Why You’ve Been Cooking Aglio Olio Wrong This Whole Time

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May 4

You’re not imagining it — aglio olio from your favourite café really does taste better.

At home, it often turns out too dry, too oily, or just flat-tasting. But here’s the truth: you don’t need expensive ingredients or fancy skills to fix that. You just need the right technique — and it’s easier than you think!

In this post, I’ll break down the 3 key steps behind perfect, restaurant-style aglio olio, plus a few extra tips that’ll change the way you cook pasta forever:)

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 2

Ingredients (links to our recommendations down below~)

Spaghetti for 2 (season boiling water with salt)
Save 1/2 cup pasta water!! (don’t need to use all)
Extra virgin olive oil only!
1 small bulb of garlic (~8-10 cloves)
Dried chilli flakes (as much as you like)

Method

Add salt to water and boil pasta
Set timer for 1 minute before recommended cooking time as stated on the packaging
Start slicing garlic
Heat pan on low-medium heat, then add evoo
After about half a minute, add sliced garlic and sauté for about a minute
Then add dried chilli flakes
Once you can smell a delicious, sweet & mildly spicy fragrance, add pasta water directly from the pot. Set about 1/4 cup aside and add by portions. You don’t have to use all of the pasta water you set aside.
Swirl the pan to mix the oil & pasta water well - it should form a “sauce” that is ready to coat your al dente pasta
Add pasta and toss well! Use a pair of tongs for best results!
Taste and add more salt if needed. I usually don’t find the need:) Enjoy!~

Tip 1: Emulsify the Sauce — Don’t Just Toss with Oil

The biggest mistake? Just pouring garlic oil onto drained pasta.
What you want is a silky, clingy sauce — and that comes from emulsification. When you add a splash of hot, starchy pasta water into the garlic oil and toss vigorously with the pasta, it creates a smooth sauce that coats every strand. It’s how restaurants get that “glossy but not greasy” finish.

Pro tip: Start with ¼ cup pasta water and add more as needed. Keep tossing until it looks saucy, not wet.

Tip 2: Cook Garlic in Cold Oil — Low and Slow

Burnt garlic is the #1 flavour killer. It turns bitter and ruins the dish.
Instead, start to heat up olive oil a little then add in a generous portion of sliced garlic. Sauté it gently! This slow infusion brings out a sweet, mellow garlic flavour that’s the soul of a good aglio olio!

Tip 3: Undercook Your Pasta — Finish It in the Pan

Don’t drain and serve — that’s what breaks the flavour.
Undercook your pasta by about 1 minute and finish cooking it in the pan with the garlic oil and pasta water. This allows the pasta to absorb the sauce, not just be coated by it. The result? Pasta that tastes seasoned through and through.

Pro tip: Use tongs to toss the pasta continuously while finishing in the pan for the best texture.

Bonus Tips for Even Better Aglio Olio:

Use good quality extra virgin olive oil — it’s the backbone of the flavour!
Add chili flakes during the garlic oil step for a subtle heat
Top with grated parmesan cheese for a flavour & texure boost
Don’t rinse your pasta — it washes off the starch needed for emulsifying
Add a dash of sugar just before serving — Definitely not the authentic Italian way, but I feel it rounds out the flavour of the entire dish!

Aglio Olio

You don’t need to be a chef or spend a bomb to get that perfect aglio olio — you just need to change the way you cook it! Aglio olio is such a simple dish and should be enjoyed at home as an everyday dish❤️