Pasta aglio e olio is simple, inexpensive, and fast to make—what more could you ask for? The secret to mastering this iconic Italian dish is using high-quality ingredients, salting your pasta water properly, and creating a silky emulsion with pasta water and olive oil. With a few key techniques, you can have a restaurant-quality meal on the table in under 15 minutes.
Ingredients
- ½ lb (225 g) angel hair pasta (or spaghetti/linguine)
- 6 cloves garlic, thinly sliced
- ¼ cup extra virgin olive oil (increased slightly for a proper, silky sauce)
- ¼ cup finely grated Parmesan cheese
- 1½ tbsp fine salt (for pasta water)
- Optional: Fresh parsley or red pepper flakes (chiafe)
Instructions
- Fill a large pot with 4 quarts of water and 1½ tablespoons of salt. Bring to a rolling boil over high heat.
- While the water heats, add the olive oil and thinly sliced garlic to a pan over very low heat. Cook gently until the garlic is fragrant and lightly golden. (Do not let it burn, or it will turn bitter).
- Add the angel hair pasta to the boiling water. Cook for about 2 minutes less than the package instructions so it remains al dente.
- Using tongs, transfer the cooked pasta directly from the water into the pan with the warm garlic oil.
- Add the grated Parmesan cheese and a splash (about ¼ cup) of hot pasta water. Stir constantly and toss vigorously over low heat to create a smooth, glossy sauce that coats the noodles.
- Remove from heat and plate immediately. Top with extra Parmesan cheese or fresh herbs if desired.
Notes
- Always toast garlic over low heat. If it gets too dark, it will ruin the oil’s flavor with a sharp bitterness.
- If the pasta looks dry, splash in a little more hot pasta water, a tablespoon at a time, until it reaches your desired texture.
- Angel hair cooks lightning-fast, but standard spaghetti, bucatini, or linguine work wonderfully too—just adjust your boil time accordingly.
Enjoy.
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