Aglio e Olio
User Reviews
4.7
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Prep Time
2 mins
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Cook Time
13 mins
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Total Time
15 mins
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Servings
6
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Calories
563 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Aglio e Olio
Description
This recipe uses linguini cooked until just underdone for optimal texture. Garlic is thinly sliced to allow gentle browning without burning, sautéed in a generous amount of olive oil along with red pepper flakes. The cooking oil absorbs garlic flavor and heat, creating a fragrant base for the pasta. Seasoning with salt and black pepper adjusts the flavor to taste.
The drained pasta and chopped fresh parsley are added to the oil and garlic mixture, tossed together to coat evenly. Pasta water is added if the dish feels too dry, which helps create a smooth, cohesive sauce. Optional finishing touches of lemon juice and freshly grated Parmesan add brightness and umami, enhancing the simple ingredients.
This Aglio e Olio is a classic Italian pasta suitable for a quick meal or light dinner. Using quality extra virgin olive oil amplifies the flavor, and traditional long pasta like linguini or spaghetti works best. The dish is versatile and comes together quickly with just a handful of pantry staples.
Ingredients
- 1 pound linguini uncooked, or any pasta
- ¾ cup olive oil
- 1 head garlic peeled and sliced
- 2 teaspoon red pepper flakes
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ cup parsley fresh, chopped
Optional toppings
- ½ cup Parmesan Cheese freshly grated
- lemon juice freshly squeezed
Instructions
- Bring a large pot of water to a boil and heavily salt it. Add the fettuccine and cook until al dente, or slightly underdone.
- While pasta is cooking, heat the olive oil in a large deep skillet or saute pan over medium heat.
- Once the oil is simmering add the garlic slices and the red pepper flakes and stir. Cook until the garlic turns slightly golden brown. Season with salt and pepper.
- Lower the heat to a medium-low and add the cooked pasta, drained and the parsley and toss. If the pasta is too dry add some of the pasta water, about half a cup.
- Garnish with lemon juice and freshly grated parmesan cheese.
Notes
- Use linguini or spaghetti for traditional texture, noting cooking times may vary with different pasta types.
- Choose good quality extra virgin olive oil as it forms the flavor foundation for the sauce.
- Slice garlic thinly rather than mincing to avoid burning and bitterness during cooking.
- Adjust red pepper flakes to taste, starting sparingly and adding more as desired.
- Reserve pasta water before draining to loosen the sauce for better coating and consistency.
- Taste and season with salt and black pepper gradually, considering salt content in pasta water and Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 563kcal | 28% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 6mg | 2% |
| Sodium | 347mg | 14% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 8mg | 9% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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