Easy Pasta with Oil and Garlic
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
569 kcal
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Course
Main Course
Easy Pasta with Oil and Garlic
Description
Easy Pasta with Oil and Garlic starts by cooking linguine to al dente and reserving pasta water. The sauce is prepared by slowly caramelizing chopped onion and garlic slivers with olive oil until lightly golden, developing sweetness and depth. Red pepper flakes add a gentle heat, and black pepper provides warmth and spice. The reserved starchy pasta water is incorporated into the hot infused oil to help emulsify the sauce and coat the pasta effectively.
Once combined, freshly minced parsley and grated Parmesan cheese mix into the pasta, adding freshness and umami richness respectively. The texture balances tender noodles with slightly crisp caramelized aromatics.
This simple yet flavorful pasta works well as a light main course or a base to which proteins or vegetables can be added. It’s suitable for those wanting an oil-based garlic pasta without heavy cream or butter sauces.
The notes encourage storing leftovers covered in the fridge for up to two days and reheating gently with moisture. The pasta and sauce can also be partially prepared ahead to save time for meal prep. Freezing is possible, but texture might be affected.
Ingredients
- kosher salt
- 1 pound linguine noodles dried
- ¾ cup extra virgin olive oil
- 1 yellow onion chopped, medium
- 10 to 12 garlic cut into thin slivers, large cloves
- ½ teaspoon red pepper flakes adjust to taste, crushed
- ½ teaspoon black pepper adjust to taste, ground
- ½ cup parsley fresh, minced
- ½ cup Parmesan Cheese plus extra for serving, freshly grated
For Serving:
- Parmesan Cheese grated, for serving
- Italian parsley chopped, fresh, for garnish
Instructions
- Start with a very large pot of water, about 4 to 5 quarts. Bring it to a rapid boil. Add 2 tablespoons of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir. Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide to cook until just al dente about 9 minutes.
- Drain the pasta. Just be sure to save about 1 cup of pasta water. If you have a pot with a colander insert, use it to drain the pasta. If not, drain the pasta in a colander set in the sink.
- Meanwhile, preheat a large (14-inch) saute pan over medium-high heat, add the oil. When hot, add the onion, garlic, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper and cook stirring until the onion begins to caramelize for about 10 to 15 minutes. Add ½ teaspoon red pepper and swirl the pan to combine and cook for 30 seconds more.
- Carefully add the reserved pasta-cooking water to the garlic and oil mixture and bring to a boil. Lower the heat, add 1 teaspoon of kosher salt, and simmer for about 5 minutes until the liquid is reduced by about a third. Add the drained pasta to the garlic sauce and toss.
- Off the heat, add the parsley, and toss well. Allow the pasta to rest off the heat for 5 minutes to absorb the sauce. Taste and adjust the salt if needed. Transfer the Pasta with Oil and Garlic (Aglio e Olio) to a serving platter or individual plates and top with grated parmesan cheese. Garnish with more chopped parsley.
Notes
- Store leftover pasta covered in refrigerator up to 2 days; reheat with a damp towel in microwave or on stovetop adding splash of water if dry.
- You can cook pasta noodles a day ahead, toss with olive oil, and refrigerate to prevent sticking.
- The garlic and onion oil sauce can be prepared in advance and refrigerated; reheat before combining with pasta.
- Freezing is possible but may affect texture; thaw overnight and reheat gently adding moisture as needed.
- This dish is best served fresh but can be prepared partially ahead to save cooking time.
User Reviews
Overall Rating
5
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