The short answer: for garlic oil pasta, cook 200 g of spaghetti in salted water. Meanwhile, warm 6 tbsp olive oil with 4 sliced garlic cloves and a pinch of chili flakes until the garlic is pale gold. Toss the pasta in the pan with a ladle of pasta water until glossy, then add parsley. That is aglio e olio, ready in 15 minutes.
Aglio e olio means "garlic and oil" in Italian. It has five ingredients: spaghetti, olive oil, garlic, chili and parsley. Two things decide it. The garlic must stop at pale gold, and starchy pasta water must turn the oil into a sauce that clings. Here is how, plus how to make it with homemade garlic oil.
| At a glance | |
|---|---|
| Time | 15 minutes |
| Serves | 2 |
| Key moment | Garlic pale gold, never brown |
| Secret | A ladle of starchy pasta water |
Ingredients
- 200 g spaghetti or linguine
- 90 ml (6 tbsp) good olive oil, or homemade garlic oil
- 4 garlic cloves, thinly sliced
- ½ tsp chili flakes, or 1 small dried chili, crumbled
- 2 tbsp chopped fresh parsley
- Salt for the pasta water
- Optional: grated parmesan or pecorino, lemon zest
How to make garlic oil pasta
- Boil the water. Bring a large pot of water to the boil and salt it well. Add the pasta and cook it 1 minute less than the packet says.
- Warm the garlic. While the pasta cooks, put the oil and sliced garlic in a large cold frying pan. Set it over low to medium heat.
- Watch the colour. Cook gently for 3 to 4 minutes, until the garlic is pale gold. Add the chili flakes for the last 30 seconds.
- Save the water. Scoop out a mug of pasta water before you drain the pasta.
- Toss. Add the pasta to the pan with a ladle of pasta water. Toss hard over medium heat for 1 to 2 minutes, until the oil and water turn into a glossy sauce.
- Finish. Take it off the heat. Stir in the parsley and taste for salt. Serve at once.
Why the garlic must not brown
Sliced garlic goes from golden to burnt very fast. Burnt garlic is bitter, and that bitterness spreads through the whole dish. Starting the garlic in cold oil gives you time. The oil and garlic heat up together, so the slices cook evenly instead of scorching at the edges. If the garlic turns brown, start again with fresh oil and garlic. It costs 4 minutes and saves the dish.
Why pasta water matters
Oil and water do not mix on their own. Pasta water is full of starch from the pasta, and that starch helps the oil and water bind into a smooth sauce. Tossing the pasta hard in the pan helps too. Without it, the oil sits at the bottom of the plate and the pasta stays dry. Add more pasta water, a splash at a time, if the sauce looks oily. If it turns gluey, add a spoon of olive oil and toss again.
Making it with homemade garlic oil
If you keep garlic oil in the fridge, aglio e olio gets even quicker. Use 4 tbsp of garlic oil plus 2 tbsp plain olive oil. You can still add one sliced fresh clove for texture.
- Our guide to making garlic oil shows the pan method and a slow, hands-off method with the NOIDS Herb Lab.
- Spoon in a few cloves of garlic confit and some of its oil for a softer, sweeter version.
- For chili or herb oils, see our infused olive oil guide.
Homemade garlic oil and garlic confit belong in the fridge and should be used within 4 days, or frozen. Take out only what you need for the pan.
Which pasta to use
Long, thin pasta is the classic choice. The sauce is light, so it clings best to strands rather than tubes.
| Pasta | Why it works |
|---|---|
| Spaghetti | The traditional choice; easy to toss |
| Linguine | Flat strands hold a little more sauce |
| Spaghettini | Thinner and quicker; watch the timing |
| Bucatini | Hollow and chewy; needs a little extra water |
Dried pasta made with bronze dies has a rough surface. It releases more starch into the water, which helps the sauce come together.
Easy additions
- A handful of toasted breadcrumbs for crunch
- Lemon zest and a squeeze of juice
- Two anchovy fillets melted into the oil with the garlic
- Cherry tomatoes, halved and softened in the oil
- Wilted spinach or broccoli tossed in with the pasta
Questions
What is aglio e olio?
It is an Italian pasta dish of spaghetti tossed with olive oil, garlic, chili and parsley. The name means "garlic and oil".
Why is my garlic oil pasta dry or oily?
It needs more pasta water. Add a splash and toss hard over the heat until the oil and water turn into a glossy sauce.
Can I use garlic-infused oil instead of fresh garlic?
Yes. Use 4 tbsp garlic oil with 2 tbsp olive oil. Add one sliced clove if you want garlic pieces too.
Does aglio e olio have cheese?
The classic version does not. Many people add a little parmesan or pecorino at the table, and that is fine.
How do I stop the garlic burning?
Start it in cold oil on low to medium heat and take it off as soon as it is pale gold. The pan keeps cooking it for a few seconds.
