If you think pasta aglio e olio is just garlic and oil, think again. This Gordon Ramsay aglio olio recipe takes that humble Italian classic and injects it with real fire, finesse, and flavor. I’m Dylan Hayes, and after a dozen trial runs and one scorched garlic incident, I’ve finally nailed a Ramsay-style aglio olio that’s fast, fiery, and totally doable on a weeknight. Here’s how to cook it bold, just like Ramsay would.
The First Time I Burned the Garlic (And What It Taught Me)
I’ll never forget the first time I tried making aglio olio. I had Ramsay yelling in my head: “Garlic in cold oil? Are you mad?” I scorched the garlic, undercooked the pasta, and basically made a mess of things. That’s when I went deep into Ramsay’s technique.
The Ramsay Fix: Heat, Timing, and Confidence
Gordon Ramsay’s version emphasizes heat management and bold flavor layering. He starts by warming sliced garlic gently in olive oil—not frying—then adds chili flakes just as the garlic turns golden. The real kicker? Pasta water. That starchy liquid makes everything cling.
I simplified it by timing everything to the pasta—once it hits boiling water, you’ve got 10 minutes to build flavor.
Must-Have Ingredients (and My Bold Add-Ins)
- Garlic – Thinly sliced, never minced.
- Extra virgin olive oil – Use the good stuff. This is your sauce.
- Red chili flakes – Start with a pinch, adjust to your heat level.
- Spaghetti – Al dente is a must.
- Fresh parsley – Finely chopped for freshness.
- Pasta water – Liquid gold.
Optional bold twist: Add lemon zest or anchovy paste for umami.
How I Prep Without Overcomplicating It
While the pasta boils:
- Slice the garlic with care—uniform slices cook evenly.
- Measure out oil and chili flakes.
- Reserve a mug of pasta water before draining.
My Ramsay-Style Cooking Walkthrough
- Start spaghetti in salted boiling water.
- In a large pan, warm olive oil on medium heat.
- Add garlic slices and stir gently until golden—not brown (about 3 minutes).
- Sprinkle in chili flakes and swirl.
- Add 1/4 cup pasta water—watch the sauce emulsify.
- Drain pasta and toss into the pan.
- Finish with parsley and a drizzle of oil.
Gordon Ramsay Aglio Olio
Ingredients
Method
- Boil spaghetti in salted water until al dente.
- In a pan, heat olive oil and gently sauté garlic until golden.
- Add chili flakes and a splash of pasta water to create sauce.
- Toss in cooked pasta and mix until coated.
- Garnish with parsley and serve hot.
Notes
Leftovers That Still Punch
- Pasta Bowl: Reheat with a splash of water and a fresh parsley hit.
- Breakfast Hash: Toss leftovers with scrambled eggs.
- Garlic Toast: Spread the garlicky oil on toast with parmesan.
FAQ: Gordon Ramsay Aglio Olio Recipe
What makes Gordon Ramsay’s aglio olio different? His method balances flavor heat with finesse—emulsion is the key.
Can I make this gluten-free? Yes, just sub in your favorite GF spaghetti and follow the same method.
Why use pasta water? The starch bonds the oil and garlic into a glossy sauce.
How spicy is it? Up to you! I use 1/2 tsp chili flakes for a medium kick.
Final Thoughts from Dylan
When you get this one right, it’s magic—simple, bold, and satisfying. Don’t overthink it. Heat your oil, slice that garlic, and swirl like a pro.
Cook bold like Ramsay.
