I have a theory: the simpler the food, the harder it is to get right. Case in point—pasta aglio e olio. No cream. No meatballs. No tomato sauce or artisan basil drizzle. Just pasta, garlic sautéed in oil, and if you’re feeling wild, a pinch of red pepper and parsley. That’s it. On paper, it sounds boring. A last-minute pantry meal. The dish you make when you’re broke or out of ideas.

But when made well, pasta aglio e olio is nothing short of fantastic.

I first had it years ago in Naples, the spiritual home of carb-driven joy, served by a grandmother who looked like she’d personally invented garlic. I expected nothing. And then—bam. Flavor bomb. The roasted garlic infused every strand of al dente spaghetti with a subtle nuttiness. The olive oil coated my tongue with a smooth, silky richness. The crushed red pepper delivered just enough kick to remind me I was alive. It was rustic, honest, and quietly brilliant. Continue reading…