Recipes

Aglio e Olio (Garlic and Oil Pasta)

Base serves 2 with leftovers — slide to scale the ingredients.

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

Pasta

  • 1 pound spaghetti or linguine
  • Salt for pasta water

Sauce

  • 1/2 cup extra virgin olive oil (use good quality)
  • 8-10 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup reserved pasta water
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese (optional, not traditional but delicious)
  • Zest of 1 lemon (optional)

Optional Add-ins

  • 1/4 cup toasted breadcrumbs for crunch
  • Extra Parmesan for serving
  • Fresh lemon juice

Instructions

Step 1: Cook Pasta

  1. Bring a large pot of generously salted water to a boil (water should taste like the sea)
  2. Add spaghetti and cook according to package directions until al dente (usually 9-11 minutes)
  3. Reserve 1 cup of pasta water before draining
  4. Drain pasta but do NOT rinse

Step 2: Prepare Garlic Oil

  1. While pasta cooks, heat olive oil in a large skillet over medium-low heat
  2. Add sliced garlic to the cold or warm oil (not hot - this prevents burning)
  3. Cook garlic slowly, stirring frequently, for 4-5 minutes until golden and fragrant
  4. Watch carefully - garlic should be golden, not brown or burnt
  5. Add red pepper flakes and cook for 30 seconds more

Step 3: Combine Pasta and Sauce

  1. When pasta is done, use tongs to transfer it directly from the pot to the skillet with garlic oil (or drain and add)
  2. Toss pasta in the garlic oil to coat
  3. Add 1/4 cup of reserved pasta water and toss vigorously
  4. The starch in the pasta water will help create a light, silky sauce that clings to the pasta
  5. Add more pasta water as needed to create a glossy coating (not a pool of oil)
  6. Season with salt and black pepper to taste

Step 4: Finish and Serve

  1. Remove from heat
  2. Add chopped parsley and toss to combine
  3. Add lemon zest if using
  4. Taste and adjust seasoning
  5. Serve immediately in warm bowls
  6. Top with Parmesan cheese if desired (optional - not traditional but tasty)
  7. Drizzle with a little extra olive oil if desired

Notes

  • Garlic technique: The key is to cook garlic slowly in oil to infuse flavor without burning. Burnt garlic is bitter
  • Pasta water is crucial: The starchy water emulsifies with the oil to create a sauce, not just oily pasta
  • Quality matters: Since this dish is so simple, use the best olive oil you can afford
  • Timing: Have everything ready before you start - this comes together quickly
  • Traditional vs. modern: Authentic aglio e olio doesn't include Parmesan, but many people love it
  • Variations:
    • Add anchovy fillets with the garlic for depth
    • Toss in baby spinach or arugula at the end
    • Add toasted breadcrumbs for texture
  • Storage: Best eaten immediately, but leftovers can be refrigerated for 1-2 days. Reheat gently with a splash of water or broth

Why This Works with Steak

  • Simple and light - doesn't compete with the steak
  • Garlic complements beef beautifully
  • Classic Italian steakhouse side
  • Quick to make while steak rests
  • Uses pantry staples

Pro Tips

  • Start the garlic in cold or warm oil, not hot oil
  • Toss pasta in the pan, not just pour sauce over it
  • Use tongs to transfer pasta - the little bit of water that comes with it is perfect
  • Serve in warm bowls
  • Have everything prepped before you start cooking