So it sounds pretty simple right? Pasta, garlic, oil…..aka Aglio Et Olio, but although this classic dish has only a few ingredients, there is a way to prepare it to make it extra garlicky, creamy, and delicious! It’s all about saving some of that good pasta water.
Steve takes after his grandfather and absolutely loves pasta with garlic and oil. He usually orders it on the side of his chicken parmesan instead of pasta with sauce. Steve’s grandfather always requests that the garlic should be taken “in and out” of the oil. This way the garlic does not get too toasty and the pasta has a nice light garlic taste. So, “in and out” is exactly what I did in this dish.
Go ahead and cook a pound of pasta and reserve about 1 1/2 to 2 cups of pasta water. Make sure to under cook the pasta a little as it will finish cooking in the garlic and oil mixture. This way it will absorb all of the garlicky flavor. I love the Pasta Delverde brand, it has such a great texture and flavor. DeCecco brand is also super delish!
Get to smashing 3 garlic cloves. Smash them pretty good and add them to 1/3 cup of olive oil. Make sure to preheat your pan on the stove and heat up the olive oil before adding the garlic! Add a little salt to the pan as well. On low heat cook the garlic in the oil until fragrant, but not quite brown. Add the pasta water and let simmer on low for about 2-3 minutes. Then remove the garlic. Toss the pasta in the garlic/oil/pasta water mixture. Let cook for 1-2 minutes, until the pasta has absorbed most of the liquid. Toss in the parmesan cheese and more salt and pepper and serve immediately!
I added the garlic cloves back on top because I am crazy and will eat those huge chunks!
- 1 lb. spaghetti
- 1/3 cup extra virgin olive oil
- 3 large garlic cloves, smashed
- 1/3 cup parmesan cheese
- salt and pepper to taste
- 1. Cook the pasta in salted water until VERY al dente. Reserve 1-2 cups of the pasta water.
- 2. Saute the garlic cloves in the olive oil until fragrant. Add the pasta water and simmer for 2-3 minutes on low (add in a little salt now too!). Then remove the garlic cloves.
- 3. Add the pasta to the pan and saute for about 2 minutes, until the pasta has absorbed most of the water. Add more water if too dry.
- 4. Toss the pasta with the parmesan cheese, add more salt and pepper to taste.