Pasta Aglio e Olio
This is a dish of timing and technique rather than complexity. When the garlic hits the oil, the goal is a light toast—dark brown garlic turns bitter and ruins the balance of the dish.
Commit to the water
The secret is using much less water than usual to boil the pasta; you want the water cloudy with starch, as that starch is the only thickener you have.
- large wide skillet
- large pot
- tongs
- chef's knife
What goes in.
- 8 ozspaghetti or linguine
- 1/2 cupextra virgin olive oil
- 6 clovesgarlic, sliced paper-thin
- 1 tspred pepper flakes
- 1/4 cupfresh Italian parsley, finely chopped
- to tastesea salt
Creating the sauce
Do not drain your pasta into a colander. Transfer it directly from the boiling water to the skillet, letting the residual starchy water emulsify with the oil to form a glossy, thick sauce.
The method.
Boil the water
Bring a large pot of water to a boil and salt it until it tastes like the sea. Use about half the water you normally would for pasta.
Infuse the oil
While the pasta cooks, add the olive oil and sliced garlic to a cold, wide skillet. Turn the heat to medium-low. Cook slowly until the garlic edges turn a soft pale gold.
Add heat
Stir in the red pepper flakes for 30 seconds until the oil turns a deep orange, then remove the pan from the heat.
Emulsify
Using tongs, lift the pasta directly from the pot into the skillet. It should still be dripping wet. Add a ladle of the starchy pasta water to the pan.
Finish
Place the skillet back over medium heat. Toss vigorously for 1-2 minutes. The water and oil will marry into a creamy coating. Fold in the parsley and serve immediately.
Other turns to take.
Lemon Zest
Add a teaspoon of fresh lemon zest at the end to cut through the richness of the oil.
Toasted Breadcrumbs
Top with coarse, golden-brown breadcrumbs fried in olive oil for a necessary textural crunch.
When it doesn't go to plan.
Use high-quality olive oil; since it is a primary ingredient, its flavor dictates the result.
If the sauce looks broken or oily, add another splash of pasta water and keep tossing.
Do not walk away from the garlic; it moves from golden to burnt in seconds.
The ones that keep coming up.
Can I use bottled garlic?
No. The flavor of fresh garlic is essential here, and pre-chopped versions contain additives that prevent the proper browning.
What if the pasta is too dry?
Keep a mug of pasta water near the stove. Add a tablespoon at a time while tossing until the texture is silky.
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