Pasta with Garlic and Oil (Aglio e Olio)

I adapted this recipe from one of my favorite essential cookbooks, America's Test Kitchen: 100 Recipes: The Absolute Best Ways to Make The True Essentials.  If you read my recipes, I love the America's Test Kitchen/Cooks Illustrated scientist/cooks.  Their recipes just work, and they explain in great detail why they work.

This is such a great classic dish, and you almost always have the ingredients for it right in your pantry.  I serve it with some vegetables, a salad, and maybe a little Italian Sausage if you are so inclined.

AuthorMikeCategory, Cuisine, Cooking MethodTagsDifficultyBeginner

This is such a great classic dish, and you almost always have the ingredients for it right in your pantry.

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 lb Pasta of your choics
 6 tbsp Olive Oil
 1 Head of Garlic - Minced. At least 12 cloves. (It's a lot, but look at the title of this dish and stop complaining!)
 0.50 tsp Salt
 3 tbsp Fresh Parsley and/or Basil (Or 3 tsp dried Italian Seasoning)
 2 tsp Lemon Juice
 1 tsp Red Pepper Flakes
 0.50 tsp Black Pepper
 0.50 cup Parmesan Cheese (For the Table)
Preparing the Oil/Garlic/Herb Mixture
1

In a small skillet or saucepan, heat 3 Tbsp olive oil (not too hot!). Add salt and 2/3 of garlic, then gently saute for 7-8 minutes. Turn off the heat when it gets nice and gold, but not yet brown.

2

WITH THE HEAT OFF, add the remaining olive oil, the remaining garlic, pepper, red pepper flakes, lemon juice, and herbs. Set aside.

Preparing the Pasta.
3

Boil enough salted water (2 tsp salt) for 1 pound of pasta.

4

Cook pasta according to directions.

5

Just before your drain the pasta, take out 1 cup of the water and set aside.

6

Drain pasta, then return to pot.

Making It All Happen!
7

Add every last drop of the Garlic/Oil/Herb mixture to the pasta and stir to coat.

8

Add 1/2 cup of the reserved pasta water. It will create a looser dish with a nice saucy consistency. Add a little more if you like.

9

Serve onto plates or bowls. Parmesan cheese, fresh ground black pepper, red pepper flakes, fresh chopped tomatoes, and/or freshly chopped basil all make nice toppings here.

Prepare all of the ingredients (I use a garlic press to mince all of the garlic), then you can speed up the process by preparing the oil dish while the pasta is cooking.  It takes about the same amount of time, and you can really make the whole thing in 10 minutes, once the water is boiled.

 

Ingredients

 1 lb Pasta of your choics
 6 tbsp Olive Oil
 1 Head of Garlic - Minced. At least 12 cloves. (It's a lot, but look at the title of this dish and stop complaining!)
 0.50 tsp Salt
 3 tbsp Fresh Parsley and/or Basil (Or 3 tsp dried Italian Seasoning)
 2 tsp Lemon Juice
 1 tsp Red Pepper Flakes
 0.50 tsp Black Pepper
 0.50 cup Parmesan Cheese (For the Table)

Directions

Preparing the Oil/Garlic/Herb Mixture
1

In a small skillet or saucepan, heat 3 Tbsp olive oil (not too hot!). Add salt and 2/3 of garlic, then gently saute for 7-8 minutes. Turn off the heat when it gets nice and gold, but not yet brown.

2

WITH THE HEAT OFF, add the remaining olive oil, the remaining garlic, pepper, red pepper flakes, lemon juice, and herbs. Set aside.

Preparing the Pasta.
3

Boil enough salted water (2 tsp salt) for 1 pound of pasta.

4

Cook pasta according to directions.

5

Just before your drain the pasta, take out 1 cup of the water and set aside.

6

Drain pasta, then return to pot.

Making It All Happen!
7

Add every last drop of the Garlic/Oil/Herb mixture to the pasta and stir to coat.

8

Add 1/2 cup of the reserved pasta water. It will create a looser dish with a nice saucy consistency. Add a little more if you like.

9

Serve onto plates or bowls. Parmesan cheese, fresh ground black pepper, red pepper flakes, fresh chopped tomatoes, and/or freshly chopped basil all make nice toppings here.

Pasta with Garlic and Oil (Aglio e Olio)
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