Aglio e Olio with a Hidden Depth — One Pan Wonder for One

Aglio e Olio with a Hidden Depth — One Pan Wonder for One

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Aglio e olio again — it’s just the easiest thing when I’m not in the mood to think.

This time, I added a few drops of colatura di alici, an Italian anchovy extract. Just enough to deepen the flavor without making it fishy. It gave the oil a rich, savory edge — like something slow-cooked, even though it wasn’t.

Funny how such a tiny thing can make it feel like a whole new dish.

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80g spaghetti
2 tbsp olive oil
3 garlic cloves, thinly sliced
1/2 cup pasta cooking water
1–2 tsp colatura di alici (to taste)
Fresh parsley, chopped (if using)

01 Bring a small pot of salted water to a boil. Add the spaghetti and cook it 2–3 minutes less than the package instructions—you want it firmer than al dente. Reserve at least 1/2 cup of the pasta water, then drain.

02 In a pan, warm the olive oil over low heat. Add the garlic slices and let them sizzle gently—until they turn just golden and fragrant, not brown.

03 Add the drained spaghetti to the pan along with about 1/2 cup of the reserved pasta water. Toss over low heat until the oil and water emulsify into a silky sauce that coats the noodles.

04 Turn off the heat. Add 1 to 2 teaspoons of colatura di alici, along with some chopped parsley if using. Toss again to evenly distribute the flavor.

#quickdinner #easyweekdaydinner #easypastarecipe #aglioeolio #anchovypasta