Spaghetti Aglio e Olio

Everyone on this planet has that one favourite dish which he or she can have at any given time. For me that dish would be Pasta.


I really don’t remember when I got introduced to pasta, but the instant I had my first bite, I fell in love with it. Although, let me warn you.. too much of anything is too bad. So keep a watch as I do 🙂


Spaghetti Aglio e Olio is a classic Italian dish and can be found in every corner of Italy.  Unlike most pasta dishes, this recipes does not have any sauce. What imparts flavour to this dish is olive oil, garlic and red chillies and can be prepared in less then 15 mins. Its a total comfort food especially when you are tired and need a quick fix.


I have had various versions of Pasta Aglio e Olio where in ingredients like walnuts, pine nuts, seafood like prawns, mussels, veggies like mushrooms, baby spinach, bread crumbs, white wine, lemon and lemon zest were added to the original recipe in different combinations. Honestly they tasted good but I prefer the original recipe with no frills and twists.


So lets not waste time and get straight to the recipe.

Serves – 2                          Prep Time – 5 mins                             Cook Time – 7 mins


Spaghetti – 1/2  pack of Barilla Pasta

Garlic – 8 cloves, chopped

Olive oil – 3 tbsp

Red Chilli Flakes – according to your taste

Black Pepper – according to your taste

Pasta water –  1/4 to 1/2 cup (you can use vegetable stalk as well)

Parmesan – according to your taste

Parsley – 1/3 cup

Cherry Tomatoes – optional

Salt – to taste


Take a large pot and bring water to boil. Once it starts boiling, sprinkle salt and add pasta. Cook it according to the instruction on package. I suggest that you cook it for one less minute then mentioned on the box so that the pasta is al dente.

While the pasta is getting cooked, lets prepare the other ingredients. Take a skillet, and heat olive oil and chopped garlic together. This step is very important as it beautifully infuses garlic flavour in the oil. Take care that the garlic does not brown.

Then add in the red chilly flakes, coarsely ground black pepper and cherry tomatoes and stir for few seconds. When the tomatoes get a nice shine, add in water reserved from boiling pasta. Season it with salt and add in the pasta. Mix well and cook it for couple for mins till the water is completely absorbed. Take care that you don’t over cook the pasta.

Now add in chopped parsley and parmesan cheese. Toss it well and pasta is ready to serve.


You can cook pasta in vegetable or chicken stalk or add a veg or chicken bouillon cube to pasta water for more flavour.

If you are using any additional ingredients like mushrooms, mussels etc, add in after the oil is infused with garlic flavour.

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