Aglio e Olio Ramen (Italian Garlic and Oil Pasta)

Aglio e olio is a striking example of beauty in simplicity, a dish that homes in on its two namesake ingredients: garlic and olive oil.

I like adding olive oil at the end to create more depth of flavor—the oil retains more of its bright, vegetal flavors when it’s uncooked. Using instant ramen, this classic pasta dish tastes quite different: it has a powerful umami note and the noodles have more springiness but less chew than Italian pasta.

Recommended ramen: Chicken-Flavored Classic

Ingredients:

Instant Ramen Kitchen: 40+ Delicious Recipes That Go Beyond the Packet Peter J. Kim

• 3 Tbsp extra-virgin olive oil

• 3 medium garlic cloves, very thinly sliced

• Pinch of red pepper flakes

• ¾ cup [180 ml] water

• One 3 to 3½ oz [85 to 100 g] packet instant ramen

• 2 Tbsp finely chopped parsley

• Grated Parmesan cheese, for garnish

Instructions:

PRE-SIMMER Heat 2 tablespoons of the oil in a saucepan over medium heat. Add the garlic and gently sauté for 2 minutes, taking care not to brown the garlic. Add the red pepper flakes and let them bloom in the oil for 15 seconds. Add the water and half of the seasoning sachet.

SIMMER Bring the water to a simmer and add the noodle cake. Because of the low water level, you’ll need to jiggle and move the cake around to get the noodles to disperse. Simmer for 4 minutes or until the water has nearly fully evaporated.

FINISH Remove the saucepan from the heat. Add the parsley and remaining 1 tablespoon of oil and stir to combine. Pour the noodles onto a plate and top with Parmesan. Serve immediately.

Try This:

• For a vegetarian version, use a soy-flavored instant ramen.

• For a brighter dish, at the Finish phase, add the juice of ½ a lemon along with the olive oil.

• Use different combinations of leafy herbs at the Finish phase, such as basil, tarragon, cilantro, dill, or mint.

Excerpted from Instant Ramen Kitchen: 40+ Delicious Recipes That Go Beyond the Packet by Peter J. Kim, © 2025. Published by Chronicle Books. Photographs © Bobbi Lin.

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