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Aglio Olio Recipe

Aglio Olio Recipe

Aglio Olio Recipe

With this basic recipe aglio olio, you can make any variation (e.g. with mushrooms and seafood). Don't forget to check out the tips on page 1 for making perfect aglio olio, every time.

Serves: 2

Prep Time: 15 mins

Cook Time: 15 mins


  • 2 servings of pasta (I'm using 150g spaghetti)
  • 1 1/2 tbsp olive oil
  • 10 cloves garlic peeled and sliced or chopped (but not too finely)
  • 1/2 tsp dried chilli flakes may substitute with finely chopped chilli padi
  • 30 grams Italian flat-leaf parsley finely chopped
  • 20 grams butter cubed
  • sea salt to taste
  • freshly cracked black pepper to taste


  1. Bring a pot of water with 1 tbsp sea salt to a boil. Cook pasta according to the timing indicated on the packet, until al dente. Drain and set aside the pasta, reserving a small cup of pasta water.
  2. Heat olive oil in a sauce pan, add garlic and chilli padi/chilli flakes (if using). Saute the garlic until it turns light golden brown.
  3. Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown.
  4. Add cooked pasta, 1-2 tbsp reserve pasta water, chopped parsley and cubed butter to the garlic & oil mixture. Stir to coat all the ingredients evenly. Season with sea salt and freshly cracked black pepper.

Leave a Comment

60 Responses to “Aglio Olio Recipe”

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  1. CuriousBoi — April 9, 2013 @ 5:03 pm

    I’m cooking this dish for my F&N coursework and im not sure if i should add some chicken meat.Is is a must for chilli flakes and olive oil?


    • wiffy replied: — April 10th, 2013 @ 10:42 am

      for authentic aglio olio, they do add chilli and olive oil but no chicken. But of course, home cooking means adapting it to your own preference so feel free to omit/add any ingredients you like


  2. Sophia — July 26, 2013 @ 8:19 pm

    OOH, sounds delicious, can’t wait to try it…


  3. Lynn — December 13, 2013 @ 12:17 am

    I don’t cook at all. But Aglio Olio is my favourite, hence decided to try out this recipe for my husband. He gave me 80% for my 1st attempt! Not that I’m good, I would rather give credit to this recipe. It’s detailed and yet easy to follow.


    • wiffy replied: — December 16th, 2013 @ 11:19 am

      must aim for 95% :)


  4. jamie — February 5, 2014 @ 9:57 pm

    hi wiffy! i tried following the recipe and it turns out great! However, i feel that the pasta does not really absorbed the flavour although it really smelled great! What could possibly be the reasons? Would like to hear your advice!:)


  5. Minmin — July 11, 2014 @ 7:54 pm

    Hi,may I know the 30g of Italian parsley consists just the leaf only or the leaf and stem?


    • wiffy replied: — July 13th, 2014 @ 4:20 pm

      well I measure it with the stem, though it doesn’t really matter, u can use any amount of parsley as you like :)


  6. Lib — April 4, 2016 @ 6:52 pm

    Maybe I know to use salted or unsalted butter?


    • wiffy replied: — April 5th, 2016 @ 12:37 pm

      unsalted butter, but if you use salted it’s ok too, just adjust the salt seasoning (lesser) accordingly.


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