Recipe Tips And Notes
- Dont discard the pasta water: first of all, as you dont know how much youll need to achieve your desired pasta sauce consistency. The leftovers can also be saved for other sauce recipes or even to water plants .
- Feel free to experiment: while this spaghetti aglio olio recipe is known for its simple, clean flavors, this dish is also super versatile. So use it as an opportunity to clean out the fridge/pantry.
- Cook the pasta until al dente: not only is this the traditional way to serve the spaghetti aglio e olio, its also good to slightly undercook pasta when you plan on saving some for leftovers. That way, it wont become mushy when reheating.
- Use high-quality olive oil: there are only a few ingredients in this spaghetti aglio olio recipe, with olive oil being one of the main ones. So make sure its a good one!
- Be careful not to burn the garlic: or it will become bitter and ruin the entire dish.
How To Store And Reheat
Store: I find the texture is best immediately after preparing the pasta aglio e olio. However, save any leftovers in an airtight container in the refrigerator for up to 4 days. Just note that it will continue to soak up the sauce, so it will become drier and softer over time.
Reheat: its best to gently reheat the olive oil spaghetti either in a saucepan on the stovetop or in a microwave, with an extra splash of pasta water or water to bring it back to the correct consistency.
Prepare The Garlic Olive Oil Pasta Sauce
Meanwhile, as the pasta cooks, thinly slice the garlic cloves and finely chop the parsley.
Then, when there are just a couple of minutes left to cook the pasta, heat the olive oil in a large skillet over medium heat.
Once hot, add the garlic and chili flakes . Allow them to sizzle and cook for 30 seconds or so until lightly browning.
Add half a cup of pasta water and stir well and quickly, to help it emulsify. Then reduce the heat to low.
Add the cooked pasta to the sauce and stir well. If it looks like it needs more sauce, add a small amount of additional pasta water. Then finally, stir in the parsley.
Any remaining leftover starchy pasta water can be stored in the fridge for a couple of days or in the freezer for longer. Then, it can be added to other sauces, stocks, or to water plants , etc.
Give the garlic olive oil pasta one last stir and then serve it In warm bowls/plates with some freshly shaved parmesan cheese and optionally some salt and black pepper.
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What To Put In Garlic Pasta
One of my favorite things about garlic pasta is its versatility. Ben and I often enjoy this recipe as-is, but we also love to pair it with a variety of veggies and proteins too. Here are a few of our favorites:
- Garlic Pasta with Seafood .
- Garlic Pasta with Chicken .
- Garlic Pasta with Broccoli !
- Garlic Pasta with Tomatoes .
What Is Spaghetti Aglio E Olio
It is a classic Italian dish made with spaghetti, sauteed garlic, olive oil, crushed hot red pepper flakes, and chopped Italian parsley. A touch of freshly grated parmesan cheese can be sprinkled on the top.
Sometimes I change it up and sautee the garlic with half extra-virgin olive oil and half butter. The butter gives it some extra rich flavor.
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Early Harvest Extra Virgin Olive Oil
For this recipe, I always use our Greek Early Harvest extra virgin olive oil. It is organically grown and processed from native Koroneiki olives, which are hand-picked early in the season while still green, and processed within ours to make this prized ‘liquid gold’ they call agoureleo.
Our Early Harvest oil is an exquisite cold extracted and unfiltered oil with a perfectly balanced complexity rich green, fruity and pungent with a peppery finish. Our oil features exceptionally high levels of polyphenols and low acidity of less than 0.35%.
Read more about our Early Harvest oil here! It makes a ton of difference in dishes like this Mediterranean olive oil pasta.
Secondly, when making the sauce, do not allow the garlic to brown, it will taint its flavor. If it does brown or burn, you’ll need to toss it and start over.
Of course, if you’re in the mood for something saucy, be sure to check out my homemade spaghetti sauce recipe!
Spaghetti With Olive Oil And Garlic
This Spaghetti with Olive Oil and Garlic is full of flavor, with just a hint of heat. You’ll love the way the garlic and herbs come together in this delicious pasta dish.
