Gordon Ramsay Aglio Olio Recipe

Gordon Ramsay Spaghetti Aglio e Olio is the epitome of “less is more.” Translating literally to “garlic and oil,” this Neapolitan classic relies on just a handful of ingredients to create a pasta dish that is intensely savory, spicy, and satisfying. Ramsay’s version stays true to the traditional roots but emphasizes the importance of technique—specifically, the emulsion of the starchy pasta water with the garlic-infused oil to create a creamy sauce without a drop of dairy. It is the ultimate late-night meal or quick pantry dinner, ready in the time it takes to boil the pasta.

Try More Recipes:

• Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe 
• Gordon Ramsay Crispy Skin Salmon
• Gordon Ramsay Salmon Wellington

Why You Will Love This Aglio e Olio Recipe:

• Pantry Perfection: You likely have every single ingredient in your kitchen right now (pasta, garlic, oil, chili, parsley).
• Speed: The entire dish is cooked and plated in less than 15 minutes.
• The Emulsion: Unlike greasy takeout noodles, Ramsay’s technique creates a silky sauce that clings to the spaghetti rather than pooling at the bottom of the bowl.
• Garlic Lover’s Dream: By slicing the garlic thinly rather than crushing it, the garlic toasts to a golden brown, offering a nutty, mellow sweetness alongside the sharp heat of the chili.
• Budget Friendly: It is incredibly cheap to make but tastes like a restaurant-quality meal.

Gordon Ramsay Aglio e Olio Ingredients

• 1 lb (450g) spaghetti or linguine (dried pasta works best for texture)
• 1/2 cup (120ml) high-quality extra virgin olive oil
• 6 to 8 cloves garlic, peeled and very thinly sliced
• 1 to 2 fresh red chilies, deseeded and finely chopped (or 1 tsp dried red pepper flakes)
• 1/2 cup fresh parsley, finely chopped
• 1/2 lemon, juiced (Ramsay’s touch for brightness)
• Salt and freshly ground black pepper
• Parmesan cheese, grated (optional, though traditionalists often skip it)

How To Make Gordon Ramsay Aglio e Olio

1. Boil the Water: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (usually 1-2 minutes less than the recommended time).
   • Crucial Step: Do not drain the pasta water down the sink! You will need a ladle or two of this starchy liquid later.
2. Infuse the Oil: While the pasta cooks, place a large skillet or sauté pan over medium-low heat. Add the olive oil and the thinly sliced garlic.
3. Toast the Garlic: Cook the garlic gently for 3 to 4 minutes. You want the garlic to turn a pale golden color and become fragrant. Watch it like a hawk—if it turns dark brown or black, it will taste bitter, and you will need to start over.
4. Add Chili: Once the garlic is golden, add the chopped fresh chilies (or red pepper flakes) and season with a pinch of salt and pepper. Cook for another 30 seconds to release the heat into the oil.
5. The Emulsion: Using tongs, transfer the cooked spaghetti directly from the boiling water into the skillet with the oil. (Don’t worry if water drips in; you want that).
6. Create the Sauce: Ladle about 1/2 cup of the starchy pasta cooking water into the skillet. Increase the heat to medium-high. Toss the pasta vigorously with the oil and water for 1 to 2 minutes. The friction and starch will turn the oil and water into a creamy, glossy sauce that coats the noodles.
7. Finish: Remove the pan from the heat. Stir in the chopped fresh parsley and squeeze in the fresh lemon juice. Toss one last time to combine.
8. Serve: Plate immediately. Top with extra black pepper and grated Parmesan cheese if desired.

Recipe Tips

• Slice, Don’t Mince: Slicing the garlic thinly is key. Minced garlic burns too fast in the hot oil. Slices cook evenly and become like little garlic chips.
• Cold Oil Start: Some chefs recommend starting the garlic in cold oil and heating them together. This ensures the garlic flavor infuses the oil thoroughly before the garlic starts to brown.
• Pasta Water is Liquid Gold: The success of this dish depends entirely on the pasta water. It contains the starch needed to bind the oil to the pasta. If the pasta looks dry in the pan, add another splash of water.
• Salt the Water: Since the sauce has very few ingredients, the pasta itself must be seasoned well. Make sure your boiling water tastes salty.

What To Serve With Aglio e Olio?

