PANTRYFLEX

simmer · herb sauce

NATIONAL AWARD WINNERPrep 5 minCook 15 min

Sablepass Aglio E

Independent adaptation of a publicly published James Beard recipe. Not affiliated with, sponsored by, or endorsed by James Beard.

Sablepass aglio e olio from a published American classic.

Ratio

Ratio by volume: Olive Oil 80 ml, Water 60 ml
Olive Oil 80 mlWater 60 ml

Ingredients

  • Olive Oil — 1/3 cup EVOO (80 ml)
  • Garlic — 5 cloves finely minced
  • Salt — 1 tsp kosher (in oil) (6 g)
  • Red Pepper — 1/2 tsp optional (1 g)
  • Pepper — 1/2 tsp freshly ground (1 g)
  • Parsley — 1/4 cup chopped optional (10 g)
  • Water — 1/4 cup pasta water reserved (60 ml)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Water.
  2. Add: Garlic, Salt, Red Pepper, Pepper, Parsley.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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Provenance

Portland-born American cook and teacher whose New York cooking school and cookbooks shaped mid-century American cuisine; namesake of the James Beard Foundation awards.

Originally published as Aglio e Olio Sauce.

Adapted from a recipe published by James Beard in James Beard Foundation (adapted from Beard original).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from James Beard Foundation (adapted from Beard original) (published as “Aglio e Olio Sauce”). Full citation lives in Provenance.

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