Aglio e Olio, a simple dish, but the simpler the recipe, the more it reveals the chef's skill, as those fundamental yet solid techniques are fully displayed, and every detail becomes the key to its deliciousness.
What is Aglio e Olio?
Aglio e Olio is a classic Italian pasta dish. The name comes from Italian, where Aglio means "garlic," and Olio means "oil." It is made with simple ingredients, mainly olive oil (usually extra virgin olive oil), garlic, crushed red pepper flakes (optional), pasta (typically long varieties like spaghetti or linguine), and a pinch of salt for seasoning. The dish is known for its simplicity yet rich flavours, with the garlic's aroma being beautifully enhanced by the olive oil.
The cooking process for Aglio e Olio is also straightforward. Garlic is gently sautéed in olive oil until golden and fragrant. Then, cooked pasta is added, along with crushed red pepper flakes and some pasta water, allowing the pasta to absorb the aromatic oil and resulting in a moist, al dente texture.
This dish originates from the Naples region in southern Italy. Despite the simplicity of the ingredients, the perfect balance of garlic, oil, and pasta has made it a beloved classic in Italian cuisine.
How to Bring Out the Garlic Aroma?
Many times when eating Aglio e Olio, the dish can end up too dry, or the garlic flavour too overpowering. The key to perfectly incorporating the garlic flavour into the pasta, while still enjoying the sweetness of the garlic, lies in how the garlic is handled. The traditional method involves finely chopping the garlic and cooking it in olive oil for two to three minutes, allowing the aroma to gradually infuse into the extra virgin olive oil.
However, BigBoy prefers a different method of handling the garlic. He places the garlic in foil, sprinkles a little salt and olive oil, then wraps the foil and bakes it in the oven for 40 minutes. Through the process of caramelization, the natural sugars in the garlic are fully released, allowing them to blend perfectly with the extra virgin olive oil. The result is a garlic-infused oil that not only offers the aromatic qualities of garlic but also adds a touch of sweetness, enhancing the overall flavor of the dish.
Which Type of Pasta to Use?
For making Aglio e Olio, Spaghetti is the most traditional and common choice. Its length and shape work perfectly with the olive oil-based sauce, allowing it to evenly absorb the flavours of the garlic and olive oil while maintaining the right texture and elasticity.
However, other types of long pasta like Linguine or Fettuccine can also be used to make this dish, depending on personal preference. These slightly wider noodles can absorb more sauce and flavor. If you prefer a richer taste and texture, these options are excellent alternatives.
How to cook the pasta?
According to the recipe for Aglio e Olio, I recommend cooking the pasta for only half the time suggested on the packaging (for example, if the packaging suggests cooking for 8 minutes, the pasta should only be cooked in water for 4 minutes). This is because, during the process of mixing the pasta with the garlic and olive oil sauce, the pasta will continue to cook and absorb more of the sauce and flavours. This approach has two benefits:
1. Avoid overcooking: If the pasta is fully cooked according to the packaging time, it may become overcooked during the subsequent frying process, losing its al dente texture. Cooking for only half the time ensures that the pasta retains its ideal "al dente" texture in the final stage.
2. Better flavour absorption: When the pasta is added to the sauce while still slightly undercooked, it can better absorb the aroma of garlic and olive oil, as well as the flavours of other seasonings. This way, the sautéed pasta will be more moist and layered in flavour.
Therefore, by cooking the pasta for half the time and then adding it to the olive oil and garlic sauce to continue cooking, we can allow the pasta to fully absorb the sauce's flavours without overcooking, achieving a more desirable texture and flavour.
The basic theory has been covered, so let's make this spicy yet sweet, moist and chewy roasted garlic olive oil pasta, guaranteed to be incredibly delicious! Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients (serve 2)
Garlic | 2 whole bulb |
|---|---|
Extra Virgin Olive Oil | 50ml in total |
Linguine | 200g |
Pasta Cooking Water | 150ml |
Dried Chilli Flakes | 1 tsp |
Salt | to taste |
Parmesan Cheese | to taste |
Parsley | 1 sprig |
Steps
1.
Preheat the oven to 180°C.
2.
Cut off the top of the garlic head, place it in aluminum foil, sprinkle a little salt, drizzle with 10ml of olive oil, wrap it in the foil, and bake in the oven for 40-45 minutes.
3.
Finely chop the parsley.
4.
Once the garlic is roasted, take it out and squeeze out the garlic paste, then set it aside.
5.
Boil a pot of water, add a pinch of salt, and cook the linguine for 4 minutes. Drain the pasta, mix it with 10ml of olive oil, and spread it out on a plate to set aside.
6.
Heat a frying pan over medium-low heat, add 30ml of olive oil, the garlic paste, and some pasta water. Cook for 1 minute to let the garlic flavour infuse into the oil.
7.
Add the linguine and crushed red pepper, turn the heat to high, and cook until the sauce reduces, giving the pasta an al dente texture.
8.
Just before the sauce fully reduces, add the chopped parsley and salt, and mix well before plating.
9.
Finally, grate some Parmesan cheese on top and enjoy.
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