Just in case that title recipe looks like Greek, it’s Italian and roughly translated it is pasta with garlic and oil.
You won’t believe how easy this recipe is.
My recipe for this authentic pasta Aglio e olio in a pressure cooker converts my grandmother’s old school recipe into today’s times!
Since I do cook pasta in my electric pressure cooker (some frown on this) I have to share it with you.
Cooking pasta in the pressure cooker is easier, faster.
Once you get the hang of cooking pasta in a pressure cooker, you will create an Al Dente delight!
This recipe is dedicated to everyone who loves garlic and olive oil as a sauce for their pasta.
It’s more clear in color and its base is going to surprise you.
Don’t run out for tons of ingredients, it’s not that kind of recipe.
Authentic Pasta Aglio e Olio in a pressure cooker is not only easy to make but delivers big on taste.
Authentic Pasta Aglio e Olio in a Pressure Cooker
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Tips for Pasta Aglio e Olio
Consider a different kind of pasta sauce.
Sometimes I like to create incredible garlic breath!
Trust me when I say that you will earn you garlic kissing wings on this recipe!
You will use fresh garlic as well as minced garlic, so do have both on hand.
The cut of pasta is completely your choice.
Short cuts are great with this but long cuts are also delish.
Truly the choice cut of pasta is the biggest decision of the day!
Ingredients & Recipe For Pasta Aglio e Olio In A Pressure Cooker
For the Pasta
I suggest your favorite cut of pasta.
Short is best so it can snug up inside the short pasta tubes, but you can use ANY cut of pasta.
Long cuts of pasta are great for the cheese, but it does not cradle the Aglio e Olio as well!
The challenge of this pasta comes down to the timing.
Keep things al dente.
Don’t overcook it.
Remember, larger garlic cloves are better.
Fresh garlic is the best.
Salt will make the flavor or the pasta water.
Since this meal takes so little time to create, just toss a salad and call it a day.
I love easy meal prep and the taste turns up with garlic!
Garlic Fingers and Pasta Aglio e Olio
Do make sure to have a fingertip cleaner to rid your fingers of the garlic smell.
After all, no one wants to smell like garlic.
Garlic breathe or garlic fingers, thanks & no thanks!
You might note that I dress my food with fresh basil, it’s because I have basil plants.
However, you can easily sub parsley, chives, red onions, or whatever spice you prefer.
I am a basil kind of gal, so basil wins in my home.
Also, go light on the red pepper unless you are a ‘hot’ fan.
Easily, you could switch out red pepper for freshly milled pepper!
All good choices and each delivers big on taste.
Leftovers & Reinventing The Meal
If by chance you have leftovers, I highly suggest pan-fried sausage to change the meal up.
Fry up sausage, crumble it to pieces and then heat up the pasta dish.
Toss in the pieces of sausage and suddenly you have a brand new spin on the dish you ate the night before!
Be smart with leftovers and transition them into new meals.
Of course, you could add cherry tomatoes if you don’t want sausage or mushrooms (cooked in Olive oil).
Run roasted red peppers through the pasta and you suddenly have a vegetarians delight!
Grab Your Recipe Here for Pasta Aglio e Olio
- A pound of your favorite pasta cut (Rigatoni, Angel Hair, etc)
- 2 Tbsp. Olive Oil
- For the A’Oglio
- 3 cloves garlic
- 1 Tbsp. Minced Garlic
- 2-3 leaves of basil chopped (or more as preferred)
- Tsp Freshly Milled Pepper (one tsp)
- ¼ C Olive Oil
- Dash of Red Pepper Flakes (optional)
- Parmesan cheese Dash (optional)
- Add oil to pressure cooker then pasta.
- Cover with just enough water to coat but do not add more water than pasta.
- Bring the water right to the top of pasta and NO More.
- Close lid on the pressure cooker
- Select Rice setting and decrease time to 5 minutes. (even if you cook 2 pounds do not increase time)
- Once time cycles and the pressure cooker signals do Quick Release (using a towel to cover pressure release valve in case of a spattering of carbs)
- Drain pasta in a strainer but allow the strained water to be captured into a glass bowl.
- Set aside reserved water.
- Wipe pressure cooker liner.
- Replace to pressure cooker cooking base.
- Now change pressure cooker settings to Sauté/Fry.
- Add in Garlic cloves that are chopped as well as minced garlic.
- Quickly and ‘lightly’ brown garlic.
- Once browned add in salt and 1 C of water, allowing this to bubble (like a boil).
- Turn off and add in basil leave, return pasta to pressure cooker, add lightly add milled pepper & optional red pepper flakes.
- Top off with Parmesan cheese.
- Serve warm.
How the Times Work On This
Prep: 3 minutes
Pressure Build: 6 Minutes
Pressure Cooking Time: 5 Minutes (unless you don’t want al dente then it becomes 6 minutes.)
Sauté Time: 7 minutes
Total Time: 21 Minutes