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Spaghetti Aglio Olio

Spaghetti Aglio Olio

Serves 4

One of the most popular pasta recipes in all of Italy. Simple to prepare, fast to make and it showcases quality Italian ingredients. This is much easier to make than pronounce.

400g Rustichella spaghetti
½ cup extra virgin olive oil (EVO)
4-6 cloves garlic, finely sliced
Sea salt and freshly ground black pepper, to taste
1 cup Parmigiano Reggiano , grated
¼ cup Italian flat leaf parsley, chopped roughly

Bring a large pot of well salted water to the boil. Cook the pasta for 12 minutes or until the desired degree of al dente is reached. Thoroughly drain your cooked pasta, reserving half a cup of pasta water. Do not rinse because you want to keep the thin layer of starch which helps the sauce stick to the spaghetti. Tip into a large warm serving bowl. Grind in some black pepper and salt to taste.

While the pasta is cooking add the EVO and sliced garlic to a cold saute pan, turning the heat to medium. Stir, and then as soon as the garlic starts to bubble, turn the heat down to low. You want to toast the garlic gently in the oil until it is a beautiful golden brown. At this point add your reserved pasta water. This will stop the garlic from cooking any further. Pour the hot garlic sauce over the spaghetti. Sprinkle on about 2/3 of the Parmigiano and all of the parsley. Give this a really good mix to ensure all the pasta is coated with the garlic sauce. Sprinkle over the rest of the cheese.


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