Aglio e Olio

This is one of my favorite pastas ever! Aglio e Olio, which is also known as midnight pasta because it’s such a simple & easy dish to make, is hard to top. And like most simple dishes, it’s all about the quality of ingredients and the method in which it all comes together. I shared on stories the other day that I made this twice to perfect the recipe and it came out completely different (and better) the second time. The trick is allowing the olive oil and starchy pasta water to create an emulsion so that you don’t end up with just oil on pasta. Whether you throw this together for a quick and easy dinner, or for your next midnight snack, you’ve got to try this method! It’s hard to believe that just a handful of ingredients can create something so flavorful and delicious. Check out this video for exactly how I make it. Enjoy!

What You'll Need:

+ 1 pack spaghetti (I recommend using bronze-cut it makes such a difference)

+ 1/2 cup EVOO

+ 5 cloves of garlic, minced (you can slice if you prefer but I like it minced)

+ 1/2 – 1 tsp. red pepper flakes (optional, adjust depending on preference)

+ Handful of fresh Italian flat leaf parsley, chopped (about 3-4 tbsp. plus more for garnish)

+ Approximately 1/2 cup pasta water


1. Cook your pasta until al dente (I like to add some salt to my water before boiling). Don’t use lots of water to boil the pasta, the more shallow the better as it creates a starchy water that helps form the sauce.

2. Meanwhile, heat the olive oil, garlic, and red pepper in a skillet. Be very careful to not burn the garlic, if you do it will completely change the flavor. Always keep the heat controlled.

3. Add the pasta water to your olive oil mixture so it creates an emulsion.

4. Add your pasta to the sauce and top with parsley. Don’t add cheese – not something I say often… but for this, it’s never traditionally served with cheese and it doesn’t even need it.

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