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Pasta with oil and garlic

Pikantne Valentine's Day Additions 30 min Easy 13 wyświetleń ~10.22 PLN - (0)
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Description

A simple, elegant Italian dish made with pasta, olive oil, garlic, and fresh parsley. This classic aglio e olio is aromatic, slightly spicy (when chili is added), and perfect as a side for a romantic Valentine's dinner or as a light standalone dish for two. The pasta is glistening with oil, with delicately golden garlic and a fresh green touch of parsley — it has a pleasant contrast of textures: soft al dente pasta and crunchy pieces of sautéed garlic. It looks simple, but the flavor is refined; it can be served with grated Parmesan or freshly ground black pepper. It pairs wonderfully with a light arugula salad and a glass of white wine.

Ingredients (8)

Servings:
2
  • Spaghetti pasta 200 g
  • Extra virgin olive oil 4 łyżki
  • Garlic 4 ząbki
  • Sea salt 10 g
  • 🌿 Przyprawy
  • Ground black pepper 2 szczypty
  • Parsley 0.5 pęczek
  • ✨ Opcjonalne
  • Grated Parmesan 40 g
  • Dried chili flakes 1 łyżeczka
💰 Szacowany koszt dania: ~10.22 PLN (5.11 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and tools: measure the pasta, weigh the oil and spices. Peel the garlic and slice the cloves thinly (about 2 mm). Rinse the parsley thoroughly under cold water, dry it with a paper towel, and chop finely (leaves and thin stems). Prepare a large pot (at least 4-5 liters) and a deep frying pan with a diameter of 26-28 cm or a saucepan.

Ingredients: Spaghetti pasta, Extra virgin olive oil, Garlic, Parsley
Use a sharp knife to slice the garlic thinly; thin slices release flavor faster but are more prone to burning. If you don't have a 26-28 cm pan, use the largest one you have — it will make mixing the pasta with the oil easier.

Cooking pasta

2

Fill a large pot with 3-4 liters of cold water (enough for the pasta to swim freely). Place it over high heat and bring to a boil. When the water starts to boil, add sea salt (10 g). Gradually add the pasta, separating it with a fork or whisk to prevent it from sticking together. Cook the pasta according to the package instructions minus 1 minute — for spaghetti, 8-9 minutes will yield al dente, so start checking for tenderness after about 7 minutes. During cooking, stir every 1-2 minutes to prevent sticking.

Ingredients: Spaghetti pasta, Sea salt
Use a large pot — too little water will cause the pasta to stick together and cook unevenly. To check, use a fork: al dente means the center is slightly firm, not overcooked and not hard.

Reserving pasta water

3

About 1 minute before the cooking time is up, prepare a glass (about 200-250 ml). Pour 120 ml of the hot pasta cooking water into the glass; this starchy water will help combine the oil with the pasta into a creamy sauce. Then, drain the pasta using a colander, but do not rinse it with water — we want to keep the starchy coating.

Ingredients: Spaghetti pasta
Reserving water is a key step: if you forget, the sauce will be dry and won't combine with the pasta. Use a cup or measuring cup with a spout, gradually pour out to collect about 120 ml.

Frying garlic (sauce preparation)

4

Place a pan over medium-low heat. Pour in olive oil (60 g) and heat slowly for 30-45 seconds — the oil should be warm, not hot. Add thin slices of garlic evenly spread across the surface of the pan. Sauté over very low heat for 1.5-2 minutes, stirring every few seconds, until the slices turn light golden and release their aroma. If you are using chili flakes, add them at the same time as the garlic or after 30 seconds, depending on your preferred spiciness.

Ingredients: Extra virgin olive oil, Garlic, Dried chili flakes
Use a heavy-bottomed pan, preferably 26-28 cm. Control the heat: if the garlic starts to brown faster than after 1.5 minutes, reduce the flame — burnt garlic tastes bitter. Gently stir the slices with a wooden spoon.

Emulsifying the sauce

5

Reduce the heat to medium. Add 2-3 tablespoons (about 30-45 ml) of the reserved pasta cooking water to the pan and quickly stir to combine the water with the oil, creating a slightly creamy emulsion. Cook for 20-30 seconds until the liquid slightly reduces and becomes glossy.

Ingredients: Extra virgin olive oil, Spaghetti pasta
Add water gradually — too much at once can thin the sauce. You create the emulsion by mixing vigorously (use tongs or a large spoon) until a silky liquid forms.

Dish Assembly

6

Add the drained pasta directly to the pan with olive oil and garlic. Increase the heat to medium and toss vigorously (use tongs or two forks) for 1-2 minutes, allowing the pasta to absorb the oil and garlic flavor. If the sauce seems too dry, add another 1-2 tablespoons (15-30 ml) of reserved water and stir until you achieve a silky consistency. Finally, add finely chopped parsley and two pinches of freshly ground pepper.

Ingredients: Spaghetti pasta, Extra virgin olive oil, Parsley, Ground black pepper
Stir vigorously, lifting the pasta from the bottom of the pan — this helps to evenly distribute the sauce. The consistency should be glossy and slightly moist, the pasta should not be swimming in oil or be dry.

Seasoning and Finishing

7

Taste the pasta and season with a little salt if needed (use very sparingly, as the parmesan may add saltiness). If you are using parmesan, remove the pan from the heat and sprinkle about 40 g of grated parmesan, stirring quickly to allow the cheese to gently melt and thicken the sauce. If you are not using cheese — just mix again with parsley and pepper.

Ingredients: Grated Parmesan, Ground black pepper, Parsley
Add the parmesan only after removing the pan from the heat to avoid the cheese curdling too quickly. Additionally, you can add chili flakes for heat or a few drops of fresh lemon juice for freshness (optional).

Serving

8

Transfer the pasta to warmed plates — use two forks or tongs to shape the portions aesthetically. Sprinkle the top with a bit of extra chopped parsley and, if you like, a little parmesan. Serve immediately — the pasta tastes best hot and freshly made.

Ingredients: Spaghetti pasta, Parsley, Grated Parmesan
Serve immediately; if the dish sits too long, the pasta will absorb the oil and thicken. Use tongs or two forks to serve for an aesthetically pleasing portioning.

Final tips

9

Serve the pasta with a glass of your favorite white wine or a light red. A simple arugula and cherry tomato salad will be the perfect side. Store leftovers according to the instructions below, but remember that freshly made is always best.

If you're preparing a dish for Valentine's Day, pay attention to aesthetics — rolled portions of pasta in the center of the plate, a few leaves of fresh parsley, and a delicate sprinkle of Parmesan look very elegant.

Fun Fact

💡

Aglio e olio (garlic and oil) comes from Italian cuisine, primarily from southern Italy (Naples). This dish became popular due to its simplicity and the use of a few durable ingredients — perfect for travelers and workers who needed a quick, nutritious meal.

Best for

Walentynki Romantyczna kolacja Szybki obiad dla dwojga

Tips

🍽️ Serving

Serve the pasta immediately after preparation on warm plates. For a more elegant version, add finely grated Parmesan at the table and freshly ground pepper. A light salad of endive or arugula with lemon juice and a glass of fruity white wine pairs well with the dish.

🥡 Storage

Store leftovers in an airtight container in the fridge for up to 24 hours. When reheating, add 1-2 tablespoons of oil and a little cooking water (or regular water) and heat in a pan over medium heat, stirring to restore the creamy consistency. Freezing this dish is not recommended — the texture of the garlic and oil will change.

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