Aglio Et Olio

Aglio Et Olio

March 27, 2017

The classic Italian pasta dish, where Jingilli Extra Virgin Olive Oil really shines


  • 500g spaghetti
  • 4 cloves garlic (finely chopped)
  • ½ cup Jingilli Extra Virgin Olive Oil
  • Generous pinch of salt
  • Pinch of chilli flakes
  • 2 tbs Fresh parsley (finely chopped)
  • Freshly grated Parmigiano-Reggiano


  • Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  • Meanwhile, combine the garlic, olive oil, the 1 teaspoon salt, and chilli flakes in a large pan
  • Heat over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  • Drain the pasta, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley.
  • Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes.
  • Serve topped with grated cheese, if desired.
Aglio Et Olio
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