Aromatic Garlic and Olive Oil Spaghetti (Aglio e Olio)
Super Simple Garlic and Olive Oil Pasta
A classic Aglio e Olio pasta, expertly crafted with the rich aroma of garlic and fragrant olive oil. This recipe is incredibly easy to make, yet delivers a depth of flavor that makes it perfect for special occasions or a quick, satisfying meal on busy days.
Basic Ingredients- Spaghetti (1 serving)
- Garlic cloves (5-6)
- Extra virgin olive oil (3 Tbsp)
- Peperoncino or dried chili flakes (1-2 pieces)
Cooking Instructions
Step 1
Prepare all the necessary ingredients for your delicious Aglio e Olio pasta. Thinly slice or mince the garlic cloves and crush the peperoncino. Measure out a generous portion of spaghetti for one serving.
Step 2
Bring a large pot of water to a rolling boil. Once boiling, add a generous amount of salt to the water. The pasta water should taste like the sea to ensure the pasta is seasoned properly.
Step 3
Add the spaghetti to the boiling water and cook for about 1 minute less than the time indicated on the package. Typically, 8 minutes is perfect, but adjust to your preference. Reserve about 1 cup of the pasta water before draining.
Step 4
Heat a large skillet over medium-low heat. Add 3 tablespoons of extra virgin olive oil and let it warm gently. Be careful not to let the olive oil smoke or burn.
Step 5
Once the olive oil is slightly warmed, add the sliced garlic and sauté over low heat, stirring occasionally. Allow the garlic to turn a light golden brown and release its fragrance. Cook carefully to avoid burning; remove from heat just before it starts to brown. (If using minced garlic, reduce the sautéing time.)
Step 6
Once the garlic is fragrant, add the crushed peperoncino to the pan and sauté briefly to infuse the oil with a hint of spice. This is what gives Aglio e Olio its characteristic kick. Adjust the amount of chili to your heat preference.
Step 7
Optionally, you can add about 1 tablespoon of peperoncino for extra spiciness. (Note: The original input suggested 1 Tbsp peperoncino here, but it’s more common to use 1-2 crushed pieces as in step 0. Adjust to your taste.)
Step 8
Drain the spaghetti, which should be al dente after about 8 minutes. Lightly shake off excess water, but remember to reserve at least 1 cup of the starchy pasta water. This water is crucial for emulsifying the sauce.
Step 9
Add the drained spaghetti directly to the skillet with the garlic and olive oil. Pour in about 1/2 cup of the reserved pasta water. Increase the heat to medium-high and toss the pasta vigorously to combine the sauce and pasta. The pasta water, along with the olive oil, will emulsify to create a light, glossy sauce that coats the spaghetti.
Step 10
Once the pasta is well-coated and the sauce has thickened slightly, turn off the heat. If desired, sprinkle with grated Parmesan cheese for added flavor and richness.
Step 11
For the best flavor, freshly grate a block of Parmesan cheese over the pasta. The aroma and taste of freshly grated cheese are far superior to pre-grated varieties.
Step 12
Your delicious Aglio e Olio pasta, bursting with the aroma of garlic and olive oil, is now ready! Enjoy it immediately while it’s warm for the ultimate taste experience.
Step 13
Special Tip: Feel free to enhance your pasta by adding other ingredients like shrimp, clams, or mushrooms. You can also add fresh herbs like rosemary or thyme during the garlic-sautéing stage for an extra layer of aroma.