Day 6 | Aglio e Olio Spaghetti

Laura Santtini's 30 Days of Flavour Recipe Collection

This is my favorite dish – simple yet delicious. Great to rustle up late at night or as a last minute incredibly easy supper served with a beautiful simply dressed salad

LEVEL      Easy



1       lb dried spaghetti
1/2    cup olive oil
2       heads of garlic, each clove peeled and thinly sliced
2       whole red chiles, seeds and ribs removed, thinly sliced
2       tablespoons Bomba! XXX paste
         Grated zest of 2 lemons
         Kosher salt and freshly ground black pepper to taste
3       small handfuls of fresh herbs, roughly chopped (optional)
         (basil, mint and flat leaf parsley)


  1. Bring a large pot of water to boil with 2 teaspoons of kosher salt
  2. Cook the spaghetti as instructed on the package.
  3. Don’t over cook, as you will want it al dente. Drain.
  4. Heat olive oil in a large skillet over low heat.
  5. Add garlic and chili’s and a pinch of salt to flavour the oil.
  6. Remove garlic just as it begins to brown or it will make the dish bitter.
  7. Add the drained pasta to the skillet.
  8. Add the Bomba, herbs, lemon zest, plenty of freshly ground black pepper.
  9. Toss all together with a splash more olive oil if it seems dry.
  10. Serve immediately with fresh grated parmesan.

NOTE: I usually remove the ribs and seeds from the fresh chilies and then add a pinch of red chili flakes because I love the heat and the two different kinds of heat they give. I will let you decide how much heat to pour on!

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