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Spaghetti Aglio E Olio | Garlic And Oil Pasta Recipe

Byamazingfoodstv


Learn how to make this 5 ingredient, quick and delicious Pasta. Spaghetti Aglio E Olio is so simple to make and the flavours are out of this world. The simplicity of the ingredients allows them to all standout and create the freshest of tastes. Get this pasta recipe into your repertoire and serve this up to your friends and family or that special someone (you’ll thank me later). Please enjoy.

#AglioEOlio #ChefJackOvens #PastaRecipes

Serves – 2

Ingredients –

300g (10.5 Ounces) – Spaghetti ( I use Barilla no.5)
1/3 Cup (80ml) – High Quality Olive Oil
6 – Cloves of Garlic, Thinly Sliced
1/4 Bunch (10g) – Flat Leaf Parsley, Finely Chopped
1 tsp (1g) – Dried Chilli Flakes
Seasoning to Taste

Traditionally this recipe isn’t served with and cheese but by all means add some freshly grated Parmesan to top this off.

Equipment I use – (Disclaimer) All links help support the channel.

Knives and Steels –
Shun Premier 17.8cm Santoku Knife –
Shun Premier 22.9cm Bread Knife –
Shun Premier Nakiri Knife 14cm –
Shun Steel –

Pots and Pans –
Essteele Per Vita 5 Piece Cookware Set –

Music in this video –

Intro –
Song – When the Noise Settles
Artist – Dusty Decks

Song – Fansi Pan
Artist – Yomoti
Link –

A Caring Friend

Song – Pomelo
Artist – Jobii
Link –

Thanks for watching!

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32 Comments

  18. Do you calculate pasta cooking time from when you pour it into the boiling water or from when the water comes back up to the boil? I've never known the answer. Spaghetti I can get right from throwing it at the wall but other forms I have to keep doing the bite test. Thank you for your help with this and for your informative videos.

  19. For a portion of spaghetti 6 (six!) Cloves of garlic and as much chilli pepper as needed for 10 people plus black pepper! And of course in the end the pasta is overcooked. Not only does this culinary illiterate have no idea what cooking is, not the slightest sense of ridicule. This is not a cooking video, this is a horror movie.

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