Best 12 Pasta Aglio E Olio Recipes

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Pasta aglio e olio is a simple yet delicious Italian dish that can be prepared in minutes. This classic recipe is made with just a few basic ingredients: spaghetti, garlic, olive oil, and red pepper flakes. The key to making a great pasta aglio e olio is to use high-quality ingredients and to cook the pasta al dente. This dish is perfect for a quick and easy weeknight meal, and it can also be dressed up for a special occasion.

Let's cook with our recipes!

A SIMPLE, DELICIOUS PASTA AGLIO E OLIO (WITH GARLIC AND OIL)



A Simple, Delicious Pasta Aglio e Olio (With Garlic and Oil) image

A riff on the traditional Italian garlic and oil pasta dish, roasted walnut oil adds an unexpected gentle, nutty flavor. Cool the walnut oil slightly before adding the water to avoid splatters. We think bucatini pasta is the best choice for this dish; however, you also could use whole-wheat spaghetti or angel hair pasta to amp up the dish's nuttiness. For a protein boost, add sautéed shrimp alongside or atop this dish.

Provided by Cooking Light

Time 25m

Yield Serves 4 (serving size: 1 cup pasta)

Number Of Ingredients 7

7 ounces uncooked bucatini pasta
1/2 cup roasted walnut oil
5 garlic cloves, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon sea salt
1/4 cup grated pecorino Romano cheese (optional)
Freshly ground black pepper (optional)

Steps:

  • Cook pasta according to package directions for al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid.
  • While pasta cooks, heat walnut oil in a large skillet over medium-high. Add garlic and cook, stirring often, until golden, 3 to 4 minutes. Stir in parsley; remove from heat. Let oil mixture cool 2 minutes.
  • Add 1/2 cup reserved cooking liquid to oil mixture, and return to medium-high heat. Cook until sauce has reduced by half, about 5 minutes. Stir in cooked pasta. Add 1/4 cup reserved cooking liquid and cook, stirring constantly, until sauce has thickened, about 2 minutes. Stir in remaining 1/4 cup cooking liquid as needed to reach desired consistency. Season with salt; if desired, top with cheese and black pepper. Serve immediately.

Nutrition Facts : Calories 431, Carbohydrate 39 g, Fat 29 g, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 1 g, UnsaturatedFat 26 g

AGLIO E OLIO RECIPE



Aglio e Olio Recipe image

Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination!

Provided by Phil Torre

Time 20m

Yield 4

Number Of Ingredients 6

1 pound pasta such as spaghetti, linguine or spaghettini
1/2 cup extra-virgin olive oil
2 garlic cloves, sliced thin
pinch of crushed red pepper flakes
salt to taste
flat leaf parsley, chopped for garnish

Steps:

  • Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta.
  • Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn golden brown.
  • Add the pasta to the saute pan and toss until well coated.
  • Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano cheese on the side.

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)



Spaghetti with Oil and Garlic (Aglio e Olio) image

Provided by Food Network Kitchen

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound spaghetti
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional

Steps:

  • Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  • While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  • Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 32m

Yield 4

Number Of Ingredients 7

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
  • Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  • Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
  • Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g

PASTA AGLIO, OLIO E PEPERONCINO



Pasta Aglio, Olio e Peperoncino image

This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.

Provided by Mark Bittman

Categories     dinner, easy, lunch, pastas, main course

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Salt
2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles
2/3 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup chopped Italian parsley
3/4 pound linguine or spaghetti

Steps:

  • Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
  • Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
  • When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.

