Pasta Aglio Olio
Pasta Aglio Olio
Ingredients
- 300 g dried linguine or spaghetti
- 60 ml extra virgin olive oil
- 10 garlic cloves, finely sliced
- 2 dried chillies
- 2 teaspoons sweet chilli flakes
- 1 cup parsley, chopped
- 25 g Parmesan cheese, finely grated
- as needed salt
- as needed pasta water
For the Garlic Breadcrumbs (optional)
- 2 garlic cloves, left whole
- 1/4 lemon zest, from a lemon
- 1 cup fresh breadcrumbs
- as needed olive oil, for drizzling
- a small squeeze lemon juice, optional
Instructions
- 1
Simultaneously begin preparing the sofrito and cooking the linguine. For the sofrito, in a deep pan or saucepan over a low heat, add the 60 ml of extra virgin olive oil, 10 finely sliced garlic cloves, and 2 dried chillies. Let them sizzle slowly into the oil for about 5 minutes, ensuring the garlic does not burn. If the garlic starts to brown too quickly, add a little water to stop the process. Add a pinch of salt to the sofrito mixture.
⏱️ 5 min
- 2
While the sofrito is cooking, bring a pot of water to a rolling boil and salt it well. Add the 300 g of linguine or spaghetti and cook according to package instructions until al dente, or to your preferred tenderness.
⏱️ 10 min•🌡️ 100
- 3
Once the garlic in the sofrito has sizzled for 5 minutes, add 3/4 of the 1 cup of chopped parsley to the pan. Let it sizzle for a few more minutes until you hear the parsley start to pop. Throughout the cooking process, keep adding a bit of the pasta water to the sofrito pan as needed to maintain moisture and prevent burning.
⏱️ 5 min
- 4
Once the linguine is cooked, transfer it directly into the pan with the sofrito. Add the remaining 2 teaspoons of sweet chilli flakes and the 25 g of finely grated Parmesan cheese. Add more pasta water as needed and toss thoroughly to coat the pasta evenly with the sauce. Turn off the heat.
⏱️ 3 min
- 5
(Optional) To make the garlic breadcrumbs, heat a separate pan with a good drizzle of olive oil over medium to high heat. Add the 2 whole garlic cloves and infuse for 5 minutes. Then, add the 1 cup of fresh breadcrumbs along with the 1/4 of a lemon's zest (and a small squeeze of lemon juice if desired). Cook until the breadcrumbs turn golden brown, then turn off the heat.
⏱️ 7 min
- 6
Plate up the pasta. If made, sprinkle the garlic breadcrumbs over the top. Add a little extra Parmesan cheese and the remaining chopped parsley to taste. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta Aglio Olio
- 300 g dried linguine or spaghetti
- 60 ml extra virgin olive oil
- 10 garlic cloves, finely sliced
- 2 dried chillies
- 2 teaspoons sweet chilli flakes
- 1 cup parsley, chopped
- 25 g Parmesan cheese, finely grated
- as needed salt
- as needed pasta water
For the Garlic Breadcrumbs (optional)
- 2 garlic cloves, left whole
- 1/4 lemon zest, from a lemon
- 1 cup fresh breadcrumbs
- as needed olive oil, for drizzling
- a small squeeze lemon juice, optional
Instructions
- 1
Simultaneously begin preparing the sofrito and cooking the linguine. For the sofrito, in a deep pan or saucepan over a low heat, add the 60 ml of extra virgin olive oil, 10 finely sliced garlic cloves, and 2 dried chillies. Let them sizzle slowly into the oil for about 5 minutes, ensuring the garlic does not burn. If the garlic starts to brown too quickly, add a little water to stop the process. Add a pinch of salt to the sofrito mixture.
⏱️ 5 min - 2
While the sofrito is cooking, bring a pot of water to a rolling boil and salt it well. Add the 300 g of linguine or spaghetti and cook according to package instructions until al dente, or to your preferred tenderness.
⏱️ 10 min•🌡️ 100 - 3
Once the garlic in the sofrito has sizzled for 5 minutes, add 3/4 of the 1 cup of chopped parsley to the pan. Let it sizzle for a few more minutes until you hear the parsley start to pop. Throughout the cooking process, keep adding a bit of the pasta water to the sofrito pan as needed to maintain moisture and prevent burning.
⏱️ 5 min - 4
Once the linguine is cooked, transfer it directly into the pan with the sofrito. Add the remaining 2 teaspoons of sweet chilli flakes and the 25 g of finely grated Parmesan cheese. Add more pasta water as needed and toss thoroughly to coat the pasta evenly with the sauce. Turn off the heat.
⏱️ 3 min - 5
(Optional) To make the garlic breadcrumbs, heat a separate pan with a good drizzle of olive oil over medium to high heat. Add the 2 whole garlic cloves and infuse for 5 minutes. Then, add the 1 cup of fresh breadcrumbs along with the 1/4 of a lemon's zest (and a small squeeze of lemon juice if desired). Cook until the breadcrumbs turn golden brown, then turn off the heat.
⏱️ 7 min - 6
Plate up the pasta. If made, sprinkle the garlic breadcrumbs over the top. Add a little extra Parmesan cheese and the remaining chopped parsley to taste. Serve immediately and enjoy!
⏱️ 2 min