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Video Demo: Spaghetti Aglio e Olio

This is a very simple classic Italian pasta. There are just five ingredients. Pasta, extra virgin olive oil, garlic, chili flakes, and parsley. Slicing the garlic is essential, don’t crush it and mince it. This is an easy dish to make with things you most likely have on hand if you cook at home often.

  • Pasta, 1/2lb, dry
  • Extra Virgin Olive Oil, about 1/2 cup
  • Garlic, about 8 large cloves, sliced, germ removed
  • Chili Flakes, 1/2tsp
  • Parsley, 1/2 bunch, minced

Begin by heating the olive oil in a pan over medium-low heat, and adding the sliced garlic. Let the garlic lightly fry until just starting to turn brown. Add pasta to boiling salted water and remove/drain when 75% cooked. Add the chili flakes to the pan with the garlic and toast for about ten seconds, then add a ladleful of pasta water. Add the partially cooked spaghetti to the pan with the oil and toss to coat, adding more pasta water as necessary to prevent sticking and finish cooking the pasta. Just before finishing, add parsley and toss to coat, and remove from heat. Plate up and enjoy!


4 replies to “Video Demo: Spaghetti Aglio e Olio

  1. I don’t make this nearly enough. My Chef mad it for family meal in the spring. I’d never had it before and I fell in love. The next day I asked him what it was and he looked at me flabbergasted. “Haven’t you seen ‘Chef’?” He questioned, referencing the Jon Favreau film, which he also knew I loved. When I nodded he replied with how it was the dish he makes at the beginning. Then I asked him to show me how to make it. One of my best on the line cooking instructions. And now I want some.

    Liked by 1 person

    1. Hey! Thanks for sharing your thoughts. I love that movie, having worked on the line for some years myself. I feel like they got a lot of things right that other restaurant films don’t. That scene is shot perfectly! It’s nice to get one on one instruction from someone who knows how to make a such a classic dish!

      Liked by 1 person

      1. I’m still trying to find good cooking films that epitomize what the line is like. I don’t work on the line, I have my own type of line, so the pressure is different. It is wonderful having instruction from someone who knows. I love spitballing with my chef, even if he isn’t my boss now. I still go to him for advice. All the time. This dish should be made for everyone at some point in their life.

        Liked by 1 person

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