Aglio e Olio might be one of the simplest Italian pasta dishes, but it’s a shining example of how great ingredients and careful preparation can result in an unforgettable meal. Give it a try and experience the magic of garlic and oil coming together in perfect harmony. Buon appetito!

Tips:

• Use the best quality extra-virgin olive oil you can find. It makes a world of difference.
• Experiment with the amount of garlic and red pepper flakes to suit your taste. Some like it bold and spicy; others prefer it milder.

Aglio e Olio, pronounced “ah-lyoh eh oh-lyoh,” literally means garlic and oil in Italian. This humble yet incredibly tasty pasta dish hails from the Naples region in Southern Italy. It’s a perfect example of how a few high-quality ingredients can create a symphony of flavors.

INGREDIENTS

8 ounces of spaghetti (or any pasta of your choice)

4-6 garlic cloves, finely sliced

1/4 cup extra-virgin olive oil

Red pepper flakes (to taste)

Salt and black pepper to taste

DIRECTIONS

Start by boiling your pasta in salted water until it’s al dente. While it’s cooking, keep a close eye on it; you don’t want to overcook.

In a large skillet, gently heat the olive oil over low-medium heat. Add your thinly sliced garlic and red pepper flakes. The key here is to infuse the oil with the garlic’s flavor without browning it. This takes just a few minutes, so be vigilant!

Once your pasta is ready, transfer it directly from the pot to the skillet with the garlic and oil. Reserve some pasta water in case you need it later.

Toss the pasta in the garlic-infused oil, allowing it to soak up the flavors. If it looks a bit dry, add a splash of pasta water to create a silky sauce.

Season with salt and freshly ground black pepper.

Serve it hot and enjoy the simplicity of this delightful Italian dish.