Aglio e Olio Recipe: A Classic Italian Pasta dish

This crowd favourite aglio olio can be a quick weekday lunch or the perfect side at family dinners and gatherings

Aglio e Olio is simple but delicious. You can put this recipe together in 20 minutes, yet it still feels like a well-thought-out meal. When made perfectly, this Aglio e Olio recipe is simple yet luscious. Fragrant perfectly seasoned, this pasta rolls right off your fork.

A brief history of Aglio e Olio Pasta

Aglio e Olio (literally, Pasta with garlic and oil) originated as a peasant’s dish in Naples, Italy. It was considered a peasant’s meal because of the simplicity of the ingredients. This dish, made with only spaghetti, garlic, and olive oil, comes together easily with store cupboard ingredients.

However, the Bourbon King Ferdinand IV grew very fond of this dish. As a result, the humble aglio e olio became popular all over Italy.

Aglio e olio started as a peasant staple, but this dish is now enjoyed across the world. In Italy, you can find it most easily in Roman trattorias. Although it stays true to its roots, modern Italians add peperoncino (red chili pepper), Parmigiano Reggiano, and plenty of fresh herbs, especially parsley.

Note: None of the product links on this blog are affiliate links. I do not benefit from them. I genuinely love these products.

Vegetarian and vegan aglio e olio recipe

You can easily make this aglio e olio recipe vegetarian by substituting Parmiggiano Reggiano with veggie Parmesan cheese. I love this Italian vegetarian Parmesan Cheese¹ one from Waitrose & Partners.

While cheese is optional, let’s face it, it has now become a staple of the modern-day aglio e olio recipe. If you want to make this recipe vegan, here are a couple of my favourite alternatives:

1. Use 1/2 tsp of my vegan parmesan substitute: To make it mix 1 part nutritional yeast mixed with 0.2 part lemon juice, 1/4 part of garlic powder and salt to taste. This tastes quite close to parmesan.
2. Make a pangrattato with crispy bread crumbs and aromatic, flavourful seasonings. This not only mimics the nutty flavour but also adds a beautiful crunch!

Ingredients

🔸 Pasta: 150 g (75 g per serving); classic spaghetti works best, but similar long pasta shapes (Bucatini, Tagliolini or Linguine) can be used

🔸 Garlic: 12 cloves, thinly sliced

🔸 Red chili flakes: 2 tsp

🔸 Extra virgin olive oil: 4-5 tbsp; this can get expensive so I love some brands that I can actually afford to use in my everyday cooking (Italiamo Extra Virgin Olive Oil, Lidl Primadonna Extra Virgin Olive Oil and saving the best for the last, Odysey organic Greek Kalamata PDO Extra Virgin Olive Oil)

🔸 Veggie parmesan cheese: 2 tbsp (or vegan substitute, see vegan cheese options above

🔸 Salt, to taste

🔸 Greens (optional but recommended to make it nutritionally complete): 4-5 leaves cavolo nero, boiled for 3 minutes and chopped into 3-inch pieces

🔸 Parsley leaves: 2 tsp, finely chopped for garnishing

🔸 Parsley stems: 1 tbsp (can be substituted with dried mixed herbs)

🔸 Dried oregano: 2 tsp (can be subtituted with dried mixed herbs)

Aglio e olio recipe

1️⃣ In a large pan, boil 1-1.5 liter of water. Once the water comes to a boil add 2-3 tsp salt. Now, add the cavolo nero leaves. Let this boil for 3-4 minutes.

2️⃣ Transfer the cavolo nero to a chopping board and let it cool. Retain the water. You can boil your pasta in the same water.

3️⃣ Now take another pan and add 4 tbsp of extra virgin olive oil. Once the oil heats, add the thinly sliced garlic and 1 tbsp of parsley stems, finely chopped.

4️⃣ Toss gently and ensure that the garlic is not burned. Add 1 tsp salt, 1 tsp red chili flakes (or to taste) and 2 tsp oregano. Chop the cavolo nero into 3-inch pieces and add this. Toss till it gets coated in oil and the seasonings.

5️⃣ In the meanwhile, cook the pasta in the boiling water as per pack instructions. I love using spaghetti to keep it consistent with the classic recipe. However, if you do not have spaghetti, most long pasta shapes work well. I recently made the aglio e olio recipe using Bucatini. You can also use linguine or fettuccine or tagliolini, if that’s all you have at home.

Once the pasta reaches an al dente texture, remove it from the flame.

6️⃣ Reserve a cup of pasta water. Add some pasta water and combine well to form a luscious emulsion. Finally, add the pasta and mix well.

7️⃣ Garnish with 1/2 tsp of freshly chopped pasley leaves and 2 tbsp of parmesan cheese. Serve fresh or pack it in an airtight box for your office lunch!

Serving Suggestions

This aglio e olio pasta is great on its own. However, you can amp it up further.

1. Serve with toasted garlic bread or a rocket and arugula salad.
2. Serve with this coconut mushroom soup for a highly indulgent family dinner or when you have guests over.
3. Pair it with a crisp, floral white wine or a light red for a true, yet effortless Italian dinner experience.

If you loved this recipe, tell me know how you made it in the comments below! Share it with your friends and family so that everyone has a quick and effortless weekday lunch.

1. Note: None of the product links on this blog are affiliate links. I do not benefit from them. I genuinely love these products. ↩︎