How to prepare Pasta Aglio e Olio — Simple, Comforting, and Ready in Minutes
Julie HouserShare
There are nights when you want something honest. No fuss, no long ingredient list — just a bowl of pasta that actually tastes like something. This is that dish.
Pasta Aglio e Olio is one of the oldest Italian recipes in existence, and it survives for one reason: it works. Garlic slowly coaxed in good olive oil, a little heat, a handful of parsley, and pasta that's worth eating on its own. We make it with our artisanal gluten-free penne or fusilli — and every time, it disappears fast.
Serves: 2–3 · Prep + Cook Time: About 20 minutes
What You'll Need
- 250g Flower Chef Penne or Fusilli
- 5 garlic cloves, thinly sliced
- ¼ cup extra-virgin olive oil
- ⅛ tsp LorAnn chili oil
- 2 tbsp fresh parsley, finely chopped
- Kosher salt and freshly ground black pepper
- Reserved pasta water
How to Make It
Bring a pot of well-salted water to a boil and cook the pasta until al dente. Before draining, reserve about ½ cup of that starchy pasta water — it's liquid gold for the sauce.
In a wide pan, warm the olive oil over low to medium heat. Add the garlic and let it cook gently until just golden and fragrant. Slow and patient is the move here — burnt garlic will ruin the dish, so don't rush it.
Stir in the chili oil and let it bloom briefly in the warm oil. Then add the drained pasta directly to the pan with a generous splash of the reserved pasta water. Toss and swirl until every piece is glossy and well coated. Season with salt and pepper to taste.
Remove from heat, fold in the parsley, taste once more, and serve immediately.
Chef's Note
This is your canvas. Add any fresh vegetables you love. Chef Jules' current favorite: spinach, white beans, and a touch of lemon zest — bright, simple, and perfect for the table.
Always room for one more.