Aglio e Olio Pastina

This Aglio e Olio Pastina is a warm, spoonable spin on the classic Italian dish aglio e olio, which literally means garlic and oil. Traditionally made with spaghetti, it’s a beloved late-night snack in Italy: quick, simple, and packed with flavor. This version swaps in tiny pasta (like acini di pepe) and finishes with butter, Parmesan, fresh parsley, and a squeeze of lemon. It’s the kind of meal you eat straight out of the pot.

Ingredients:

• 2-3 tbsp good-quality olive oil (plus more to finish)

• 4 cloves garlic, thinly sliced

• 1/2 tsp red pepper flakes (adjust to taste)

• 1 cup acini di pepe (or other tiny pasta)

• 3 cups - 3 ½ cups vegetable or chicken broth (add the full 3.5 cups for a soupier texture)

• Salt and black pepper, to taste

• 1 tbsp butter

• 1 cup freshly grated parmesan, to taste

• Juice from 1/2 lemon

• 2 tbsp fresh parsley, finely chopped (plus more for garnish)

  
  

Instructions:

1. In a saucepan, heat the olive oil over low heat. Add the sliced garlic and red pepper flakes. Sauté gently, stirring often, until the garlic is barely golden and fragrant, about 3–4 minutes. Keep the heat low to avoid burning.

2. Add the dry pastina directly to the pan and toast it for 1–2 minutes, stirring to coat it in the oil. You might need to turn the heat up to med-low.

3. Pour in the broth. Season with a pinch of salt, stir and bring to a gentle simmer.

4. Cook uncovered, stirring often, until the pastina is tender and creamy, about 10-12 minutes.

5. Once the pastina is just about done, add in the butter and parmesan. Stir until creamy.

6. Taste and season with salt and black pepper. Stir in the chopped parsley and a bit of lemon juice.

7. Spoon into a bowl and finish with an extra drizzle of olive oil, a little extra parm, and a sprinkle of parsley. Enjoy!

   
   

Servings: 2

Prep Time: 5 minutes

Cook Time: 15 minutes