Aglio E Olio | 5 Ingredient Pasta Recipe

This olive oil and garlic pasta is popular in Italy. This dish is all about the simplicity of the ingredients. Only 5 ingredients needed and also ready in 20 minutes. That’s better than take-out, plus this is homemade so it’s better in every sense of the word. It is very easy, anybody even kids can make it. No expertise needed. No two spaghetti aglio e olio recipes are alike, this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. It shouldn’t be neither too light nor too dark.

What Is Aglio E Olio?

Aglio means garlic and Olio means Olive oil in Italian. It is a traditional pasta recipe from Naples. This dish is made by sautéing garlic in olive oil, addition of red pepper flakes, or anchovies. Add pasta such as spaghetti, linguini, or fettuccine in and toss it well.

Linguine pasta : https://amzn.to/3tJK9s4

Spaghetti : https://amzn.to/32NGdLf

Ingredients

  • Pasta – I used linguini. This recipe works best with long shapes such as spaghetti or fettuccini, but you can use small shapes such as penne if that’s what you prefer.
  • Olive oil – Make sure to use regular olive oil for cooking this rather than extra virgin olive oil. Extra virgin olive oil has a very low smoke point, and can burn easily to give off a bitter flavor.
  • Garlic – Use fresh garlic and chop it into fine pieces.
  • Red pepper flakes – Adjust as you like.
  • Salt – Season to taste.
  • Parsley – Parsley is similar to cilantro but different in flavor. This is not just to garnish! We are using lots of it today to add a beautiful fresh flavor to this pasta.

More Italian Cuisine Recipes:

How to make Aglio E Olio

PREP TIME: 5 MINS  COOK TIME: 15 MINS  TOTAL TIME: 20 MINS  COURSE: MAIN COURSE  CUISINE: ITALIAN SERVINGS : 3-4

Ingredients

  • spaghetti or linguini or fettuccine – 1 lb. (454gms)
  • olive oil – 1/3 cup (5.5 tbsp.)
  • garlic – 7 big cloves, finely chopped
  • crushed red pepper – 1 tsp (can go up to 2 tsp)
  • salt – 1.5 – 2 tsp (adjust)
  • parsley – 1/2 cup, finely chopped (use cilantro for variation or if parsley not available)

Instructions

  1. Bring a large pot of water to a boil. Add 1 tsp of salt and the pasta and cook according to the directions on the package.
  2. Set aside 1/2 cup of the pasta cooking water before you drain the pasta.
  3. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan. Add the garlic and red pepper flakes, cook for 2 minutes on medium, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it!
  4. Add the drained pasta and add reserved pasta-cooking water to the garlic and toss well to coat evenly. Pasta water helps to coat the pasta with olive oil evenly and shiny.
  5. Add salt and finely chopped parsley to the pasta and toss well. Turn Off the heat.
  6. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve hot.
  7. This pasta can be served with vegan Parmesan on top (non-vegetarians could use regular parmesan) or with garlic bread or crostini (crusty French bread coated with olive oil and sea salt and baked) on side.

Notes

  1. Do not forget to add pasta cooking water.
  2. Can also be tried with cilantro instead of parsley for variation. Traditional recipe uses parsley only.
  3. Can be served the pasta as is without cheese or bread.
  4. You may add parsley to oil before adding pasta.
  5. You can also try adding olives for extra flavor.

Step by step photo instructions

  1. Bring a large pot of water to a boil. Add 1 tsp of salt and the pasta and cook according to the directions on the package. Set aside 1/2 cup of the pasta cooking water before you drain the pasta.

2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan. Add the garlic and red pepper flakes, cook for 2 minutes on medium, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it!

3. Add the drained pasta and add reserved pasta-cooking water to the garlic and toss well to coat evenly. Pasta water helps to coat the pasta with olive oil evenly and shiny.

4. Add salt and finely chopped parsley to the pasta and toss well. Turn Off the heat.

5. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve hot.

6. This pasta can be served with vegan Parmesan on top (non-vegetarians could use regular parmesan) or with garlic bread or crostini (crusty French bread coated with olive oil and sea salt and baked) on side.

5 Comments Add yours

  1. Lucky says:

    My whole family really liked this recipe. very simple to make. Thank you so much for the share..

    Liked by 1 person

    1. Sirisha says:

      I am very glad that you liked it.. thank you..

      Like

  2. Anonymous says:

    This looks absolutely delicious and I think I am going to make it tomorrow

    Like

    1. Sirisha says:

      Thank you.. please do.. and let me know how you liked it after you tried..

      Like

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