Aglio e Olio

Aglio e Olio is Italian and mean garlic and oil. It is a pasta dish that was first created in Italy.  Which town in Italy is often debated, as the recipe is so beloved, everyone wishes to lay claim to it.

We have added our very own touch with our Family Vintage Reserva Familiar olive oil.

Aglio e Olio

This simple dish of garlic, pasta and our olive oil was created for us by Chef Rene Rodriguez. The gentle cooking method allow for the flavours to slowly meld together. Then, the dish is precisely seasoned.

 

Aglio e Olio Ingredients

  

Aglio e Olio ingredients:

Serves 4

400 grams spaghetti
1 cup extra virgin olive oil
4 cloves thinly sliced garlic
1 teaspoon chili flakes
2 teaspoons grated lemon zest
½ cup pasta water
2 thin slices of baguette, toasted dark, then finely chopped, to make breadcrumbs
½ cup freshly grated Grana Padano
4 fresh basil leaves

Preparation:

  1. Bring a large pot of well salted water to a boil.
  2. Add pasta and cook until al dente.
  3. Meanwhile, heat a non-stick pan over medium high heat.
  4. Add the oil and lightly heat.
  5. Add the garlic and fry until lightly golden brown.
  6. Drain the pasta and reserve ½ cup cooking water.
  7. Add the pasta to the pan.
  8. Sprinkle in the chili flakes, lemon, and pasta water.
  9. Allow everything to heat together for 2 minutes. Turn the pan off.
  10. Divide among 4 plates.
  11. Add cheese on top.
  12. Sprinkle with toasted breadcrumbs.
  13. Garnish with basil.

Why is the garlic sliced instead of minced or crushed?:

Slicing the garlic in this way allows for it to cook both slowly and evenly. In turn, the garlic is infused into the olive oil gently. It’s the secret to this great dish


Can I substitute with a different kind of pasta?

Yes, of course! You can use can also use angel hair or capellini pasta.

    Which wine should I serve with this dish?

    Enjoy with a glass of Spanish Garnacha wine
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