{"id":390,"date":"2011-04-03T17:48:00","date_gmt":"2011-04-03T17:48:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/04\/03\/comfort-food-pasta-aglio-e-olio\/"},"modified":"2026-06-02T13:32:39","modified_gmt":"2026-06-02T17:32:39","slug":"comfort-food-pasta-aglio-e-olio","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/04\/03\/comfort-food-pasta-aglio-e-olio\/","title":{"rendered":"Pasta aglio e olio recipe + VIDEO"},"content":{"rendered":"\n

Pasta aglio e olio<\/em> is one of the most delicious Italian pasta dishes ever. You simmer garlic and peperoncino in olive oil to make it, add al dente<\/em> spaghetti, vermicelli<\/em>, or capellini<\/em>, and lots of fresh parsley to create one of the simplest yet flavorful pasta dishes.<\/p>\n\n\n\n

\"Capellini<\/a><\/figure>\n\n\n\n

Note: As a member of the Amazon Affiliate Program, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n\n\n

What is pasta aglio e olio<\/em><\/strong><\/h2>\n\n\n\n

Aglio e olio<\/em> is the most delicious summer dish: pasta with garlic and olive oil. When they say aglio, olio e peperoncino<\/em>, you also add red pepper flakes to the oil, and simmer them with the garlic. <\/p>\n\n\n\n

\"Garlic<\/a><\/figure>\n\n\n\n

The origins of this tasteful dish can be traced in Napoli (Naples), in the Campania Region, in Southern Italy. Thus, this is a classic Neapolitan, top-rated recipe, and for me, it\u2019s a clear expression of the Italian cucina povera<\/em>.<\/p>\n\n\n\n

What is cucina povera<\/em><\/strong><\/h2>\n\n\n\n

Cucina povera<\/em> refers to poor cooking: when you take advantage of what you have handy, even the most humble ingredients, and waste nothing. For example, bruschettas<\/a> and panzanella are two of the most beloved cucina povera<\/em> recipes. In both of them, you recycle stale bread.\u00a0Biscottis<\/a> are also considered cucina povera: the double baking technique is related to making the cookies last more.<\/p>\n\n\n\n

\"Blue<\/a><\/figure>\n\n\n\n

When making aglio e olio<\/em> you\u2019re recycling nothing. However, I like to say this is a cucina povera<\/em> recipe because you can make it with three simple and humble ingredients: fresh garlic, oil, and pasta, all easily found in any pantry. But don\u2019t take me wrong: as cheap as it is, this pasta is heavenly delicious.<\/p>\n\n\n\n

Pasta a mezzanotte<\/em><\/strong><\/h2>\n\n\n\n

Aglio e olio<\/em> pasta is also known as pasta a mezzanotte<\/em> or midnight pasta because it\u2019s something you can make in the middle of the night with only a few ingredients. Other midnight pasta recipes in my blog include garlic, olive oil and anchovies capellini, pasta alla puttanesca, and pasta with anchovies and capers.<\/a><\/p>\n\n\n\n

Comfort food at its best<\/strong><\/h2>\n\n\n\n
\"Capellini<\/a><\/figure>\n\n\n\n

No need to say that I\u2019m a garlic lover, killer, you name it, and if it\u2019s related to garlic, that\u2019s me. Pasta aglio e olio<\/em> is my favorite comfort food ever: the food that I want to eat when I\u2019m happy and the food I want if I\u2019m stressed or sad. <\/p>\n\n\n\n

Pasta with olive oil and garlic is also my favorite dish in the world. Sometimes I ask my family: Do you mind if I do pasta with olive oil and garlic again? Fortunately, I never get a no for an answer because we all love pasta aglio e olio<\/em>.<\/p>\n\n\n\n

\"capellini<\/a><\/figure>\n\n\n\n

What to serve with aglio e olio<\/em> pasta<\/strong><\/h2>\n\n\n\n

Because this is my favorite food on the planet, I need nothing else. But pasta with garlic and olive oil goes well with a salad with a citrusy vinaigrette, a Caprese salad<\/a> or focaccia<\/a>, or both.<\/p>\n\n\n\n

How to pair spaghetti aglio e olio<\/em> <\/strong><\/h2>\n\n\n\n

This is a very summery dish. While living in California, I used to pair it with a chill pinot grigio or sauvignon blanc. Now that I live in Miami, I prefer to have it with a chianti or merlot despite the heat.<\/p>\n\n\n\n

\"Spaghetti<\/a><\/figure>\n\n\n\n

What is the best pasta for aglio e olio<\/em><\/strong><\/h2>\n\n\n\n

I like this pasta either with capelli d\u2019angelo,<\/em> also known as capellini<\/em> (angel\u2019s hair) or vermicelli,<\/em> and guess what: dinner can be ready in less than 15 minutes. Capellini<\/em>, for example, are cooked al dente in less than 5 minutes. So BINGO!<\/p>\n\n\n\n

Tips for the perfect aglio e olio<\/em><\/strong><\/h2>\n\n\n\n

This recipe proves, one more time, that the simpler, the better. To create a light yet flavorful dish, you just need six ingredients, including coarse sea salt and crushed red pepper. Following are my tips for the perfect pasta with olive oil and garlic:<\/p>\n\n\n\n

\"Aglio<\/a><\/figure>\n\n\n\n
  1. The first step is to flavor the olive oil by simmering the garlic on it. For many years, I wrongly believed that saut\u00e9ing the garlic until golden would be enough. With the time, I learned that simmering the garlic until it gets golden brown is the best. The result is crispy garlic chips in your dish and the best flavor ever. <\/li>
  2. When making aglio, olio e peperoncino<\/em>, add the red pepper flakes to the oil with the garlic. The only reason I add the peperoncino at serving time is because one of my kids doesn\u2019t like hot and spicy food. But if like me, you love spicy food, don\u2019t be shy and add crushed red pepper flakes to your taste.<\/li>
  3. To balance the garlic flavor, parsley is the key ingredient. When I first began cooking this pasta, I sprinkled some minced parsley on my plate. Now I like to add parsley not as a garnish but as a \u201cmain\u201d ingredient. Its fresh crispiness perfectly balances the tart flavor of the garlic.<\/li>
  4. Another good idea is to add some of the water in which the pasta was cooked, to the pan, at the moment you\u2019re combining al dente <\/em> pasta with the aglio e olio<\/em>. This will help all the ingredients to combine better. <\/li>
  5. You can also add some grated Parmigiano Reggiano or Roman Pecorino cheese while stirring the pasta in the pan. For this pasta, I prefer the Parmigiano Reggiano or Grana Padano nutty flavor. By adding pasta water and cheese to the pan you will create a cremier and less oily aglio e olio.<\/em><\/li><\/ol>\n\n\n\n
    \"Pasta<\/a><\/figure>\n\n\n\n

    How to make pasta aglio e olio<\/em><\/h2>\n\n\n\n
    <\/div><\/div>\n\n\n\n

    To make this delicious pasta recipe, you\u2019ll need some kitchen tools and ingredients, including:<\/p>\n\n\n\n