Pasta Aglio e Olio

4.8

(13)

13 Reviews

This weeknight-friendly recipe calls on garlic, red pepper flakes, and lemons to make a flavorful pasta in minutes.

Roy Choi

Updated on March 14, 2024

Tested by

Food & Wine Test Kitchen

Pasta Aglio e Olio — Photo:
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Breanna Ghazali

Active Time:

25 mins

Total Time:

25 mins

Servings:

This recipe comes from the movie Chef, where Casper, played by Jon Favreau, makes a lusciously oily, garlicky pasta for Scarlett Johansson's character, Molly, during one pivotal scene. Roy Choi, the chef behind Kogi BBQ, created all of the film's recipes, including this pasta. Choi makes the dish often, and Favreau asked for it specifically for the film. We love it because you can make dinner in the time it takes for the water to boil, making it the perfect back-pocket pasta to add to your weeknight rotation.

Frequently asked questions

What is Pasta Aglio e Olio?

Aglio e Olio translates to garlic and oil, and is a simple sauce usually served with pasta like spaghetti. This is a traditional Neapolitan pasta that is popular for being inexpensive and using pantry ingredients, while being utterly delicious.

How do you make Pasta Aglio e Olio?

First, peel a lot of garlic — we use 12 cloves. Cook them in extra-virgin olive oil, which serves as the flavor base of the sauce. Cook the garlic until it is light golden brown (don't let it get too brown or burn) then add a healthy pinch of red pepper flakes, salt, and pepper. When the spaghetti is cooked to al dente, add it to the garlic-infused chili oil, along with pasta water to make the sauce extra silky. Once the pasta is coated in the oil, add some parsley to freshen it up and some lemon juice for brightness. Traditionally, this dish is served without cheese, but this recipe includes it. It brings a richness and layer of savory that balances everything all out.

What goes with Pasta Aglio e Olio?

This is a great blank-slate pasta; you could pair almost anything alongside. Try serving with this Whole Fish with Potato and Thyme, or this Roast Chicken with Rosemary and Lemon, or this Chicory and Endive Salad with Spiced Pistachio.

Notes from the Food & Wine Test Kitchen

Keep an eye on the garlic as you cook it and don't walk away from the pan. You want it to cook until a light golden brown, but not further, or it will burn and taste bitter and acrid.

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Ingredients

1 pound dried spaghetti
¾ cup extra-virgin olive oil
12 large garlic cloves, cut into thin slivers
2 teaspoons crushed red pepper flakes, plus more for serving
Kosher salt and black pepper
⅓ cup fresh parsley, finely chopped
2 tablespoons fresh lemon juice, plus lemon wedges for serving
½ cup freshly grated Parmesan cheese, plus more for serving

Directions

Bring a large pot of salted water to boil and add spaghetti, cooking until al dente, 8 to 10 minutes. Drain, reserving 1 cup pasta water.
Meanwhile, in a large pan, heat olive oil over medium-low. Add garlic and cook, stirring frequently, until golden brown, about 3 minutes. Add crushed red pepper flakes and a healthy pinch of salt and pepper. Add drained spaghetti to pan and toss, adding pasta water, until spaghetti is thoroughly coated.
Remove pan from heat, add parsley, lemon juice, and Parmesan and toss well. Check for flavor, adding more salt if necessary. Garnish with more Parmesan, lemon wedges, and crushed red pepper flakes.