Aglio e Olio is a traditional Italian pasta dish. Identifying it with countrified home cooking, cucina rustica, for it is made without seasonal or store-bought ingredients, many attribute its origin to the poverty-stricken and traditionally isolated region of Abruzzo; however it is quite popular elsewhere in the country. In keeping with its casalinga quality, it is traditionally made with fettuccine, which, unlike fancy pasta shapes, could also be prepared from scratch in the kitchen. The robust fragrance of the olive oil, the crisp freshness of the garlic, the quality of the grated cheese and the pasta itself are all essential in a dish where nothing can be masked.
The sauce consists entirely of minced or pressed garlic lightly sauteed in olive oil, plus hot pepper flakes (dried red chili peppers). Finely chopped parsley is added as a garnish. Antonio Pinto, a Neapolitan cook, recommends to add a couple of fresh tomatoes to the boiling oil after frying the garlic. When made alla milanese, bread crumbs are added to the sauteed garlic and permitted to color slightly, to give the sauce a light liaison.
*Source Wikipedia
Aglio e Olio Pasta
Ok there are a few simple things regarding Aglio e Olio Pasta that I do like. The ingredients to this great pasta can be found in any cupboard or pantry just as easily as the simple tomato sauce pasta. The taste and aroma of the pasta is just simply divine. The symphony of garlic, oil, butter, and basil/parsley is just mind bogglingly good. Now there are a couple of secrets to making good aglio e olio pasta.
And secret number one is? As Julia Child would say: BUTTER.
Yes. BUTTER.
Add some olive oil in a skillet, then add the butter (a half a stick) then bring to a boil with some chopped garlic. When its boiling, add the chopped tomatoes. Let it simmer in low heat for awhile. Toss the noodles to evenly coat it.
Aglio e Olio
Tossing the Noodles
Add some chili flakes and top it off with some green. Some add Basil, some add parsley or oregano, whichever way you go the garnish is there for fragrance and color. You can use some grilled chicken or pan-seared chicken to top it off, bacon bits, or even Bangus! (Milkfish) to the recipe. Which ever way you go, I’m sure this dish will be quick and easy to make!
The Finished Product
Advertiser by day, renegade foodie by night!
I love aglio olio
I love aglio e olio so much! It’s the simplest pasta dressing ever.
hi just bloghopping.
i love pasta dishes and this is one of the easiest pasta dishes. i think i’ll this with bangus.
thanks for sharing
Love this. Cool!
Just tried your recipe but substituted coriander leaves for the parsley(didn’t have on hand). It turned out great though on the less oily side. What would be your proportion of oil & butter to a half kg noodles? Thanks!
Hey Elaine! Thats great news on the recipe for aglio olio! Coriander or wansuy is ok but the strong smell really is meant for chinese dishes and parsley is meant as garnish meaning it doesnt have to be there anyway. I would maybe use like 1/4 butter-1/2 depending on how fast the noodles soak in the oil. Remember to toss the noodles a minute or two before its actually done and to deglaze the pan with noodle stock to make things even more tastier.
Awesome! I ran out of parsley and found coriander as a substitute….which I read in a food substitution book. I’ll do these again definitely with the use of stock and parsley. Thank you so much!!!