas like spaghetti or linguine work best for this simple sauce. I prefer to use dried spaghetti for this recipe!
No! I like using fresh chilies, especially when I have a bunch growing in my garden, but crushed red pepper flakes will work too! Use as little or as much as you like.
It's not uncommon to add anchovies to this dish for extra flavor. You could also add a more substantial protein like shrimp. I like to throw some spinach in there sometimes. This recipe is so simple, it's easy to customize to your liking!
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Aglio e Olio
- ½ Pound spaghetti
- ¼ Cup olive oil plus more for drizzling
- 4 Cloves garlic thinly sliced
- 1-2 Fresh chili peppers thinly sliced
- ¼ Cup fresh Italian flat leaf parsley roughly chopped and divided
- Flaky sea salt
- Bring a pot of water to a boil and salt it heavily with kosher salt. Add the pasta.
- About 5 minutes after you've dropped the pasta, start the sauce.
- Add the olive oil, garlic and chilies to a pan over medium low heat. Gently cook until the garlic turns golden brown, being careful not to burn it. Add half of the parsley.
- Add ¼ cup pasta cooking water to the pan along with the just al dente pasta. Toss to coat and let the pasta finish cooking in the pan for 1 minute.
- Plate and garnish with more parsley, flaky sea salt and a drizzle of olive oil.