Spaghetti Aglio e Olio
A classic Neapolitan favourite, Spaghetti Aglio e Olio proves that simplicity is the ultimate sophistication. With just a handful of ingredients—fragrant garlic, rich olive oil, a touch of chilli, and perfectly cooked Otway Pasta Company spaghetti—this dish delivers bold flavour with minimal fuss. Light, rustic, and endlessly satisfying, it’s Italian comfort food at its best.
Slow-toasted garlic infuses the oil with a mellow, nutty depth, while a sprinkle of chilli flakes adds just the right amount of heat. Finished with a shower of Parmigiano-Reggiano and a scattering of fresh Italian parsley, each bite is rich, aromatic, and beautifully balanced. Whether you’re after a quick solo meal or an easy, elegant option for guests, this timeless recipe is a guaranteed crowd-pleaser.
Ingredients
1 packet of Otway Pasta Company Spaghetti
½ cup olive oil 6 cloves garlic
thinly sliced ¼ teaspoon of chilli flakes
Salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
Instructions
Bring a large pot of lightly salted water to a boil. Cook your Otway Pasta spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite. Drain and transfer to a pasta bowl.
While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir chilli flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
