Tuesday, January 25, 2011

Spaghetti Aglio Olio. Big Big Favourite!


Oh my. Where do I begin? I'm craving for this already as I type with aching hands from boxing class, all hungry and weary with a rumbling tummy.

This is one of my favorite pasta recipes of all time. Why? Because it's easy to make and really, really good. I bet it's your favorite too :)

Anyways, if you want to make a good aglio olio at home without the hassle of going to a restaurant, here's the recipe which you will find below. Trust me, it's easy.


serves 4

450g spaghetti, boiled in salted water till al dente, drained and steam-dried, pasta water reserved
6 garlic cloves, sliced thin
1 tsp red pepper flakes
1/2 cup olive oil
sea salt and cracked black pepper
4 sprigs of parsley, leaves picked and chopped
grated parmesan to serve

- Get a saucepan or a frying pan on medium heat and add olive oil, garlic and red pepper flakes.

- When oil sizzles like the picture you see above, turn the heat down to low. Do not let the garlic turn brown. Allow garlic to infuse for 5-10 mins. Turn off the heat if necessary. Add about 2-3 tbsps of pasta water to stop the cooking, for the swhoop sensation. Don't worry about adding too much pasta water, you can reduce the sauce to the right consistency.

- In a mixing bowl, add infused oil mixture to spaghetti and season with salt and pepper. Toss with parsley and serve with grated parmesan.

Maxi licked the plate clean :)


  1. 4 sprigs of parsley: Leaves picked?

  2. yes. leaves picked and chopped. thanks for mentioning, i've amended the recipe. :)

  3. Thanks! Very helpful