How to make Aglio e Olio Pasta
- Fill a pot with water and approximately 1 tsp of salt.
- Place pot on the stove and bring to a rolling boil.
- Pour pasta into water and allow to cook until nearly aldente. It should still be somewhat chalky in the middle.
- Drain pasta and set aside 1 cup of the water it was cooked in.
- Pour oil and garlic into a separate large, deep pan and place over medium-high.
- Cook for 2-3 minutes, until the sliced garlic is golden and translucent.
- Add chopped parsley and remove from heat.
- Allow oil to cool for a few minutes.
- Add ½ cup of the water you set aside in step 4, place pan over high heat, and allow to reduce by half.
- Add pasta, stirring vigorously while it continues to cook.
- Add the remainder of the water you set aside a little at a time as necessary until the pasta is fully cooked and the sauce is your desired thickness.
- Serve your Aglio e Olio and enjoy!
Aglio e Olio Pastais sure to make your taste buds dance. Have leftovers? Ran out of time luxuriating in the scent of fresh, simmering garlic? Serve the rest in your lunch box and take it to work with you!
- The title of this dish, “Aglio e Olio,” is merely Italian for precisely what the dish includes – garlic (aglio) and oil (olio).
- This dish is hugely popular in Italy, often bringing up memories of childhood and days gone by. But in the United States, despite pasta being one of the most popular dishes in the country, and this being one of the simplest recipes out there, few Americans even know what Aglio e Olio is – much less how to prepare it!