• Preeth C.Vijay

Spaghetti Aglio E Olio

Spaghetti Aglio E Olio is nothing but spaghetti with "garlic and oil". This is a quintessential pasta dish that just takes hardly 30 minutes to finish, with just four main ingredients on hand. It is packed with so much garlic flavor but at the same time its not over powering.

Though the ingredients sounds simple, there is one main technique to be followed to keep the spaghetti glossy . We should create an emulsion with the garlicky oil and the drained pasta water.  All you have to do is transfer the pasta and a half cup of that hot starchy pasta water directly into the pan of garlicky oil one minute before the pasta is done cooking.  Then while you toss the pasta, it will turn more glossy and intensifies the garlic flavor


Spaghetti 250 gm packet 1

Olive oil 2 tablespoon

Garlic 10 cloves thinly sliced

Red chilli flakes 2 teaspoon

Salt as needed

Parmesan Cheese grated for garnishing

How to Start?

Bring a large stockpot of generously salted water to a boil.  Add spaghetti and cook until nearly al dente (like, just one minute shy of being done). Drain the pasta and pass on cold water to stop the cooking process. Take 1/2 cup of hot drained pasta water and set aside.

Now heat the olive oil in a large sauté pan over medium heat.  Add the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes, or until it is lightly golden.  (It’s very important that the garlic not burn. 

Now use tongs to transfer the pasta to the sauté pan, along with 1/2 cup of the hot starchy pasta water.  Toss the pasta continuously until it is evenly coated in the garlic sauce.  If the sauce looks a bit too dry, add in another 1/4 cup of the starchy pasta water.  Give the pasta a quick taste, add an extra pinch of salt and/or crushed red pepper flakes if needed.

Serve immediately while it’s nice and hot, garnished with parmesan cheese if needed.

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