Amped up Aglio Olio!

My favourite food group hands down is Carbs. There’s just something about a basic wholesome pasta that screams comfort! An Aglio Olio Peperoncino sauce basically translates to garlic, olive oil & Chilli peppers. I make mine with a little more intricate details and I love sopping up the leftover garlicky oil from the pasta with some warm Ciabatta!

  • 1/2 Packet Spaghetti or any other pasta of your choice
  • 40ml Extra Virgin Olive oil ( The best kind you can get your hands on)
  • 8-10 Large Garlic Pods
  • Medium bunch of Flat Leaf Parsley
  • 2 Banana Chillies
  • 1 Bird’s eye chilli
  • Fleur De Sel
  • Crushed Black Pepper
  • 20g Parmigiano Reggiano

  • Brush the Garlic pods with a little bit of Olive oil & Roast at 165’ for 5-7 minutes.
  • Cut the garlic into thick chunks.
  • Finely sliver the Chillies.
  • Remove the Parsley from the stalks & finely chop.
  • Boil the Spaghetti to al dente.
  • In a deep pan, heat the remaining olive oil, add the roasted Garlic & the Chillies & sauté gently.
  • Add the Spaghetti, the Parsley, Salt & Pepper.
  • Add the Cheese on top & be Generous.
  • Serve Hot, preferably with Ciabatta on the side!


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