Aglio e Olio, which translates to “garlic and oil” in English, is a classic Italian pasta dish that originated in Naples. It is a simple and flavorful dish that exemplifies the beauty of Italian cuisine. The combination of garlic, olive oil, pasta, and sometimes red pepper flakes creates a harmonious blend of flavors that is loved many.
To prepare Aglio e Olio, you will need a few basic ingredients. The main ingredients include spaghetti or any other type of pasta you prefer, garlic, extra virgin olive oil, red pepper flakes (optional), salt, and parsley. These ingredients, when combined in the right proportions and cooked properly, result in a delicious and satisfying meal.
The first step in making Aglio e Olio is to cook the pasta. Fill a large pot with salted water and bring it to a boil. Add the pasta and cook it until al dente, which means it should still have a slight bite to it. It is important not to overcook the pasta as it will continue to cook slightly when combined with the other ingredients later on.
While the pasta is cooking, you can start preparing the sauce. Begin heating a generous amount of olive oil in a large skillet over medium heat. Add the finely minced garlic to the hot oil and sauté it until it becomes fragrant and golden, making sure not to burn it.
At this point, you can also add red pepper flakes if you like a little bit of heat in your dish. The red pepper flakes add a nice kick and complexity to the flavor profile of the dish. However, this is an optional ingredient, and you can omit it if you prefer a milder version of Aglio e Olio.
Once the garlic is golden and aromatic, remove the skillet from the heat temporarily. This step is essential to prevent the garlic from burning while you drain the cooked pasta. Remember that burnt garlic can ruin the dish and make it taste bitter.
Drain the cooked pasta, reserving a small amount of the cooking water. The starchy pasta water will help bind the sauce and give it a silky texture. Return the skillet with the garlic and oil back to low heat and add the drained pasta. Toss the pasta well in the garlic-infused oil to evenly coat each strand.
If you find that the pasta seems a bit dry, you can add a splash of the pasta cooking water to moisten it. The pasta water will also help to bring all the flavors together and create a cohesive dish. Toss the pasta for a couple of minutes to ensure that each strand is well-coated and seasoned.
To finish the dish, garnish it with freshly chopped parsley. The parsley adds a pop of freshness and a pleasant visual contrast to the pasta. It is best to use Italian flat-leaf parsley as it has a more robust flavor compared to its curly counterpart.
Aglio e Olio is a versatile dish that you can personalize based on your preferences and dietary restrictions. For example, if you enjoy seafood, you can add sautéed shrimp or clams to the pasta. The simplicity of the dish allows for various additions or substitutions, making it a go-to recipe for many home cooks.