This is one of my favorite pasta recipes. Simple and yummy, Spaghetti with Olive Oil and Garlic is easy to make, and you’ll never get tired of it. Thinly sliced garlic cloves give the pasta a rich, pungent flavor that’s infused through the oil. Add in herbs and Parmesan cheese, this spaghetti dish is savory and satisfying.
This recipe is quick to make because you can prepare the sauce while the pasta cooks. It’s also a great choice because it’s easy to alter for any dietary restrictions. Already vegetarian, you can easily make this a vegan recipe, dairy-free, or gluten-free. It’s also easy to add shrimp or chicken if you want it to be a meat dish. This Spaghetti with Olive Oil and Garlic is versatile but perfectly delicious just as it is. Let’s take a look at the ingredients.
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Minute Easy Olive Oil Pasta
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This quick and easy olive oil pasta comes together in just 15 minutes with just a handful of common pantry ingredients. It’s one of my absolute favorite Italian dishes and a family favorite in our house!
Capers And Basil Pasta
Cook decorative-cut pasta, such as orecchiette, in a large pot of well-salted boiling water. Heat a large frying pan over medium-low. Add a generous drizzle of extra-virgin olive oil, then two finely chopped anchovies. Cook, stirring often, until fragrant. Stir in a handful of chopped, drained capers and continue cooking until slightly crisp. Add pasta, then freshly chopped basil. Toss until pasta is well coated.
Get the recipe for 15-Minute Gluten-Free Tabbouleh Pasta Salad
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Choosing An Olive Oil For Aglio E Olio
Before I walk you through making the best aglio e olio , lets talk just a bit more about the olive oil component because its arguably the most important.
Carbonell Extra Virgin Olive Oil has been my go-to EVOO lately for a number of reasons:
Taste. Carbonell Olive Oil is a single cultivar olive oil, meaning its produced using olives from a single region. This gives their olive oils a deliciously fresh and clean, yet complex and balanced flavor.
Im not an olive oil expert by any means, but you can truly taste the difference with just a drop on your finger.
Color. Oh my gosh, THE COLOR! Ive never seen such a vibrant yellow-green color in olive oil. Its positively dazzling!
The Bottle. The bottle is just gorgeous with heavy green glass and beautiful labelling, which incidentally, also provides useful details on the flavor profile and origin.
I would not hesitate to place it on my table when entertaining. Theres absolutely no need to decant it into a decorative olive oil, especially with my very favorite feature the pop-up spout that makes drizzling easy and mess free!
Sustainability & Traceability. Carbonell uses sustainable farming practices that produce world class olive oil, and its production is 100% traceable from growth to table. I havent discussed these attributes on my blog much, but its something Ive been actively seeking out in the products I purchase for our family.
Spaghetti With Garlic And Olive Oil
Recipe updated: originally posted in November 2018, I’ve tweaked the post adding more notes and new pictures.
- 1 lbspaghetti, or other long pasta
- 1/2 cupextra virgin olive oil
- 4-5garlic cloves, finely sliced
- 1tspdried chili flakes, or to taste
- 1/4 cupfresh parsley, coarsely chopped
- 1/4 cupgrated parmesan cheese, plus more to serve
- salt, to taste
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How To Quickly Grate Parmesan
To quickly grate Parmesan, cut a wedge of cheese into large chunks, then place in the bowl of a food processor fitted with a steel blade. Pulse several times until grated.
- Parsley. Add a blast of herbaceous freshness to this simple Italian aglio e olio garlic pasta.
- Red Pepper Flakes. Bring a touch of heat that compliments the bite of the garlic and cuts through the creamy parmesan cheese.
Olive Oil And Roasted Garlic Pasta Sauce Recipe
- Parmesan cheese, ¼ cup
- Fresh thyme, 1 tbsp.
- Salt and pepper to taste
- Place cloves with peel intact in a casserole dish, slit length wise.
- Drizzle the olive oil over the garlic, and sprinkle with thyme and a pinch of pepper.
- Cover the casserole with aluminum foil and bake in a preheated oven set to 350ºF, till the garlic turns golden in color.
