Now here’s a real lazy day pasta recipe. Simple, quick and flavourful – this one is a must-have recipe! Pronounced ‘ahl-yo ay ohl-yo’, Pasta Aglio e Olio might sound incredibly fancy, but it literally means pasta with garlic and oil, and is composed of just a handful of ingredients.
Though believed to have originated from Naples, Italy, there are various versions of Aglio e Olio from other regions of the country. As with most food histories, there are many accounts of what is authentic. Some might find that problematic, but I, for one, find it fascinating. The fact that there are so many versions just means that there’s just that much more for me to try out and experiment with!
Coming back to authenticity, some accounts state that a hard cheese like Parmesan or Pecorino is absolutely essential for a true Aglio e Olio experience, while others state that real Aglio e Olio has no cheese of any kind. After trying many variations of this recipe over the years, I have concluded that a little (or lot) of cheese can’t hurt. Don’t have Parmesan? Use any cheese you have. Or don’t. Make this recipe the way you like it!
I added red chilli flakes, for extra flavour and heat, which means technically speaking this is actually a recipe for Penne Aglio, Olio e Peperoncino. I also threw in some sliced black olives, but you can add any other vegetables you want to – mushrooms, broccoli, cherry tomatoes, and more. Have fun with it!
Most of the other recipes I found online recommended making Pasta Aglio e Olio with spaghetti, linguine, or any other noodle-type pasta. I would have loved to do that, but my pasta reserves have run low, leaving me with just Penne Rigate.
‘Penne’ refers to pasta extruded in a cylindrical shape, but cut on a bias. Penne is derived from Latin penna, and is a cognate of the English word pen. When this format was created, it was intended to imitate the then-ubiquitous fountain pen's steel nibs.
Why, then, did I specify Penne Rigate? Penne Rigate is the ridged variety of Penne, and the ridges or grooves play a very important role in holding pasta sauce. In March 2020, in the height of the Coronavirus crisis in Italy, supermarkets were faced with shortages in the wake of large-scale panic buying. Various photos emerged of shelves devoid of all types of food, with the exception of Penne Lisce.
Penne Lisce is a type of Penne pasta that does not have any ridges. This smooth texture means it does not hold sauce well, and that is reason enough for Italians to refuse to buy it – even during times of crisis and food shortage!
Therefore, I used Penne Rigate with its superior sauce-holding abilities, to make this Penne Aglio e Olio. Here’s my recipe for a single serving that can easily be multiplied to make more and some tips that follow, which will help you get the most out of your pasta!
PENNE AGLIO E OLIO
Serves 1
Ingredients:
Penne Rigate* – 100g
Extra Virgin Olive Oil* – 2tbsp
Garlic* – 3-4 cloves
Parmesan Cheese* – ¼ cup, grated
Dried Red Chilli Flakes – 1/2tsp
Black Olives – 2tbsp, sliced
Salt – to taste
Pepper – to taste
Method:
Cook your pasta in boiling water that is heavily salted till al dente, according to your package instructions. I boiled mine for just under 9 minutes since it was just a single serving.
Drain your pasta, but reserve 1/4 cup of the cooking water. The starchy pasta water is great mixed with the sauce and adds to the creamy texture.
Toss your cooked pasta with a little bit of olive oil to prevent it from sticking.
In another pan, heat the olive oil in a pan over low heat. Add sliced or minced garlic and sauté for just 1-2 minutes until it starts to turn golden. Add chilli flakes and stir for 30 more seconds.
Add the reserved pasta water, olives (and any other vegetables you may be using), and then your cooked pasta. Toss around gently, but regularly until the liquid has reduced. Add more salt if required, and a dash of freshly cracked black pepper for more heat.
Remove the pan from the heat, and stir through the grated cheese.
Serve immediately with your garnish of choice, topped with more cheese, and an extra drizzle of olive oil, if desired.
*Notes:
Depending on what kind of pasta you’re using, find out how to measure an accurate single serving here.
Extra Virgin Olive Oil is essential for this recipe, because it is the main ingredient that imparts flavour
Use more garlic if you like. Slice or mince as per your convenience. Be very careful while sautéing garlic as it can burn very quickly and impart a bitter flavour to the pasta.
Use Parmesan cheese if you have it. Any other cheese works as an alternative, or you could even omit cheese entirely.
The addition of pasta water to the sauce imparts a wonderfully creamy texture to any pasta dish, due to the addition of starch. Don’t forget this step!
What is your favourite pasta dish? Let me know in the comments below! Don’t forget to follow me on Instagram @mosmusingsblog
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