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This easy pasta Aglio e Olio recipe is perfect for a busy weeknight dinner. It’s ready in minutes and full of delicious garlic flavor, this classic Italian pasta dish is one that the whole family will enjoy. Don’t be fooled by its simple ingredient list, this simple dish is more than the sum of its parts.

a white bowl of pasta aglio e olio next to a pan of the pasta

What Does Aglio E Olio Mean?

Aglio e olio means garlic and oil in Italian and is a simple traditional Italian dish. Originating in Southern Italy with its short ingredient list of pasta, olive oil and lots of garlic, it was a quick and easy meal for poor families. Like many recipes, over the years professional and home cooks alike have added their personal preferences with other ingredients becoming a part of this classic recipe.

The cooking process is so easy that one may diminish the quality of this classic Italian dish, but don’t be fooled, it’s flavor highlights how simple food can still be quite extraordinary.

What Type Of Pasta Should I Use?

Many people have a favorite shape of pasta that they gravitate towards, but when choosing what shape pasta to use, consider the sauce’s texture and the type of dish you’re making. You want every bite of pasta to carry a bite of sauce with it.

The thin aglio e olio sauce works great with long, thin pasta like linguine, fettuccine, spaghetti or angel hair, coating every pasta string evenly. However, don’t let not having these types of pasta stop you from making it. Use what you have and you’ll still enjoy a delicious meal.

dried pasta on a wood cutting board with a few stalks of wheat

Easy Pasta Aglio E Olio Ingredients

Pasta – I love using linguine for this dish, but you can use any type of pasta. Long, thin pasta like angel hair pasta or spaghetti pasta will work best
Olive oil – A high-quality cold-pressed extra virgin olive oil will have most flavor since it has not been exposed to a chemical or heat treatment. This produces an oil that has more flavor, is darker in color, and is a higher quality than regular olive oil.
Garlic – Fresh garlic cloves are key to a good aglio e olio. My family loves a lot of garlic so I tend to add a generous amount. The beauty of this dish is that you can tailor how much you use.
Parsley – I recommend using Italian parsley, also called flat-leaf parsley. Do not buy curly parsley, which is often used as a garnish. We use a lot of parsley to add a fresh, light flavor to the dish.
Salt and Pepper- Season to taste.
Red pepper flakes – Add a pinch of red pepper flakes for a balanced flavor. Don’t skip the peppers even if you don’t like heat! They are worth adding for an added depth of flavor and you can add as much or as little as you like.

How To Make Pasta Aglio E Olio

Cook The Pasta

Heat a large pot of salted water over medium high heat. Add the pasta to the boiling water and cook according to the package instructions until al dente. This means that the pasta should be tender, but still firm when bitten.

When the pasta is finished cooking, remove 2 cups of the pasta water to a heat-proof dish and set aside. Drain the pasta.

Garlic and Oil

While the water is heating to boil, prepare the garlic. Peel and mince the garlic cloves and add to a large skillet with the olive oil over medium-low heat. Sautee until light golden brown and fragrant, 2 minutes. Reduce to low heat if the garlic starts to darken too much.

Add the red pepper flakes and cook for 30 seconds for the peppers to enhance their flavor. This garlicky oil is the foundation of the sauce, so be sure to take your time to let the flavors develop.

minced garlic and red pepper flakes in oil in pan

Create The Sauce

Add 1 cup of the pasta water to the oil and stir.

When the hot pasta water hits the heat of the pan, the starches in the water emulsify with the oil to create the aglio e olio sauce.

Add the drained pasta to the sauce, tossing to coat. Add the minced parsley, salt, and black pepper to taste, tossing to mix in.

oil, minced garlic, and red pepper flakes in a pan with a wooden spoon.

Finishing Touch

Finish with a sprinkle of parsley before serving.

Tips

Use a good quality extra virgin olive oil. Since there are just a handful of ingredients, the ones you use will shine, so opt for the best.
Parmesan cheese? It’s not traditional to this classic pasta dish, but cheese and pasta have long been paired together that it would work well if you decide to add some. Freshly grate parmesan over the top right before serving.
Add your favorite protein like grilled chicken breast, shrimp, or salmon for a well balanced meal.

FAQ’s

Why Is My Aglio E Olio Pasta Bitter?

The key to sauteing garlic is to use low heat until it’s golden brown and fragrant. If the garlic is too light, you don’t get the full garlic flavor, but if it’s too dark, it will burn and have a bitter flavor.

Why Is My Pasta Aglio E Olio Dry?

Aglio e olio is generally dry because the sauce needs pasta water. Add more of the reserved pasta water, one tablespoon at a time until the sauce coats the pasta.

Is Pasta Aglio E Olio Suppose To Be Oily?

Although a fair amount of extra virgin olive oil is used to make the sauce, once the starchy pasta water is added to the pan, the starch in the water emulsifies with the oil to create a lovely, balanced simple sauce.

If you find that your sauce it too oily, add more pasta water. Some liquid may have evaporated in the cooking process and there may not be enough starchy water to bind with the oil. Adding more water helps to resuspend the fat, emulsifying the sauce.

pasta aglio e olio on a plate with a fork

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Pasta Aglio E Olio!