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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. 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 :)


  2. 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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