Pasta Aglio e Olio (Garlic and Oil Chef Style!) Recipe
If you’re craving a dish that packs bold flavor with minimalist ingredients, you’ve got to try the Pasta Aglio e Olio (Garlic and Oil Chef Style!). This Italian classic embodies simplicity at its finest, combining the deep aroma of golden sautéed garlic with the silky smoothness of quality olive oil. Every bite bursts with warmth, a touch of heat from red pepper flakes, and the freshness of parsley and lemon that elevate it beyond ordinary pasta. It’s an easy yet impressive dish that feels like a loving hug on a plate, perfect for both busy weeknights and casual dinner parties.
Ingredients You’ll Need
For this Pasta Aglio e Olio (Garlic and Oil Chef Style!), all you need are a handful of straightforward yet incredibly essential ingredients. Each plays a key role, whether it’s the garlic lending a golden, toasted depth, or the lemon adding that zingy brightness, creating a beautifully balanced dish that’s as colorful as it is flavorful.
- Spaghetti: The classic pasta choice here, providing structure and a perfect canvas for the flavors to cling to.
- Large Garlic Cloves (10-12): Thinly sliced to ensure even cooking and rich, caramelized sweetness without bitterness.
- Crushed Red Pepper Flakes (1-2 tsp): Adds just the right spicy kick—adjust depending on your heat tolerance.
- Extra Virgin Olive Oil (½ cup): The soul of the dish, offering smoothness and that fruity, peppery aroma only good olive oil can provide.
- Fresh Lemon Juice (2 tbsp): A fresh squeeze to brighten and balance the rich garlic and oil.
- Parmesan Cheese (½ cup, freshly grated): Brings umami and a creamy touch to finish the dish beautifully.
- Parsley (½ cup, finely chopped): Adds vibrant color and a fresh herbal lift to each bite.
- Coarse Salt and Fresh Ground Black Pepper: Essential seasonings to highlight and marry all the flavors together.
How to Make Pasta Aglio e Olio (Garlic and Oil Chef Style!)
Step 1: Cook Your Pasta to Perfection
Start by cooking the spaghetti until al dente following the package instructions—this means it should be tender but still have a slight firmness when bitten. Don’t forget to save about a quarter cup of the starchy pasta water before draining, as it’s key to helping the sauce cling to every strand.
Step 2: Toast the Garlic Golden Brown
While the pasta cooks, gently heat your olive oil in a large skillet over medium heat until it shimmers slightly. Add the thinly sliced garlic and stir frequently to ensure it browns evenly and develops a beautiful golden color around the edges. This step is crucial—burnt garlic can ruin the dish, so keep an eye on it and remove from heat once tender and fragrant.
Step 3: Bring on the Heat with Red Pepper Flakes
Next, stir the crushed red pepper flakes into the garlic oil and lower the heat to keep the flavors mellow and balanced. Then add the drained pasta along with the reserved pasta water. Toss everything together well, allowing the liquid to reduce slightly for a luscious coating around the noodles.
Step 4: Brighten It Up with Lemon and Herbs
Off the heat now, stir in the fresh lemon juice and the finely chopped parsley. These brighten up the rich, garlicky base and add that fresh pop of color that makes the dish truly inviting. Season with salt and freshly ground black pepper to your preference.
Step 5: Finish and Plate
Transfer the pasta onto serving plates and generously sprinkle freshly grated parmesan cheese on top. Serve immediately to enjoy the contrasts of warmth, spice, freshness, and richness all dancing together on your palate.
How to Serve Pasta Aglio e Olio (Garlic and Oil Chef Style!)
Garnishes
Garnishing Pasta Aglio e Olio (Garlic and Oil Chef Style!) is like putting on the final touches to your masterpiece. Fresh parsley gives a touch of greenery and freshness, while a few extra twists of black pepper and a shower of parmesan make every bite sing. For an added delight, consider a sprinkle of toasted breadcrumbs for crunch or a light drizzle of good-quality olive oil for shine and richness.
Side Dishes
Because the pasta is flavorful yet light, pairing it with simple sides complements the experience beautifully. A crisp green salad with lemon vinaigrette echoes the pasta’s brightness, and roasted vegetables like asparagus or cherry tomatoes add sweetness and texture. For a heartier meal, grilled chicken or shrimp work wonderfully alongside without overpowering the delicate garlic and oil sauce.
