What is aglio olio sauce made of?

In fact, aglio e olio gets its name from its short ingredient list, “aglio” meaning garlic and “olio” meaning oil. In its most traditional form, it's just cooked pasta tossed in garlic, olive oil, and pasta water .

What is the meaning of aglio e olio?

Aglio e olio, meaning garlic and olive oil in Italy, is a simple pasta dish, though here Chef Keller elevates it by finishing it with garlic confit and bottarga.

What does spaghetti aglio olio taste like?

But if you've ever tried it, you know that spaghetti aglio e olio is far more than the sum of its parts. The garlic infuses the oil with rich, nutty flavor , and salty, starchy pasta cooking water transforms it into a deeply flavorful sauce. Add perfect al dente pasta to the mix, and it's absolute heaven.

How can I make my aglio olio taste better?

The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil . If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Why is aglio olio so popular?

Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry . The dish was once also known as vermicelli alla Borbonica or also as vermicelli con le vongole fujute, when in the white version.

Is aglio olio healthy?

Yes, the aglio olio is made with wholegrain pasta , while the carbonara contains regular pasta made from refined grains. Wholegrain contains more fibre and nutrients than refined grains, which loses a large part of its nutritional value in the refining process.

Is aglio olio supposed to be spicy?

Aglio e olio is spicy, but not unbearably so . You can use red hot chili peppers, fresh or dried, or you can add a sprinkle of red pepper flakes.

Is the G silent in aglio olio?

You don't pronounce the g in Italian words where g is followed by l it's more like a "ly" sound from the sides of your tongue . Closer to ah-lyo oh-lee-oh because the "è" blends into the "o"in olio.

Is olive oil necessary for aglio olio?

Use a High Quality Extra Virgin Olive Oil The fat will act as the vehicle in which the flavors of garlic, anchovies, and spicy pepper are delivered. Using a high quality extra virgin olive oil will add depth, layers, and richness to this dish that cannot be replicated by other cooking fats.

Why is my aglio olio dry?

Aglio olio is generally dry because the pasta has been over cooked, and not enough oil has been added . You can fix this problem but saving half the olive oil to drizzle on right at the end of cooking, or add a splash of pasta cooking water as you're cooking your garlic.

What do you eat with aglio olio?

Fresh herb salad on the side To balance the richness of spaghetti aglio e olio, consider serving a fresh herb salad alongside the pasta. A vibrant mix of peppery arugula, fresh basil and tangy cherry tomatoes dressed in a light vinaigrette adds a refreshing and palate-cleansing element to the meal.

What is the difference between carbonara and aglio olio?

They are very different in flavor ! :-) You should taste both. I personally adore 'aglio e olio' because it is fresh and very simple, a pasta very fit for summer days; carbonara is also exquisite, but there is a bit more fat in it, and it needs to be done perfectly to taste really good.

Does olive oil make spaghetti taste better?

Benefits of adding olive oil in pasta water This will keep the pasta from sticking while cooking and will also improve the flavor and texture . Pasta and oil are the perfect combination to help regulate intestinal transit. This means that flavor and health go hand in hand when adding olive oil in pasta water!

Spaghetti Aglio e Olio (2024)

Dinner

Spaghetti Aglio e Olio is a classic Italian pasta dish that showcases the beauty of simplicity. With just a handful of ingredients—spaghetti, garlic, olive oil, and a hint of red pepper flakes—you can create a dish that’s bursting with flavor. Perfect for a quick weeknight dinner or an elegant meal to impress guests, this recipe is all about celebrating the quality of each ingredient.

A Family Favorite: How Spaghetti Aglio e Olio Became Our Go-To Comfort Food

There’s something magical about a dish that’s so simple yet so satisfying. The first time I made Spaghetti Aglio e Olio, my husband and I were amazed at how a few basic ingredients could create such an incredible flavor. It quickly became our go-to meal for busy nights or when we needed something comforting and delicious. Now, every time I make it, it brings us back to that moment, enjoying the perfect blend of garlic, olive oil, and a touch of heat. It’s the kind of recipe that feels like a warm hug on a plate, and our little family can’t get enough of it!

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Why You’ll Love Spaghetti Aglio e Olio

Simple Ingredients: This dish uses just a few pantry staples, yet delivers incredible flavor.
Quick to Make: Ready in under 20 minutes, it’s perfect for busy weeknights.
Authentic Italian Flavor: Experience the true essence of Italian cooking with this classic recipe.
Versatile: Easily customize the dish with your favorite add-ins like parsley, Parmesan, or even shrimp.
Light and Delicious: A satisfying meal that doesn’t leave you feeling heavy.

Ingredients Notes For Spaghetti Aglio e Olio

Spaghetti: Use high-quality pasta for the best texture and flavor.
Garlic: Fresh garlic is key to achieving the perfect taste—slice it thinly for even cooking.
Olive Oil: Choose extra virgin olive oil for a rich, authentic flavor.
Red Pepper Flakes: Adjust the amount to your preferred level of heat.
Parsley (Optional): Adds a fresh, bright flavor that complements the garlic and oil.

Recipe Steps for Spaghetti Aglio e Olio

Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
Prepare the Sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook until golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
Combine Pasta and Sauce: Add the cooked spaghetti to the skillet, along with a splash of the reserved pasta water. Toss the pasta to coat it evenly with the garlic and oil. If the pasta seems dry, add more pasta water as needed.
Season and Serve: Stir in red pepper flakes and parsley (if using). Season with salt to taste. Serve immediately, garnished with additional parsley or Parmesan cheese if desired.

Storage Options

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to restore moisture.
Freeze: While not recommended due to the simplicity of the dish, you can freeze leftovers for up to 2 months. Thaw in the refrigerator overnight before reheating.

Variations & Substitutions

Add Protein: Enhance the dish with grilled shrimp, chicken, or even crispy pancetta.
Vegetarian Twist: Toss in some sautéed mushrooms or spinach for added texture and flavor.
Cheesy Goodness: Stir in grated Parmesan or Pecorino Romano for a richer taste.
Gluten-Free Option: Substitute the spaghetti with your favorite gluten-free pasta.

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Ingredients

12 oz spaghetti
1/3 cup extra-virgin olive oil
6-8 cloves garlic thinly sliced
1/4 teaspoon red pepper flakes adjust to taste
Salt to taste
1/4 cup fresh parsley chopped
1/2 cup grated Parmesan cheese optional, for serving
Lemon zest optional, for garnish

Instructions

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set it aside.
Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté until it turns golden brown and becomes fragrant, about 2-3 minutes. Be careful not to burn the garlic as it can become bitter.
Add Red Pepper Flakes: Stir in the red pepper flakes and cook for an additional 30 seconds.
Combine Pasta and Sauce: Add the drained spaghetti to the skillet with the garlic and oil. Toss the pasta to coat it evenly with the oil and garlic. If the pasta seems dry, add a little of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Season and Garnish: Remove the skillet from heat. Stir in the chopped fresh parsley and season with salt to taste. If desired, sprinkle with lemon zest for a fresh, zesty flavor.
Serve: Serve the Spaghetti Aglio e Olio hot, topped with grated Parmesan cheese if desired.