Why Aglio e Olio?
Aglio e olio (garlic and oil) is my reset button — the dish I make when I want something light, fragrant, and honest.
It’s astonishing how much depth you can get from four ingredients, when treated with a bit of patience and heat control.
This version keeps things authentic but fine-tuned for balance:
golden garlic for nutty aroma (not bitter!)
layered parsley and peperoncino for brightness and heat
* emulsified finish with pasta water — glossy, not greasy
Ingredients
| Item | Amount |
|---|---|
| Spaghetti | 200 g |
| Garlic, sliced thin | 5 cloves |
| Extra-virgin olive oil | 4 Tbsp |
| Peperoncino (chili flakes) | 1 tsp (adjust to taste) |
| Fresh parsley, chopped | 2 Tbsp |
| Salt | to taste |
| Black pepper | to taste |
| Parmesan (optional) | for serving |
Step-by-Step
1. Boil the Pasta (10 min total)
- Bring a large pot of salted water to a rolling boil.
- Add spaghetti and cook for about 6 minutes — still firm in the center.
- While it cooks, start preparing the sauce.
2. Build the Base (5–7 min)
- In a skillet, heat olive oil over medium-low heat.
- Add sliced garlic and cook until it turns slightly golden — fragrant but not brown.
- Add half of the parsley and half of the peperoncino.
- Stir for about 1 minute, letting everything bloom in the oil.
3. Finish in the Pan
- When the spaghetti is 6 minutes in (still firm), transfer it directly into the skillet using tongs.
- Add a ladle of pasta water and increase heat to medium.
- Toss continuously — the starches from the water will emulsify with the oil.
- As it approaches al dente, add the remaining parsley and peperoncino.
- Season with salt and pepper to taste.
4. Serve
Plate immediately — glossy and just coated, never soupy.
Top with a drizzle of olive oil or a sprinkle of Parmesan (optional).
Eat it while it’s hot; Aglio e Olio waits for no one.
Tips & Variations
- Zesty twist - finish with a touch of lemon zest to brighten it up.
- Extra heat - use a sliced fresh red chili instead of flakes.
- Seafood - adding shrimp and clams in the beginning boosts the flavour profile.
What I’d Improve Next Time
I want to test a basil-infused olive oil version and maybe finish with a light smoked salt — to add depth without overpowering the simplicity.
It’s a dish that rewards timing and attention — five minutes of care for pure comfort.