Fettuccine Aglio e Olio {Garlic, Chillies, Extra Virgin Olive Oil & Paremsan}


Hey guys!

Today I am finally sharing with you my post requested recipe: Aglio e Olio . If you follow me on Instagram {please do! }, youll know how often I eat this pasta. Though Spaghetti Aglio e Olio is a classic, I find my self gravitating towards fettuccine way more often. Infact I love this sort of preparation with Penne too! What I love about recipe that my mum passed down to me is that it’s really, REALLY simple to prepare for a lazy day in. It makes use of just 3-4 ingredients which you should stock up in your pantry. This recipe also allows tons of twists and works well with both, vegetarians and non vegetarians.

Serves: 2 nice big servings


1. 200 grams of Pasta.

[About half a packet] I used Fettuccine and highly recommend it.
2. 1/4th Cup Extra Virgin Olive Oil.  [About 4 tablespoons]

Now here is the important bit. The pasta initself is very easy to prepare but what gives it the flavour is the quality of oil you use. Yes, it really does matter. I urge you to invest in the EXTRA-VIRGIN {very important} olive oil by Borges. It’s available in all good grocery stories, anywhere!
3. 1.5 tablespoons CRUSHED/MINCED garlic.

Please do not chop the garlic. The garlicy flavour of Aglio Olio is achieved only by crushing garlic.

4. 1.5 teaspoons Red Pepper Flakes/Crushed Red Pepper

Red Pepper flakes add an amazing smokey flavour to the pasta that normal chilly powder doesn’t manage to do! If you dont have these in your pantry, you can use red chilly flakes that we can with our pizzas. If you don’t have those either, then use Red Chilly powder.

5. Salt– to tase

6. Water– To boil the pasta

7. Parmesan Cheese

This cheese type is extremely important! Nothing is more classic than Aglio e Olio with Parmesan. Please try using parmesan itself. The traditional flavor will not be achieved using any other cheese type.

8. Optional: Fresh Basil leaves/Parsley.


1. Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Do not strain it in cold water as it will loose it’s starch which is what makes it yum!

Tip: We strain pasta under cold water only when we want to make a pasta salad or anything on those lines. For a nice hot pasta like Aglio Olio, Carbonara or anything you may love, don’t run in under cold water. It will become dry.

2. While the pasta is boiling, in a skillet pour in the olive oil and let it heat. Add the garlic and red pepper. Don’t let it turn completely golden.

3. The key to cooking the perfect Aglio Olio recipe is timing. You want to time the boiling of the pasta and the sauteeing of the garlic. The garlic needs to be pale gold and that is when the drained pasta needs to be added to the skillet.

4. Toss the drained pasta with the warm oil, garlic, chilly. Add salt to taste.

5. Take some fresh good quality Parmesan [buy it from the Steak House (Jor Bagh Market)  if you live in Delhi]. Grate the cheese directly into the pasta. This is the point where you can also tear in a couple of fresh basil leaves.

5. Serve in a plate and drizzle some fresh extra virgin olive oil. YUM!









3 Replies to “Fettuccine Aglio e Olio {Garlic, Chillies, Extra Virgin Olive Oil & Paremsan}”

    1. It’s available in all big grocery stores these days! I just got mine from Modern Bazaar in Delhi. Finding fettuccine shouldn’t be a problem 🙂 you can check out Food Hall in your city

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