Aglio e olio is an Italian pasta dish made by tossing cooked pasta - usually spaghetti or linguine - with garlic slowly cooked in olive oil until fragrant, without a heavier sauce. It comes from southern Italy's Campania region and exemplifies cucina povera, the tradition of building satisfying dishes from a handful of inexpensive pantry ingredients.
To make it, thinly sliced or minced garlic is sautéed gently in extra virgin olive oil over low heat so it doesn't burn and turn bitter; the pasta is then tossed in the garlicky oil, sometimes loosened with a splash of starchy pasta water to help it cling. Grated Parmesan, chopped parsley, and red pepper flakes are common finishing touches. Variations add anchovies, lemon zest, toasted breadcrumbs, or vegetables such as broccoli rabe, but the classic version relies on just garlic, olive oil, and pasta.