Spaghetti aglio e olio

Spaghetti aglio e olio

Serves 2 to 3 people
Recommended: Spaghetti or Linguine

Instructions

1. Bring water to a boil, add a pinch of sea salt, and a teaspoon of olive oil.
2. Take 200 grams of pasta (Spaghetti or Linguine) and add it to the boiling water.
3. Cook the pasta for roughly 11 minutes (or as per manufacturers instruction), the consistency of pasta should be al dente (meaning it should have a bite to it and not mushy).
4. In the meantime, while your pasta cooks. Take 4 tablespoon (18g) of Aglio Olio Seasoning, along with 5 to 6 tablespoon (180ml) of water and let it simmer on the pan till water evaporates and seasoning hydrates.
5. Once the water has evaporated, add 3 to 4 tablespoon of olive oil and sauté for 30 seconds.
6. Drain the pasta once cooked, (optional: retain some pasta water for a rich sauce).
7. Toss the pasta along with the seasoning/oil for another 30 seconds on low heat (Tong recommended).
8. Optional - grate some Parmesan or cheddar cheese on top and serve.

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