HokHei's Kitchen Aglio Olio

Published by Benjamin Tam,

Recipe by Benjamin Tam
With this basic recipe aglio olio, you can make any variation (e.g. with mushrooms and seafood).
Serves: 2
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients
  • 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
Directions
  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.