Aglio e olio
Aglio e olio
Garlic, olive oil, chilli and pasta — midnight cooking that only works if the garlic does not burn.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Aglio e olio.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Difficulty
- Easy
- Spice
- Mild
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Aglio e olio is pantry pasta. You slice garlic, warm it in oil until it smells sweet, add chilli, then toss with spaghetti and a splash of pasta water. Burnt garlic makes the whole plate bitter. This is not a dumping ground for leftover vegetables.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Boil spaghetti. Warm oil and garlic over low-medium until the garlic is pale gold, not brown. Add chilli.
10 minWatch: Brown garlic is bitter. Start over rather than serve it.
Step 2
Add pasta and a splash of water. Toss until it looks saucy, not oily-dry. Parsley, salt.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Chilli flakes → A fresh chilli
Same job.
Tips
- A mashed anchovy in the oil is a Roman-ish extra. Still not carbonara.
- Finish with a thread of raw oil if the plate tastes flat.
History & culture
Southern and Roman home kitchens. The plate you cook when the shops are shut.
Oil-and-garlic pasta is older than tomato on the Italian table. Parsley is optional and common.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Wikimedia Commons contributor via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Mussels%20Spaghetti%20aglio%20e%20olio%20textures%20Vikings%20Luxury%20Dinner%20Buffet%2026%20January%202025%20Philippines5.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Aglio e olio take?
17 min all in — 5 min prep, 12 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 2 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Chilli flakes → A fresh chilli. Same job.
What should I watch for?
Brown garlic is bitter. Start over rather than serve it.
Any tips from this recipe?
A mashed anchovy in the oil is a Roman-ish extra. Still not carbonara. Finish with a thread of raw oil if the plate tastes flat.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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