Ingredients
Dried spaghetti: 1 lb
High-quality olive oil: 1/2 cup
Garlic cloves: 10 (thinly sliced)
Green onion tops: 1/4 cup (chopped)
Lemon juice: 1 tsp
Chili flakes: to taste
Parmesan cheese: 1/4 cup (grated)
Ground black pepper: 1 tsp
Aglio e olio was what they made for family meal during my first stage in Rome at Glass Hostaria. I had never had it the proper way—steeping garlic, chiles, and green onions in oil, then using that oil to pick up the pasta. I was surprised they were making something so simple for lunch because it was a Michelin-starred restaurant. Then we sat down and ate it, covered with Parmigiano. It was one of the best things I had ever had, and it became the first family meal I made for my cooks when I got back
How to make Aglio e Olio
01.
Boil the Pasta
- Bring a pot of salted water to a boil (it should taste like the sea).
- Add spaghetti and cook until al dente, about 10–12 minutes.
02.
Prepare the Sauce
- While the pasta cooks, warm the olive oil in a large pan over medium heat.
- Add garlic and cook until fragrant, 3–5 minutes.
03.
Combine the Pasta and Sauce
- Once the spaghetti is ready, transfer the noodles to the pan using tongs and add a splash of pasta water.
- Toss until the starchy water and oil emulsify into a silky sauce.
- Stir in the green onion tops, lemon juice, and chili flakes.
- Taste and adjust seasoning with salt as needed.
04.
Plate and Serve
- Plate and finish with grated Parmesan and freshly ground black pepper.
- Serve immediately.
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