Posh Pasta Aglio e Olio
Is there really anything better than a simple lemon pasta with crispy garlic in a velvety butter sauce? (a collective ‘no’ resounds from the entire internet) This posh twist on the cult movie classic, Chef is based from a dish called spaghetti aglio e olio (garlic and olive oil) featuring minimal ingredients that just burst with flavour, and comes together in under 20 minutes!
Posh Pasta Aglio e Olio
Posh Pasta Aglio e Olio
Posh Pasta Aglio e Olio
Any foodie who's watched this 2014 cult movie lost their mind when Scarlett Johansson slowly twirls perfectly cooked pasta around her fork and lets out an almost sensual sigh of enjoyment when she takes a bite.
I can tell you after making spaghetti aglio e olio again and again over the years, the contented, life-is-good sigh is the same every time. Its genius is in its simplicity; garlic, butter, parsley, chilli, lemon and parmesan lovingly melded around perfectly cooked spaghetti.
The addition of white wine and pine nuts brings a bit of a posh twist, and is welcomed by this very un-posh girl. It’s so delicious and easy to make, try it and it’ll be on your weekly rotation. You can make this your own by switching up the herbs, add in some seafood, yada yada yada - you get it.
The key to making a really good simple pasta is to use quality ingredients, get the seasoning right and of course, timing. Use good quality olive oil and the best parmesan you can get your hands on.
This is one of my all time fave pasta recipes high on the rotation along with Bucatini with Cavolo Nero and Pasta al Limone, so simple, so flavourful.
Make this for someone you love.
You could add prawns, chicken, mushrooms, cherry tomatoes, a home made pesto, the options are endless. Because it’s so simple, it’s a fantastic base for all kinds of fun feature ingredients.
Ingredients and substitutions
How to make it - step by step!
Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente 8-10 minutes. Reserve ½ cup pasta water, then drain pasta.
Meanwhile, heat olive oil in a large pan over medium heat. Add pine nuts, cook for 30 seconds, then add sliced garlic and stir frequently until wonderfully golden brown.
Scoop out half of the garlic and pine nuts, set aside on paper towel. Add wine, chilli flakes, butter, parsley salt and pepper to the pan.
Add the drained spaghetti directly to the pan and squeeze over lemon juice. Toss until spaghetti is thoroughly coated with the sauce (add reserved pasta water if necessary).
Remove the pan from heat. Add the parmesan and toss well. Check for flavor and adjust the salt if or lemon if necessary.
Serve onto plates and garnish with remaining garlic, pine nuts, a little more parmesan and parsley, enjoy!
Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente 8-10 minutes. Reserve ½ cup pasta water, then drain pasta.
Meanwhile, heat olive oil in a large pan over medium heat. Add pine nuts, cook for 30 seconds, then add sliced garlic and stir frequently until wonderfully golden brown.
Scoop out half of the garlic and pine nuts, set aside on paper towel. Add wine, chilli flakes, butter, parsley salt and pepper to the pan.
Add the drained spaghetti directly to the pan and squeeze over lemon juice. Toss until spaghetti is thoroughly coated with the sauce (add reserved pasta water if necessary).
Remove the pan from heat. Add the parmesan and toss well. Check for flavor and adjust the salt if or lemon if necessary.
Serve onto plates and garnish with remaining garlic, pine nuts, a little more parmesan and parsley, enjoy!
Watch the how to video
Watch the how to video
Posh Pasta Aglio e Olio
- 250g dried spaghetti
- 1/2 cup extra virgin olive oil
- 12 garlic cloves, peeled and cut into thin slivers
- 1 tbsp crushed chilli flakes
- 1/2 cup parsley, chopped plus extra for garnish
- 1/3 cup parmesan cheese, grated
- ½ tsp sea salt
- ½ tsp ground black pepper
- Juice of 1 lemon
- 50g butter
- ½ cup dry white wine
- ¼ cup pine nuts
- Bring a large pot of salted water to boil and add the spaghetti to packet instructions. Reserve ½ cup pasta water, then drain pasta.
- Meanwhile, heat olive oil in a large pan over medium heat. Add pine nuts, cook for 30 seconds, then add sliced garlic and stir frequently until wonderfully golden brown.
- Scoop out half of the garlic and pine nuts, set aside on paper towel. Add wine, chilli flakes, butter, parsley salt and pepper to the pan.
- Add the drained spaghetti directly to the pan and squeeze over lemon juice. Toss until spaghetti is thoroughly coated with the sauce (add reserved pasta water if necessary).
- Remove the pan from heat. Add the parmesan and toss well. Check for flavor and adjust the salt if or lemon if necessary.
- Serve onto plates and garnish with remaining garlic, pine nuts, a little more parmesan and parsley, enjoy!
