I am confidently calling this the best Aglio e Olio recipe because I am giving you some VERY important and easy tips that transform this dish. This very classic Italian garlic and olive oil pasta is a staple for a reason. It's fast, super flavorful and made with just a few simple ingredients. If you want to make the best version of this silky garlicky dish then keep on reading!
Hi! OK so this is one of the most famous Italian dishes ever made. Garlic and olive oil are the pillars but also pasta water makes a big impact here. The correct ratio of pasta, salt and water is what is going to make this dish the best version you have had.
Why starchy pasta water is so important
Let me explain for a second. We want our pasta water in this recipe to be really starchy so it helps to create a thicker sauce. That means we need to be careful we don't cook our pasta in too much water. Recipes that say to cook your pasta in a large pot of well salted water are cheating you! I have tested for the perfect ratio.
For this recipe I use 200 grams of dried pasta in 1.75 litres (approx 7.5 cups) and 1 tablespoon of salt. This means all the starch coming off the pasta is not being diluted in too much water and will thicken the sauce perfectly.
Ingredients notes
Pasta - This recipe is known as spaghetti aglio e olio but as you might spot I only had linguine in the cupboard. Making a special trip to the grocery store was too hard basket! A long shape is perfect for a thinner sauce to cling to.
Extra virgin olive oil - This is the main ingredient for the sauce so a good quality one with a robust flavor is great. It shouldn't be so grassy or peppery that it overpowers the garlic though.
Garlic - Fresh garlic cloves are the only option. I like to slice them as thin as I possibly can. I like a lot of garlic but you can use less (or more haha!).
Red pepper flakes - This is optional but I think it adds a lot to the final result.
Italian parsley - Again, optional but it adds wonderful color and freshness.
Some additions you could make
If you haven't made this dish before then I suggest sticking to the classic with the simple ingredients before making any additions. Italians will no longer call it aglio e olio if you add these but if you don't tell, I won't.
- Anchovies - you could add in two anchovies when the garlic is sizzling and they will melt down to create an amazing salty hit.
- Lemon - You could add in ½ - 1 tablespoon of lemon juice with the pasta water and/or finish the dish with some lemon zest.
- Panko breadcrumbs - Toasted panko adds a wonderful crunch to the top of any pasta dish. Check out how in my Broccoli Pasta Recipe.
- Parmesan cheese - Traditionally a total no no for this dish but you won't go to jail, I promise.
The best way to cut garlic for aglio e olio
Did you know the way you cut garlic completely changes the flavor? That is because of a compound called allicin which is what gives garlic its sharp, spicy kick.
- Sliced - this produces the most mild and sweet garlic flavor as less allicin is produced. It's my preference for aglio e olio as it imparts a lovely delicate flavor.
- Diced - a much more pronounced flavor than sliced but not as strong or overpowering as crushed. To strike a balance you could slice half and dice half.
- Crushed - so either with a garlic press or grated on a microplane, this is the most intense way to prepare. It can also burn quite easily so not ideal for this recipe.
Would you like to save this?
We'll email this link to you, so you can come back to it later!
How to make the perfect aglio e olio
The full ingredient list, method and video (a must watch!) are in recipe card below. This is just a quick visual overview.
ONE: Place the olive oil and garlic slices in a large skillet cold. This infuses flavor without burning.
TWO: Bring it to a very gentle simmer over a low heat.
THREE: Add the red pepper flakes if using.
FOUR: Add ½ cup of the starchy pasta water and whisk it in quite vigorously. This emulsifies the two liquids together to make a perfect silky sauce. Turn up to a medium heat if you need.
FIVE: Add in your cooked pasta and toss really well. Let it bubble away for 1-2 minutes so the sauce can thicken and cling to the pasta.
SIX: Add the chopped parsley and toss through right before serving. Season to taste.
Tips for ultimate success
- Undercook your dried pasta by a minute. It's a great rule as it means you can finish off the cooking IN the sauce and it will still be al dente. Check out my guide for cooking pasta, it's a quick read and will really up your skills.
- Slice your garlic as thin as you can. As you have read above, how you prepare the garlic changes the way it tastes so much.
- Don't cook your pasta in too much water. I know it seems like extra work measuring the water AND pasta out but if you want a perfect sauce, it's key!
Some questions you may have
Please don't! It's likely to burn and also jarred garlic has an unusual flavor. Fresh cloves are best. This is a quick recipe so an extra few minutes slicing garlic is well worth it.
A simple side salad, some garlic bread and even a protein on the side can make it a more complete meal. Some grilled chicken or prawns would be wonderful. For a wine pairing I would go for a crisp Pinot Grigio, Sauvignon Blanc or a light Rosé.
Honestly sauces like this are really best fresh. They can start to separate when reheated but if your dream is to stand in front of the fridge eating this at midnight then go for it! It will keep in an airtight container in the fridge for 2 -3 days.
Some other classic pasta recipes to try
If you love aglio e olio chances are you are a classic Italian pasta fan. Here are a few other dishes to add to your list.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Foolproof Aglio e Olio (classic garlic and olive oil pasta)
Would you like to save this?
We'll email this link to you, so you can come back to it later!
Ingredients
- 200 grams dried spaghetti
- ⅓ cup extra virgin olive oil
- 3 - 4 garlic cloves very finely sliced, see notes
- ¼ - ½ teaspoon red pepper flakes (optional)
- 1 cup flat leaf parsley (very finely chopped, also optional)
Instructions
- Bring 1.75L (about 7.5 cups) of water to a boil. I know this is weirdly specific but we want really starchy water for the sauce. Trust me on this!
- Once boiling add 1 tablespoon of salt and then cook your pasta in it according to package instructions. I mostly undercook dried pasta by a minute. Reserve a cup of the pasta water before draining.
- When your pasta only has 5 minutes to go start the sauce.
- Place the olive oil and sliced garlic in a large skillet cold then bring up to a gentle sizzle over a low-medium heat. This gives the olive oil time to be infused by the flavor of the garlic without burning.
- The garlic should not color at all so turn the heat down if you need. When it has been sizzling for 1 - 2 mins add the red pepper flakes if using.
- Add ½ cup of the pasta water and I like to use a whisk to really incorporate it. Whisk with your right hand and give the pan a good shake with your left.
- Turn your heat up to medium if you need to get it simmering nicely.
- Add the cooked, drained pasta and toss over and over to coat and thicken up. Let it gently bubble away together for 1 - 2 minutes. Add more pasta water if you need.
- Toss the parsley through right before serving, season to taste and serve!
- The video below will be really helpful!
- It is no longer a traditional aglio e olio if you top with parmesan but I won't tell if you don't.
Dave says
Super simple and super delicious! This recipe was really easy to follow and the tips were incredibly helpful - will be a staple for us for sure.
Emilie Pullar says
Thanks so much Dave! So glad you enjoyed it, such a great one to have up your sleeve 🙂