Classic Aglio e Olio Pasta: A Taste of Simplicity
How to Make Authentic Aglio e Olio Pasta at Home
Indulge in this classic Aglio e Olio pasta, generously flavored with extra virgin olive oil and a hint of spicy chili flakes for a delightful kick. This recipe focuses on simple ingredients, allowing the rich garlic aroma and clean flavors to shine through. It’s a wonderfully satisfying dish that’s surprisingly easy to make at home.
Ingredients- Pasta (Spaghetti recommended) 100g
- Whole Garlic Cloves 5-7
- Dried Red Chili Peppers (Peperoncino) 5-6
- Salt 1/2 Tbsp (for pasta water)
- Salt 2 pinches (to taste)
- Freshly Ground Black Pepper, to taste
- Parmesan Cheese or Grana Padano, grated (optional)
- Extra Virgin Olive Oil 1/2 cup (approx. 120ml)
- Reserved Pasta Water or Boiling Water 1/2 teacup (approx. 100ml)
Cooking Instructions
Step 1
First, thinly slice the whole garlic cloves. If using dried chili peppers, you can crumble them with your hands or give them a rough chop with a knife for a mild heat and fragrance.
Step 2
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente – usually about 7-8 minutes. It’s best to slightly undercook it as it will finish cooking in the sauce.
Step 3
For this recipe, ensure you have a generous amount of extra virgin olive oil, about 1/2 cup (approximately 120ml) for 100g of pasta. Don’t be shy with the olive oil; it’s the base of the sauce!
Step 4
While the pasta is cooking, heat the olive oil in a large skillet over low heat. Add the sliced garlic and crumbled chili peppers. Gently sauté them until the garlic is fragrant and lightly golden, being careful not to burn it.
Step 5
The key is to infuse the oil with the flavors of garlic and chili without scorching them. Adding them to warm, not scorching hot, oil allows their aromas to develop beautifully and prevents bitterness.
Step 6
Once the pasta is perfectly al dente, drain it using a colander, but *do not rinse it*. Reserve about a cup of the starchy pasta water. This water is crucial for creating a silky sauce.
Step 7
Immediately add the drained pasta to the skillet with the garlic and chili-infused oil. Toss well to coat the pasta evenly.
Step 8
Continue to sauté the pasta in the oil for about 1-2 minutes, allowing it to absorb the fragrant olive oil and deepen its flavor.
Step 9
Pour in about half a teacup (approximately 100ml) of the reserved pasta water. The starch in the water will help emulsify the oil, creating a light, cohesive sauce. Taste and add a pinch or two of salt if needed, as the pasta water is already seasoned.
Step 10
Finish with a generous grind of fresh black pepper. This adds a wonderful aromatic finish.
Step 11
Enjoy the simple yet incredibly flavorful Aglio e Olio! Even without adding seafood or other proteins, the pure essence of garlic and olive oil makes this dish truly special.
Step 12
For an extra touch of richness, you can grate some Parmesan or Grana Padano cheese directly into the pan and toss to combine. This adds a subtle salty and nutty dimension.
Step 13
Serve the pasta immediately in warm bowls. For a beautiful presentation, you could garnish with a few thin slices of radish or some fresh parsley. Enjoy your delicious homemade Aglio e Olio!
