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Aglio Olio

Updated: Dec 15, 2022

Traditional pasta emulsified with a TWIST... the silky smooth sauce is what keeps the mouth watering and heart overwhelmed.

With me learning my pasta techniques from a chef who came from the land itself , it included many tricks and absolutely NO short-cuts at all.

The best pasta techniques I could've have learnt in years. Thank you! – Chef Aabhas and Chef Christian Borchi

Here, it’s time to write my first, mouthwatering paragraph. Whether it's a pasta or a risotto, every enticing recipe post starts with a good origin story. let me describe how I came up with this recipe, what inspired me, what did my family or friends liked most about it, etc. I'd like to show off my personality by being open and honest, or even funny! I'll try to keep it short I promise. But this pasta has a special place in my heart, in fact I'd rather say its "emulsified" with my blood.

Aglio Olio


this list Includes everything you need to make this recipe perfectly, with measurements, optional additions, or alternatives.

  • 200 gms boiled spaghetti (boiled till al dante)

  • 50 gm extra virgin olive oil

  • 25 gm grated parmesan

  • 25 gm chop garlic

  • 15 gms butter (unsalted)

  • 15 ml white wine

  • 8 gm red chili flakes

  • 10 gm fresh / dried oregano

  • 3 gm pepper powder

  • salt if required

  • chop basil leaves

  • chop parsley


  1. Heat a pan until its smoking hot and keep aside.

  2. Add olive oil and garlic (off the heat) cook until garlic releases its aromas.

  3. Add chili flakes and oregano and combine well.

  4. Throw in boiled pasta and splash with white wine, mix well.

  5. Add seasoning and toss till everything is well combined.

  6. Get it off the heat and add butter and parmesan cheese. combine well until the butter and parmesan are emulsified well.

  7. Finish with some chop basil and parsley and garnish with grated parmesan.

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