Spaghetti aglio e olio is one of the simplest pastas there is: garlic, olive oil and chilli. I add zucchini, sundried tomatoes and basil to make it a meal.
Pasta water is the secret. It turns the oil into a silky sauce that coats every strand.
Spaghetti Aglio e Olio
Quick Details
Serves: 2
Time: about 25 minutes
Diet: Vegetarian
Serves: 2
Time: about 25 minutes
Diet: Vegetarian
Ingredients
- 1/2 zucchini bite sized pieces
- 5 sundried tomatoes drained and chopped, 5 to 6
- 1 handful basil chopped
- 6 cloves garlic minced
- 4 tablespoons extra virgin olive oil
- 3 teaspoons red chilli flakes
- spaghetti one serving per person
- salt generous, for the pasta water
- 2 teaspoons black pepper freshly ground, plus more
- 1 1/2 cups pasta water divided
- Parmesan freshly grated
- green olives to garnish
Instructions
- Prep. Cut the zucchini, sundried tomatoes and basil. Mince the garlic.
- Infuse the oil. Heat the olive oil, add the garlic and let it brown slightly. Add the chilli flakes.
- Cook the pasta. Boil the spaghetti in well salted water following the packet instructions.
- Make the sauce. Add the basil, sundried tomatoes, zucchini, black pepper and salt to the oil. Add 1 cup of pasta water and turn off the heat.
- Toss. Add the drained pasta, toss and coat well. Simmer for 5 minutes. Add the Parmesan and 1/2 cup more pasta water.
- Serve. Top with more Parmesan, black pepper and green olives.
Video
Tips for the Best Spaghetti Aglio e Olio
- Let the garlic just turn golden. Burnt garlic turns bitter.
- Salt the pasta water generously.
- Turn off the heat before adding the pasta water so the sauce does not split.
- Add the Parmesan off the heat and toss well.
Frequently Asked Questions
Can I use other vegetables?
Yes. Mushrooms, bell peppers and cherry tomatoes work well.
Can I make it without cheese?
Yes. Add a little more olive oil and chilli.
Make this for a quick dinner and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
