Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination!
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.
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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
13 Responses
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!
★★★★