Ryu Soo-young’s Super Simple Aglio e Olio Pasta
10-Minute Aglio e Olio Pasta at Home: An Adaptation of Ryu Soo-young’s ‘Pyeonstaurant’ Recipe
Whip up a delicious meal with simple ingredients from your fridge! This is my take on Ryu Soo-young’s ‘one-pan pasta’ recipe, perfect for a delightful brunch after a lazy morning. You can easily make this just as tasty using regular pasta noodles you have at home, instead of linguine. With minimal ingredients and no fuss about washing up, experience a special meal with this ‘one-pan Aglio e Olio’!
Main Ingredients- Pasta noodles, 1 serving
- Garlic cloves, 3 (finely minced or grated)
- Olive oil, 3 tablespoons
- Water, 700ml (approx. 3.5 Korean paper cups)
- Salt, 1/2 teaspoon
- Dried red chili peppers (peperoncino), 8 (adjust to taste)
- Parmesan cheese, grated, to taste
- Black pepper, a pinch
Cooking Instructions
Step 1
Enjoy restaurant-quality Aglio e Olio at home! While Ryu Soo-young used linguine, you can achieve a delicious result with regular pasta noodles you have on hand. Keep in mind that cooking times may vary slightly depending on the type of pasta.
Step 2
Pour 700ml of water (about 3.5 Korean paper cups) into a wide pan. Add the pasta noodles *before* the water boils. Adding the pasta while the water is still cold is a key technique! Then, grate 2 garlic cloves (or mince them very finely) and add them to the pan. Adding the garlic early allows its flavor to infuse the broth, creating a richer, more robust body. Finally, drizzle in 2 tablespoons of olive oil.
Step 3
As the pasta starts to cook, add 1/2 teaspoon of salt and 8 peperoncino peppers. Using 8 peperoncino peppers will provide a pleasant spiciness without being overwhelmingly oily. If you’re cooking for children or prefer milder flavors, feel free to reduce or omit the peperoncino. Ryu Soo-young cooked his linguine on high heat for 12 minutes, but for regular pasta, it’s best to cook for about 10 minutes, checking the pasta’s doneness as it cooks. It’s important to cook with the lid *off* during this stage so that the liquid evaporates naturally, allowing the pasta and sauce to come together perfectly.
Step 4
Stir occasionally to prevent the pasta from sticking to the bottom of the pan. When about 3-4 tablespoons of liquid remain in the pan, reduce the heat to low. Now, add the remaining 1 tablespoon of olive oil. Grate the last garlic clove and add it for an extra boost of fresh garlic aroma. If you like, grate some Parmesan cheese and add it now for a deeper flavor. (A photo for adding the last garlic clove is missing, but it’s essential for enhancing the taste!)
Step 5
Turn the heat back on to low and gently stir until the cheese melts and blends with the sauce. Be careful not to overcook, as the pasta can become mushy. And just like that, your flavorful Ryu Soo-young style Aglio e Olio pasta is ready!
Step 6
Transfer the finished pasta to a nice serving dish. Finish with a generous grating of Parmesan cheese over the top, followed by a sprinkle of freshly ground black pepper for a beautiful presentation.
Step 7
This magical one-pan dish comes together effortlessly! Unlike traditional Aglio e Olio recipes that involve separately sautéing garlic in olive oil, this method infuses the garlic flavor by cooking it with the pasta. The result is a deep, satisfying garlic aroma and taste. Discover a new dimension of Aglio e Olio!
Step 8
While the ‘wow’ factor might be subjective compared to what you see on TV, this version was quite satisfying to my palate. The ability to achieve such great flavor with a simple process is truly appealing.
Step 9
Simple ingredients, a convenient cooking process, and minimal cleanup – this recipe is a triple win! It’s also perfect for a special weekend meal. If you’re looking for a hassle-free and delicious meal, try making this Aglio e Olio pasta today for a delightful dining experience!
