Imagine a dish so simple yet so incredibly delicious that it transports you straight to the sun-drenched kitchens of Italy with just one bite. This classic Garlic and Oil Pasta Sauce (Aglio e Olio) is the ultimate culinary magic trick that turns just a few humble ingredients into a restaurant-worthy meal in mere minutes. Whether you're a busy home cook or a pasta enthusiast looking for a quick and flavor-packed dinner, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces spaghetti
- 6 cloves garlic, sliced
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- Add spaghetti to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While pasta is cooking, prepare the sauce. In a large skillet, heat olive oil over medium-low heat to prevent burning.
- Add sliced garlic and red pepper flakes to the olive oil. Cook gently, stirring frequently to prevent garlic from browning, until garlic becomes fragrant and just starts to turn golden (about 2-3 minutes).
- Drain the cooked pasta and immediately transfer it to the skillet with the garlic and oil.
- Toss the pasta thoroughly in the sauce, adding reserved pasta water if needed to help create a smooth, silky coating.
- Season with salt to taste, ensuring the pasta is evenly seasoned.
- Remove from heat and garnish with freshly chopped parsley.
- Serve immediately while hot, allowing the aromatic garlic and olive oil to be fully enjoyed.
Tips
- Use high-quality olive oil - This is the star of the dish, so splurge on a good extra virgin olive oil for maximum flavor.
- Watch your garlic like a hawk! The difference between perfectly golden and burnt garlic is just seconds. Keep the heat low and stir constantly.
- Reserve your pasta water - This starchy liquid is liquid gold for creating a silky, emulsified sauce that clings perfectly to your pasta.
- Don't overcook the pasta - Al dente is key. The pasta should have a slight bite and will continue cooking slightly when tossed with the hot sauce.
- Fresh herbs make a difference - If possible, use freshly chopped parsley right before serving to add a bright, fresh note to the dish.
- Serve immediately - This pasta is best enjoyed hot and fresh, so time your cooking so everything comes together at the same moment.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 45g
Protein: 10g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
