Aglio e Olio
Aglio e Olio
Ingredients
- as needed salt
- 200 grams pasta
- several cloves garlic, peeled and thinly sliced
- generous amount olive oil
- to taste red pepper flakes
- to taste parsley, freshly chopped
- 1 ladleful pasta water
Instructions
- 1
Bring a large pot of water to a rolling boil.
⏱️ 5 min
- 2
Add a generous amount of salt to the boiling water. This will season the pasta from within.
⏱️ 1 min
- 3
Add the 200 grams of pasta to the salted boiling water and cook according to package directions until it is al dente (firm to the bite).
⏱️ 8 min
- 4
While the pasta is cooking, peel and thinly slice several cloves of garlic.
⏱️ 3 min
- 5
In a separate large pan, heat a generous amount of olive oil over medium heat.
⏱️ 2 min
- 6
Add the thinly sliced garlic to the hot olive oil.
⏱️ 1 min
- 7
Add red pepper flakes to the pan with the garlic and oil. Adjust the amount to your preferred level of spice.
⏱️ 1 min
- 8
Sauté the garlic and red pepper flakes until the garlic is fragrant and lightly golden. Be very careful not to burn the garlic, as it will become bitter.
⏱️ 3 min
- 9
Chop fresh parsley.
⏱️ 2 min
- 10
Once the pasta is al dente, use tongs to transfer it directly from the pot to the pan with the garlic and oil. Do not drain the pasta completely.
⏱️ 1 min
- 11
Add approximately one ladle of the starchy pasta water to the pan. This will help create a silky sauce.
⏱️ 1 min
- 12
Stir vigorously to combine the pasta with the garlic-infused oil and pasta water, allowing the starches to emulsify and create a sauce.
⏱️ 2 min
- 13
Add the freshly chopped parsley to the pasta in the pan.
⏱️ 1 min
- 14
Stir again to incorporate the parsley evenly throughout the pasta.
⏱️ 1 min
- 15
Serve the Aglio e Olio immediately while hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aglio e Olio
- as needed salt
- 200 grams pasta
- several cloves garlic, peeled and thinly sliced
- generous amount olive oil
- to taste red pepper flakes
- to taste parsley, freshly chopped
- 1 ladleful pasta water
Instructions
- 1
Bring a large pot of water to a rolling boil.
⏱️ 5 min - 2
Add a generous amount of salt to the boiling water. This will season the pasta from within.
⏱️ 1 min - 3
Add the 200 grams of pasta to the salted boiling water and cook according to package directions until it is al dente (firm to the bite).
⏱️ 8 min - 4
While the pasta is cooking, peel and thinly slice several cloves of garlic.
⏱️ 3 min - 5
In a separate large pan, heat a generous amount of olive oil over medium heat.
⏱️ 2 min - 6
Add the thinly sliced garlic to the hot olive oil.
⏱️ 1 min - 7
Add red pepper flakes to the pan with the garlic and oil. Adjust the amount to your preferred level of spice.
⏱️ 1 min - 8
Sauté the garlic and red pepper flakes until the garlic is fragrant and lightly golden. Be very careful not to burn the garlic, as it will become bitter.
⏱️ 3 min - 9
Chop fresh parsley.
⏱️ 2 min - 10
Once the pasta is al dente, use tongs to transfer it directly from the pot to the pan with the garlic and oil. Do not drain the pasta completely.
⏱️ 1 min - 11
Add approximately one ladle of the starchy pasta water to the pan. This will help create a silky sauce.
⏱️ 1 min - 12
Stir vigorously to combine the pasta with the garlic-infused oil and pasta water, allowing the starches to emulsify and create a sauce.
⏱️ 2 min - 13
Add the freshly chopped parsley to the pasta in the pan.
⏱️ 1 min - 14
Stir again to incorporate the parsley evenly throughout the pasta.
⏱️ 1 min - 15
Serve the Aglio e Olio immediately while hot.
⏱️ 1 min