By Tarishi Shrivastava
April 12, 2026
Aglio olio, the dish that looks deceptively simple, but gets complicated fast. The challenge with it is that there are only three ingredients: garlic, olive oil and pasta. But every single step counts. Get it right and you end up with a dish that feels elegant, comforting and somehow really high-end, all whipped up quietly in your own home.
You can't skip olive oil in this dish, so find one that doesn't overpower the garlic with its own flavour.
Thin slices cook evenly, and the flavour develops slowly and nice and gentle. Just be careful it doesn't go bitter.
Garlic can burn quickly, so cook it on low heat until it just starts to turn golden.
A well seasoned pasta water is your only chance to get the flavour right for pasta.
That starchy water will help bind the oil and garlic and create a light, silky finish pasta.
Use chilli flakes in moderate amount, do not use a lot or else it will be the only thing you will taste.
A handful of chopped parsley is great, it brightens everything up and balances out the richness.