pastastovetop30 minutes

Garlic Aglio e Olio

Name: Garlic Aglio e Olio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 g pasta (Linguine or Spaghetti); 2 heads garlic, cloves halved with the inner green germ removed; 150 ml extra virgin olive oil; salt, generously for pasta water; 250 ml reserved starchy pasta water; chilli flakes (or cayenne pepper) to taste; fresh parsley, finely chopped

This garlic aglio e olio recipe uses a special blanching technique to remove bitterness from garlic, resulting in a sweet, silky sauce that enhances the pasta's flavor.

Recipe by SeasonedWayfarerCooks

From YouTube · Jul 31, 2026

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This garlic aglio e olio recipe uses a special blanching technique to remove bitterness from garlic, resulting in a sweet, silky sauce that enhances the pasta's flavor.

10 min, estimated

Prep time

15 min, estimated

Cook time

25 min, estimated

Total time

Yield

Ingredients

7 ingredients

Adjust servings

Servings: 42 to 8

Ingredients and nutrition update together

Per serving790 kcal

Fat: 34g
Carbs: 100g
Protein: 18g

Whole recipe (4 servings): 3160 kcal

500 g pasta (Linguine or Spaghetti)
2 heads garlic, cloves halved with the inner green germ removed
150 ml extra virgin olive oil
salt, generously for pasta water
250 ml reserved starchy pasta water
chilli flakes (or cayenne pepper) to taste
fresh parsley, finely chopped

Method

7 steps

Prep and Blanch the Garlic - Cut garlic cloves in half, down the middle and pull out the inner green germ. Place garlic in a small pot of cold water and bring to a boil. Once it reaches a rolling simmer, set a timer for 1 minute then drain immediately. Rinse under cold water and refill with fresh cold water, then boil again. Repeat this process for a total of 3 cycles to strip the harsh sulphur and bitterness. Drain and set aside.
Add the blanched garlic cloves and 150 ml of olive oil to a blender. Blend on low for 5 seconds, then on high speed for 30-45 seconds until smooth and emulsified.
Cook the pasta in generously salted water until 90% cooked, for al dente (estimated). Reserve 250 ml of starchy pasta water before draining.
Drain the pasta and transfer it to a low heat pan.
Add the blended garlic and oil mixture to the pasta in the pan. Mix well to combine and emulsify, adding reserved pasta water as needed to loosen the sauce.
Stir in chopped parsley and adjust seasoning if necessary.
Plate the pasta, garnish with chilli flakes or cayenne pepper and extra parsley, then serve.

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