Easy Pasta with Oil and Garlic
Pasta with oil and garlic sauce, 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 a good Aglio e olio is to use high-quality ingredients. Also, the pasta should be cooked al dente, and the extra virgin olive oil and garlic should be fresh.
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
How to Store & Re-Heat
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 or on medium heat until heated through (adding a splash of water if needed).
Make-Ahead
Pasta with Oil and Garlic can be partially made ahead of time to make meal preparation easier. For example, you can cook the pasta noodles up to one day in advance, then drain and toss them with olive oil to prevent them from sticking together. Store the cooked noodles in an airtight container in the refrigerator until ready to use. The sauce can also be prepared in advance by cooking the garlic and onion in the oil and storing it in a covered container in the refrigerator.
When you're ready to serve the dish, reheat the sauce in a skillet over medium heat until it's hot and fragrant. Add a splash of pasta water to thin the seasoning if necessary, then add the cooked pasta noodles and toss until heated through. Finish by stirring in the minced parsley and grated Parmesan cheese, and serve immediately. With these simple make-ahead steps, you can have a delicious and satisfying meal on the table in just a few minutes!
How to Freeze
Pasta with Oil and Garlic can also be frozen for longer-term storage. To freeze, transfer the cooled pasta to an airtight freezer-safe container or freezer bag, making sure to press out any excess air to prevent freezer burn. The pasta can be frozen for up to 2-3 months. When ready to reheat, transfer the frozen pasta to the refrigerator and allow it to thaw overnight. Once thawed, transfer the pasta to a microwave-safe bowl or a skillet and reheat it in the microwave or on the stovetop until hot, stirring occasionally.
If the pasta seems a bit dry, add a splash of water or chicken broth to help loosen the sauce. Alternatively, you can reheat the frozen pasta by transferring it to a baking dish, covering it with foil, and baking at 350°F until hot, about 30-40 minutes. Remember that freezing and thawing may affect the texture of the pasta, but it should still be flavorful and enjoyable.
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.
Nutrition Facts
Easy Pasta with Oil and Garlic
Amount per Serving
Calories
569
% Daily Value*
Fat
30
g
46
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
20
g
Cholesterol
6
mg
2
%
Sodium
146
mg
6
%
Potassium
257
mg
7
%
Carbohydrates
61
g
20
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
14
g
28
%
Vitamin A
537
IU
11
%
Vitamin C
10
mg
12
%
Calcium
136
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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