Spaghetti Aglio e olio is a traditional Italian pasta dish tossed in garlicky olive oil sauce with chilli flakes, pine nuts and fresh parsley leaves.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 2people
Author: Famidha Ashraf
INGREDIENTS
For boiling pasta
200gramsspaghetti
8 to 10cups wateror as per pack instructions
salt
For garlic olive oil sauce
¼cupextra virgin olive oil
2 to 3garlic clovessliced thinly
¼teaspoonchilli flakes
1 to 2tablespoonpine nutsoptional
2tablespoonfresh parsley
Garnish options
Freshly ground black pepper optional
Freshly grated parmesan optional
breadcrumbstoasted (optional)
INSTRUCTIONS
Boil the Spaghetti
Boil and drain the spaghetti as per packet instructions. You may have to boil a large pot of water and some salt. Then add the pasta into the boiling water and cook according to package instructions. Meanwhile, start the work on the sauce.
200 grams spaghetti, 8 to 10 cups water, salt
Prepare the garlic olive oil sauce
Do not heat the pan or oil. Take a shallow skillet and add the olive oil and the sliced garlic. Now place this on the stove and turn the heat on low.
¼ cup extra virgin olive oil, 2 to 3 garlic cloves
Cook on low heat until the garlic starts to change colour to light golden.
Now, add the chilli flakes and the pine nuts and continue to cook until garlic slices and the nuts turn golden brown.
¼ teaspoon chilli flakes, 1 to 2 tablespoon pine nuts
Plate and serve
Drain your Spaghetti pasta and put it back into the same pot or you may add it directly to the prepared sauce.
Pour in the prepared garlic olive oil sauce and add the chopped parsley.
Use a wooden spatula to carefully stir and toss everything together so that the oil coats every strand of pasta.
Divide into two bowls and garnish it with some freshly ground black pepper or grate some parmesan over the top before serving.