Aglio Olio Recipe
(VG) Olive Oil, Garlic, Chilli, Parmesan with Mushroom & Cherry Tomato
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Ingredients
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Pasta
Sauce & vegetables
Finishing
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add 400 g spaghetti and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 250 ml of pasta cooking water, then drain the pasta and set aside.
Sauce & vegetables
- 2
Prep ingredients
While the pasta cooks, thinly slice 6 garlic cloves, slice 200 g mushrooms, halve 200 g cherry tomatoes, chop 3 tbsp parsley, and zest 1 tsp lemon if using. Measure 6 tbsp olive oil and 1 tsp chilli (or 1 tsp dried flakes).
- 3
Infuse oil with garlic and chilli
Heat a large wide skillet over medium-low heat. Add 6 tbsp extra-virgin olive oil and warm gently for 30 seconds. Add the sliced garlic and the fresh red chilli (or chilli flakes). Keep the heat low to sweat the garlic — do not brown quickly — and cook until garlic is fragrant and just starting to turn golden at the edges, about 2–3 minutes.
- 4
- 5
Add tomatoes
Add the halved cherry tomatoes to the pan and cook for 2–3 minutes until they begin to soften and release some juices but still hold shape. Taste and adjust seasoning slightly; add up to 1 tsp salt if needed.
Finishing
- 6
Combine pasta and sauce
Reduce heat to low. Add the drained pasta to the skillet (if the skillet is too small, return pasta to the pot and add the sauce). Pour in 100–150 ml of the reserved pasta cooking water and toss vigorously to emulsify the oil into a light sauce. Add more reserved water as needed to reach a glossy, silky coating (use remaining reserved water up to 250 ml).
- 7
Add cheese and herbs
Remove the skillet from direct heat. Immediately add 80 g freshly grated Parmesan and 3 tbsp chopped parsley. Toss thoroughly so the cheese melts into the sauce, creating a creamy texture. Add 1 tsp freshly ground black pepper and 1 tsp lemon zest (optional) and toss again. Taste and adjust salt if required.
- 8