Aglio e olio

[Arterion]

One of my favourite dishes, my execution of which improved when a fellow forumite suggested I add pasta water to the oil to make an emulsion for a slightly saucier finish, which was absolutely delicious.

I've tried using roasted garlic instead of raw (delicious, but much milder, need twice as much garlic).

Last night I tried something quite different: I roasted the garlic and used a stick blender to blend it into some olive oil and pasta water. Really enjoyed it, very much a sauce which clung well to the pasta. I made a parsley oil in lieu of the fresh leaves, which didn't really work - the oil had a lovely flavour, but didn't stick to the pasta because it was already sauced, so it didn't feel like a part of the dish.

Anyone else have interesting variations on this classic dish?

 

[ttaskmaster]

I never knew about it until I saw Jon Favreau in Chef.
He fries sliced garlic in the oil, seasons it (salt, pepper, chili flakes), tosses the cooked pasta in the pan, then adds the chopped parsley.

Scarlet Johanson wasn't available to test it for me, but others seemed to like it that way... I'm guessing the classic recipe is the best?

 

[Arterion]

I never knew about it until I saw Jon Favreau in Chef.
He fries sliced garlic in the oil, seasons it (salt, pepper, chili flakes), tosses the cooked pasta in the pan, then adds the chopped parsley.

Scarlet Johanson wasn't available to test it for me, but others seemed to like it that way... I'm guessing the classic recipe is the best?

One of my favourite comfort movies. He played a blinder writing, producing, and directing in a movie where he got to make out with Johansson and Vergara.

And yes, based on my experimentation so far, the original (emulsified with some pasta water, though this isn't shown in the movie) seems to be the best.