Mains

Pasta Aglio e Olio

Pasta aglio e olio is a test of whether you understand what olive oil is. It is not a recipe that benefits from a mediocre olive oil — a mediocre olive oil produces a mediocre dish. With a genuinely good olive oil, it is one of the most satisfying pasta preparations in existence.

Made with La Piedra del Molino extra virgin olive oil

Prep

20 min

Cook

15 min

Serves

2

Difficulty

Easy

Ingredients

Wherever olive oil is listed, use ours — La Piedra del Molino, cold-pressed at Cortijo El Marqués.

• 200g spaghetti or linguine
• 4 garlic cloves, thinly sliced
• 1 red chilli, thinly sliced (or ½ tsp dried chilli flakes)
• 80ml La Piedra del Molino extra virgin olive oil
• Large handful of flat-leaf parsley, roughly chopped
• Salt and black pepper
• Parmesan to serve (optional, though purists omit it)

Method

1. 1

   Cook the pasta in heavily salted water until al dente. Reserve 150ml of the pasta cooking water before draining.

2. 2

   While the pasta cooks, warm the olive oil in a wide pan over medium-low heat. Add the garlic and chilli. Cook slowly — 4–5 minutes — until the garlic is golden and fragrant. Do not let it brown.

3. 3

   Remove from heat. Add the drained pasta directly to the pan. Toss well, adding pasta water a splash at a time until the olive oil and water emulsify into a silky sauce that coats every strand.

4. 4

   Add the parsley. Toss again. Season.

5. 5

   Serve immediately. A final raw pour of olive oil over the finished bowl is not optional.