Quick Pasta Aglio e Olio

Name: Quick Pasta Aglio e Olio
Cook time: 14 min
Total time: 14 min
Yield: 2 portions
Cuisine: Italian
Ingredients: 200 g pasta (spaghetti or linguine); 4 pcs garlic; 100 ml extra virgin olive oil; 0.5 tsp red pepper flakes; 5 g salt; 2 g black pepper; 10 g fresh parsley

Italian cuisine

Contains allergens

Gluten

Auto-detected — always check product labels

CR1S halves the time

28 minCR1S: 14 min

⏱ 14 min👤 2 portions🔥 420 kcal★★★★★Easy

A classic Italian pasta dish with garlic, olive oil, and red pepper flakes — ready in under 15 minutes. Simple, elegant, and delicious.

vegetarianvegandairy-free

Ingredients

pasta (spaghetti or linguine)200 g

garlic4 pcs

extra virgin olive oil100 ml

red pepper flakes0.5 tsp

salt5 g

black pepper2 g

fresh parsley10 g

Steps

Add 1.5 L water and 5 g salt to the bowl. Boil the water in the GastroLab.

GastroLab:

Install stirring attachment. On touchscreen: select Boil Water → press knob to start. Wait for water to reach 100°C (approximately 5 minutes).

⏱ 5 min💡 The device will signal when water is ready. You can proceed while it heats.

Carefully add dried pasta to the boiling water. Stir manually with a wooden spoon or spatula (do not use GastroLab for this step — remove the bowl and stir by hand).

GastroLab:

Hold knob 3 seconds to stop the Boil Water program. Carefully remove the bowl (use oven mitts). Stir pasta into boiling water by hand. Return bowl and lid to the GastroLab.

⏱ 1 min💡 Stir pasta by hand to prevent sticking and breaking.

Return the bowl to the GastroLab and select Manual mode to maintain a gentle simmer while pasta cooks to al dente.

GastroLab:

Install stirring attachment. On touchscreen: select Manual → set Temperature 90°C, Speed 1, Time 9 min → press knob to start.

⏱ 9 min💡 Pasta cooking time depends on thickness — for spaghetti, 9 minutes yields al dente texture. Check near the end if you prefer softer pasta.

While pasta cooks, infuse the olive oil with garlic and red pepper flakes in a small pan on the stovetop over low heat (outside the GastroLab). Remove from heat when fragrant.

⏱ 4 min💡 Do this step in parallel while the GastroLab cooks the pasta. Keep the heat very low to avoid burning the garlic.

When pasta is cooked, remove the bowl from the GastroLab (use oven mitts). Drain the pasta in a colander, reserving 50 ml of pasta water.

GastroLab:Hold knob 3 seconds to stop. Remove bowl and drain pasta by hand or using the lid as a strainer.

⏱ 2 min💡 Save some starchy pasta water — it helps emulsify the oil and coat the pasta.

Return the drained pasta to the bowl. Pour in the warm garlic-infused olive oil and toss well by hand. Add reserved pasta water as needed to create a silky coating. Season with black pepper and fresh parsley.

⏱ 1 min💡 Toss the pasta by hand with two forks or spoons to coat evenly. The starch from the pasta water will help the oil cling to the noodles.

Chef's note: Serve immediately in warm bowls. This dish is best eaten fresh, while the oil is still warm and fragrant. A pinch of fleur de sel and additional parsley elevate the dish further.

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