Pasta Aglio E Olio

Pasta aglio e olio is the simplest Italian pasta there is: spaghetti tossed with garlic-infused olive oil, red pepper flakes, and a little salt. It works because the starchy pasta water emulsifies with the oil to make a silky sauce that clings to every strand.

Ingredients for Pasta Aglio E Olio

Spaghetti forms the base and needs enough salted water to cook through evenly. Garlic is sliced thin so it infuses the oil quickly without burning. Extra-virgin olive oil carries the garlic flavor and becomes the sauce when tossed with starchy pasta water. Red pepper flakes add heat and a slight bitterness that balances the richness. Salt seasons the pasta water and the finished dish, and black pepper finishes it with a sharp note.

Why This Pasta Aglio E Olio Works

The magic happens when you toss hot pasta with the garlic oil and a splash of starchy cooking water. The starch in that water acts like an emulsifier, turning the oil into a creamy sauce that coats each strand instead of pooling at the bottom of the bowl. The pasta finishes cooking in the oil, absorbing flavor all the way through.

Slicing the garlic thin means it cooks fast and infuses the oil evenly without turning bitter or burnt. Red pepper flakes bloom in the hot oil, releasing their flavor into the liquid. The whole process takes less than 15 minutes from start to finish.

Mistakes To Avoid

Overcooking the garlic turns it bitter and dark. Watch the pan carefully once the garlic hits the oil; it needs only two to three minutes to soften and flavor the oil. Pull it off the heat as soon as it starts to turn golden on the edges.

Using too little olive oil or too much pasta water at the end makes the sauce thin and watery instead of silky and clinging. Keep the ratio about three parts oil to one part cooking water, and add the water slowly while tossing until the sauce coats the pasta.

Draining the pasta completely and rinsing it washes away the starch you need for the sauce. Drain it well but do not rinse, and keep some of that cloudy cooking water in your pot or a bowl.

Adding the pasta to the oil after the heat is off or at too low a temperature means it won’t finish cooking and won’t absorb the garlic flavor. Keep the pan on medium heat while you toss the pasta, so it finishes cooking and the oil stays warm enough to coat everything.

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Ingredients

• 1 pound spaghetti
• 6 cloves garlic, sliced thin
• 3/4 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• Salt to taste
• 1/4 teaspoon black pepper

Step-by-step Instructions

1. Fill a large pot with water, add a generous handful of salt (about 2 tablespoons), and bring to a rolling boil over high heat.
2. Add spaghetti and stir once to separate the strands. Cook at a boil until just shy of tender, about one minute before the package time says it is done.
3. Reserve at least one cup of starchy cooking water in a separate bowl or measuring cup, then drain the pasta in a colander.
4. While the pasta cooks, pour olive oil into a large skillet, add sliced garlic and red pepper flakes, and set over medium heat.
5. Cook the garlic in the oil for two to three minutes, stirring often, until the edges turn light golden and the oil smells fragrant and garlicky, then remove from heat.
6. Add the drained pasta to the skillet with the garlic oil, return to medium heat, and toss well to coat.
7. Add 1/2 cup of the reserved pasta water a little at a time while tossing constantly until the pasta is coated in a silky, creamy sauce, about two minutes.
8. Taste and add more salt if needed, then sprinkle with black pepper and toss once more.
9. Serve right away in warm bowls while the sauce is still creamy.