Alio e olio with squid ink pasta

It’s Just Garlic, Oil, and Noodles - And That’s More Than Enough

You know how we Koreans have soy sauce egg rice Korean’s soul food - that ultra-simple, deeply comforting, no-fuss meal you can make with your eyes closed?

Well, in the world of pasta, I feel like Aglio e Olio plays that exact same role.
It’s humble. Minimalist. But somehow, incredibly satisfying when done right.

It’s the kind of food that makes you feel like you’re eating something soul-soothing, even if it only took 15 minutes to make and you didn’t even have to chop anything fancy.

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A Little Backstory

I had some leftover squid ink pasta sitting in my pantry. It was from a seafood pasta I made earlier that week - shrimp, octopus, the works. I didn’t want it to go to waste, but I also didn’t feel like going all-out again with ten ingredients.

So I thought: Why not try a true Aglio e Olio - nothing added, nothing fancy. Just the basics.

No bacon, no anchovies, no parsley. No red pepper flakes.
Just garlic, olive oil, and pasta.

And honestly? I was surprised by how much I loved it.

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Ingredients

This dish only needs three things - which is what makes it both brilliant and a little intimidating. There’s nowhere to hide.
But when done with intention, the result is something way greater than the sum of its parts.

• Pasta noodles (I used squid ink pasta, which gave it a gorgeous dark color and a subtle richness)
• Extra virgin olive oil (go for a good one if you can — it’s the star!)
• Garlic (thinly sliced)
• Salt and pepper

Optional, but very helpful:

• Pasta water (the starchy magic that brings it all together)

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How to Make It (The Classic Way)

You don’t need a culinary degree to make this - just a bit of focus and love.

1. Boil the Pasta

Bring a pot of water to a boil and season it well with salt. Seriously, it should taste like the sea.
Cook your pasta just until al dente - firm to the bite. You don’t want mushy noodles here.
Right before draining, make sure to save about a cup of the pasta water. You’ll need it in a sec.

2. Infuse the Oil with Garlic

In a separate pan (preferably wide and shallow), pour in a generous glug of olive oil and add your sliced garlic.

Heat it on medium-low. The goal isn’t to brown or burn the garlic, but to slowly let its flavor bloom and melt into the oil.

Your kitchen will start to smell amazing. That’s how you know it’s working.

3. Bring it Together

Add your cooked noodles straight into the garlic oil pan. Then ladle in about 2 scoops of pasta water.
This is where the magic happens: the starchy water emulsifies with the oil to create a silky, glossy sauce that clings to each strand of pasta.

4. Season Like You Mean It

Since the flavor profile is super minimal, you need to go bold with salt and pepper. Don’t be afraid to taste and adjust as you go.
You want it savory, slightly peppery, with every bite coated in that garlicky oil goodness.

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My Honest Reaction

This was actually my first time making a truly basic Aglio e Olio -
no bacon, no shrimp, no veggies, no cheese. And at first, I was like:

“Wait… is this it? Did I miss a step?”

But as I kept eating, I started noticing all the little things:
The nuttiness of the garlic.
The richness of the olive oil coating the noodles.
The way the salt pulled everything into focus.
The slightly briny undertone from the squid ink pasta.

It was simple, but far from boring.

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Tips

Even though this recipe is minimalist, that actually means the technique matters even more. Here’s what helped me:

• Don’t burn the garlic. If it turns dark brown, it’ll taste bitter. Keep it on medium-low and stay close.
• Use enough oil. This isn’t a “light drizzle” kind of dish. Think of olive oil as the sauce.
• Save the pasta water! It’s the key to that emulsified, luscious coating.
• Salt in layers. Season the pasta water, then again in the pan.

Optional twist if you’re craving heat:
Crushed red pepper flakes or a touch of peperoncino are a traditional add-in. I skipped them this time, but they do add a nice warmth.

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When to Make This

Honestly? Anytime.

• Late-night craving
• Quick solo dinner
• Minimal-grocery-day meal
• Side dish for something bigger
• A reset meal after days of heavy food

Aglio e Olio is the pasta equivalent of pressing a mental “reset” button. It’s grounding. Calming. Undeniably delicious.

Lowkey me and my boyfriend eat this a lot nowadays.

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It’s kind of amazing how three basic ingredients can come together to make something this satisfying.
No cheese. No meat. No greens. Just garlic, oil, and noodles — and that’s more than enough.

In a world of over-the-top recipes and “ultimate” versions of everything, dishes like this remind us of the beauty of simplicity.
Of letting good ingredients speak for themselves. Of slowing down and savoring even the plainest moments.

So if you ever find yourself standing in the kitchen thinking, “I have nothing to cook,”
remember: you probably have garlic, oil, and some kind of noodles.

And that’s all you really need.

Buon appetito

For more recipe, you can check out shrimp infused pasta.