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AGLIO E OLIO PASTA IN 10-MINUTES | Quick & Easy Italian Pasta Recipe | Chef Sanjyot Keer
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AGLIO E OLIO PASTA IN 10-MINUTES | Quick & Easy Italian Pasta Recipe | Chef Sanjyot Keer



The best Spaghetti Aglio e Olio recipe that comes together in just 10 minutes✨
Made with only a handful of simple ingredients, but when done the right way, with all the important tips and techniques, it turns out absolutely incredible. Light, flavourful, and beautifully balanced, this is comfort food at its finest.
Do give it a try, and as always… Happy Cooking! ❤️

Full written recipe – Spaghetti Aglio e Olio

Prep Time: 5 minutes
Cooking Time: 10–12 minutes
Serving: 2

Ingredients
WATER | पानी AS REQUIRED (FOR BOILING PASTA)
SALT | नमक 2 LARGE PINCHES
GARLIC | लहसुन 4 CLOVES
PARSLEY | पार्सले A HANDFUL
EXTRA VIRGIN OLIVE OIL | एक्स्ट्रा वर्जिन ऑलिव ऑयल 2–3 TBSP
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1.5 TSP
PASTA | पास्ता 200 GMS
PASTA WATER | पास्ता का पानी 2 LADLES (OR AS REQUIRED)

Method:
Add hot water as required, then add a large pinch of salt. Cover with a lid and let it come to a proper boil on high flame.
Once the water is boiling well, add the spaghetti. Let it go in as it is, do not break it. It will slowly soften and settle into the water on its own.
While the pasta is cooking, slice the garlic thinly. Chop the parsley finely and keep it ready.
After about 3–4 minutes, place a pan on a high flame and let it heat up.
Once hot, add extra virgin olive oil. As soon as the oil warms slightly, reduce the flame to low.
Add the sliced garlic and cook it gently on a low flame until it softens.
This is where the garlic slowly releases its flavour into the oil, so don’t rush this step. After a couple of minutes, when the garlic has turned slightly soft and just begun to change colour, add red chilli flakes and stir well.
Once the garlic turns light golden, add two ladles of pasta water into the pan and stir vigorously. The oil and water will start emulsify (coming together) and form a light sauce. The water will also stop the cooking process of the garlic and prevent it from turning brown and bitter.
By now, the pasta should be done. Using tongs, transfer it directly into the sauce. Add the chopped parsley and salt to taste. Stir everything vigorously so the pasta gets nicely coated.
If necessary, add a little more pasta water to adjust the consistency and continue stirring until the sauce appears glossy and properly emulsified.
And that’s it, your delicious Spaghetti Aglio e Olio is ready in just 10 minutes, serve hot.

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Intro 0:00
Boiling Pasta 2:25
Basic Prep 3:55
Making the sauce 4:40
Final Process 5:50
Plating 7:03
Outro 8:09

41 Comments

  6. @astha_singh8

    Itne simple way me aap sab explain karte ho and you talk to your viewers in such a way that it feels like being a part of conversation.
    I'll surely try this recipe 🤭

  18. @Pedals_n_brews

    I want to complement chef sanjyot for making the authentic recipe for aglio e olio . Typically most restaurants will add vegetables cherry tomatoes and every 10s of other things . This is known as a simple people pasta and you’ve just nailed it . The only one change I would have suggested is it use flat leaf parsley which is more flavorful as opposed to curled parsley .

    On the whole a fantastic recipe which Vincenzo would be proud of . Mamma Mia

  28. @subhanusaxena7199

    That’s awesome, though I think you made aglio olio e peperoncino. While for desis we take chilli as standard, the Italians make aglio e olio without chill it and when it is with it is with “e peperoncino”🙏

  39. @mitalmenger9370

    Marvellous presentation so 👏 to entire team beautiful receipe incredible expressions of urs getting me tempted to try it.

  40. @raghavhabib

    Good clean and simple ingredients! One trick to ensure that the spaghetti doesn’t stick to each other is to add a few drops of olive oil in the boiling water.