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  • Spaghetti Aglio e Olio (Spaghetti w/ Garlic and Olive Oil)

Spaghetti Aglio e Olio (Spaghetti w/ Garlic and Olive Oil)

Posted on Jan 16th, 2023
by Paul Hegeman
Categories:
  • Pasta Recipes

Literally translated, aglio e olio means garlic & olive oil (extra virgin of course). This simple, yet flavorful dish, has become one of the most popular Italian pasta dishes.

If you don’t absolutely love quality extra virgin olive oil and sauteed golden garlic, then you won’t like this recipe. Those of you that do, well, you’ll know exactly what a simply magnificent Italian creation this is.

I have said it numerous times before and I stand by my words to this day: If there were no such things as good extra virgin olive oil and garlic, I would not have become nor continue to be a chef.

They are my absolute 2 favorite ingredients and in this dish, the Italians let these ingredients shine in simplicity. You can use the same recipe for different types of pasta like fettuccine.

Enjoy this classic spaghetti aglio e olio recipe!

Spaghetti Aglio e Olio

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Italian
Servings 4

Ingredients
  

  • 500 grams spaghetti
  • 4 cloves garlic
  • 2 tablespoons flat leaf parsley
  • extra virgin olive oil
  • sea salt flakes
  • pepper grinder
  • fresh parmesan cheese
  • small red chillis

Instructions
 

  • Chop the chilies.
  • Put a large pot of salted water on to boil.
  • Cook the pasta in the water until al dente and drain.
  • Place the pasta in a large mixing bowl and coat lightly with a little oil.
  • Meanwhile in a large pan pour a liberal amount of olive oil and place on medium high heat.
  • Saute the garlic (& chilli peppers if using) season with a little salt and pepper.
  • Cook the garlic until it is slightly golden and nutty, add the parsley and pour the pans contents over the still warm pasta in the bowl, toss immediately.
  • Serve with a crisp white wine, and some crusty bread to soak up the garlic oil in the bottom of the bowl.

Notes

Pasta Aglio Olio
Tried this recipe?Let us know how it was!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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