It sounds too simple to be good, but it's among the best.
The beautiful thing about those two building blocks is that not only are they essential components of so many other sauces, but they also make one of the greatest pasta sauces all on their own. Aglio e olio, I think it's safe to claim, is the simplest pantry-staples-only pasta sauce in the entire Italian canon. You don't even need cheese—in fact, some would argue cheese isn't a welcome addition. If you have spaghetti, garlic, salt, and oil, you can make this pasta right now.
Given its ease, you'd think aglio e olio would be a much more widely known pasta sauce. In Italy, it is. Most Italians I've met get misty-eyed when they speak of it, recalling childhoods full of after-school bowls of aglio e olio whipped up by their beloved mammas. In the United States, though, it's not on most people's radar, despite this country's deep pasta obsession—which is a shame.
While the garlic quietly sizzles, the pasta should be boiling away in a separate pot of salted water. You need only enough water to sufficiently cover the pasta and give it some room to move around. That can mean a large pot with the pasta dropped in vertically, or a wide, large skillet with the pasta on its side.As soon as the pasta is just shy of al dente, transfer it to the skillet with the garlic and oil.
It's ready when the sauce reduces to a creamy coating on the noodles. If you over-reduce it and the sauce becomes too oily, you can always add a little more pasta water to get it back where you want it. A drizzle of fresh olive oil reintroduces its uncooked, fruity flavor.If you're dead set on adding grated cheese, this would be the time to do it, though I'd encourage at least trying it without first.
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