Aglio e Olio

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 4 Serves

We’ve whipped up our version of ‘Aglio e Olio’ translating to Garlic and Olive oil to celebrate the new gourmet marketplace @westfieldknox opening this weekend! The guys will be handing out a limited number of fresh ingredients to whip this one up at home so get down and check it out as there will be live music and a heap of giveaways!

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  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Serves: 4 Serves


  • 400 g Dried spaghetti
  • 4 cloves Garlic
  • 1 Red chilli
  • 1 Lemon
  • 1 bunch Flat leaf parsley
  • 100 ml Extra Virgin Olive oil
  • Flakey salt
  • Freshly cracked black pepper


  • 1)

    Bring a large pot of salted water to the boil and add 100g of dried spaghetti. Set your timer to cook the pasta Al Dente.
    Note: make sure your pasta water is nice and salty as that will be the seasoning for the pasta.

  • 2)

    Add 100 ml of Extra virgin olive oil to a pan on low heat with four finely sliced cloves of garlic and one finely sliced red chilli. Let that infuse for 5mins then add the zest of 1 lemon.
    Note: Make sure you use a high quality extra virgin olive oil.

  • 3)

    Once your pasta is cooked, transfer with tongs abs toss through the olive oil. Add a handful of finely chopped flat leaf parsley, a good crack of black pepper and the juice of 1 lemon.

  • 4)

    Add a ladle of pasta water to season and toss through just before serving and enjoy!

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