Aglio Olio

Long strands of pasta glisten with glossy olive oil, warmed gently until fragrant with garlic’s deep, nutty aroma. A sprinkle of red-pepper flakes introduces a soft, warming heat that tingles the palate without overpowering. There’s a delicate balance between simplicity and depth — the oil smooth and silky, the garlic bold but not heavy, the chili lifting everything with subtle spice. Each twirl brings comfort: light, fragrant, and effortlessly satisfying. A dish refined in its simplicity, perfect when you want pure flavour with minimal fuss.

Ingredients

• 350 g pasta of choice
  
• 6 cloves garlic (sliced)
  
• 1/4 teaspoon red pepper flakes
  
• 3/4 cup grated parmesan cheese
  
• Handful of parsley (finely chopped)
  
• Salt (for cooking pasta)
  
• Black pepper
  

Steps

1. In a pot, cook the pasta according to the packaging (mine took around 15 minutes)
   
2. Once pasta is cooked, drain and reserve some pasta water
   
3. In a heated pan, add around 20 g olive oil
   
4. Add in sliced garlic, and turn to low heat. Continue to sear the garlic for about 2 minutes
   
5. Add in chilli flakes and continue to sear until slightly charred
   
6. Then, throw in the pasta and mix thoroughly
   
7. Turn the heat off, and add in parsley and cheese
   
8. Lastly, serve and enjoy!
   

Languages

Knoblauchöl - Deutsch (German) version
Aceite de ajo - Española (Spanish) version
huile d'ail - Français (French) version
Minyak Bawang Putih - Bahasa Indonesia (Indonesian) version
Aglio Olio - Italiana (Italian) version
ガーリックオイル - 日本語 (Japanese) version
마늘 기름 - 한국인 (Korean) version
น้ำมันกระเทียม - แบบไทย (Thai) version
蒜油 - 简体中文 (Simplified Chinese) version
大蒜油 - 香港繁體中文 (Traditional Chinese - Hong Kong) version