Recipe: Aglio e Olio with Twist of Jaew

Aglio e olio 🍝 translates to garlic and olive oil. It is easy to make and this is very true to the classic method. The key to success with this dish is to get the garlic perfectly cooked, slowly tempering the chilli paste in the same olive oil after the garlic is gold brown.

Ingredients:

400g Dry Spaghetti

150ml Olive Oil

6 Cloves Garlic

1 teaspoon Jaew Chilli Spread

1 tbsp Chopped Italian Parsley

150 gm Grated Parmesan Cheese

Method:

1. Cook the spaghetti in a pot of salted boiling water as per the instructions or up to your liking. Make sure to save 1/2 cup of the pasta water for later.
2. Combine olive oil and garlic in a cold non stick pan and cook at medium heat until the garlic is golden brown.
3. Lower the heat and add in the chilli spread with some crushed black pepper.
4. Toss in the pasta with the chopped parsley.
5. Add some of the pasta water and let the pasta cook for 30–60 secs.
6. Remove from heat and add half of the Parmesan into the pasta and toss until combined.
7. Plate the pasta and garnish it with rest of the parm.

Recipe by Chef Aakash (@chefaakashdhall) Video Recipe: Aglio e Olio by Chef Aakash