Simple and Easy Pasta with Olive Oil and Garlic (Aglio e Olio)
About this recipe
Aglio e Olio is a classic Italian pasta dish that highlights the beauty of simplicity with just a few ingredients: garlic, olive oil, red pepper flakes, and spaghetti. This version from America's Test Kitchen emphasizes technique to achieve a creamy texture without the need for cream or cheese, making it both elegant and easy to prepare.
Morgan Bolling demonstrates how to create a rich sauce by utilizing the starch from the pasta water, ensuring that every bite is flavorful and satisfying.
Ingredient notes
- Use 8 cloves of garlic, sliced thinly lengthwise for a beautiful presentation.
- The recipe calls for 1/3 cup of extra virgin olive oil, which is essential for flavor.
- You will need 3 quarts of water to cook the pasta, along with 1 tablespoon of salt added to the water.
- Reserve 2 cups of pasta water after cooking, as it will help create the sauce.
Tips from America's Test Kitchen’s video
- Start with a cold pan for the garlic and olive oil, cooking over medium-low heat to gently infuse the oil without burning the garlic.
- Cook the spaghetti for only 5 minutes in salted water, leaving it firm in the center to finish cooking in the sauce later.
- Fold the pasta into the garlic mixture to break down the starches, creating a creamy sauce without adding cream or cheese.
Good to know
- How long does it take to make this pasta dish?
- The total time to make this dish is 20 minutes.
- What is the recommended amount of garlic for this recipe?
- You need 8 cloves of garlic for this recipe.
- How much spaghetti do I need for 4 servings?
- You need 1 pound of spaghetti for 4 servings.
- What should I do if the sauce is too thick?
- You can add more reserved pasta water as needed for consistency, about 1/4 cup at a time.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the garlic cloves thinly lengthwise.
- 2
In a cold pan, add the sliced garlic and olive oil.
- 3
Turn the heat to medium-low and cook until the garlic turns golden brown, about 5 minutes.
- 4
In a separate pot, bring 3 quarts of water to a boil and add 1 tablespoon of salt.
- 5
Add 1 pound of spaghetti to the boiling water and cook for 5 minutes until flexible but firm in the center.
- 6
Reserve 3 cups of pasta water, then drain the pasta.
- 7
In the pan with the garlic, turn off the heat and add 1/2 teaspoon of red pepper flakes.
- 8
Add 2 cups of the reserved pasta water and 1/2 teaspoon of salt to the garlic mixture.
- 9
Over medium-high heat, fold the pasta into the garlic mixture to create a creamy sauce, stirring for about 5 minutes.
- 10
Turn off the heat and let the pasta sit for 2 minutes to finish cooking and thicken the sauce.
- 11
Add more pasta water as needed for consistency, about 1/4 cup at a time.
- 12
Stir in 3 tablespoons of chopped Italian parsley before serving.
Heads up — we had to guess a little:
- The quantity of salt added to the pasta water is inferred based on standard cooking practices.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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