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3 Ways to Make Aglio e Olio
Three progressively more refined versions of aglio e olio: a pungent, oily version inspired by the film Chef; a traditional emulsified method associated with Chef Luciano Monosilio; and a Michelin-starred method using repeatedly blanched garlic for a mellow flavor.
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Ingredients
- garlic (Sliced lengthwise into almond-shaped pieces for Level 1)
- olive oil (Used to fry the garlic in Level 1)
- red pepper flakes (A pinch, for Level 1)
- black pepper (For Level 1)
- pasta (For Level 1; the source does not specify a quantity or cooking instructions)
- parsley (For Level 1 and Level 2)
- lemon juice (A squeeze, for Level 1)
- garlic (Minced for Level 2)
- fresh red chili (For Level 2)
- parsley stems (Added to the pan at the beginning of Level 2)
- pasta water (A ladleful for Level 2; additional pasta water is used in Level 3)
- pasta (Very al dente pasta for Level 2; cooked pasta for Level 3)
- garlic (Remove the germ before boiling for Level 3)
- olive oil (Blended with the boiled garlic for Level 3; the source emphasizes unheated olive oil)
- pasta water (Blended with garlic and olive oil for Level 3)
- cooked pasta (Added directly to the blended sauce for Level 3)
- cayenne pepper (A sprinkling, for finishing Level 3)
Steps
- 1
Level 1 — Slice the garlic lengthwise into almond-shaped pieces.
- 2
Heat olive oil in a pan. Add the sliced garlic, a pinch of red pepper flakes, and black pepper, and fry them together.
- 3
Allow the garlic to brown slightly before adding the pasta. The source describes this as a deliberately sacrilegious step that produces a pungent, oily sauce.
- 4
Add the pasta, then finish with parsley and a squeeze of lemon juice.
- 5
Level 2 — Mince the garlic and prepare the fresh red chili and parsley stems.
- 6
Place the minced garlic, fresh red chili, and parsley stems in an unheated pan. Cover them with olive oil.
- 7
Let the oil and aromatics heat up slowly together.
- 8
Add a ladleful of pasta water and reduce it to maximize the sauce’s starch content and promote emulsification.
- 9
Add very al dente pasta to the sauce and let it finish cooking there, releasing additional starch as it cooks.
- 10
Add parsley and toss vigorously to help create a creamy emulsion. The source notes that this technique can take practice.
- 11
Level 3 — Remove the germ from the garlic, since it can be particularly pungent.
- 12
Boil the garlic for five minutes, then drain it. Repeat this boiling-and-draining process four times.
- 13
Blend the repeatedly boiled garlic with olive oil and pasta water to create an emulsified sauce.
- 14
Add the cooked pasta directly to the sauce and use its residual heat to thicken the mixture.
- 15
Finish with a sprinkling of cayenne pepper. This version is described as having mellow garlic flavor while allowing the grassy notes of raw, unheated olive oil to come through.
Notes
The source presents three methods rather than one standardized recipe and provides no ingredient quantities, pasta type, serving size, or exact oil amounts. Level 1 is intentionally described as unemulsified and oily; Level 2 aims for a creamy emulsion without cream; Level 3 uses repeatedly boiled garlic for a milder flavor.
Nutrition per serving
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