While often eaten as a standalone meal Aglio e Olio pairs beautifully with simple proteins like Grilled Shrimp or Pan-Seared Scallops. A simple Tomato Salad or Steamed Asparagus works well to add freshness without overpowering the garlic flavor.

How To Store Leftovers Aglio e Olio?

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Reheat in a skillet over low heat with a splash of water to loosen the pasta. It will not be as good as fresh, as the emulsion tends to break down, but it is still tasty.
• Freeze: Do not freeze this dish.

FAQs

More Recipes:

• Gordon Ramsay Steak Seasoning Recipe
• Gordon Ramsay Christmas Breakfast Salmon
• Gordon Ramsay BBQ Salmon

Aglio e Olio Nutrition Facts

Serving Size: 1 bowl

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 10mg (excluding salted water)
• Total Carbohydrate: 58g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 10g

Gordon Ramsay Aglio Olio Recipe

Recipe by Sophie LaneCourse: Pasta, Dinner, Lunch, MainCuisine: American, ItalianDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

520

kcal

Gordon Ramsay Spaghetti Aglio e Olio is the epitome of “less is more.” Translating literally to “garlic and oil,” this Neapolitan classic relies on just a handful of ingredients to create a pasta dish that is intensely savory, spicy, and satisfying. Ramsay’s version stays true to the traditional roots but emphasizes the importance of technique—specifically, the emulsion of the starchy pasta water with the garlic-infused oil to create a creamy sauce without a drop of dairy. It is the ultimate late-night meal or quick pantry dinner, ready in the time it takes to boil the pasta.

Ingredients

• 1 lb (450g) spaghetti or linguine (dried pasta works best for texture)

• 1/2 cup (120ml) high-quality extra virgin olive oil

• 6 to 8 cloves garlic, peeled and very thinly sliced

• 1 to 2 fresh red chilies, deseeded and finely chopped (or 1 tsp dried red pepper flakes)

• 1/2 cup fresh parsley, finely chopped

• 1/2 lemon, juiced (Ramsay’s touch for brightness)

• Salt and freshly ground black pepper

• Parmesan cheese, grated (optional, though traditionalists often skip it)

Directions

• Boil the Water: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (usually 1-2 minutes less than the recommended time). Crucial Step: Do not drain the pasta water down the sink! You will need a ladle or two of this starchy liquid later.
• Infuse the Oil: While the pasta cooks, place a large skillet or sauté pan over medium-low heat. Add the olive oil and the thinly sliced garlic.
• Toast the Garlic: Cook the garlic gently for 3 to 4 minutes. You want the garlic to turn a pale golden color and become fragrant. Watch it like a hawk—if it turns dark brown or black, it will taste bitter, and you will need to start over.
• Add Chili: Once the garlic is golden, add the chopped fresh chilies (or red pepper flakes) and season with a pinch of salt and pepper. Cook for another 30 seconds to release the heat into the oil.
• The Emulsion: Using tongs, transfer the cooked spaghetti directly from the boiling water into the skillet with the oil. (Don’t worry if water drips in; you want that).
• Create the Sauce: Ladle about 1/2 cup of the starchy pasta cooking water into the skillet. Increase the heat to medium-high. Toss the pasta vigorously with the oil and water for 1 to 2 minutes. The friction and starch will turn the oil and water into a creamy, glossy sauce that coats the noodles.
• Finish: Remove the pan from the heat. Stir in the chopped fresh parsley and squeeze in the fresh lemon juice. Toss one last time to combine.
• Serve: Plate immediately. Top with extra black pepper and grated Parmesan cheese if desired.

Notes

• Slice, Don’t Mince: Slicing the garlic thinly is key. Minced garlic burns too fast in the hot oil. Slices cook evenly and become like little garlic chips.
  Cold Oil Start: Some chefs recommend starting the garlic in cold oil and heating them together. This ensures the garlic flavor infuses the oil thoroughly before the garlic starts to brown.
  Pasta Water is Liquid Gold: The success of this dish depends entirely on the pasta water. It contains the starch needed to bind the oil to the pasta. If the pasta looks dry in the pan, add another splash of water.
  Salt the Water: Since the sauce has very few ingredients, the pasta itself must be seasoned well. Make sure your boiling water tastes salty.