A tct favourite: Aglio e Olio.

A tct favourite: Aglio e Olio.

We simply can’t get enough of this delicious pasta recipe by Jessica Nguyen. If you’re not familiar with Jessica’s work, she shares some of the most delicious and vibrant recipes over on her Instagram page. Be sure to check it out here - you will find so much inspiration for your next Curated Table affair!

Anyway, back to the recipe… We have been recreating this yummy dish for months and months. It’s quick, super simple and can be made up with ingredients you probably already have at home. We have found the secret to success with this recipe is a really good quality olive oil. Simply put, nothing compares to the good stuff!

Aglio e Olio

Serves: 2

Cooking Time: 15 minutes


  • 200g spaghetti, linguine or any long pasta

  • ¼ cup of olive oil

  • 4 cloves of garlic thinly sliced

  • 1 teaspoon of chilli oil or dried chilli flakes

  • 1 handful of parsley, finely chopped

  • 1 lemon

  • 1 tablespoon of finely grated pecorino or parmesan cheese


  1. Boil a pot of generously salted (approx. 2 tablespoons) water and place 200g pasta in to cook until al dente for about 5-7 minutes.

  2. Meanwhile, finely slice 4 cloves of garlic and finely chop 1 handful of parsley.

  3. Heat a large pan with 1 tbsp olive oil and once shimmering, add in the garlic and 1 tsp of chilli oil and cook for 3 minutes on medium low heat.

  4. Once the spaghetti is al dente, transfer from the pot directly into the pan, pour in ½ cup of the starchy pasta water and toss till the water and oil emulsifies into a sauce.

  5. Turn off the heat. Throw in the parsley, some grated zest and juice of one lemon and 1 tbsp of cheese and give it one final stir. Add some extra pasta water if the sauce looks dry.

  6. Transfer to a platter and dress with some extra chilli oil and parsley on top before serving.

And voila! Enjoy x

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