Spaghetti Aglio e Olio Recipe

March 19, 2010 0 Comments

Spaghetti Aglio e Olio RecipeYes, Another Recipe For Pasta With Garlic & Oil

I am a huge fan of this dish. So much, I’ve already posted this recipe twice on my site at Pasta with Garlic and Oil and Linguine with Garlic and Oil. It is basically the same recipe from my friend Chef Ricco DeLuca but they are both worth checking out because of the different explanations provided with each post.

Now I have the opportunity to offer a third spaghetti aglio e olio (pasta and olive oil) from Chef Dawn Thomas who I just interviewed this week at my Novice2Pro chef interviews. Dawn’s recipe is very similar to Chef Ricco’s but she adds red chili flakes, Parmesan cheese and substitutes basil for parsley.

What really distinguishes her recipe from Chef Ricco’s are the techniques used. Dawn thinly slices the garlic while Ricco browns it whole. Chef Ricco gets the pan and oil hot before starting while Dawn lets it heat gradually.

Is one technique better than the other? I think the cooking technique that works best for you and provides the flavor you are looking for is the one to stick with. Give both techniques a try and let me know which one you like best.

Dawn is from Canada and some of the terms she uses are different from what I may typically use. I’ll try to point these out.

Spaghetti Aglio e Olio Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-4 servings

Spaghetti Aglio e Olio Recipe


1 - 2 cloves of garlic

1/4 teaspoon red chili flakes

4 tablespoons extra-virgin olive oil

Salt - for pasta water (1 tsp per quart of water)

1/2 pound (200 grams) pasta

1/2 cup cooking water - from pasta

Salt - to taste

2 - 4 fresh basil leaves Parmesan cheese - to taste

How To Prepare At Home

Timing is important when preparing this dish so have your ingredients prepped, equipment ready to go and have fun.

Preheat your oven to the lowest setting and bring a large pot of water to boil. While the water is heating, thinly slice (émincé) the garlic and measure out the chili flakes.

Place a large, non-stick skillet onto the stovetop and add half of the oil, followed by the garlic and chili flakes. At this point, don't turn the heat on. Just let this sit while the pasta water comes to a boil.

Once the water has come to a boil, add the salt and stir. With the water at a rumbling boil, add the pasta, stirring so it doesn't stick together.

Turn up the heat under your skillet to medium and let the garlic cook slowly. You'll want to spread the garlic out in the pan a little so it cooks evenly but not too much or it may burn. As soon as you hear the garlic start to sizzle, remove it from the heat.

Heat your plates in the oven to warm up as the pasta finishes cooking. When the past is al-dente, remove and reserve ½ cup of cooking water, drain the pasta and add it to the pan with garlic and oil.

Raise the heat back to medium and add the reserved pasta water. Add a pinch of salt, tear and add the basil leaves over top. Toss and continue to cook for a few minutes until the water cooks off. Turn off the heat; add the remaining olive oil, some freshly grated Parmesan cheese and toss to combine.

Remove the warmed plates from the oven and portion out the pasta. Serve immediately with a touch more grated Parmesan cheese and enjoy.

Last modified on Tue 9 January 2018 9:37 am

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