Nutrition Facts : @context http, Calories 641, UnsaturatedFat 31 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 298 milligrams, Sugar 2 grams

SPAGHETTI AGLIO, OLIO, E PEPERONCINI



Spaghetti Aglio, Olio, e Peperoncini image

This is the classic recipe used by Italians for a simple yet flavorful pasta. It's the first dish that comes to mind on busy weeknights, fuel for late-night cram sessions like for "la note prima degli esami" (the night before final exams), impressing a boyfriend or girlfriend, or their parents, the times when the fridge is empty, or you just need a light starter to your meal. This is the epitome of comfort food in Italy.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 2

Number Of Ingredients 5

½ (12 ounce) package thick spaghetti
6 tablespoons extra-virgin olive oil, divided, or to taste
1 hot chile pepper, seeded and minced
1 clove garlic, minced
¼ cup chopped fresh Italian parsley

Steps:

  • Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
  • Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.

Nutrition Facts : Calories 694.5 calories, Carbohydrate 66.7 g, Fat 41.9 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 5.9 g, Sodium 11.1 mg, Sugar 3.5 g

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio E Olio image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
  • Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
  • Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

SPAGHETTI AGLIO E OLIO



Spaghetti aglio e olio image

Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish - ready in the time it takes to boil the pasta. It's simple, flavourful and perfect for busy days

Provided by Katie Hiscock

Categories     Dinner

Time 15m

Number Of Ingredients 5

200g spaghetti
3 tbsp extra virgin olive oil
3-4 garlic cloves, finely chopped
1/2 small red chilli, finely chopped (optional)
a small handful parsley, finely chopped

Steps:

  • Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente - it should retain a little bite.
  • When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).
  • Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.

Nutrition Facts : Calories 523 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.02 milligram of sodium

SPAGHETTI AGLIO E OLIO E FRIED SHALLOT



Spaghetti Aglio e Olio e Fried Shallot image

Adding homemade or store-bought fried shallots to classic garlic spaghetti gives it extra caramelized sweetness and depth of flavor, along with crunch. Add the shallots in two stages so that some of them soften and give their flavor to the sauce, and the rest remain crispy. Cooking the spaghetti in a relatively small amount of water concentrates its starch, making it easier to form a creamy, emulsified sauce. If you can't have your pasta without cheese, feel free to grate some Parm or pecorino on top at the table.

Provided by J. Kenji López-Alt

Categories     pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/4 cup store-bought or homemade fried shallots (see Tip)
Kosher salt
6 medium garlic cloves
1 pound dried spaghetti (see Tip)
6 tablespoons extra-virgin olive oil
Pinch of red-pepper flakes
1 tablespoon minced fresh parsley leaves (optional)
1 tablespoon minced fresh chives (optional)

Steps:

  • If using homemade shallots, skip to Step 2. If using store-bought shallots, toast them in a dry 12-inch skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. Season generously with salt and transfer to a bowl.
  • Smash the garlic cloves with the side of a knife and roughly mince. Set aside. Add a couple of inches of water and a large pinch of salt to the skillet, and bring to a rolling boil over high heat. Add the pasta and cook, stirring occasionally, until just shy of al dente (about a minute less than the package directions).
  • Meanwhile, combine ¼ cup oil, the minced garlic, red-pepper flakes and a large pinch of salt in a large saucepan or skillet. Heat, stirring frequently, over medium-low until the garlic is very aromatic and just starting to turn pale gold in parts, about 5 minutes. It should maintain a very gentle sizzle the whole time it is cooking (adjust heat as necessary). When the garlic is done, shut off the heat, then, using a ladle or spoon, add a large splash of the pasta water to the pan with oil to halt the cooking. Add half the toasted shallots and stir.
  • When the pasta is just shy of al dente, using tongs, transfer it to the pan with the garlic oil, allowing any liquid that clings to it to come along; reserve a bit of the pasta water. Add the remaining 2 tablespoons olive oil. Return the pan with the pasta and garlic oil to high heat, and cook, stirring and tossing constantly, until a creamy, emulsified sauce coats the pasta. (If the sauce looks watery, continue tossing and cooking. If it looks broken and oily, add some more pasta water a few tablespoons at a time and continue cooking until it emulsifies.) Stir in the parsley and chives (if using), season to taste with more salt (it can take quite a bit of salt), transfer to a serving bowl, sprinkle with reserved toasted fried shallots and serve.

