Simple Pasta with Olive Oil and Garlic (Pasta Aglio e Olio)
This quick and easy Italian pasta dish combines spaghetti, garlic, olive oil, and chili for a restaurant-quality meal at home — all done quickly in the pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 pound spaghetti pasta regular long kind
- ⅓ cup extra-virgin olive oil
- 8 cloves garlic thinly sliced
- kosher salt to taste
- freshly ground black pepper to taste
- 1 teaspoon red pepper flakes
- ½ cup Italian parsley minced
- 8 ounces fresh parmesan cheese grated
Instructions
Instructions
- Fill your pressure cooker with water and kosher salt. Add the spaghetti and close lid properly.
- Heat on high until float valve rises and you hear the valve hiss, then lower heat.
- Cook for 1 minute less than pasta package instructions, then quick release pressure.
- Meanwhile, in a skillet, heat olive oil on medium and sauté sliced garlic for 2-3 minutes until lightly brown.
- Stir red pepper flakes for 30 seconds, then add drained pasta and toss with oil. Add salt, pepper, parsley, and parmesan before serving.
Notes
Use a good sealing ring for proper pressure buildup. Reserve pasta water to loosen oil-based sauces if needed later. Serve immediately for best taste.