Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Spaghetti aglio e olio One of our favorite go-to simple pasta dishes. Its pure comfort in a bowl. No tomato sauce, no heavy cream just a naked pasta with the simplest of ingredients.


1 x packet of Spaghetti

1 x crushed chilli

2 x cloves garlic (finely chopped)

Italian parsley (chopped coarsely)

Sea Salt

1 x lemon

Parmesan cheese

Extra Virgin Olive oil

2 slices day old ciabatta bread


Salt a pan of boiling water and add the spaghetti and cook until al dente (8-10 min)

Whilst the pasta is boiling, place the day-old ciabatta bread in a food processor or finely chop to become breadcrumbs. Heat a saucepan and drizzle in the olive oil and toss in the breadcrumbs, garlic, chili and parsley and sauté until golden brown (Overcooking the chili and garlic will send it bitter)

Once the spaghetti is cooked to your liking, drain, but leave a little water in the bottom to ensure the pasta is moist and juicy. Toss the drained pasta into the sauce pan with the remaining ingredients and drizzle with olive oil and squeeze the lemon over the spaghetti.

Serve with a generous sprinkling of Parmesan cheese.