Aglio e Olio

Name: Aglio e Olio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 300 g fusilli lunghi pasta; 4 tbsp. extra virgin olive oil; 3 garlic cloves, crushed; 1 -2 red chillies, to taste, deseeded and finely chopped; 25 g parsley, leaves picked and finely chopped

Traditionally made with spaghetti, we’ve used the fun fusilli lunghi here. The sauce coats the spiral shape of the pasta wonderfully. If you don’t have fresh chilli, you can use 1tsp dried chilli flakes instead. For added decadence, sprinkle with finely grated Pecorino Romano.

By Georgie D'Arcy ColesPublished: 01 August 2023

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This pasta only takes 25min from start to finish, making it a perfect midweek meal! It also happens to be vegan too.

If you're a fan of this recipe, then we have plenty more pasta recipes to try.

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Cal/Serv:

376

Ingredients

300 g fusilli lunghi pasta
4 Tbsp. extra virgin olive oil
3 garlic cloves, crushed
1 -2 red chillies, to taste, deseeded and finely chopped
25 g parsley, leaves picked and finely chopped

Directions

1. Step 1Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain, reserving 150ml cooking water.
2. Step 2When the pasta is nearly ready, heat the oil in a large, deep frying pan over low heat and cook the garlic and chilli(es) for 2min, until fragrant.
3. Step 3Stir in the pasta, reserved cooking water, parsley and plenty of seasoning and toss to combine. Divide between 4 bowls and serve immediately.