Spaghetti Aglio Olio
Spaghetti Aglio Olio

This simple recipe has been a favourite for quite sometime. I remember the first time I tasted this dish in Italy and was amazed how a few smple ingredients could create such a fulfilling meal. The trick to this recipe is to use the finest olive oil and to not overcook the garlic and chilli.

Spaghetti Aglio Olio Essentials


Aglio Olio

1/3 cup extra virgin olive oil

4-6 cloves garlic finely diced

1-2 tsp red chilli pepper flakes

½ cup chopped fresh parsley

1/4 cup freshly grated Parmesan cheese for serving. Optional.

1/4 cup grape tomatoes. Halved. Optional.


450 grams spaghetti

Pinch of sea salt

2 tsp olive oil


Bring 4 quarts of water to a boil in a large pot. Add sea salt and olive oil. Cook pasta until al dente.

In a large skillet slowly heat the olive oil over a low heat.

Next add the garlic and chilli flakes and sauté until the garlic is pale gold

When the pasta is cooked, drain and add to the skillet.

Toss the pasta in the skillet until it is coated with the oil.

Add parsley and mix gently until combined. Serve in warm pasta dishes.

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