Foolproof Aglio e Olio (classic garlic and olive oil pasta)
This is the only aglio e olio recipe you need with clear instructions for success. A simple, comforting and classic dish.
Servings: 2 people
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.
Video
Notes
I highly recommend having a read of the blog post above. It's really informative and useful information only!
Olive Oil - this is obviously the main ingredient of the sauce so the quality will make a difference to the flavor. Anything will work though but try and find something with a nice flavor.
Garlic - Ok, so I am fully obsessed with garlic, more is more in my books. I used three really big cloves but feel free to use less (or more!). I like to slice them as thin as I possibly can with a sharp knife. It creates a slightly more mild flavor than crushing/mincing. See notes above in blog post about how garlic tastes differently depending on how you prepare it!
Red pepper flakes/chilli flakes - these are optional and use as little or as much as you like. Start with ¼ teaspoon for a gentle heat.
Italian parsley - This is an optional ingredient but gives a lovely freshness and color to the dish. Don't discard all the stalks, they have great flavor. You should end up with two tablespoons of really finely chopped parsley.