Simple Aglio e Olio: A Joyful Guide to cooking, recipes, bon apetit

Close-up of a steaming plate of spaghetti aglio e olio with golden garlic slices, olive oil sheen, red pepper flakes and chopped parsley, fork twirling pasta on a rustic wooden table

This pasta proves that fewer ingredients can deliver maximum flavor. With just garlic, good extra virgin olive oil, a pinch of red pepper flakes, parsley, and spaghetti, the technique carries the dish. The focus here is on texture and timing, a lesson any home cook can apply to other cooking, recipes, bon apetit adventures.

Why this version works

Aglio e olio is a lesson in restraint. Instead of relying on cream or heavy additions, this method uses starchy pasta water and folding to create a glossy, silky sauce. That gentle finish lets the quality of the pasta and olive oil shine. This approach is perfect for those who enjoy straightforward cooking, recipes, bon apetit moments that celebrate each ingredient.

two cooks at kitchen counter with one slicing garlic and spaghetti standing in a glass

Ingredients (serves 4)

  • 1 pound spaghetti
  • 8 cloves garlic, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon Kosher salt for the pasta water
  • 3 tablespoons chopped Italian parsley
  • Reserved pasta cooking water (about 2 cups)

Step-by-step method

Start by slicing the garlic thin and lengthwise so the slices remain attractive and crisp as they cook. Place the garlic in the cold oil, then bring it up to medium low. This gentle heat melts the raw edge out of the garlic and slowly toasts it to a golden brown without burning.

sliced garlic cloves sitting in olive oil in a saucepan
  1. Bring three quarts of water to a boil and add a tablespoon of salt. Use slightly less water than usual to concentrate starch in the cooking liquid.
  2. Add the pasta and cook for about five minutes. It should be flexible but still very firm in the center. The pasta will finish cooking in the pan.
  3. When the garlic turns golden, remove the pan from heat and stir in 1/2 teaspoon red pepper flakes so they bloom without scorching.
  4. Reserve three cups of pasta water; plan to use about two cups while finishing the dish.
  5. Drain the pasta and add it to the garlic and oil with about two cups of the starchy water and 1/2 teaspoon salt.
  6. Over medium high heat fold the pasta over itself repeatedly for about five minutes. This action breaks up surface starch and emulsifies the oil into a creamy sauce without any dairy.
  7. Turn off the heat and let the pasta rest two minutes to finish cooking and thicken. Add a little more pasta water by quarter cup if needed to reach a lightly saucy consistency.
  8. Stir in three tablespoons of chopped Italian parsley and plate immediately.
Two cooks leaning over a large pot on the stove, finishing spaghetti with reserved pasta water nearby

Helpful tips and small variations

  • Timing matters: Slightly undercook the pasta in the pot. Finishing it in the pan yields the best texture.
  • Use starchy water: That cloudy pasta water is the secret thickener. Save more than you think you will need.
  • Protect the garlic: Start in a cold pan so the garlic releases flavor gradually and doesn’t scorch.
  • Add brightness: A squeeze of lemon or extra parsley can be added at the end for a fresher finish without changing the character of the dish.
  • Keep it simple: This is a dish that celebrates restraint—avoid heavy cheeses or creams if aiming for the classic texture and flavor.
"It should be just a little saucy."
close-up of two forks twirling spaghetti showing a glossy emulsified sauce and parsley

Final thoughts on technique and flavor

This recipe is a reminder that good technique elevates humble ingredients. Folding the pasta, preserving starchy water, and toasting garlic gently all combine to create a dish that is elegant, balanced, and satisfying. For anyone exploring cooking, recipes, bon apetit moments at home, mastering this preparation is an instantly rewarding step.

This article was created from the video Simple and Easy Pasta with Olive Oil and Garlic (Aglio e Olio) | America's Test Kitchen with the help of AI.

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