Classic Garlic Parsley Pasta (Pasta Aglio e Olio)
Master the art of Italian simplicity with this garlic parsley pasta that creates a silky and flavor packed sauce in minutes using starchy water and fresh aromatics.
Garlic parsley pasta is the ultimate comfort food for those days when you crave something restaurant quality but want to keep it simple. By emulsifying starchy pasta water with fragrant garlic, chili, and fresh herbs, you create a sauce that coats every strand perfectly. It is a humble yet sophisticated dish that highlights the beauty of high quality, fresh ingredients coming together with just a bit of technique.
Ingredients
- 200 g thin pasta (spaghetti or linguine)
- 4 cloves garlic, thinly sliced
- 1 bunch fresh Italian parsley
- 1 tsp chili powder (or fresh chili)
- 2 tbsp extra virgin olive oil
- 1 tbsp sea salt
- optional bacon or pancetta
- optional cherry tomatoes for garnish
Instructions
- 1Boil the pasta
Bring a large pot of water to a boil. Add the thin pasta and cook for 7 to 8 minutes for a perfect al dente texture.
Tip: Add a generous amount of sea salt to the boiling water to season the pasta from within. - 2Sauté the garlic
Heat oil in a wok and add the sliced garlic. Sauté until fragrant and lightly golden to create the aromatic base for the sauce.
Tip: Use medium heat to ensure the garlic browns evenly without burning. - 3Infuse with parsley
Add fresh Italian parsley stems into the wok with the garlic and oil. Allow them to cook briefly to infuse the oil with herbal aromatics.
Tip: Parsley stems carry a lot of flavor; dont discard them, as they are perfect for infusing oils. - 4Create the sauce base
Pour two ladles of the starchy pasta cooking water into the wok with the garlic and parsley stems. This creates the emulsified base for the pasta sauce.
Tip: The starchy water is key to getting the sauce to cling to the noodles. - 5Add chili seasoning
Sprinkle chili powder into the bubbling mixture of garlic, oil, and pasta water to add a touch of heat to the sauce.
Tip: You can use fresh chili instead of chili powder for a brighter, spicier kick. - 6Combine and toss
Add the boiled pasta directly into the wok with the prepared sauce base. Toss well to ensure every strand is coated in the garlic-parsley oil.
Tip: Tossing quickly helps the sauce emulsify and coat the pasta perfectly.
