Aglio e Olio (Pasta with Oil and Garlic)
Garlic, olive oil, red pepper, parsley. The pasta Italians make at midnight when the kitchen is empty.
Aglio e Olio Mondays used to be a thing in our house, but we drifted away from that, replacing it with takeout way too often. Well, it’s time to get back to basics. Sometimes I run the two busy working parents excuse but it really doesn’t fly with something this quick and easy. Aglio e Olio means oil and garlic, and that’s almost all there is to it. I like to add a pinch of hot pepper, and a little parsley for garnish, then serve it with grated cheese on the side so everybody can add as much or as little as they want. Perfect weeknight dish!
Variation: If you are an anchovy fan (much respect), you can chop up at least 8 anchovy filets and add with the garlic, for Aglio, Olio e Alici.
Recipe Notes
Golden, not burned. The garlic needs to be sliced thin and cooked in the oil until just golden. The moment it turns dark brown, it becomes bitter and the dish is ruined. This happens fast. Stay at the stove, keep the heat at medium, and pull it the second you see color.
Toss in the pan, not on the plate. Transfer the drained pasta directly into the saute pan with the garlic oil. Toss it aggressively for 30 seconds so every strand gets coated. This is where it comes together. If you just dump oil on top of plated pasta, you get greasy spaghetti instead of a cohesive dish.
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Aglio e Olio Recipe
- Total Time: 20 mins
- Yield: 4 1x
Description
Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination!
Ingredients
- 1 pound pasta such as spaghetti, linguine or spaghettini
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, sliced thin
- pinch of crushed red pepper flakes
- salt to taste
- flat leaf parsley, chopped for garnish
Instructions
- Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta.
- Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn golden brown.
- Add the pasta to the saute pan and toss until well coated.
- Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano cheese on the side.
- Prep Time: 5 mins
- Cook Time: 15 mins
Substitutions
- Garlic amount. The recipe calls for 2 cloves, which gives a balanced garlic flavor. If you want it more aggressive, use up to 4 to 6 cloves. Slice them all thin so they cook evenly.
- Pasta shape. Spaghetti is classic. Spaghettini cooks faster for an even quicker dinner. Linguine also works well.
- Anchovy variation (Aglio, Olio e Alici). Chop 6 to 8 anchovy fillets and add them with the garlic. They dissolve into the oil and add a savory depth without tasting like fish.
- Heat. A pinch of red pepper is standard. More for heat, less or none if you prefer it mild.
- Cheese. Serve on the side rather than tossing in. Some people like it, some prefer the dish without. Parmigiano Reggiano or Pecorino Romano.
Make Ahead, Storage, and Reheating
- Make ahead: This is a 20-minute dish. Do not make ahead. It is best eaten immediately.
- Storage: Leftovers keep for 1 day but the pasta absorbs the oil and dries out. Not ideal.
- Reheating: Warm in a pan with a splash of olive oil and water to loosen. Do not microwave.
FAQ
Aglio e olio translates to “garlic and oil” in Italian. It is one of the simplest and most traditional Italian pasta dishes, made with just garlic, olive oil, and pasta.
The classic recipe uses 2 cloves for a pound of pasta, giving a balanced flavor. Many people prefer more. Use up to 4 to 6 cloves if you want a stronger garlic presence. Slice thin so the garlic cooks evenly and does not burn.
Spaghetti is the most traditional choice. Spaghettini (thin spaghetti) works well and cooks faster. Linguine is also common. The key is a long, thin pasta that the oil can coat evenly.
The garlic burned. Garlic goes from golden to bitter in seconds. Keep the heat at medium and watch it constantly. The moment the slices turn light gold, add the pasta. If any pieces are dark brown, start over.
No. Aglio e olio is garlic and oil based. Cacio e pepe is cheese and black pepper based, with no garlic and no olive oil. They are both simple Roman pastas but completely different in flavor and technique.
I agree, Pasta Aglio e Olio is quite easy to prepare. I also make this for my kids when I’m pressed for time. And I like using spaghettini. ^_^
This is a classic that never dies! I make this from time to time for my family when I don’t have much time to cook and my kids want a warm meal in the evening. This is a perfect go-to recipe. Thanks for sharing!
Thank you for your help, can’t wait to make this. The Italian Chef is as close as my keyboard. Thank you
GREAT list. Bookmarked so I can remember to come back when I need to make basics. Thank you!
This is one of my all time favorite recipes. I must say though, I add a lot more garlic to my dish then suggested in this recipe. I guess it is all about taste. Thank you for sharing!
Yes made it a few times and Love it. Quick and easy. I also tried it with black sliced olives. Like it that way to.
This dish eaten mostly on Fridays and christmas eve because both days were, meatless made with and without anchovies. No olives that’s sicilian style. Always a first dish followed by, Variety of fish, and salad.
God Bless my mother. She also worked.
Yes made it a few times and Love it. Quick and easy. I also tried it with black sliced olives. Like it that way to. Not same Joanne. First visit here.
Just tried this and it came out beautifully. I never loved spaghetti squash until finding this recipe…I’m now hooked and will be adding this into my meal plan a lot more. Thank you so much!
Why just two cloves of garlic? I use as many as 8 or 10. As garlic is cooked (barely browned) it becomes sweet and delicious. Besides that, my grandchildren fight over the little pieces of garlic – just two cloves would cause a major battle!
Just. Because you use ten garlic cloves,does not mean that is what the recipe calls for.Angel hair with chopped cured black olive and capers..then all placed in a pan to get a little crispy outside is a very Roman idea.
average. nothing special.
Two cloves of garlic is shockingly low when compared to other recipes online for this dish. I use 2-3 cloves if I am making a single 4-oz portion. For an entire pound of pasta, I would recommend 8-10 cloves thinly sliced. Garlic is in the title after all!
Great! Love it. Will try with capers next time. Added 3 teaspoons of freshly grated cheddar cheese to mix in the end. Serving was for 2 large adult portion.
Thanks for this lovely and simple recipe!
Awesome….my favorite….
I usually add fresh diced tomato and diced pepporcini along with crushed black pepper and dried parmesiano/regiano cheese…
Sometimes I add some sun dried tomato or calibrean hot pepper….