- Remove from the oven, and cool it completely.
- In another saucepan, mash the roasted garlic, stir in the heavy cream and put it back on the burner on low flame.
- Simmer the mix, until the consistency has slightly reduced and thickened.
- Stir in the cheese, once it melts, remove from heat and season the sauce. Pour over the pasta.
While one is preparing the sauce as a part of the various Italian recipes, bear two things in mind- first cook the pasta and keep it ready, and second pour the sauce immediately and avoid cooling and reheating it.
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The Pasta Aglio E Olio Ingredients
This easy garlic and olive oil pasta recipe requires just 6 base ingredients, nearly all pantry staples!
- Pasta: I recommend using long-shaped pasta like spaghetti, fettuccine, linguine, pappardelle, or fusilli lunghi . Use gluten-free pasta if necessary.
- Garlic: you can adjust the amount to personal taste, even top it up with roasted garlic, for extra depth of flavor and subtle sweetness.
- Red pepper flakes: technically optional, but chili flakes add wonderful bursts of flavor throughout. Adjust the amount to taste.
- Olive oil: its best to use high-quality extra-virgin olive oil. Alternatively, for a richer spaghetti aglio e olio, you could use a combination of olive oil and unsalted butter.
- Salt: to salt the pasta water. You may also want additional salt and black pepper to season the pasta when serving.
- To garnish : add finely chopped parsley, and optionally some fresh parmesan cheese. High-quality Parmigiano-Reggiano is best, but use a vegetarian parmesan if preferred or pecorino.
How To Serve Pasta Aglio E Olio
While this garlic and olive oil pasta tastes delicious on its own as a light meal, there are several sides you can choose to serve with it, including:
- Bread: my favorite option is garlic bread . Cheesy garlic bread or a slice of two of any hearty, crusty loaf would also work well.
- Side salad: my favorite option is a simple green salad like a Caesar salad or lemon garlic kale salad. However, vegetable-based salads like this Shirazi salad would also work.
- Vegetables: as mentioned in the add-ins section, there are all sorts of veggies you could pair with this simple dish, my favorite being asparagus or broccolini.
- With protein: you can serve this spaghetti with garlic and olive oil as a side for meats like grilled chicken, breaded chicken, baked salmon, etc.
- Poached egg: top each serving of the garlic and olive oil pasta with a poached egg. When cutting into it, the yolk will ooze out into pasta and create a creamier pasta sauce that everyone will love!
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Aglio E Olio With Fresh Tomatoes
I was feeling a little under the weather a few weekends ago but wasn’t in the mood for takeout. It was a lazy Sunday so I was craving something comforting and homemade…and carbs, I needed carbs. As is often the case at this time of year, there was a healthy supply of tomatoes, basil, and garlic sitting on the counter. The goal was for the meal to be quick and easy so I grabbed Marcella Hazan’s Essentials of Classic Italian Cooking and Cook’s Illustrated’s Italian Classics and ended up mashing together their respective recipes for Aglio e Olio . To up the gluten factor, I pulled some of my homemade sourdough out of the freezer and used a tweaked version of The Food Lab’s Best Garlic Bread as a side. Comfort overload.
This Italian classic has the perfect balance of flavors. The garlic doesn’t try to be a diva and the acidity and sweetness of the tomatoes fill in all the nooks and crannies. A huge bonus is that Aglio e Olio is straightforward and comes together quickly. On that note, mise en place is helpful when whipping together this weeknight-friendly meal. It’s easy to overcook the pasta or burn the garlic if you’re prepping ingredients.
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Pasta Cooking Tips and Useless Facts
Original vs. Adapted
I really enjoy how a touch of lemon can brighten a dish. This ingredient was lifted from the CI recipe.
Both Cook’s Illustrated and Marcella Hazan suggest parsley but I went with basil.
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Simple Mediterranean Olive Oil Pasta
I dare say, this simple Mediterranean olive oil pasta is textbook Mediterranean diet deliciousness! It skips all the fluff and heavy sauces in favor of extra virgin olive oil and a few ingredients.
