Skip to Content
Recipes

The Simple Perfection of Pasta Aglio e Olio

Our Editor-in-Chief offers a recipe for Pasta Aglio e Olio on the podcast "Beyond The Burner" championing the simplicity of Italian cuisine.

Pasta Aglio e Olio by Andrew Cotto. Photo courtesy of Erika Katz.

Pasta Aglio e Olio by Andrew Cotto. Photo courtesy of Erika Katz.

I love pasta agio e olio. The simple perfection of three essential Italian ingredients speaks to the exceptionalism of la cucina italiana.

I was so happy to attest to this brilliance on my recent appearance on the Beyond The Burner podcast, discussing, among other things, the benefits of Italian ingredients and the wellness they foster.

The episode is here with the recipe below:

Pasta Aglio e Olio

Pasta Aglio e Olio

Recipe by Andrew Cotto
0.0 from 0 votes
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 1/4 cup 1/4 “everyday” extra virgin olive oil (EVOO)

  • high quality EVOO (for anointing at the end)

  • 1 lb. 1 dry spaghetti or any long pasta

  • 5 cloves 5 garlic, peeled (germ removed from the center, if present) and sliced very thin

  • 1 teaspoon 1 red pepper flakes (optional)

  • 2 tablespoons 2 minced flat-leaf parsely

  • grated Parmigiano or Pecorino cheese (to taste, optional)

  • Kosher salt

Directions

  • Bring a large pot of water to boil.
  • Add a palm-full of salt (about a 1/4 cup).
  • Add the pasta, stir until a boil returns.
  • Set the timer for four minutes short of package instructions for “al dente.”
  • Add the olive oil and garlic to a cold, large saute pan.
  • When the timer goes off, turn on the flame to medium-low and allow the garlic to warm in the olive oil (do not let it burn!) for two minutes.
  • Season with salt and red pepper flakes.
  • Transfer the pasta from the boiling water directly to the pan.
  • Add 1/2 cup of pasta water to the pan.
  • Toss thoroughly until the pasta absorbs the water and has a nice sheen.
  • Off the heat, anoint with the high-quality EVOO, add the parsley (and cheese, if using), toss and serve.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Piccolo Buco Expands to Naperville with Pizza and Italian Favorites

Piccolo Buco brings Roman-inspired pizza and Italian classics to Naperville in partnership with Cooper’s Hawk Winery & Restaurants.

September 17, 2025

Bosco Opens in San Francisco with Italian Cooking and Forest Design

Bosco opens in SoMa with chefs Ryan McIlwraith and Kaili Hill serving housemade pastas, wood-fired dishes, and a thoughtful wine and cocktail program.

September 17, 2025

Olive Oil Is Not an Afterthought at Sea on Board Oceania’s Allura

On Oceania’s Allura, Italian dining shines at Toscana, where an olive oil concierge and authentic recipes prove that dining at sea can rival meals on land.

September 16, 2025

Phil Stefani and Chef Art Smith to Lead Vatican Restaurant

Chicago restaurateur Phil Stefani and Chef Art Smith will lead the only dining venue at Borgo Laudato Si’, the Vatican’s historic estate.

September 15, 2025

Stracciatella in Italy: From Soup to Cheese to Gelato

From Rome to Apulia to Bergamo, stracciatella takes shape as a soup, a cheese, and even gelato. Here’s how one word ties three Italian favorites together.

September 15, 2025
See all posts