Aglio e olio (garlic and oil)
Aglio e Olio is a classic Italian pasta dish featuring al dente pasta tossed with golden, fragrant garlic sautéed in olive oil. This simple yet flavourful dish highlights the quality of its few ingredients, making it perfect for a quick and elegant meal.
Cook time 12 min
Prep time 15 min
Ingredients:
12 oz pasta1/3 cup olive oil
2 garlic cloves
Aglio e Olio, translating to 'Garlic and Oil', is a classic Italian pasta dish that is both simple and flavorful. With just a handful of ingredients, this dish showcases the magic of high-quality olive oil and fresh garlic. Perfect for a quick weeknight dinner or an elegant meal, Aglio e Olio is a delightful example of minimalism in Italian cuisine.
Instructions:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta is cooking, thinly slice the garlic cloves.
3. Heat the Olive Oil:
- In a large pan, heat the olive oil over medium heat.
- Add the sliced garlic to the warm oil and cook, stirring frequently. Be cautious not to burn the garlic; you want it to be golden and fragrant, not brown (about 2-3 minutes).
- Add the cooked and drained pasta to the pan with the garlic and oil.
- Toss the pasta to coat evenly with the garlic and oil mixture. If the pasta seems dry, add a few tablespoons of the reserved pasta water until you reach the desired consistency.
- Season with salt to taste.
- Optionally, add a pinch of red pepper flakes for some heat.
- Garnish with chopped parsley and freshly grated Parmesan cheese if desired.
- Give everything a final toss to combine well.
- Serve immediately while hot.
Aglio e Olio is a testament to the beauty of simplicity in cooking. With just pasta, garlic, and olive oil, you can create a dish that is rich, satisfying, and utterly delicious. Quick to prepare and requiring minimal ingredients, this Italian classic is perfect for any occasion. Enjoy your flavorful and aromatic Aglio e Olio!
Aglio e olio (garlic and oil) FAQ:
Traditional options include spaghetti or linguine, but you can use any pasta shape you prefer, such as fettuccine or penne.
Cook the garlic until it is golden and fragrant, which typically takes about 2-3 minutes over medium heat. Avoid letting it turn brown to prevent bitterness.
While it's best served fresh, you can make it ahead. Reheat gently on the stove with a splash of reserved pasta water to revive the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
You can use other oils such as avocado or grapeseed oil, but olive oil is traditional and contributes to the dish's flavor.
Tips:
- Use high-quality extra virgin olive oil for the best flavor.
- Slice the garlic thinly and cook it gently to avoid burning, which can make it bitter.
- Add a pinch of red pepper flakes for some heat, if desired.
- Cook the pasta until it's just al dente, as it will continue to cook slightly when mixed with the hot oil and garlic.
- Reserve a cup of pasta water before draining. You can add this starchy water to the skillet to help emulsify the oil and create a creamy sauce.
- Garnish with freshly chopped parsley and grated Parmesan cheese for added flavor and presentation.
Nutrition per serving
4 ServingsCalories 320kcal
Protein 11g
Carbohydrates 66g
Fiber 2.76g
Sugar 2.29g
Fat 22g
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