Spaghetti Aglio e Olio

Keep it simple

Good olive oil, fresh garlic, herbs, good quality parmigiano – that’s all it takes to make a person happy. I feel that everyone should know how to make this one and add it to their basic skill set.

This is the ultimate quick and easy pasta dish, lunch, dinner, whatever… This is simplicity at its best.

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After trying a crazy amount of different versions to agilo e olio, I find this one my favourite. I hope you’ll like it…


Spaghetti aglio e olio

500g Spaghetti or Linguine
1/2 Cup of good olive oil
6 Cloves of garlic (Cut into thin slices)
1 Red Chilli pepper
Parmigiano reggiano
Handful of fresh parsley (finely chopped)
Sea salt and ground pepper

Spaghetti Aglio e Olio

Let’s Cook

Boil water in large pot, add a generous amount of salt to the water. put in the pasta and cook until ready.

Cut the red chilli open, and heat it with the olive oil in a large pan.

When the pan is hot, add the garlic and let it cook. Turn down the heat just before the garlic gets gold/brown, and take out the chilli. Pour in half a cup of water from the pasta, turn off the heat, and give it a good stir.

Place the pasta on a large serving plate, sprinkle a generous amount of ground black pepper, add some parmigiano, cover with chopped parsley, and pour the amazing sauce on top. Mix it well with tongs, and serve.

All photos in this post were taken by Elad Baranga

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