RECIPE: Spaghetti Aglio E Olio

Posted by Stephen Barrett on

Serves 2-4 | Prep time 10 mins | Total time 10 mins



  • 350 – 500 gm dried linguine noodles
  • 1/2 cup olive oil
  • 6 garlic cloves – sliced
  • 1 tsp red chilli flakes
  • 1 lemon
  • 1 bunch fresh parsley chopped
  • ½ cup parmesan cheese – grated
  • Salt and pepper to taste


  • Fill a large pot with water. Add 1 tbsp of salt and bring to a boil. Add pasta, 1 tsp of olive oil, and cook according to instructions.
  • Meanwhile, heat pan to medium heat and add ½ cup of olive oil.
  • Slice 6 garlic cloves.
  • Slice lemon in half.
  • Roughly chop parsley.
  • Add sliced garlic to hot oil, stirring continuously until garlic starts to brown. Then add 1 tsp of red chilli flakes and remove from heat.
  • Reserve ¼ cup of pasta water from boiling pasta and drain once cooked.
  • Add pasta and ¼ cup of pasta water to the pan. Juice one lemon into the pan. Toss in chopped parsley and stir to combine. Add salt and pepper to taste.
  • Plate pasta and generously grate parmesan cheese over each serving.



Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett

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