Aglio e Olio
The ten-minute pantry dinner. Everything depends on not letting the garlic go past gold.
- Prep
- 5m
- Cook
- 12m
- Total
- 17m
- Serves
- 2
- Effort
- Easy
Scale
Units
Method
| 1/3 cup | 1 Warm the garlic gently until pale gold 6m Low heat, 5 minutes. The moment it browns it turns acrid. | 3 Toss hard over low heat until the sauce turns creamy 2m The starch and oil emulsify as you toss. Keep it moving. | |
| 6 cloves | |||
| 1 tsp | |||
| 200 g | 2 Boil until al dente, saving a mug of water 9m | ||
| 2 tsp | |||
| 1/2 cup | |||
| a handful | |||
| 30 g |
- 1
Warm the garlic gently until pale gold
6m- olive oil 1/3 cup
- garlic 6 cloves
- chilli flakes 1 tsp
Low heat, 5 minutes. The moment it browns it turns acrid.
- 2
Boil until al dente, saving a mug of water
9m- spaghetti 200 g
- salt for the water 2 tsp
- 3
Toss hard over low heat until the sauce turns creamy
2m- from 1 Warm the garlic gently until pale gold
- from 2 Boil until al dente, saving a mug of water
- pasta cooking water 1/2 cup
- parsley a handful
- Parmigiano Reggiano (optional) 30 g
The starch and oil emulsify as you toss. Keep it moving.
Sliced, not crushed
Crushed garlic has far more cut surface and burns in seconds; slices brown evenly and can be watched. Since burnt garlic is the only way this dish fails, that is worth the extra thirty seconds with a knife.
Notes
- Salt the water properly. There is nothing else seasoning this dish.
- Reserve more water than you think. The emulsion wants adding in stages.
- A tin of anchovies melted into the oil makes it a different and very good dish, but no longer vegan.