An insanely easy way of cooking the Aglio Olio pasta that will definitely tantalize your taste buds

If you are also one of those who do not like to go ingredient shopping just when the craving for a particular food strikes and you would love to make do with whatever ingredients you have at hand, the kind that are readily, easily and obviously available in your own kitchen (or in any desi kitchen), then this is just the pasta you have been craving for. No drama. Just pasta.

After having lost innumerable ready-made pasta sauces to fungus of various sorts, all because I have always managed to accidentally touch a wet spoon to the jar (I am guessing! What else could be the possible reason I wonder…) in the process of cooking pastas, I finally decided to not buy one of those Ragu’s pasta sauce jars (unless I have an army of guests to feed, then I will always swear by Ragu). This Aglio Olio pasta is my wonder solution to all the woes I have listed above, and trust me you will love it.

Warning! Caution! Spoiler alert!

My version of Aglio Olio pasta is not a pasta meant for those on a diet. The name in itself shouts oil! Aglio is garlic and Olio is oil, so you know now where this recipe is headed.

The Ingredient List

  • Wheat pasta 3 cups
  • Olive oil 8 tablespoons
  • Red chilli flakes 6 tablespoons or 2 Dry red Chillis
  • Garlic cloves 3-4 chopped
  • Spring onions 4 bulbs
  • Leaves of spring onions 4 individual leaves
  • Pepper, Salt, Oregano, Parsley, Basel according to taste
  • Lemon zest from 1 Lemon
  • Lemon Juice from half a lemon

The preparation method


  • Put the pasta (3 cups, I use wheat pasta) in salty water and let it boil al dente (i.e. a stage of pasta that you achieve when you stop boiling pasta just a few minutes less than what your pasta packaging says)
  • Heat 8 tbsp of olive oil on the lowest heat in a deep pan. (1-2 minutes)
  • Add to it 5 packets of the chilli flakes that you get with Dominos pizza (I am a major pizza fan, and I love Dominos, maybe because of their quick delivery) I was unable to find dried red chilli in my house and didn’t want to trouble mom in the process. So if you know where the red chilli (Qty 2) is at your home, go ahead, use it, slice it from the center and put it in the oil and let the chilli fry with the oil, for 1 minute. (Be very careful while handling the chilli, preferably use gloves that you can dispose off later)
  • Toss in chopped garlic (3-4 cloves from the garlic pod works well) fry it till it’s about to change it’s color. But don’t let it turn brown at any cost. Sprinkle it with freshly ground black pepper, salt, oregano all to your taste. Stir well. (1-2 minutes)
  • Spring onion is the knight in shining armour of this super quick and easy dish if Garlic and Oil are the king and queen! Chop 5 bulbs of the spring onions and chop 4-6 full sized leaves that come with it. Add these to the heating oil. Let it saute well until they have reduced little yet have not lost their color. (5-10 minutes)
  • Generously sprinkle Basel and Parsley for seasoning.
  • Grate the skin of the lemon (1 small lemon), I found it difficult to grate hence I used the knife to peel off the skin of the lemon and cut into very small pieces. This is called as the lemon zest, add this right after you sprinkle Basel and Parsley. Also squeeze the juice of ½ a lemon into this mixture, and toss the onions well. This will lead to spreading of flavour evenly. (5 minutes)
  • Once you feel that the spring onions have wilted to the desired amount that you like, strain the pasta (saving some water)
  • Gently toss the pasta onto your now ready mixture of seasoned spring onions with the water that you saved earlier, and let it cook on low heat. (1-2 minutes)

Your very own Aglio Olio pasta with spring onions is now ready to be eaten!

The most basic and simple Aglio Olio Pasta with a twist!  Copyright The blog of Ruchi
The most basic and simple Aglio Olio Pasta with a twist!
Copyright The blog of Ruchi

Serving instruction

Use finely grated Parmesan cheese to top it up. It was not used in my dish because I didn’t have it in my kitchen!

This dish is perfect for the winters when you are too lazy to cook something elaborate.

Your serial faffer,



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