The Ultimate Homemade Aglio e Olio Pasta
Crafting Aglio e Olio Pasta Without Jarred Sauce: A Golden Recipe
Feeling like pasta tonight? If you have plenty of garlic on hand, you can create a restaurant-quality Aglio e Olio right at home, no store-bought sauce needed! This recipe is designed for ease, allowing you to fully savor the deep garlic flavor and aromatic olive oil. Elevate your meal with simple ingredients.
Ingredients- 20 cloves of garlic (adjust to your preference)
- 1 serving of spaghetti (approx. 80-100g)
- 1 Tbsp coarse salt (for boiling pasta)
- Generous amount of olive oil (for frying garlic)
- 0.5-1 Tbsp chicken stock (for 1 serving, to enhance umami)
- A pinch of red chili flakes (for spice adjustment)
- A sprinkle of dried parsley (for garnish)
Cooking Instructions
Step 1
Start by bringing a generous pot of water to a rolling boil over high heat. Once the water is boiling vigorously, prepare to add the spaghetti.
Step 2
To estimate one serving of spaghetti, think of the size of a 500-won coin. Alternatively, it’s roughly two-thirds the size of your fist when held together.
Step 3
Once the water is at a full boil, add 1 tablespoon of coarse salt. Then, carefully place the spaghetti into the pot, loosening the strands gently to prevent sticking. Boil for about 10 minutes. (Refer to the package instructions, but aim for a slightly undercooked ‘al dente’ texture.)
Step 4
While the pasta is cooking, prepare the star ingredient for Aglio e Olio: the garlic. Even without other vegetables, you can make a delicious Aglio e Olio with just garlic.
Step 5
Wash the garlic cloves thoroughly under running water. Soaking them in water for 2-3 minutes before peeling can make the process easier and help remove any dirt or debris.
Step 6
Prepare the garlic based on its size. You can use small cloves whole. For larger cloves, slice them thinly into ‘paves’ (flat pieces) – this allows their flavor to infuse better into the oil.
Step 7
Now, for the signature flavor of Aglio e Olio, pour a generous amount of olive oil into a pan. You’ll be frying the garlic, so ensure there’s enough oil to cover the garlic pieces well.
Step 8
Heat the pan over medium heat, then add the sliced garlic. Cook slowly, allowing the garlic to fry gently rather than burn. This slow cooking is crucial for extracting the maximum garlic aroma into the olive oil. Avoid high heat, as it can burn the garlic quickly.
Step 9
You’ll notice the garlic gradually becoming translucent and golden brown. The initially abundant olive oil might seem to reduce as it gets absorbed by the garlic. (Keep stirring to prevent the garlic from burning.)
Step 10
When the garlic is almost fried to a beautiful golden hue, it’s time to add the cooked spaghetti directly to the pan.
Step 11
After boiling the pasta for about 10 minutes, drain it using a colander, but before draining completely, toss it with 1 tablespoon of olive oil to prevent the strands from sticking together. Here’s the most important tip: DO NOT discard all the pasta water! Reserve about 5 ladlefuls (approximately 100-150ml) of the starchy pasta water. This water is key to creating a smooth and luscious sauce.
Step 12
Add the reserved pasta water (5 ladlefuls) to the pan with the fried garlic and cooked spaghetti. Mix everything together. The starchy water will help create a creamy and moist sauce base.
Step 13
Here’s the secret weapon to elevate your Aglio e Olio: chicken stock! While the pasta is salted during cooking, chicken stock adds a deeper layer of umami. For one serving, use about 0.5 Tbsp, and for two servings, use 1 Tbsp. (Be cautious not to add too much, as it can make the dish too salty.)
Step 14
With the chicken stock added, continue to cook and toss everything together over medium heat for another 1-2 minutes. This allows the sauce to coat the pasta beautifully.
Step 15
For the final touch, add crumbled or whole red chili flakes according to your spice preference, and freshly ground black pepper. If you’re sensitive to heat, you can omit the chili flakes or substitute them with finely chopped green chilies.
Step 16
Once the sauce has reduced to your liking and the taste is perfect, no further seasoning is needed. If you prefer it saltier, you can add a little more salt or chicken stock. Your delicious Aglio e Olio pasta is now ready to be enjoyed!
