Aglio e Olio

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound dried pasta ( spaghetti, linguine, or your favorite pasta)
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 1 tablespoon crushed red pepper flakes
Directions

Cook pasta in boiling, salted water until al dente. Meanwhile, heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is lightly browned. Remove from heat. Drain pasta, reserving 1/4 cup of the cooking liquid, and place in a bowl for tossing and serving. Add olive oil mixture and toss. Add the reserved cooking liquid if mixture seems dry. Serve immediately.


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    Come on now!!.....this was FAB!! My treat for the week!!
    Just tried this one out. Excellent. Paired really well with the pan-seared salmon I cooked. The pasta was delicate yet flavourful and allowed me to taste my fish. 
     
    Kudos to HankHayes' advice on the toasted breadcrumbs and cheese. It was like eating garlic bread fresh out of the oven!
    Excellent Aglio Olia with red peppers! One little extra thing my Uncle Joe Ciccone showed me was to sprinkle some toasted bread crumbs on top! he would throw about a cup of breadcrumbs in a frying pan for a few minutes, and then sprinkle that on top of the spaghetti, with grated cheese - we couldn't get enough of it!
    I was very hungry and my husband was very tired with an early morning ahead of him. He peeked through the door, "Save me some pasta." I came across this and put in more oil - about an inch deep in a small sauce pan - and fried the garlic. That was terrific. I only added a little red pepper since I like this dish more creamy than spicy. I added basil, parsley, salt and pepper. Olive oil really holds on to salt and garlic. I threw it in the main pot of pasta and added about a half cup of parm and stirred together. I can't wait to see what he thinks when he wakes up. The garlic came out like sweet croutons. Don't burn it, but don't be afraid to play with it.
    I make this at least one night a week. My husband is not too keen on spice, so I reduce the pepper flakes just a bit. It tastes better than our local italian restaurant's version!
     Like other reviewers, we also add a bit of pecorino ramano on top.
     
     Another homerun, Emeril!
    Let me just start of by saying i am a pasta enthusiast. In fact you may say i am a lover of pasta. However, this did it. When i found this recipe online, i was ecstatic. Emeril, one favorite chefs (besides Wolfgang Puck) shares the same love for Aglio e Olio as i do. I tripled checked to make sure i had the right amount of ingredients before and after i made this god awful pasta. The process of making this pasta took only around 7 minutes. This was to be a special lunch for my grandmother. When served, the pasta looks edible. After my first bite, the spices overwhelmed my taste buds. Two minutes later i found myself sweating profusely, sinuses clear, and tears pouring down my face. In other words it was a hot experience. This quite possibly isthe worst pasta i have ever had. I find myself now still sweating, guzzling down gatorades to try to kill the stinging of my tongue. I feel as though i am about to throw up. I have lost all respect for Emeril Lagasse. This is the worst meal i have ever tasted.
    I featured this on my food blog: www.stepbystepcooking.net. It was good, very tasty, but a little dry for my taste. I think adding parmesan to the dish is a great way to level up the dish!
    I used a fresh spinach fettucini pasta that I got from the local farmers market and added fresh grated Parm. Turned out really good!
    I agree, you need to serve with grated parmesian or romano cheese. Other than that, it is simple, fast, healthy, and tasty. I also added some diced roma tomatoes, broccoli florettes, and sliced turkey sausage and warmed them up with the hot oil to make this a full meal. Looks and tastes great, like a bistro quality pasta dish.
    I have been making this meal for my husband who is italian....I actually learned how to make it from his nanni! But trust me when I say this that you CANNOT have aglio e olio without pecorino romano cheese grated on top. There is also many possibilities for additions to this pasta such as shrimp, cannolini beans, tomatoes, fresh basil, chicken....I always put tomatoes basil and beans in mine, but my husband just likes his plain with the pecorino...One secret ingredient also is to disolve an anchovy filet or two in the oil when you are browning the garlic, just be careful not to get the garlic too brown or else it ruins the whole dish. Put just a little more olive oil and pasta water then the recipe calls for I usually use about 3/4 cup oil and 1/2 cup water for a pound of spaghetti!!!
    We made this pasta w/ sauteed broccoli and chicken, but it was still quite bland. We added several spoonfuls of grated asiago cheese to improve the flavor, but it could have been better.
    YUMMY!!
    If you like hot/spicy and garlic then you will LOVE this recipe as much as I do! It is "restaurant quality" and sooo easy. I used this pasta as a side dish with veal scallopine and it received rave reviews!
     Michelle
     Kingman, AZ
    This is great as a stand alone meal or as a sice dish with beef, pork or chicken.
    This dish was pretty good. Be careful not to burn the garlic! I also added some broccoli florets for something extra.
    This recipe version replaced my traditional garlic pasta. We loved the extra kick from the dried red pepper flakes!
    I always order this in a good Italian restaurant, but didn't have a good recipe to make at home. Thank you.
     I really like you much better on Foodnet than when you where on GMA
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    Angel Hair Aglio Olio

    Recipe courtesy of Emeril Lagasse