Side Dishes > Pasta Dishes (Side) > Simple Pasta Sides > Garlic and Olive Oil Pasta Recipe (Aglio e Olio)

Classic Aglio e Olio

Aglio e Olio, meaning garlic and oil, is a simple yet incredibly flavorful Italian pasta dish. This recipe uses just a handful of ingredients to create a satisfying side that complements any meal. It's quick, easy, and perfect for those nights when you want something delicious without a lot of fuss. This recipe elevates the simplicity of Aglio e Olio by focusing on perfectly cooked pasta, fragrant garlic, and high-quality olive oil. A touch of red pepper flakes adds a subtle heat, while fresh parsley brightens the dish.

Prep Time
5 minutes
Cook Time
15 minutes
Servings
2-4
Ingredients
  • 200 g Spaghetti or Linguine
  • 1/4 cup Extra Virgin Olive Oil
  • 4-6 cloves Garlic
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 cup Fresh Parsley
  • to taste Salt
  • to taste Black Pepper
  • 1/2 cup Pasta Water

Cooking the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

Preparing the Garlic

While the pasta is cooking, thinly slice the garlic. It's important to slice it rather than mince it to prevent it from burning and to allow the flavor to infuse into the oil properly.

Infusing the Oil

In a large skillet, heat the olive oil over medium-low heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and lightly golden, about 3-5 minutes. Be careful not to burn the garlic, as it will become bitter. If the garlic starts to brown too quickly, reduce the heat.

Combining and Emulsifying

Add the drained pasta to the skillet with the garlic oil. Toss to coat. Add a little of the reserved pasta water at a time, tossing continuously, until the sauce emulsifies and clings to the pasta. This creates a creamy, light sauce. You may not need to use all of the pasta water.

Finishing Touches

Remove the skillet from the heat. Stir in the chopped fresh parsley. Season with salt and black pepper to taste. Serve immediately. You can optionally garnish with grated Parmesan cheese, but traditionally, Aglio e Olio is served without cheese.

Serving Suggestions

Aglio e Olio makes an excellent side dish for grilled meats, roasted vegetables, or seafood. It can also be served as a light lunch or dinner. Consider pairing it with a simple salad for a complete meal.

Nutrition Facts Estimated per 100g of product

Please note that the following values are estimations and may vary based on specific ingredients and portion sizes.

  • Calories: ~150-200 kcal
  • Protein: ~5-7g
  • Fat: ~8-12g
  • Carbohydrates: ~15-20g
  • Fiber: ~1-2g

Other Considerations for Nutrition

  • Using whole wheat pasta will increase the fiber content.
  • Adjusting the amount of olive oil will impact the fat content.
  • Adding more vegetables can boost the vitamin and mineral content.
  • This dish is relatively high in carbohydrates; portion control is important for those managing blood sugar.

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FAQ

  • Can I use a different type of pasta?

    Yes, while spaghetti or linguine are traditional, you can use other long pasta shapes like fettuccine or bucatini. Avoid short pasta shapes for this recipe.
  • Can I add other ingredients to Aglio e Olio?

    While the simplicity of Aglio e Olio is its charm, you can add other ingredients like cherry tomatoes, spinach, or shrimp. Be mindful of not overpowering the garlic and olive oil flavors.
  • How do I prevent the garlic from burning?

    The key is to cook the garlic over medium-low heat and stir it frequently. If the garlic starts to brown too quickly, reduce the heat further or remove the skillet from the heat briefly.
  • Why is the pasta water important?

    The pasta water is starchy and helps to create a creamy emulsion when combined with the olive oil and garlic. It helps the sauce cling to the pasta.