Raymon Kim's Aglio Olio Pasta
Infusing about 30 cloves of garlic into cold olive oil over low heat for 10 minutes to extract deep, rich aroma and maximize flavor in this oil-based pasta.
Ingredients needed 1 servings
Recipe
Cooking tips
- Always start with a cold pan and cold oil when making garlic oil—this prevents burning and allows deeper flavor extraction.
- Salt doesn’t dissolve easily in oil, so it’s best to add it during the pasta water stage or while the oil is still warm to prevent clumping.
- Avoid over-stirring the pasta, as excess starch can make the sauce overly thick; stir just enough to achieve a sticky, even coating.
Recommended for
- Those who want to make restaurant-quality oil pasta with deep, rich garlic flavor at home.
- People who have repeatedly failed with oil pasta due to oil and water separation.
- Fans of Aglio Olio who want to enjoy a version with generous garlic tailored to Korean taste preferences.
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