Pasta Aglio e Olio

Pasta Aglio e Olio is one of the most iconic Italian recipes, and it is also one of the easiest you could imagine. Made with just a few simple and affordable ingredients, its flavour is nothing short of amazing!

Hey folks, how are you doing? I hope you all had a nice weekend, and you are now ready to embrace new week. And for those who celebrate Easter this weekend, it is also (probably) going to be a shorter week, which is nice!
After two weeks of non-pasta (and mostly dessert recipes), although this Neapolitan Ricotta and Pasta Pie is a pasta dish, I am back with another pasta recipe!

Well, technically I was considering not to post this one because who does not know Aglio e Olio?! But after certain consideration, I decided to publish it – mostly because Daisy turned particularly beautiful here lol.

But seriously speaking, this blog is not only for readers, but it is also a convenient wat to categorize recipes I have loved. Besides, simple recipes are often the best, and this one 100% proves this statement.

Pasta Aglio e Olio

What can I tell about Pasta Aglio e Olio? Two words – simple and delicious.

It is one of the oldest Italian pasta recipes known at least from the early 1800s or even earlier.

You will need only few simple ingredients, most of which you are probably already have on your hand. So, you will need Extra virgin olive oil, fresh garlic, fresh parsley, pasta, and salt. Because the simplicity of ingredients, it is crucial they are high-quality as they will determine the flavour profile. Hence, please grab good quality olive oil, and also do not swap fresh garlic and parsley for dried ones.

Another optional ingredient can be peperconcino – red chili flakes. So if you do not mind some heat in your dish, you can totally add some.

Typical pasta for this sauce is spaghetti, but linguine or other thin long types of pasta will do.

And while it does not seem to be an authentic addition, I sprinkled our pasta with some grated Parm… but tsss, please do not tell anyone! :)

More Authentic Pasta Recipes

Looking for more Italian pasta recipes? Please be sure to check some.

Pasta al Baffo

Pasta alla Pastora

Sicilian Style Pasta with Cauliflower

Pasta alla Papalina

Pasta with Sardines

Ragù alla Bolognese

I hope you like this Pasta Aglio e Olio, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Pasta Aglio e Olio

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Pasta and GnocchiCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Pasta Aglio e Olio is one of the most iconic Italian recipes, and it is also one of the easiest you could imagine. Made with just a few simple and affordable ingredients, its flavour is nothing short of amazing!

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Ingredients

• 400-420 gr. spaghetti or linguine

• 1/2 cup (110 ml.) extra virgin olive oil

• 3-4 large garlic cloves, peeled and thinly sliced

• a pinch of chili flakes – optional, to taste (I used just around 1/2 tsp. for a mild flavour)

• a handful of fresh parsley leaves, chopped

• salt

• Parm, grated (optional)

Directions

• Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente (as per package instructions). Reserve a cup of the pasta water, then drain the pasta.
• While the pasta is cooking, add the olive oil in a large pan / skillet, preferably heavy-bottomed, over lower-medium heat. Add the garlic and chili flakes (if using), allowing it to soften for about 3-4 minutes, or just until start turning light golden on the edges. Do not let the garlic brown.
• Once the garlic is softened, turn off the heat. Mix in the drained pasta and parsley. If the pasta is too dry to your liking, add some of the reserved pasta liquid. I added about 1/2 cup, but you may need less or more, depending on your preferences. Season with more salt, if necessary. Serve immediately. The authentic recipe does not seem to call for any cheese, but if desired, add some on top.