"In these strange times, I wanted to show you some of my favourite “pantry” friendly recipes starting with my orecchiette aglio e olio. I make the sauce with lots of garlic, olive oil, anchovies and fresh red chilli. I used @juliaostro orecchiette recipe to make homemade pasta however, you can simply use packet pasta as well! What I love about this dish is the sprinkling of Panko breadcrumbs on top that creates a beautiful crunchy texture."
Orecchiette with Garlic and Olive Oil (Aglio e Olio)
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Recipe Intro From daenskitchen
This Orecchiette with garlic and olive oil recipe is a pantry-friendly favorite that combines garlic, olive oil, anchovies, and chili for a rich, savory sauce. The addition of toasted panko bread crumbs adds a delightful crunch, making this dish both simple and special. Perfect with homemade or store-bought pasta, it's a comforting and delicious meal for any occasion.
Recipe Description
This pasta recipe is inspired by the classic Italian dish Aglio e Olio (Garlic and Oil), which is a simple yet flavorful pasta that highlights the beauty of pantry staples. The combination of garlic, anchovies, and chili creates a robust sauce that clings perfectly to the orecchiette. This easy recipe is perfect for a quick weeknight dinner, delivering comfort and rich flavors with minimal effort.
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- Orecchiette with Garlic and Olive Oil (Aglio E Olio) Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Orecchiette with Garlic and Olive Oil (Aglio E Olio) Ingredients
Everything you need to make aglio e olio.
Orecchiette: This small, ear-shaped pasta is perfect for holding sauces. If you can't find orecchiette, you can substitute it with shell pasta or even small macaroni.
Anchovy Fillets: These tiny, flavorful fish add a savory depth to the dish. If you're not a fan of anchovies, you can use a splash of fish sauce or skip them entirely for a milder taste.
Bird's Eye Chili: Known for its intense heat, this chili adds a spicy kick. You can substitute with a pinch of red pepper flakes or a milder chili if you prefer less heat.
Panko Bread Crumbs: These Japanese-style bread crumbs are lighter and crunchier than regular bread crumbs. If panko is unavailable, you can use regular bread crumbs or make your own by toasting and crumbling day-old bread.
Test Kitchen Notes
Choosing the Pasta: Orecchiette is ideal for this dish due to its shape, which holds the sauce beautifully. If you can't find orecchiette, try using shell pasta or small macaroni, as they also capture the sauce well.
Anchovy Fillets: Anchovy fillets dissolve into the sauce, adding a deep umami flavor. If you're not keen on anchovies, you can replace them with a splash of fish sauce or simply omit them for a milder flavor profile.
Bird's Eye Chili: Bird's eye chili provides a significant heat level. For a milder dish, use a less spicy chili or a pinch of red pepper flakes. Adjust the quantity to your heat preference.
Toasting Panko Bread Crumbs: Toast the panko bread crumbs in a separate pan with a little olive oil until golden brown. This step adds a delightful crunch to the finished dish. If panko is unavailable, you can use regular bread crumbs or make your own by toasting and crumbling day-old bread.
Balancing Flavors: Don't skip the lemon juice at the end; it adds a necessary brightness that balances the rich flavors of the anchovies and garlic. Fresh parsley also adds a touch of freshness and color.
Reserving Pasta Water: Save a small amount of pasta water before draining. This starchy water helps to bind the sauce to the pasta, creating a smoother and more cohesive dish.
Serving Suggestions: This dish is delicious on its own, but you can enhance it by serving it with a generous amount of freshly grated pecorino or Parmesan cheese on top. For an extra touch, add a side of lightly dressed arugula salad.
FAQs
Is olive oil or extra virgin olive oil better for aglio e olio?
Extra virgin olive oil is preferred for aglio e olio because it has a richer, more robust flavor. Its low smoke point is suitable for the low-heat cooking required for this recipe.
How do I get more garlic flavor in aglio olio?
To enhance the garlic flavor, you can slice the garlic thinly instead of crushing it, allowing it to infuse the oil more thoroughly. Additionally, cooking the garlic on very low heat will prevent burning and allow the flavor to develop slowly.
What is aglio olio sauce made of?
Aglio olio sauce is made of garlic, olive oil, and chili peppers. The garlic and chili are sautéed in the olive oil to infuse it with their flavors, creating a simple yet aromatic sauce.
Can I use butter instead of olive oil in aglio olio?
While traditional aglio e olio uses olive oil, you can substitute butter for a richer, creamier flavor. Keep in mind that the dish will have a different taste profile, as butter adds a distinct flavor compared to olive oil.
How do I prevent the garlic from burning?
To prevent garlic from burning, cook it on low heat and stir continuously. Keeping an eye on the garlic and not leaving it unattended is key, as garlic can burn quickly and turn bitter.
What type of pasta works best for aglio e olio?
Orecchiette is used in this recipe, but spaghetti, linguine, or any pasta that can hold the sauce well will work. The key is to use a pasta that complements the simplicity of the sauce.
Is it necessary to toast the panko bread crumbs?
Toasting the panko bread crumbs is recommended as it adds a crunchy texture that contrasts nicely with the pasta. This step enhances the overall dish by adding an extra layer of flavor and texture.
Can I make this dish vegetarian?
Absolutely! You can omit the anchovies for a vegetarian version. The garlic, chili, and olive oil combination will still provide plenty of flavor.
Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 6 garlic cloves, crushed
- 1 whole birds eye chili (or a pinch of red pepper flakes), seeded and sliced
- 8 anchovy fillets
- 6 tablespoons olive oil
- 12 ounces orecchiette
- 1/2 cup water
- Kosher salt, to taste
- 1/2 lemon, juiced
- 1 handful of fresh parsley, finely chopped
- 1/2 cups panko bread crumbs
Method
Step 1
In a large frying pan, add the crushed garlic, sliced chili, anchovy fillets, olive oil, and a pinch of salt. Stir for 5 minutes on low heat, making sure the garlic does not burn.
Step 2
Add the water to the pan and simmer on low heat for 20 minutes, stirring occasionally.
Step 3
In a separate pot on medium heat, toast the panko bread crumbs with a tablespoon of olive oil and some salt. Stir for 3-5 minutes until the breadcrumbs are a nice golden color, being careful not to let them burn.
Step 4
Cook the pasta in a large pot of boiling salted water. Follow the instructions on the pasta packet for al dente pasta.
Step 5
Drain the pasta, reserving a small amount of the pasta water. Combine the pasta and a splash of pasta water (roughly 1 tablespoon) with the olive oil and garlic mixture. Stir in the fresh parsley, toasted bread crumbs, and a squeeze of lemon. Serve on its own or with a generous amount of pecorino cheese.