This simple olive oil pasta recipe takes inspiration from the popular Naples dish called spaghetti aglio e olio, which translates to spaghetti with garlic and oil.
In a typical spaghetti aglio e olio recipe, pasta is coated in a simple garlic-olive oil sauce, then garnished with parsley and, sometimes, grated Parmesan.
But this Mediterranean olive oil pasta goes just a little bit further, by adding a few favorite ingredients like grape tomatoes, marinated artichoke hearts, feta and olives.
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How To Make Lemon Garlic Pasta
Step 1: Cook pasta until al dente, according to package directions. Drain, reserving 1 cup of cooking liquid.
Step 2: For the lemon garlic butter sauce, heat olive oil and butter in a large skillet over medium heat until sizzling. Stir in garlic and red pepper flakes cook and stir 30 seconds. Remove from heat.
Step 3: Once pasta is cooked and drained, return skillet to medium heat. Add pasta and ¼ cup of cooking liquid stir until heated through, adding more cooking liquid if pasta is too dry.
Step 4: Remove skillet from heat and stir in parsley and lemon juice and zest. Season to taste with salt and pepper. Transfer to serving platter or bowl and sprinkle with parmesan cheese. Serve.
Roasted Garlic And Olive Oil Spaghetti Recipe
Fragrant roasted garlic takes center stage in this roasted garlic and olive oil spaghetti recipe. Who says delicious pasta has to be complicated?
When Kim and I first met, we went out to eat a lot. In fact, we made it our goal to try every Italian restaurant in Northwest Arkansas.
Which, back then, wasnt very challenging because there were only about 8 in the whole region.
After we moved to Miami, Fl. we found a small pasta shop in North Miami Beach that made the best roasted garlic and olive oil pasta.
Todays recipe pays homage to that restaurant. Now, I doubt our version will ever be as good as theres, but its close enough to keep us happy.
Especially, since we live about 1,000 miles away. Its not like Kim and I can just jump in the car and drove over on a Friday evening.
So, all you need to create this simple, delicious roasted garlic pasta recipe is a few ingredients and about 50 minutes of free-time.
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Spaghetti Aglio E OlioSpaghetti aglio e olio
|Spaghetti aglio, olio e peperoncino|
|Course||Primo main course|
|Place of origin|
Spaghetti aglio e olio is a traditional Italianpasta dish from Naples. It is a typical dish of Neapolitan cuisine and is widely popular. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
The dish was once also known as “vermicelli alla Borbonica” or also as “vermicelli con le vongole fujute“, when in the white version.
The dish is made by first lightly sautéing thinly sliced garlic in olive oil, sometimes with the addition of red pepper flakes . The oil and garlic are then tossed with spaghetti cooked in saltedwater. Finely chopped Italian parsley is then commonly added as a garnish. Grated parmesan or pecorino cheese can be added, although cheese is not included in most traditional recipes. Some recipes recommend to add some of the water from cooking pasta to the olive oil to create a sauce, but other recipes recommend simply pouring the oil onto the drained pasta, which doesn’t create a sauce.
Olive Oil Pasta Sauce Ingredients
Ive said it before, and Ill say it again When youre preparing a super simple recipe, like this simple pasta sauce with olive oil and garlic, using the freshest, highest quality ingredients you can find is essential.
Pasta I typically use spaghetti noodles in my olive oil pasta, but you can use fettuccine, angel hair, cappellini, linguine, and so on. Really, any type of long, thin noodle will do. Just look for a noodle thats made with 100% semolina flour, the flour of choice for high-quality pasta.
Garlic For this recipe you absolutely need to use fresh garlic cloves. Choose a garlic bulb with a very firm head, without any mold or soft spots. And you definitely dont want a bulb that has green shoots coming out of the top. This is a sure sign of an old bulb.
Olive Oil Olive oil is a lot like wine in that everyone has their favorite. Choose your preferred high quality extra virgin olive oil for this olive oil pasta sauce!
Basic NEVER has to be boring when you use the best ingredients And this simple olive oil and garlic pasta sauce is proof perfezione!!
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