Get ready to fall in love with Aglio e Olio—a traditional Italian dish featuring pasta tossed with garlic and olive oil. It's perfect for a quick and simple weeknight meal. Sprinkle some grated Parmesan cheese on top to elevate this dish to a whole new level of deliciousness!
Cook the pasta according to the package instructions until it's al dente (firm but not too soft). Remember to salt the water for flavor!
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and cook it gently until it's golden brown and fragrant, but be careful not to burn it (it can happen quickly!).
If you like a little kick, add a pinch of red pepper flakes to the skillet along with the garlic. This step is optional.
Once the pasta is cooked, use tongs to transfer it directly from the pot to the skillet with the garlic and oil. Don't worry if some of the pasta water comes along—it helps create a silky sauce.
Toss the pasta with the garlic and oil until it's well coated. If it seems dry, you can add a splash more olive oil or pasta water.
Taste and season with salt as needed.
Serve hot, garnished with chopped parsley and grated Parmesan cheese if you like. Enjoy your delicious Aglio e Olio!
Notes
To store leftover Aglio e Olio, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.To freeze, portion the cooled pasta into freezer-safe containers or bags, removing as much air as possible. Freeze for up to 2-3 months.When ready to reheat, thaw frozen pasta overnight in the refrigerator. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to revive the sauce. Alternatively, microwave in short intervals, stirring occasionally, until heated through.Avoid overcooking when reheating to prevent the pasta from becoming mushy. Garnish with fresh parsley and Parmesan before serving to refresh the flavors.