Aglio e Olio (Italian Garlic Pasta)
Simplicity is key when it comes to making this classic Italian garlic pasta called aglio e olio. With only 4 main ingredients, you'll be shocked at the flavor that's packed into this dish.
Servings: 6 servings
Calories: 469kcal
Equipment
- pot
- saute pan
- wooden spoon
Ingredients
- coarse sea salt
- 1 pound spaghetti
- ½ cup extra virgin olive oil
- 2 bulbs garlic peeled and thinly sliced
- 1 cup finely shredded pecorino cheese plus more for garnish
- Morton kosher salt to taste
- finely ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Generously season with coarse sea salt. Cook the spaghetti according to the package instructions until slightly softened but still firm, about 6 - 8 minutes.
- Meanwhile, as the pasta is cooking, add extra virgin olive oil and garlic to a large saute pan. Turn heat to medium low and cook garlic until softened, about 5 minutes. Don’t allow the garlic to take on color or it will become bitter. If you hear the garlic start to sizzle, add in a ladle full of pasta water.
- Transfer the cooked pasta over to the saute pan (reserve the pasta water). Turn heat to high and saute the pasta while vigorously stirring with a wooden spoon. Add a ladle (about ¼ cup or 60 ml) of pasta water (pour along the outside of the saute pan not directly on the pasta) and continue vigorously stirring. Repeat this process two to three additional times, adding more pasta water when you hear sizzling until a creamy sauce forms and the pasta is al dente.
- Turn off the heat and toss pasta with pecorino. Taste and season as needed with salt and pepper.
- Serve immediately. Optionally garnish with additional pecorino.
Notes
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 6 days. Reheat in a pan over medium heat until warmed through.
When ladling pasta water onto the spaghetti, never pour it directly on the pasta. Rather, pour it along the outer edge of the pan. This will ensure none of the pasta becomes overcooked from directly pouring hot water on top.
If you hear the pasta sizzling, that's your cue to add more pasta water to the pan.
Don't overcook the pasta. Even after cooking the pasta in the pan with the sauce, it should still have a firm bite to it. You never want the pasta to be soft or mushy!
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 57g | Protein: 15g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 205mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 194mg | Iron: 1mg
