The Science Of Pasta Aglio E Olio

Pasta aglio e olio, meaning “pasta with garlic and oil” in Italian, is one of the simplest yet most delicious types of pasta you can make. Originating in the Lazio region of Italy, specifically Rome, this traditional dish uses only a handful of high-quality ingredients—including garlic, olive oil, red pepper flakes, and pasta—to create a flavorful yet light and fresh pasta that pairs well with anything.

What Makes Pasta Aglio e Olio Special

While simple, pasta aglio e olio has a complexity of flavors that elevates it above an ordinary pasta dish. Here are some of the things that make this classic recipe so special:

• High-Quality Ingredients. Pasta aglio e olio relies on a few choice ingredients, so using the best quality you can find is key. Fresh garlic, Italian extra virgin olive oil, imported pasta, and perfect pepper flakes amp up the flavor.

• Balanced Flavors. The garlic and oil pair so well together, forming a base that perfectly coats the pasta without overpowering it. The red pepper flakes provide just the right kick of heat that goes perfectly with the other flavors.

• The Crushed Red Pepper Effect. Cooking the red pepper flakes in the hot oil allows their flavors to bloom and subtly infuse the garlic and oil, providing depth of flavor beyond what you’d expect from so few components.

• Simplicity Creates Freedom. Because pasta aglio e olio relies on so few ingredients, what you add to it becomes a matter of personal taste and creativity. Many cooks incorporate proteins like shrimp or ground meat, vegetables like mushrooms or roasted peppers, or fresh herbs like parsley or basil.

• Light and Fresh Taste. The lack of heavy sauces and cheeses keeps the dish light and vibrant, allowing you to truly taste and savor the pure flavors of the garlic and oil.

• Inexpensive and Easy to Make. Probably its most appealing quality, pasta aglio e olio can be thrown together quickly using pantry staples, making it the perfect easy weeknight meal.

Recipe and Method

Now that we’ve covered what makes pasta aglio e olio so special, let’s dive into the actual recipe and method for cooking this classic Italian pasta dish at home:

Ingredients:

• 1 pound dried spaghetti or linguine pasta

• 6 cloves garlic, minced

• 1/4 teaspoon crushed red pepper flakes, or to taste

• 1/2 cup extra virgin olive oil

• Kosher salt and freshly ground black pepper

• Chopped fresh parsley, to garnish (optional)

Method:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté until the garlic is fragrant and lightly golden, about 1 to 2 minutes.

Add the cooked drained pasta to the oil and garlic mixture and toss to coat thoroughly, adding a splash of the reserved pasta water to loosen if needed. Continue tossing until the pasta has absorbed most of the oil.

Remove from the heat and stir in salt and pepper to taste. Garnish with chopped parsley, if using. Serve immediately with extra olive oil and red pepper flakes for diners to add at the table.

That covers the basics of the pasta aglio e olio recipe and method, though feel free to get creative by adding protein or vegetables to the dish to make it your own. Simply toss them in the skillet with the garlic and oil before adding the cooked pasta. Now go forth and make an easy, impressive Italian classic. Buon appetito!