Pasta with Olive Oil and Garlic

Why You’ll Love This Recipe

Pasta with olive oil and garlic, also known as “Aglio e Olio,” is a simple yet flavorful dish that highlights the beauty of minimal ingredients. This recipe is perfect for a quick weeknight dinner, requires minimal effort, and delivers incredible taste with just a handful of pantry staples. Plus, it’s highly customizable, making it suitable for various dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (such as spaghetti or linguine)
• Extra virgin olive oil
• Fresh garlic cloves
• Red pepper flakes (optional for heat)
• Fresh parsley (for garnish)
• Parmesan cheese (optional)
• Salt
• Black pepper

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.
2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until golden and fragrant, being careful not to burn it.
3. If using, stir in red pepper flakes for a touch of heat.
4. Add the cooked pasta to the pan and toss it with the garlic oil, ensuring even coating.
5. If needed, add some reserved pasta water to loosen the sauce and enhance the texture.
6. Season with salt and black pepper to taste.
7. Garnish with freshly chopped parsley and, if desired, a sprinkle of Parmesan cheese.
8. Serve immediately and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Variations

• Protein Addition: Add grilled shrimp, chicken, or crispy pancetta for extra protein.
• Vegetarian Boost: Toss in sautéed mushrooms, cherry tomatoes, or spinach.
• Lemon Zest: A sprinkle of lemon zest adds a fresh, citrusy note.
• Nutty Flavor: Toasted pine nuts can enhance the dish with a crunchy texture.
• Cheesy Option: For extra creaminess, mix in some freshly grated Pecorino Romano or Parmesan.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a pan over low heat with a splash of olive oil or reserved pasta water to revive the texture. Avoid microwaving, as it may dry out the pasta.
• Freezing: This dish is best enjoyed fresh and is not ideal for freezing.

FAQs

How do I prevent the garlic from burning?

Cook the garlic over medium-low heat and stir frequently to avoid burning. If it turns dark brown, it may become bitter.

Can I use whole wheat or gluten-free pasta?

Yes! Whole wheat and gluten-free pasta work well as substitutes for traditional pasta.

Is this dish spicy?

It depends! Red pepper flakes add heat, but you can adjust the amount or omit them entirely.

Can I make this oil-free?

For an oil-free version, use vegetable broth instead of olive oil, though the taste will be different.

What type of olive oil is best?

Use high-quality extra virgin olive oil for the best flavor and aroma.

Can I add other herbs?

Yes! Basil, oregano, or thyme can add more depth to the dish.

How do I make it creamier?

Adding a bit of reserved pasta water and some Parmesan can create a creamier texture.

What’s the best pasta shape for this dish?

Spaghetti and linguine work best, but other pasta shapes like fettuccine or angel hair can also be used.

Can I prepare this dish in advance?

It’s best served fresh, but you can prepare the garlic oil ahead of time and store it in the fridge for quick assembly.

Can I add vegetables?

Absolutely! Broccoli, asparagus, or bell peppers make great additions.

Conclusion

Pasta with olive oil and garlic is a classic Italian dish that proves simplicity is key to great flavor. With just a few ingredients, you can create a satisfying meal in under 30 minutes. Whether enjoyed as is or customized with your favorite additions, this dish is sure to become a go-to in your kitchen. Enjoy your homemade Aglio e Olio!

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