Creative Ways to Present
Serve your Pasta Aglio e Olio (Garlic and Oil Chef Style!) in rustic bowls for a cozy, homey vibe, or elegantly twist the spaghetti into neat nests on plates for a dinner party wow factor. Adding edible flowers, microgreens, or even a wedge of lemon on the side can elevate presentation and invite guests to engage with the dish. Food tastes better when it looks inviting!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Pasta Aglio e Olio (Garlic and Oil Chef Style!), store it promptly in an airtight container and keep it refrigerated. It will stay fresh for up to 2 days, allowing you to enjoy that garlicky goodness again with minimal effort.
Freezing
Because of the delicate olive oil base, freezing this pasta is not ideal as the texture and flavor can alter upon thawing. It’s best to enjoy it fresh or stored short-term in the fridge rather than freezing.
Reheating
When reheating your leftover pasta, do so gently to avoid drying it out. Warm it in a skillet over low heat, adding a splash of olive oil or reserved pasta water to revive the silky sauce. Microwaving works too, but stirring halfway through will help heat evenly and preserve that vibrant garlic flavor.
FAQs
Can I use a different type of pasta for Pasta Aglio e Olio (Garlic and Oil Chef Style!)?
Absolutely! While spaghetti is traditional and ideal for capturing the sauce, you can use linguine, fettuccine, or even penne if you prefer. Just adjust cooking times accordingly.
How can I reduce the heat from the red pepper flakes?
If you’re sensitive to spice, start with a smaller amount of red pepper flakes or omit them altogether. The garlic and lemon juice still provide plenty of flavor to enjoy a milder version.
Is this dish vegan friendly?
To make Pasta Aglio e Olio (Garlic and Oil Chef Style!) vegan, simply skip the parmesan or use a plant-based cheese alternative. Everything else in this beautifully simple dish is naturally vegan.
What’s the trick to getting the garlic perfectly golden and not burnt?
Cooking garlic over medium heat slowly while stirring often is key to even browning. Thin slices help, and removing the skillet from heat at the first sign of deepening color prevents bitterness.
Can I prepare this pasta ahead of time for a gathering?
You can prepare the components like chopping garlic and parsley in advance, but it’s best to cook the pasta and combine everything just before serving to maintain the freshest flavor and texture.
Final Thoughts
Pasta Aglio e Olio (Garlic and Oil Chef Style!) is proof that incredible food doesn’t have to be complicated. With just a few thoughtfully chosen ingredients and simple steps, you can create a dish that’s comforting, elegant, and downright irresistible. Give it a try—you may just find your new go-to weeknight favorite or the star of your next dinner party.
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Pasta Aglio e Olio (Garlic and Oil Chef Style!) Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pasta Aglio e Olio is a simple yet flavorful Italian classic made with spaghetti tossed in fragrant garlic-infused olive oil, a hint of crushed red pepper flakes, fresh lemon juice, and finished with parsley and parmesan cheese. This quick and easy recipe is perfect for a weeknight meal or a comforting dish any time of the year.
Ingredients
Pasta
- 1 lb spaghetti
Sauce
- 10–12 large garlic cloves, thinly sliced (preferably using a mandolin)
- 1–2 teaspoons crushed red pepper flakes (adjust to heat preference)
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup parsley, finely chopped
- Coarse salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/4 cup of pasta water before draining the spaghetti.
- Sauté Garlic: While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat until it shimmers. Add the thinly sliced garlic and cook, stirring frequently, until it turns light brown and tender with golden edges. Be careful not to burn the garlic, as it will become bitter.
- Add Red Pepper and Combine: Stir in the crushed red pepper flakes and reduce the heat to low. Add the drained pasta along with the reserved pasta water. Toss everything together, and if the sauce feels too watery, let it cook down for 1-2 minutes to thicken slightly.
- Finish with Lemon and Parsley: Stir in the fresh lemon juice and chopped parsley. Remove the skillet from heat. Season the dish with coarse salt and freshly ground black pepper to taste.
- Serve: Plate the pasta and garnish generously with freshly grated parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Be sure to slice the garlic thinly and cook it gently to avoid burning and bitterness.
- Adjust crushed red pepper flakes to your preferred spice level.
- If parmesan cheese is not available, you can substitute with Pecorino Romano for a sharper flavor.
- Reserve some pasta water to help create a silky sauce and adjust consistency.
- This dish is best served fresh and is not ideal for reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: Pasta Aglio e Olio, Garlic Pasta, Italian Pasta Recipe, Quick Pasta, Vegetarian Pasta, Spaghetti with Garlic and Oil
