Making Proper Aglio e Olio
Aglio e olio relies entirely on the quality of your olive oil and the timing of your pasta. You must emulsify the starchy pasta water with the oil and garlic to create a creamy coating that clings to the noodles rather than pooling at the bottom of the bowl.
- Difficulty
- Easy
- Total time
- 15 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, sliced paper-thin
- 1 lb spaghetti or linguine
- 1 tsp red pepper flakes
- 1/2 cup fresh parsley, chopped fine
Step by step
Boil the water
Use a wide pot and less water than usual. This ensures the water is extra starchy.
Infuse the oil
Place the olive oil and garlic in a cold skillet. Turn the heat to medium-low and let the garlic slowly turn a pale gold. If it browns, start over.
Toast the spice
Add the red pepper flakes for the final 30 seconds of garlic cooking.
Combine
Transfer the pasta directly from the pot to the skillet using tongs. It should be slightly undercooked.
Emulsify
Pour in a half-cup of the starchy pasta water. Toss rapidly over medium-high heat until the liquid turns opaque and thickens enough to coat the strands.
Finish
Remove from heat, stir in the parsley, and serve immediately.
Questions people ask
Why does my garlic taste bitter?
The garlic stayed in the oil too long or the heat was too high. It should look light straw-colored, not dark brown.
Can I use dried parsley?
Fresh is necessary here. Dried parsley lacks the brightness required to cut through the richness of the oil.
Tips
- Use high-quality olive oil; since it is the primary ingredient, the flavor difference is immense.
- If the sauce looks broken or oily, add another splash of pasta water and keep tossing.
- Slice your garlic with a mandoline for perfectly even cooking.
Variations
- Lemon-Bright: Add a teaspoon of lemon zest during the final toss for acidity.
- Anchovy-Deep: Melt two oil-packed anchovy fillets into the oil while the garlic is cooking for an extra layer of salt.