Aromatic Garlic & Chili Pasta: Classic Aglio e Olio
Recommended Lunch Menu: How to Make Delicious Aglio e Olio Pasta at Home
As the weather gets cooler, it’s time for pasta! Craving a quick yet satisfying meal? This Aglio e Olio, a classic oil-based pasta, is the perfect lunch recommendation, ready in under 20 minutes. Its simple yet profound flavors make it a delightful dish for any occasion.
Serves 2
- Spaghetti 170-200g
- Garlic 1 large handful (approx. 8-10 cloves)
- Cheongyang chili peppers 4-5 (adjust to your spice preference)
- Bacon 100g
Cooking Instructions
Step 1
In a large pot, bring more than double the amount of water for the pasta to a rolling boil. While the water heats up, prepare the ingredients for your Aglio e Olio. Thinly slice the garlic, finely chop the Cheongyang chili peppers (removing seeds if you prefer less heat), and cut the bacon into bite-sized pieces. If you’re using dried chili flakes (peperoncino), you can crush them slightly before adding.
Step 2
Once the water is at a vigorous boil, add a generous pinch of salt and about half to one tablespoon of olive oil. This helps prevent the pasta from sticking together as it cooks.
Step 3
Add the spaghetti to the boiling water and cook for approximately 5-7 minutes. Cooking for 7 minutes usually results in perfectly al dente pasta that finishes beautifully when tossed with the sauce. If you prefer your pasta slightly undercooked (true al dente), aim for about 5 minutes. Under-cooking slightly allows the pasta to absorb more sauce and flavor when it’s finished in the pan. My personal preference is to undercook by a minute or two and finish cooking in the sauce for about 3 minutes, as it allows the pasta to truly soak up the delicious flavors.
Step 4
While the pasta is cooking, start preparing the Aglio e Olio sauce in a separate pan or wok. Heat a generous amount of olive oil in the pan over medium-low heat. Don’t be shy with the olive oil – it’s the base of your sauce and carries all the wonderful flavors.
Step 5
Add all the sliced garlic to the warm olive oil. Tilt the pan slightly to ensure the garlic is submerged in the oil, allowing its aroma to infuse gently. Cook the garlic slowly until it’s fragrant and lightly golden. Be careful not to burn it, as burnt garlic can turn bitter. If you’re using minced garlic, it cooks much faster, so it’s best to add it towards the end of this step, after the sliced garlic has infused the oil, to prevent burning.
Step 6
Once the garlic has infused the olive oil with its wonderful aroma, add the chopped Cheongyang chili peppers and the prepared bacon to the pan. Sauté everything together. The rendered fat from the bacon, combined with the garlic and chili, creates a flavorful base for your pasta. Your pasta should be just about done cooking at this point.
Step 7
Drain the cooked pasta, but don’t rinse it. Let it sit for just a moment (about 10-20 seconds) to allow some of the surface water to evaporate. This helps the pasta cling better to the sauce.
Step 8
Season the sauce with a pinch to half a teaspoon of salt, and freshly ground black pepper. Add pepper to your taste – I tend to be generous!
Step 9
Add the drained pasta directly into the pan with the garlic, chili, and bacon mixture. Pour in about two ladles of the starchy pasta water. Increase the heat to medium-high and toss everything together vigorously for about a minute. The pasta water will help emulsify the oil and create a light, glossy sauce that coats every strand of spaghetti.
Step 10
And there you have it – a mouth-watering Aglio e Olio pasta, ready to be enjoyed! This is a truly quick and impressive pasta dish, perfect for a delicious lunch recommendation or a simple yet elegant meal.
Step 11
As you cook, if the sauce seems too dry, add a little more olive oil. If it feels too oily or thick, add a splash more pasta water to loosen it up. If this is your first time making Aglio e Olio, I recommend starting with a slightly smaller amount of garlic than listed and adjusting to your preference in future attempts. This way, you can perfect your ideal garlic intensity.
