Q1: What is the absolute, number one secret to a creamy, not greasy, Aglio e Olio?

The secret is emulsification , and the key to that is the starchy pasta water . By vigorously tossing the hot pasta with the infused oil and the hot, starchy pasta water, you are forcing the oil and water to combine into a beautiful, light, and creamy sauce that coats the noodles perfectly, rather than just leaving them sitting in a pool of oil.

Q2: How do I cook my garlic without it burning and becoming bitter?

The most important trick is to start your garlic in a cold pan with the oil and to heat it up gently over a low heat . This allows the garlic to slowly toast and infuse its sweet, nutty flavor into the oil without the risk of it burning, which would make your entire dish taste bitter.

Q3: Can I make this dish ahead of time?

This is one of the few pasta dishes that is at its absolute best when it is made and served immediately . Because the sauce is a delicate emulsion of oil, starch, and water, it does not hold or reheat particularly well and can become greasy.

Q4: What is the best kind of pasta to use for Aglio e Olio?

A long, sturdy pasta shape with a slightly rough, porous texture is the best choice for catching and holding onto the beautiful sauce. A classic spaghetti is a fantastic choice, as is a traditional, bronze-die bucatini or linguine .

Q5: What are Castelvetrano olives?

Castelvetrano olives are a type of olive that is grown in Sicily, Italy. They are famous for their vibrant, bright green color, their crisp and meaty texture, and their wonderfully mild, buttery, and not-too-salty flavor, which makes them a perfect and sophisticated addition to a simple pasta dish like this one.

Spaghetti Aglio e Olio (A 15-Minute Recipe!)

An incredibly fast and simple recipe for Spaghetti Aglio e Olio (garlic and oil), elevated with the addition of spicy Calabrian chiles and briny Castelvetrano olives. This classic, one-pan (mostly) vegan dish features a sauce made by gently infusing olive oil with garlic and chiles over low heat. The sauce is deglazed with white wine and then tossed with al dente spaghetti and a generous amount of starchy pasta water to create a perfectly emulsified, flavorful coating for the noodles.

Author: Grace

Ingredients

1 pound dry spaghetti
1/2 cup, plus 2 tablespoons olive oil
4 cloves garlic, roughly chopped
2 Calabrian chiles, roughly chopped (or 1/2 teaspoon crushed red pepper flakes)
1/2 cup pitted and chopped Castelvetrano olives
1/4 cup chopped fresh parsley
1/4 cup dry white wine
Kosher salt and freshly ground black pepper, to taste

Instructions

Bring a large pot of water to a rolling boil. Salt the water generously, then add the spaghetti and cook until it is al dente—about 2 minutes less than the package cooking time suggests.
Before draining the pasta, reserve about 2 cups of the starchy pasta water.
While the pasta is cooking, add the olive oil, chopped garlic, and chiles to a large, cold skillet. Set the skillet over low heat and cook, stirring occasionally, for about 3 minutes until the garlic is very fragrant but not browned.
Add the chopped olives, parsley, and white wine to the skillet. Cook for 3 to 4 minutes.
Add the drained pasta to the skillet along with 1 cup of the reserved pasta water.
Continue to cook over low heat, stirring constantly, until the pasta is fully cooked and has absorbed most of the water, creating a creamy sauce. Add more pasta water as needed to reach the desired consistency.
Finish with freshly ground black pepper and a sprinkle of salt to taste. Serve immediately.

Notes

This is a very fast vegan meal that comes together in about 15 minutes, making it perfect for a busy weeknight.
The key to the most delicious version of this recipe is to cook the garlic very gently over low heat to infuse the oil without letting it burn, which would make it bitter.
Using the starchy, reserved pasta water is crucial for creating the creamy, emulsified sauce without any dairy.
The recipe suggests swapping the olives with chopped canned artichokes or a tablespoon of rinsed capers for a similar briny flavor.

Find it online: https://www.eatswithsoul.com/spaghetti-aglio-e-olio-3/