Spaghetti aglio e olio is classic Italian dish where al dente pasta meets a fragrant blend of sautéed garlic, and olive oil. Simplicity at its finest, resulting in a flavor-packed and comforting experience. Best Part of this recipe? It is easy, lightning-fast, and chances are, you’ve got all the ingredients on hand.
What is Aglio e Olio?
Aglio e Olio is a classic Italian pasta dish that translates to “garlic and oil.” It is super simple, takes less than 15 minutes to make and is incredibly flavorful.
Today, I’m thrilled to share a recipe that’s not just about ingredients and cooking; it’s about cherished memories and the heartwarming legacy of family flavors. Aglio e Olio Pasta is a dish that’s close to my heart and reminds me of my grandmother.
You ever have those dishes that just whisk you back in time? Aglio e Olio spaghetti does that for me. See, my grandma was a stellar cook who’d whip up multi-course wonders. Oddly enough, pasta wasn’t really her thing. But you know what’s cool? She’d make Aglio e Olio spaghetti especially for me. It wasn’t her favorite, but she knew I loved it. She’d put in the effort to cook something she wasn’t crazy about, just to see me smile. Now that’s a kind of love that’s pretty special.
Fast forward to today, and I find myself recreating that cherished Aglio e Olio pasta in my own kitchen. The bubbling nostalgia and the garlic aroma that fills the air remind me of those golden days spent with my grandma. It’s not just about the pasta; it’s about the memories we hold dear.
As I prepare this dish for my own kids, a mixture of emotions fills me. I realize that in our fast-paced lives, it’s sometimes a challenge to muster the same level of patience that our grandparents had. But every time I see my little ones relishing that Aglio e Olio pasta, it’s a heartwarming reminder that some flavors are timeless.
Now, about those little critics we call kids – turns out, one of them has inherited my passion for Aglio e Olio pasta. It’s a joy to see them enjoy something that’s been passed down through generations. As for the other two, well one is still in the “pre-food” phase, and the other one seems to be on a perpetual food contemplation journey. One day he’s all in, the next he’s a no-show.
So, my fellow kitchen adventurers, here’s to family recipes that transcend time, to the flavors that linger in our hearts, and to the love that’s woven into every bite. May your kitchens be filled with laughter, your pasta be perfectly al dente, and your memories be as rich as the sauce in Grandma’s Aglio e Olio pasta. Happy cooking and even happier reminiscing! 🍝🍴
Ingredients:
Pasta: I like to use spaghetti for this but you can use any other pasta you like.
Garlic: While 5 large garlic cloves work for many, my garlic affinity leads me to sometimes toss in a touch more. By the way, I prefer crushing my garlic with a mortar and pestle (read more about this here). But feel free to mince it with a knife, use a garlic press, or thinly slice – it’s all up to you!
Olive Oil: Given the simplicity of this recipe, opt for a high-quality olive oil. Believe me, you’ll notice the difference.
Salt: Salt preferences vary, so adjust to your liking. Feel free to sprinkle more or less, but don’t overlook salting the pasta water – that’s crucial.
How to make Aglio e Olio?
- In a large pot, add 5 liters of water and 2 tablespoons of salt. Bring it to high heat.
- As soon as the water boils, add the pasta and cook according to the package instructions.
3. Peel the garlic cloves and mince them. If you prefer you can cut them into slices or thin strips instead
4. Place a large non-stick skillet over medium heat, add the olive oil, and wait for it to heat up, then add the garlic.
5. As soon as the garlic begins to brown turn off the heat and set the garlic with the olive oil aside. (It is very important to not burn the garlic)
6. Next, carefully drain the cooked pasta in a colander. Then, transfer the pasta to your large skillet. Add the reserved olive oil and garlic and mix well. If needed, drizzle with a bit more olive oil.
Serve immediately with grated Parmesan cheese.
Aglio e Olio
Equipment
- 1 large pot
- 1 nonstick skillet
- 1 mortar and pestle, knife or garlic press
Ingredients
- 410 g of spaghetti pasta
- 2 tablespoons of salt
- 5 large garlic cloves
- 1/4 cup of olive oil
Instructions
- In a large pot, add 5 liters of water and 2 tablespoons of salt. Bring it to high heat.
- Peel the garlic cloves and mince them. If you prefer you can cut them into slices or thin strips instead
- Place a large non-stick skillet over medium heat, add the olive oil, and wait for it to heat up, then add the garlic.
- As soon as the garlic begin to brown turn off the heat and set the garlic with the olive oil aside.
- As soon as the water boils, add the pasta and cook according to the package instructions.
- Next, carefully drain the cooked pasta in a colander. Then, transfer the pasta to your large skillet. Add the reserved olive oil and garlic and mix well. If needed, drizzle with a bit more olive oil.
- Serve immediately with grated Parmesan cheese.
FAQ
What should I serve with Spaghetti Aglio Olio?
Pairing spaghetti aglio e olio with chicken parmigiana happens to be one of my all-time favorites. Guess what? We’ve got a stellar recipe for that right here.
How to store leftovers:
Spaghetti Aglio Olio leftovers must be kept in the fridge and eaten within 3 days.
How to reheat spaghetti Aglio e Olio ?
For reheating, your trusty microwave works like a charm, or you can opt for a touch more olive oil and warm it up in a frying pan. You will see that the oil separates from the pasta after being stored in the fridge. That is normal you don’t have to worry about it. When you reheat it just mix it around and it all should go back to how it was before.
I burned the garlic, now what?
Oh no, I totally feel your pain! Burning garlic can be such a kitchen disaster. Trust me, you’re not alone in this – it’s happened to me more times than I’d like to admit. The thing is burnt garlic is H-O-R-R-I-B-L-E it’s this mix of bitter and acrid that can completely ruin a dish you’ve been looking forward. So no matter what don’t mix it with your pasta. It will not be fine. And yes you will notice the taste. So, waving goodbye to that burnt garlic and giving your dish a fresh start is the way to go.
I noticed you are using a mortar and pestle to make a garlic paste, why?
So you are very observant…. and Glad you asked! You can read more about that here.
Have you made one of my recipes? Please don’t forget to shar I would love to see it! And if you have any questions or comments please let me know 🙂
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