In my opinion, it’s the simplest dishes that are the hardest to cook, the easiest to mess up—and yet, they’re the best way to show someone you care for them.
Pasta aglio e olio is one of those dishes. It’s humble and made with only a handful of ingredients: garlic, olive oil, chili flakes, and pasta. But when done right, it’s love in its purest form.
This dish is silky, garlicky, with just enough heat and richness to easily impress your girlfriend on your next date night.
Tips for Cooking and Prepping
If you’ve never made aglio e olio before, let me walk you through my personal ritual.
#1: Slice the garlic thinly.
Take your time here. The garlic is the star, and it needs to cook evenly. I always cook it low and slow in olive oil until it turns light golden and aromatic. Never rush this step because burnt garlic turns bitter fast.
#2: Use good olive oil.
Since this dish doesn’t have many ingredients, every one of them matters. A good-quality olive oil will give the sauce depth and flavor. Think of it as both an ingredient and the soul of the dish.
#3: Cook your pasta shy of al dente.
I pull my pasta out of the boiling water about a minute early. Why? Because I finish cooking it directly in the pan with the garlic oil, this way, it absorbs all that flavor while it finishes cooking perfectly.
#4: Use pasta water to build your sauce.
That starchy and salty pasta water is gold. Once the garlic oil is ready, I ladle in a bit of pasta water to emulsify it. It creates that glossy, silky sauce that clings to every strand of spaghetti.
#5: Add chili flakes for heat.
If your girl likes a little spice, sauté some chili flakes with the garlic. The oil picks up that subtle heat and makes every bite more exciting.
And here’s a bonus tip
Have everything ready before you start. Once the pasta hits the boiling water, things move fast. I always lay out my ingredients—garlic sliced, parsley chopped, lemon ready to squeeze— before turning on the stove.
Recipe Variations
While the classic Italian aglio e olio keeps things simple, this dish is incredibly versatile. You can make small tweaks to match your mood or your girlfriend’s preferences.
If you want to go beyond tradition, try adding anchovies to the garlic oil for a deeper umami flavor. You can also toss in fresh basil for a herby twist.
Adding protein like shrimp, grilled salmon, or crispy pancetta is also another option to level up this dish. Another variation is to add extra fiber in the form of broccoli florets, spinach, or sautéed mushrooms.
And at the end, a squeeze of lemon juice brings brightness that cuts through the richness beautifully. I always finish mine with grated Parmesan and chopped parsley. Technically optional, but highly, highly recommended.
Serving Suggestions
I love serving pasta aglio e olio with a simple green salad and maybe a small side of garlic bread or roasted vegetables.
But honestly, it’s so satisfying on its own that you don’t need much else, just a nice bottle of wine, some music, and the person you’re cooking for.
Pasta Aglio e Olio Recipe
Image credit: @terrazzato
Ingredients
- 200g spaghetti or linguine
- 6 cloves garlic, thinly sliced
- ⅓ cup good-quality olive oil
- ½ teaspoon red chili flakes (or more to taste)
- ½ cup reserved pasta water
- Salt, to taste
- Juice of ½ lemon (optional but recommended)
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook pasta until just shy of al dente. Reserve ½ cup of pasta water before draining.
- Toast the garlic. In a large skillet, heat olive oil over low heat. Add sliced garlic and cook slowly until light golden brown, about 4–5 minutes. Don’t rush this step; keep the heat low to avoid burning.
- Add chili flakes. Stir in red pepper flakes and let them infuse the oil for about 30 seconds.
- Combine pasta and sauce. Add the cooked pasta to the pan with a splash of pasta water. Toss continuously until the pasta is coated in the glossy garlic oil and the sauce slightly thickens.
- Finish the dish. Add a squeeze of lemon juice for freshness, season with salt, and toss again.
- Serve. Plate the pasta, sprinkle with chopped parsley, and top with grated Parmesan if desired. Serve immediately, ideally with a glass of wine and good company.
Featured image credit: @johnandjames_glc
