Pasta with Garlic and Olive Oil
This is the baseline for cooking. When you master how fat, starch, and salt interact in this simple pan, you can build any pasta dish that follows.
Use the best oil you own.
Since there are only four ingredients, the quality of your olive oil will dictate the result. Keep a mug of the starchy pasta water nearby.
- large pot for boiling
- wide skillet
- tongs
- colander
What goes in.
- 8 ozspaghetti or linguine
- 1/3 cupextra virgin olive oil
- 4 clovesgarlic, sliced paper-thin
- 1/2 tspred pepper flakes
- to tastesea salt
Marrying the fat and starch
Adding a splash of cloudy pasta water to the oil in the pan creates an emulsion. This changes the texture from oily to creamy, allowing the sauce to cling to the noodles.
The method.
Boil the water
Fill a pot with enough water to cover the pasta comfortably. Salt it until it tastes like a mild sea; do not be shy with the salt.
Infuse the oil
Place the skillet over medium-low heat. Add the oil and garlic. Let the garlic sizzle gently until it turns a light, pale gold. If it turns dark brown, it will be bitter; pull it off the heat if it moves too fast.
Cook the pasta
Drop your pasta into the boiling water. Pull it out one minute before the box instructions suggest; you want it slightly underdone.
Combine
Transfer the pasta directly into the skillet with the oil. Pour in a quarter-cup of the starchy water. Crank the heat to medium-high and toss vigorously with tongs for sixty seconds until the sauce looks creamy and coats the noodles.
When it doesn't go to plan.
Slice your garlic with a mandoline or a very sharp knife so the pieces cook evenly.
If the pasta looks dry, add more pasta water a tablespoon at a time.
Do not rinse the pasta. That layer of starch is the secret to the final texture.
The ones that keep coming up.
Can I use butter instead?
Butter changes the profile significantly. If you want to use it, add a knob at the very end, off the heat, for extra richness.
How do I know when the garlic is ready?
Look for a pale gold color. It should smell fragrant, not toasted or burnt.
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