Pasta Aglio e Olio

Name: Pasta Aglio e Olio
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italy
Ingredients: 200 g of spaghetti; 4 garlic cloves; 40 ml of olive oil; 1 pinch of red chili pepper (flakes); 1 small handful of parsley (fresh); salt; pepper; parmesan (grated)

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Pasta aglio e olio is tossed with sautéed garlic, chili and parsley. 🍝 It is a simple, highly aromatic Neapolitan dish.

Total time: 15 min
Prep: 5 min
Cook: 10 min
Difficulty: Easy
Per person: €1.60

By the CookinBreak team

Ingredients 8

servings

Estimated cost €1.60

Equipment

Skillet
Saucepan
Cutting board
Colander
Knife

Instructions

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Bring a large pot of salted water to a boil, then cook the spaghetti according to the time indicated on the package.

While the pasta cooks, peel the garlic cloves and mince them very finely.
In a skillet, heat the olive oil over medium heat.
Add the garlic and let it turn golden gently without burning it (it should be lightly golden).
Add a pinch of red pepper flakes to taste.
Drain the pasta, keeping a little of the cooking water, then add it to the skillet.
Toss well to coat the pasta in the fragrant oil.
Add the chopped parsley, toss, and adjust the salt and pepper.
Serve immediately, with Parmesan if desired.

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Goes well with

🎅 Christmas: all recipes

As a starter

Rice Salad

30 minEasy

For dessert

5.0

Soft Madeleines

25 minEasy

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

480kcal

Protein12 g10%
Carbs64 g55%
Fat18 g35%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more intense flavor 🔥, let the garlic infuse in the oil for 5 minutes before adding the pasta. It gives a deeper, more fragrant taste 🌿🧄.

Freezing : Can you freeze this recipe?

Not recommended

The pasta softens and the garlic can develop a bitter or altered taste after thawing.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container in the fridge. The pasta texture softens and the garlic flavor may fade.

Making ahead : Can you make it the day before?

Yes

Chop the garlic and parsley the day before. Store in a cool place in airtight containers for up to 24 hours. Not for the finished cooked dish.

Reheating : How do you reheat it?

Saucepan: Reheat gently over low heat with 1-2 tablespoons of water or broth to rehydrate. Microwave: Possible but the pasta texture will be affected. Oven/Air fryer: Not suitable.

Variations

Serve with grated Parmesan.
Adjust the red pepper flakes to your taste.
Save a little pasta water to bind the sauce.

Mistakes to avoid

Burning the garlic: let it turn golden gently, only lightly golden.
Draining without saving any pasta water: keep a little.
Serving lukewarm: serve immediately.

Frequently asked questions

How do you make pasta aglio e olio?

Cook the spaghetti, gently brown the minced garlic in olive oil, add the chili, toss in the drained pasta with a little pasta water, mix with the parsley, season with salt and pepper and serve.

How do you brown garlic without burning it?

Mince the garlic very finely and gently brown it in olive oil heated over medium heat: it should be lightly golden, never burnt, so it doesn't turn bitter.

Why save some pasta water?

Drain the pasta, keeping a little of the cooking water, then add it to the skillet. It helps coat the spaghetti in the fragrant oil.

What do you serve the pasta with?

Serve immediately with grated Parmesan if you like. It is a simple, highly aromatic Neapolitan dish, with 4 garlic cloves for 200 g of spaghetti.