Traditionally, garlic is sautéed in olive oil until it just starts to take on a golden sheen, then combined with the cooked pasta, a smidge of the pasta water and finished with a sprinkle of red pepper flakes and fresh parsley. Some cooks love to add a little bit of anchovy or cheese. Some add a few drops of lemon or lemon zest to cut the richness of the oil. I like to do it all, change it up frequently, and I have over the years been making the sauce with my immersion wand or in a blender for a silky and elegant version.
I use wine for the acid component, and I use the brief reduction to soften the garlic and remove its “sting.” I add the parsley in the sauce and blend it, allowing the pasta water to emulsify the olive oil. By not cooking the oil except to toss with the pasta, I get LOTS of great clean olive oil flavor. And all that can happen while you let your water come to a boil. This is the version I have landed on after years of making it.
It is now far and away the best version of this dish I have tried. It’s INSANELY delicious and you will adore it. Guaranteed.
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16 Comments
I LOVE this dish – it's so simple but satisficing, and because there are so few ingredients, you can really customize it to how you like it – I also like to add in some peas and shrimp
❤
The immersion blender is a great trick. Any tips on making a perfect carbonara?
I love the idea of poaching the shallot and garlic in wine then using the stick blender, will try this soon!
Hm I love anchovies so I'll have to give this a try with them. Thanks Andrew!
Thanks! I love rice pasta, so I will be trying your wonderful Garlic sauce (l love alliums!) with that 🙂
Looks great
Hey, I’d do the exact same after having to eat worms. I’d probably live off of the simplest things and never look back
Looks amazing 👏
Will definitely be trying this. thank you!!
I'll be trying this tonight! I was going to make rotini with alfredo sauce, but now I just HAVE to try this out. I might add a bit of lemon zest in there… The olive oil I'm currently using has a citrus finish, but it's very subtle; punching it up a bit to hold its own against the alliums and wine reduction might be necessary.
Andrew, I have a request: could you get some bigger glasses? Your current glasses are just not big enough
That dish is sexy AF
What an interesting technique. I have been using Silver Palate’s version of agile e olio for so many years. I’ll try this next time I feel like making Aglio e olio. Thanks Andrew.
Fantastic thanks for sharing Andrew. Peace and love from Hollywood Florida
Dude I love you on the food channels, but I would suggest watching some other large food Youtube channels to get some ideas on how to improve your camera work. It's not the best viewing experience as it is.