Pasta Aglio e Olio

Comforting pasta classic.

Why You'll Love This Recipe

• Pantry pasta in 17 minutes.
• Five ingredients done with care.
• The midnight-snack pasta beloved in Italy.
• Pure garlic-olive-oil flavor.
• Budget-friendly elegance.

Ingredient Notes

• Real extra-virgin olive oil — this dish is mostly oil, so quality matters.
• Slice (don't mince) garlic for visible pieces.
• Skip parmesan for purist Italian style.

Ingredient Substitutions

• Anchovies (2 fillets melted with garlic) for deep umami.
• Linguine or bucatini in place of spaghetti.
• Add a tin of tuna for protein.

Equipment Needed

• Large pasta pot
• Large skillet
• Tongs

Prep Tips

• Slice garlic before the pasta water boils — it cooks fast.
• Warm bowls so the dish stays hot.

Instructions

1. 1

   Gather and prep: 12 oz pasta, 3 cloves garlic, minced, 1 tbsp olive oil, 1 tsp red pepper flakes, 1 cup parmesan cheese, 1 tsp salt. mince the garlic, and grate the parmesan before you start cooking.

2. 2

   Cook pasta al dente. Taste and adjust salt; serve immediately while the sauce is glossy and hot.

3. 3

   Sauté sliced garlic in oil with pepper flakes.

4. 4

   Toss with pasta, parmesan, pasta water.

Artsi Pro Tips

• Slice garlic paper-thin so it cooks evenly in the oil.
• Start garlic in cold oil to infuse without burning.
• Tongs and patience are how the emulsion forms.

Common Mistakes

• Browning the garlic — turns bitter.
• Skipping pasta water — no emulsion.
• Cheap oil — flavor is everything here.

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