Make an Oil and Garlic Sauce

Garlic and oil sauce (also known in Italian as aglio olio) is a flavorful alternative to tomato sauce that coats pasta in oil, garlic and other Italian seasonings. There are only a few ingredients and you can prepare a garlic and oil sauce recipe in a small amount of time.

Steps

Making the Pasta

  1. Fill a large pot three-quarters full with water. Put the pot on the stove and set the burner to the highest setting.
  2. Bring the water to a boil, and then add half of a pound (227g) of pasta.
  3. Cook the pasta until tender, but not too soft. This is called "al dente" in Italian.
  4. Place a colander in the sink and drain the cooked pasta, but reserve 1/2 cup (120ml) of the liquid in a different container.
  5. Set the pasta and liquid aside.

Making the Sauce

  1. Place a 10-inch (25.4cm) skillet on the stove and set the burner to medium heat. Medium heat will help the ingredients cook properly without scorching them.
  2. Add a small amount of extra virgin olive oil to the skillet.
  3. Add a crushed clove of garlic when the oil is hot. Sautee the garlic until it turns golden. Remove the garlic with a slotted spoon and discard.
    • Crush the garlic with a garlic press, small mallet, or press down on the garlic clove with the flat side of a knife.
  4. Add approximately 2 handfuls of fresh flat parsley to the hot oil and garlic mixture. Toss the parsley gently to coat with oil. The parsley adds color and a subtle, fresh flavor to the sauce.
  5. Lower the heat on the stove to simmer or to a low setting. The lower heat will keep the parsley from burning.

Putting it all Together

  1. Add the cooked pasta to the skillet.
  2. Use a slotted spoon to gently fold the pasta into the sauce.
  3. Add the reserved liquid 1 tablespoon at a time if the pasta appears too dry. Stop adding the liquid when the pasta and ingredients are completely coated but are not watery.
  4. Remove the skillet from the heat.
  5. Transfer the prepared pasta to a serving platter or pasta bowl and serve immediately.

Tips

  • Remove the garlic from the oil before it burns. This will prevent the sauce from taking on a bitter taste.
  • Parsley flakes can be substituted for fresh parsley.
  • The pasta will absorb much of the reserved water, so serve the prepared pasta promptly after the sauce reaches the desired consistency. If you wait too long, the pasta will achieve a rubbery texture and the pasta will ultimately dry out completely.
  • Try adding crushed red pepper flakes if you prefer a spicier sauce. Salt and pepper can also be added to enhance the flavor of the sauce.
  • Crumble fresh parsley over the top of the prepared pasta before serving. This will give the pasta more color.
  • A pinch of salt can be added to the pasta water to give the pasta more flavor.
  • Parmesan cheese can be added when serving the pasta.
  • Minced garlic from a jar or garlic powder can be substituted for fresh garlic. Minced garlic does not need to be removed as the small pieces should melt in the hot oil.
  • You can add a drizzle of olive oil in the pasta water to keep the pasta from sticking together.
  • The oil will coat longer pasta shapes like spaghetti better than short shapes like penne. You can also try linguine, vermicelli, or angel hair pasta.
  • To give the sauce a more distinctive, nutty flavor, add 1 finely chopped anchovy to the hot oil and garlic. Once you have added the anchovy, break it apart with a wooden spoon until it liquefies into the oil.

Sources and Citations

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