👉Pasta with Olive Oil and Garlic

 

🍝 Pasta with Olive Oil and Garlic (Aglio e Olio)

Craving a comforting meal that’s big on flavor but easy on time and cost? This classic Pasta with Olive Oil and Garlic—also known as Aglio e Olio—is the ultimate Italian-inspired dish that’s ready in minutes and bursting with bold, garlicky goodness.

✨ Ingredients:

  • 8 oz pasta (spaghetti, linguine, or your favorite)

  • ÂĽ cup extra virgin olive oil

  • 4 cloves garlic, thinly sliced or minced

  • Salt and freshly ground black pepper, to taste

  • 2 tbsp fresh parsley, chopped (optional)

  • Pinch of red pepper flakes (optional for heat)

  • Grated Parmesan or Pecorino Romano, for garnish (optional)

👨‍🍳 Instructions:

  1. Cook the pasta in salted water according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.

  2. Sauté the garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook for 1–2 minutes, just until golden and fragrant—don’t let it burn!

  3. Combine: Add the drained pasta to the skillet. Toss to coat, adding reserved pasta water a little at a time to create a silky sauce.

  4. Season & serve: Season with salt and black pepper. Finish with parsley and Parmesan, if desired. Serve immediately.

🍽 Nutrition Information (Per Serving):

  • Calories: 350

  • Fat: 14g

  • Carbohydrates: 48g

  • Protein: 8g

âś… 20 Pro Tips for Perfect Aglio e Olio

  1. Salt your pasta water well – It’s your first layer of flavor.

  2. Use extra virgin olive oil for the best taste.

  3. Slice garlic thinly instead of mincing for a more delicate flavor.

  4. Don’t walk away while sautéing garlic—it burns fast!

  5. Use tongs to toss the pasta directly in the pan for even coating.

  6. Reserve pasta water – It helps emulsify the sauce.

  7. Cook pasta al dente to avoid mushy texture.

  8. Add chili flakes for a traditional spicy kick.

  9. Finish with lemon zest for a pop of brightness.

  10. Top with toasted breadcrumbs for texture.

  11. Add anchovies or anchovy paste for umami depth.

  12. Grate cheese right before serving – pre-grated lacks flavor and texture.

  13. Double the garlic if you’re a true garlic lover.

  14. Use gluten-free pasta if needed—just watch cooking time closely.

  15. Try infused olive oils (like chili or lemon) for a twist.

  16. Add sautéed spinach or kale to sneak in veggies.

  17. Use good-quality dried pasta – it makes a difference!

  18. Warm the pasta water before adding it back to the skillet.

  19. Garnish with fresh herbs like basil or oregano for added aroma.

  20. Serve immediately – this dish is best hot and fresh!

âť“ 20 Frequently Asked Questions (FAQs)

  1. What pasta works best for this recipe?
    Spaghetti, linguine, or angel hair are traditional, but any pasta works.

  2. Can I use pre-minced garlic?
    Fresh garlic is strongly recommended for the best flavor.

  3. What’s the difference between olive oil and extra virgin olive oil?
    EVOO has a stronger flavor and higher quality, perfect for this dish.

  4. Why is my garlic bitter?
    It likely burned—lower your heat next time and stir constantly.

  5. Can I add protein?
    Yes! Try grilled chicken, shrimp, or sautéed tofu.

  6. Is this dish vegan?
    Yes, as long as you skip cheese or use vegan Parmesan.

  7. How do I store leftovers?
    Refrigerate in an airtight container for up to 3 days.

  8. Can I reheat it?
    Yes—add a splash of water or olive oil and reheat in a pan.

  9. Can I freeze it?
    Not recommended—this dish is best fresh due to the texture of the pasta.

  10. Can I make this ahead?
    Prep garlic and parsley ahead, but cook just before serving.

  11. Is it spicy with red pepper flakes?
    Just a mild heat. Adjust to your liking.

  12. Can I make it gluten-free?
    Yes—use your favorite GF pasta brand.

  13. Why save pasta water?
    The starch helps create a silky, cohesive sauce.

  14. Can I use whole wheat pasta?
    Absolutely—just cook it a minute longer than usual.

  15. Do I need cheese?
    No, it’s optional, though it adds richness.

  16. What wine pairs well?
    Try a crisp Pinot Grigio or Sauvignon Blanc.

  17. Can I add vegetables?
    Sure—sautéed zucchini, mushrooms, or cherry tomatoes work well.

  18. Can kids eat this?
    Yes—just skip the red pepper flakes if needed.

  19. Can I double the recipe?
    Yes, but use a large skillet or divide into batches for even cooking.

  20. What’s the origin of this dish?
    It hails from Naples, Italy—simple, humble, and full of flavor.

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