Garlic Olive Oil Pasta
Aglio e olio - garlic and oil - is the pasta Italians make at midnight with nothing in the kitchen but pantry staples. It originated in Naples, where olive oil was abundant and elaborate sauces were a luxury working-class cooks could not afford. The entire dish depends on technique: garlic must be sliced thin and toasted slowly in generous olive oil on low heat until fragrant and barely golden - seconds past that point and it turns acrid. Peperoncino flakes go in briefly to release their capsaicin into the oil. The real transformation happens when starchy pasta water hits the hot oil, emulsifying into a silky, clinging sauce that coats every strand of spaghetti. No cream, no cheese in the traditional version - just the clean triad of garlic, chili, and good olive oil. Parsley scattered on at the end adds a fresh, herbal brightness.
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Instructions
- 1
Cook spaghetti in salted water until al dente and reserve 80 ml pasta water.
- 2
Thinly slice garlic and finely chop parsley.
- 3
Heat olive oil with garlic on low heat to infuse flavor gently.
- 4
When garlic turns lightly golden, add pepper flakes and stir for 20 seconds.
- 5
Add pasta and reserved water, then toss over high heat to emulsify.
- 6
Season with salt and pepper, then finish with parsley.
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