Basil oil simply makes everything better, especially in this fresh Aglio e Olio recipe. Words and recipe by Pasta Social Club. See the recipe in action here!
You’ll need:
For the basil oil:
3 ounces (85 grams) fresh Gotham Greens Basil leaves
1 cup (240 ml) mild-flavored extra-virgin olive oil
For the pasta & sauce
Kosher salt
8 ounces (250 grams) dried spaghetti, vermicelli, or other long pasta
2 tablespoons (30 ml) water
4 garlic cloves, thinly sliced
¼ to ½ teaspoon crushed red pepper flakes
Torn fresh basil leaves, for serving (optional)
To make the basil oil
Add the basil to a high-speed blender; fill a large bowl with ice water.
In a small saucepan, heat the oil over medium-high until shimmering but not bubbling (if you have a thermometer, it should reach about 200°F). Very carefully, pour the hot oil over the basil and use a rubber spatula to gently press the basil down until completely submerged.
Blend the basil until very smooth, no more than a minute—don’t worry if the color darkens. Working quickly, pour the mixture into a heatproof bowl or container and hold it in the ice bath to cool completely. If you have time, refrigerate the mixture and let it infuse for a few hours or overnight.
Strain through a fine mesh sieve (for extra-clear oil, line the sieve with a coffee filter); do not press or disturb the solids. Straining can take anywhere from 30 minutes (without a coffee filter) to a couple of hours.
Transfer the oil to a glass bottle or other airtight container. Store in the refrigerator for up to 5 days or the freezer for several months.
To make the pasta and sauce
Bring a large pot of water to a boil. Season it generously with salt. Add the pasta, let it sit for a few moments in the water to soften, and then use tongs to stir it around and make sure all of the strands are submerged. Cook, stirring occasionally, according to the package directions until just shy of al dente or to your liking.
While the pasta cooks, warm ⅓ cup (80 ml) of the basil oil over medium heat in a large sauté pan or skillet. Add the water to the pan and stir vigorously to combine. Follow with the garlic and red pepper flakes and cook, stirring often, until the garlic is gently sizzling, soft, and fragrant, about 5 minutes.
When the pasta is almost done, use a heatproof measuring cup to scoop ⅓ cup (80 ml) of pasta cooking water from the pot and add it to the sauce. Stir to combine; keep warm over low heat.
When the pasta is ready, use tongs and/or a spider sieve to transfer it directly to the sauce (if you need to drain the pasta, reserve ½ cup (120 ml) pasta cooking water first, and immediately tip the pasta from the colander into the sauce). Increase the heat to medium-high and stir/toss the pasta vigorously until the sauce is emulsified and creamy, loosening with more pasta cooking water as needed. Adjust seasoning to taste. (Tip: If you don’t have enough space in the pan to stir the pasta vigorously, transfer everything to a large, sturdy mixing bowl to finish it off. You really want to go at it to get the oil and water to combine, like making a vinaigrette!)
Divide the pasta among bowls and serve, finished with another generous drizzle of basil oil and garnish with more fresh basil.
