Pasta with oil and garlic, also known as Aglio e Olio is a classic Italian dish that is simple to make yet delicious and full of flavor. The key to making good pasta with oil and garlic is to use high-quality ingredients.
The pasta should be cooked al dente, and the extra virgin olive oil and garlic should be fresh. This recipe for pasta with oil and garlic is a great quick and easy main course or side dish.
Serve it with Garlic Bread and Caesar salad or Garden Salad. It serves about 6-8 people.
How to Make Pasta with Oil and Garlic
Note: The full instructions are provided in the recipe card below.
Start with a large pot of water, about 4 to 5 quarts. Bring it to a rapid boil. Add 2 tablespoons of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir.
Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide to cook until just al dente, about 9 minutes. Drain the pasta. Just be sure to save about 1 cup of pasta water. If you have a pot with a colander insert, use it to drain the pasta.
If not, drain the pasta in a colander set in the sink.
Preheat a large (14-inch) saute pan over medium-high heat, and add the oil. When hot, add the onion, garlic, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper and cook, stirring, until the onion caramelizes for about 10 to 15 minutes.
Add ½ teaspoon red pepper, swirl the pan to combine, and cook for 30 seconds more.
Carefully add the reserved pasta-cooking water to the garlic and oil mixture and boil. Lower the heat, add 1 teaspoon of kosher 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 toss well. Allow the pasta with oil and garlic to rest off the heat for 5 minutes to absorb the sauce.
Taste and adjust the salt if needed. Transfer the Pasta with Oil and Garlic (Aglio e Olio) to a serving platter or individual plates and top with grated parmesan cheese. Garnish with more chopped parsley.
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📖 Recipe
Easy Pasta with Oil and Garlic
Tools
Ingredients
- Kosher salt
- 1 pound dried Linguine Noodles
- ¾ cup extra virgin olive oil
- 1 medium yellow onion , chopped
- 10 to 12 large garlic cloves , cut into thin slivers
- ½ teaspoon crushed red pepper flakes , adjust to taste
- ½ teaspoon ground black pepper , adjust to taste
- ½ cup minced fresh parsley
- ½ cup freshly grated Parmesan cheese , plus extra for serving
For Serving:
- Grated Parmesan for serving
- Chopped fresh Italian parsley for garnish
Instructions
- Start with a very large pot of water, about 4 to 5 quarts. Bring it to a rapid boil. Add 2 tablespoons of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir. Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide to cook until just al dente about 9 minutes.
- Drain the pasta. Just be sure to save about 1 cup of pasta water. If you have a pot with a colander insert, use it to drain the pasta. If not, drain the pasta in a colander set in the sink.
- Meanwhile, preheat a large (14-inch) saute pan over medium-high heat, add the oil. When hot, add the onion, garlic, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper and cook stirring until the onion begins to caramelize for about 10 to 15 minutes. Add ½ teaspoon red pepper and swirl the pan to combine and cook for 30 seconds more.
- Carefully add the reserved pasta-cooking water to the garlic and oil mixture and bring to a boil. Lower the heat, add 1 teaspoon of kosher 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 toss well. Allow the pasta to rest off the heat for 5 minutes to absorb the sauce. Taste and adjust the salt if needed. Transfer the Pasta with Oil and Garlic (Aglio e Olio) to a serving platter or individual plates and top with grated parmesan cheese. Garnish with more chopped parsley.
Notes
- Refrigerated Leftover Pasta with Oil and Garlic, covered for up to 2 days. To reheat, cover with a damp paper towel and microwave on high for 2 to 3 minutes or until hot.
- I do not recommend it; this recipe is best served fresh.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
