Imported from TikTok

Creamy Aglio e Olio

Name: Creamy Aglio e Olio
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g Spaghetti; 7 Garlic cloves (Use 6–8 cloves; peeled and cut in half.); 60 ml Extra-virgin olive oil (Divided; approximately 30 ml goes into the garlic cream, with the remainder for the skillet and serving drizzle.); 39 ml Hot garlic-cooking water (Approximately 30 ml is used for blending; reserve the remainder for adjusting the cream if needed.); 0.5 tsp Red-pepper flakes (Or to taste.); 2 tbsp Fresh parsley (Finely chopped; divide between the garlic cream, skillet, and finishing. The source specifies a pinch for the cream and half for the skillet, but does not give exact amounts for those portions.); Salt (As needed for the pasta water and a small pinch for the garlic cream.); Pasta water (As needed; reserve plenty, including one ladle for finishing and more to thin the sauce if necessary.)

Recipe by @bortipastabar @bortipastabar · TikTok

Imported by Tara Farrar on SeeMeCook

A quick spaghetti aglio e olio made with a smooth, blended garlic cream rather than fried garlic. Red-pepper flakes and parsley season the glossy, emulsified sauce.

2 servings10 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

200 g Spaghetti
7 Garlic cloves (Use 6–8 cloves; peeled and cut in half.)
60 ml Extra-virgin olive oil (Divided; approximately 30 ml goes into the garlic cream, with the remainder for the skillet and serving drizzle.)
39 ml Hot garlic-cooking water (Approximately 30 ml is used for blending; reserve the remainder for adjusting the cream if needed.)
0.5 tsp Red-pepper flakes (Or to taste.)
2 tbsp Fresh parsley (Finely chopped; divide between the garlic cream, skillet, and finishing. The source specifies a pinch for the cream and half for the skillet, but does not give exact amounts for those portions.)
Salt (As needed for the pasta water and a small pinch for the garlic cream.)
Pasta water (As needed; reserve plenty, including one ladle for finishing and more to thin the sauce if necessary.)

Steps

1
Bring a small saucepan of water to a boil. Add the garlic and cook for approximately 4–6 minutes, until completely tender.
2
Drain the garlic, reserving its cooking water. Place the softened garlic in a tall blending container.
3
Add approximately 30 ml of the garlic-cooking water, approximately 30 ml of the olive oil, a small pinch of salt, and a little parsley to the container. Blend with an immersion blender until completely smooth and creamy. Add a little more garlic-cooking water if necessary.
4
Cook the spaghetti in well-salted boiling water. Remove it approximately 2–3 minutes before it reaches al dente, reserving plenty of pasta water.
5
In a large skillet, gently heat the remaining olive oil with the red-pepper flakes and half of the parsley. Keep the heat low so the seasonings release their flavor without burning.
6
Transfer the undercooked spaghetti directly into the skillet. Add one ladle of pasta water and continue cooking, tossing and stirring vigorously.
7
Add the garlic cream and continue tossing until the sauce emulsifies and becomes shiny and creamy. Gradually add more pasta water if the sauce becomes too thick.
8
Turn off the heat, add the remaining fresh parsley, and toss again. Plate immediately and finish with a small drizzle of good extra-virgin olive oil.

Notes

The description calls for 60 ml total olive oil and separately says to finish with a small drizzle; it does not quantify that additional drizzle. No exact amount of pasta water for boiling/finishing is given. The transcript describes the garlic as softened after about six minutes and says to finish the pasta in the skillet.