That’s when you swoop in and make magic with this winning combination—one that is far more than the sum of its parts.
What Is Aglio e Olio?
Aglio e olio translates literally to garlic and olive oil, the essential ingredients in the recipe. It’s a dish with apparent roots in Naples, Italy, but can be found on dinner plates all over the country. It’s uncommonly tasty and satisfying, thanks to the pronounced but well-balanced flavors of garlic and chiles.
Tips for Exceptional Aglio e Olio
Because the dish has so few ingredients, its success rests in the details. Don’t worry, it’s not complicated. You just need to keep a few things in mind to get it right.
Simple Recipe Variations
Consider this recipe a framework that you can build on depending on your mood. You can bump up (or down) the garlic or chiles, experiment with different types of pasta, or try any of the suggested riffs below:
Squeeze half a lemon over the spaghetti when you add the salt and Parmesan. Add one (or a few) oil-packed anchovy filets to the olive oil when you add the garlic and chiles. Use the back of a fork to mash the tiny fish into a purée as it heats. Add a few cans of chopped, drained clams when you add the pasta water. Toss in a big handful of baby arugula while the spaghetti is still piping hot. Stir to wilt. Pile your favorite sautéed shrimp on top of the spaghetti before you set it on the table. Sauté small broccoli florets in olive oil and stir into the spaghetti. Crumble cooked, chopped pancetta or bacon over the top along with the parsley.
How to Store and Reheat
This spaghetti will still be tasty a day or 2 after it’s made. Store in a covered container in the fridge. To reheat, lightly coat a skillet with olive oil and add the spaghetti and a tablespoon or 2 of water. Turn the spaghetti in the pan until warm. Taste and add more Parmesan as needed.
More Pantry Pastas
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Add the spaghetti and cook until just shy of al dente. You want it ever-so-slightly undercooked. Scoop 1 cup of pasta water out of the pot before draining the spaghetti into a colander. Add the garlic and red pepper flakes. Sauté, stirring constantly, until the garlic turns slightly golden (but don’t let it brown), about 2 minutes. After a few minutes, when the pasta has absorbed nearly all of the liquid, remove the pot from heat. Add 1 teaspoon salt and the Parmesan and stir well. Taste and add more salt, if needed. Transfer to a serving bowl (or serve in the cooking pot) and scatter the parsley over the top, if using. Serve immediately with more Parmesan to pass at the table. Love the recipe? Leave us stars below!
