If this recipe isn’t in your repertoire, it really should be. It’s simple, easy, delicious, and… sorry, do you need more reasons?
Regardless of the obvious reasons you should be making and consuming this dish RIGHT THIS SECOND (seriously, why are you still reading this?), it’s the perfect summer dish and it’s a huge win for pasta and garlic lovers alike.
The name Aglio e Olio in Italian literally means garlic and oil; other than noodles that’s all you really need. Cheap, easy and fresh, but you’ll feel like a Michelin star chef.
Speaking of Michelin star chefs, Chloe sniffed this pasta dish for a really long time. She didn't lick it, but she was definitely interested. We'll call this one an 8/10 from Ms. Chloe, the most acclaimed cat food critic in the world! You can look at Chloe's official food ranking system here.
Okay, here comes the part you’ll furiously skip past as you curse the fact that all food blogs have lengthy narrations before they get to the actual recipe...
This is a dish that I spent the greater part of my childhood thinking my father had invented. My father loves to cook, and I have so many wonderful memories of him cooking the most delicious pastas; t’was his specialty. But alas, my childhood bubble had to
burst sometime, and it turns out that this is a very commonly made dish. In fact, my dad’s best friend from college actually introduced him to, and taught him how to make, this particular dish. My dad’s friend, Carlo, might even be a better cook than my dad (but don’t tell him I said that!). Carlo is from Sicily after all, he can just look at a tomato and make it taste better; Italians have that effect on food.
Back to the point, my dad learned how to cook pasta from the only man who makes better pasta than he does, and as Carlo’s protégé, he chose to share his gift with the world! If the word consists of our immediate family and a few of our neighbors, then he’s a generous man. In fact, we loved my father’s pastas so much that we never go to Italian food restaurants because they just aren’t good after you’ve had the best. Olive Garden was sacrilegious in my house. I mean, why spend upwards of $16 on bad pasta when you could spend $5 to make a delicious and garlicky pasta all by yourself (BTW, I really don’t recommend this as date food).
Recipe Notes:
Picking a Pasta Shape:
I strongly recommend angel hair pasta—there’s a reason this particular pasta shape is likened to evangelical lore—so trust me. Good substitutes include thin spaghetti, bow-tie, mini bow-tie, pene and mini pene.
Making it Vegan:
This pasta is easily adjusted into a vegan recipe! Just substitute the butter and Parmesan for their vegan alternatives (vegan butters and vegan Parmesans are relatively easy to track down) and you have an environmentally friendly and animal-byproduct-free meal! That’s fun, right?
Making it Healthier: (Hahaha! Sorry, this pasta is all starch and fat--it’s already a lost cause):
Traditionally, this pasta is made without the butter, and if you want to use less fat you could just add extra pasta water instead. The pasta water is a crucial part of this dish. It's more flavorful than normal water, and it has starch from the noodles that thickens and emulsifies the sauce.
Making it Spicier:
I really recommend red pepper flakes in this pasta recipe. The heat is subtle, and the flakes add some color. Don’t be a wuss, okay? It's just a little bit!
Making it Prettier:
This recipe is delicious when topped with some diced tomatoes and parsley for color!
Aglio e Olio
Prep Time: 10 minutes
Cook time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Ingredients
1 lb angel hair pasta
1/3 cup olive oil
1/4 cup melted butter
8-12 cloves garlic, finely diced
1/3 cup finely grated Parmesan, plus more for serving
1 tsp red pepper flakes
salt and pepper to taste
1/2 cup reserved pasta water
diced tomatoes (optional)
finely chopped parsley (optional)
Directions
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions, or until al dente.
Drain pasta and transfer to a large bowl.
Using the residual heat from the pasta, add in olive oil, melted butter, garlic, Parmesan, red pepper flakes, salt and pepper and toss until combined.
Once the garlic is fragrant, and the oil, butter and Parmesan have emulsified, slowly add reserved pasta water (use your judgement on how much pasta water to use; you don't have to use all of it).
Taste and adjust accordingly.
Plate with optional tomatoes, parsley and extra Parmesan.
Serve while it's still warm.
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