Easy Meals for Two: Aglio e Olio Pasta

Easy meals for two can sometimes present a challenge. When preparing dinner, there’s often too much – or sometimes not quite enough. With grocery prices what they are, it may be tempting to just pick up carry out. But if you’re short on time, and long on hunger, this quick recipe is sure to hit the spot. It’s filling, simple, fast, and is just the right amount for two.

Now that our kids are leaving the nest, we find ourselves eating out more than we’d like to admit simply because it’s easier. With all that ease, our bloodwork is starting to show the consequences of too many hamburgers, chicken strips, and pizza. Although, I’m pretty sure the local Mexican restaurant is well, well, worth it! What we need are fast and easy meals for two.

We do love a good pasta dish, and while it isn’t as healthy as a chef’s salad or grilled fish, it is a quick fix after a long day. This Aglio e Olio pasta recipe is not an uncommon one, and still, I find many who haven’t tried it. That’s why I’m sharing it with you today. It’s easy. It’s fast. It’s delicious. In the words of Kathleen Kelly, “[Try] it! I know you’ll love it!”

What is Aglio e Olio Pasta?

Aglio e Olio, meaning garlic and olive oil in Italian, is a simple pasta dish that ranks under easy meals for two. In its most traditional form, it’s just cooked pasta, we like spaghetti, tossed in garlic, olive oil, and pasta water. What I love about this dish, is that you can recreate it if you’re have gluten allergies, simply by using your favorite gluten free pasta. It’s a simple swap that still tastes delicious.

Aglio e Olio is a dish native of the city of Naples, in the Campania region of Italy. It is a typical dish of Neapolitan cuisine and is said to be widely popular. Having not been to Italy (yet), I’ll have to believe the word-of-mouth accounts. I’ll let you know if I ever find out first-hand.

How to make Aglio e Olio Pasta

Italians often use extra virgin olive oil to dress cooked pasta whereas Americans lean toward butter. The most famous example is pasta aglio e olio. If you want your pasta dish to be as authentic as possible, I highly recommend a good quality extra virgin olive oil… as they say, “When in Rome…”

For this simple but delicious meal for two recipe you will need the following ingredients:

3 cloves of freshly minced garlic
1 tsp Parsley flakes. (Fresh Basil can be substitued)
1 lb Spaghetti
1/2 tsp Red pepper
1 1/4 tbsp Salt
1/3 cup Extra Virgin Olive Oil

First: Heat olive oil in small saucepan on medium-low heat until shimmering. Remove from heat and stir in two cloves of freshly minced garlic. Do not leave on heat or garlic may scorch or burn.

Next: Bring 3 quarts of water to boil in large saucepan on high heat. Add 1 tablespoon of salt and dried pasta. Stir to separate. Cook pasta according to package directions. Once cooking is complete, drain reserving 2 1/4 cups of pasta water. This will be used for the ‘sauce.’

Next: Mix 1/4 cup of the reserved pasta water and remaining clove of minced garlic in small bowl. Set aside.

Finally: Return pasta and remaining 2 cups reserved pasta water to large saucepan. Add garlic-infused olive oil and 1/2 teaspoon salt, tossing to coat. Bring liquid to a simmer on medium-high heat. Cook, stirring constantly, until most of the liquid has absorbed. Remove from heat and let stand 5 minutes.

Add remaining reserved pasta water and garlic mixture, along with crushed red pepper and parsley or fresh basil. Toss to mix well. Serve immediately, sprinkled with freshly grated Parmesan cheese, if desired. We like freshly grated, but you can use whatever you prefer. It’s all delicious.