Aglio Olio e Peperoncino (Garlic Pasta)
Aglio Olio e Peperoncino (Garlic Pasta)
Ingredients
For the Pasta
- 85 g spaghetti
- 8 garlic cloves, 3 for chips, 5 minced
- 6 tablespoons olive oil
- 1/2 teaspoon peperoncino, crushed, or to taste
- 1/4 teaspoon chili, flakes, or to taste
- 2 tablespoons parsley stems, chopped
For the Black Garlic Butter
- 1 head black garlic
- 5 tablespoons butter
For the Mayu (Infused Oil)
- 8 tablespoons grapeseed oil
- as needed garlic skins, from the 8 garlic cloves
Instructions
- 1
Prepare the black garlic butter: Soak the head of black garlic in warm water for 5-10 minutes to soften. Once softened, chop the black garlic finely and mix it thoroughly with the 5 tablespoons of butter until well combined. Set aside.
⏱️ 10 min
- 2
Prepare the garlic chips: Thinly slice 3 cloves of garlic using a mandolin. Heat the 6 tablespoons of olive oil in a large skillet over low heat. Add the sliced garlic and cook slowly, stirring occasionally, until the garlic turns golden brown and crispy. This should take about 5-7 minutes. Carefully remove the crispy garlic chips with a slotted spoon and set them aside on a paper towel to drain. Reserve the infused olive oil in the skillet.
⏱️ 10 min
- 3
Prepare the mayu: While the garlic chips are cooking, collect the skins from all 8 garlic cloves. In a small saucepan, combine the 8 tablespoons of grapeseed oil with the garlic skins. Heat over medium-high heat until the garlic skins burn and turn black, infusing the oil. This will create a pungent aroma. Carefully remove from heat, let cool slightly, then blend the infused oil and skins until smooth. Strain the mixture through a fine-mesh sieve or cheesecloth to remove any solids, creating a smooth black oil (mayu). Set aside.
⏱️ 10 min
- 4
Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 8 min
- 5
Sauté the minced garlic: While the pasta cooks, add the remaining 5 minced garlic cloves to the reserved olive oil in the large skillet (from step 2). Sauté over medium heat for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 6
Combine pasta and sauces: Drain the al dente spaghetti, reserving about 1/2 cup of pasta water. Add the cooked spaghetti directly to the skillet with the fragrant garlic and olive oil. Sauté for 1-2 minutes, tossing to coat.
⏱️ 2 min
- 7
Finish the pasta: Stir in the black garlic butter and continue to sauté, tossing vigorously, until the butter melts and emulsifies with the oil, creating a creamy sauce that coats the pasta. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 8
Plate and serve: Divide the pasta among serving plates. Top each serving generously with the crispy garlic chips, a drizzle of the homemade mayu, a sprinkle of peperoncino, chili flakes, and the chopped parsley stems. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Aglio Olio e Peperoncino (Garlic Pasta)
For the Pasta
- 85 g spaghetti
- 8 garlic cloves, 3 for chips, 5 minced
- 6 tablespoons olive oil
- 1/2 teaspoon peperoncino, crushed, or to taste
- 1/4 teaspoon chili, flakes, or to taste
- 2 tablespoons parsley stems, chopped
For the Black Garlic Butter
- 1 head black garlic
- 5 tablespoons butter
For the Mayu (Infused Oil)
- 8 tablespoons grapeseed oil
- as needed garlic skins, from the 8 garlic cloves
Instructions
- 1
Prepare the black garlic butter: Soak the head of black garlic in warm water for 5-10 minutes to soften. Once softened, chop the black garlic finely and mix it thoroughly with the 5 tablespoons of butter until well combined. Set aside.
⏱️ 10 min - 2
Prepare the garlic chips: Thinly slice 3 cloves of garlic using a mandolin. Heat the 6 tablespoons of olive oil in a large skillet over low heat. Add the sliced garlic and cook slowly, stirring occasionally, until the garlic turns golden brown and crispy. This should take about 5-7 minutes. Carefully remove the crispy garlic chips with a slotted spoon and set them aside on a paper towel to drain. Reserve the infused olive oil in the skillet.
⏱️ 10 min - 3
Prepare the mayu: While the garlic chips are cooking, collect the skins from all 8 garlic cloves. In a small saucepan, combine the 8 tablespoons of grapeseed oil with the garlic skins. Heat over medium-high heat until the garlic skins burn and turn black, infusing the oil. This will create a pungent aroma. Carefully remove from heat, let cool slightly, then blend the infused oil and skins until smooth. Strain the mixture through a fine-mesh sieve or cheesecloth to remove any solids, creating a smooth black oil (mayu). Set aside.
⏱️ 10 min - 4
Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 8 min - 5
Sauté the minced garlic: While the pasta cooks, add the remaining 5 minced garlic cloves to the reserved olive oil in the large skillet (from step 2). Sauté over medium heat for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 6
Combine pasta and sauces: Drain the al dente spaghetti, reserving about 1/2 cup of pasta water. Add the cooked spaghetti directly to the skillet with the fragrant garlic and olive oil. Sauté for 1-2 minutes, tossing to coat.
⏱️ 2 min - 7
Finish the pasta: Stir in the black garlic butter and continue to sauté, tossing vigorously, until the butter melts and emulsifies with the oil, creating a creamy sauce that coats the pasta. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 8
Plate and serve: Divide the pasta among serving plates. Top each serving generously with the crispy garlic chips, a drizzle of the homemade mayu, a sprinkle of peperoncino, chili flakes, and the chopped parsley stems. Serve immediately.
⏱️ 3 min