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

"No pasta could be easier than spaghetti and olive oil, right? Yet I can't believe how badly this sublime and simple pasta gets made, with not enough oil, undercooked garlic, and the addition of cheese, which I think is sinful. Here's my spaghetti aio e olio," says Scott Conant.

Provided by Scott Conant

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

Kosher salt
1/4 cup extra-virgin olive oil
1/2 pound good quality dried spaghetti
3 garlic cloves, sliced very thinly
Pinch of crushed red pepper flakes
2 tablespoons chopped fresh parsley, more to taste (optional)

Steps:

  • Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.
  • While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
  • When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.

PASTA WITH GARLIC AND OIL (AGLIO E OLIO)



Pasta With Garlic and Oil (Aglio E Olio) image

Easy and so good, if you love garlic then you love this pasta dish! adjust the garlic to taste, I use 4 tablespoons for this recipe, you might want to reduce that a bit. Increase the dried red pepper flakes for more heat!

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb spaghetti, pasta (uncooked)
3 teaspoons salt
1/2 cup reserved pasta water
7 tablespoons extra virgin olive oil, divided
4 tablespoons fresh minced garlic, divided
1 teaspoon dried red pepper flakes
1/4 cup chopped parsley
2 teaspoons fresh lemon juice
1/2 cup grated parmesan cheese
salt and black pepper

Steps:

  • Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
  • Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
  • Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the remaining 1 tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tablespoons of pasta cooking water; mix to combine.
  • Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
  • Add in the garlic mixture; toss well to combine.
  • Season with more black pepper and salt to taste if desired.
  • Serve immediately with grated Parmesan cheese.
  • Delicious!

PASTA WITH GARLIC AND OIL (PASTA AGLIO E OLIO)



Pasta With Garlic and Oil (Pasta Aglio E Olio) image

Can it get any easier?! I lived in Naples, Italy 3 years and loved learning the authentic dishes. I never have made it with the bread crumbs but you may like it so I added that option in.

Provided by Pilates Gal

Categories     European

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb pasta
1 hot pepper, crushed
1/2 cup olive oil
4 garlic cloves, minced
1/2 cup breadcrumbs (optional)

Steps:

  • Saute garlic and pepper in oil until golden brown. Add bread crumbs and blend well. Toss in pasta cooked to al dente and serve.

Nutrition Facts : Calories 670.6, Fat 28.8, SaturatedFat 4, Sodium 7.5, Carbohydrate 87.2, Fiber 3.9, Sugar 2.6, Protein 15.3

Tips:

  • Use high-quality ingredients: The fresher and better the ingredients, the tastier the pasta aglio e olio will be. Use good quality olive oil, fresh garlic, and freshly ground black pepper. You can also add some red pepper flakes for a little spice.
  • Cook the pasta al dente: Al dente means "to the tooth" in Italian, and it refers to the ideal texture for cooked pasta. The pasta should be tender but still have a slight bite to it. Cook the pasta according to the package directions, or until it is al dente.
  • Use a large skillet: A large skillet will help to prevent the pasta from sticking together. Make sure the skillet is large enough to accommodate all of the pasta and sauce.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the pasta will not cook evenly. Add the pasta to the skillet in batches, if necessary.
  • Cook the garlic over low heat: Cooking the garlic over low heat will help to prevent it from burning. Cook the garlic until it is fragrant and golden brown.
  • Add the pasta to the garlic and oil: Once the garlic is cooked, add the pasta to the skillet. Stir to combine and coat the pasta with the garlic and oil.
  • Add the parsley and Parmesan cheese: Once the pasta is cooked, stir in the parsley and Parmesan cheese. Serve immediately.

Conclusion:

Pasta aglio e olio is a simple but delicious dish that can be made with just a few ingredients. It is a great weeknight meal or lunch idea. The tips above will help you to make the best pasta aglio e olio possible. Enjoy!

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