This garlic and chilli pasta is a take on the traditional Italian Aglio pasta. An Aglio pasta has come to be known as any pasta that has a flavoured olive oil “coating” instead of an actual sauce.
The lack of heavy sauce makes this pasta light and incredibly easy to make. This also happens to be the ultimate month-end meal because the ingredients are so basic, and so cheap! Plus, it’s a tasty option for meat-free mondays too.
With its sweet red onions, spicy chillies, umami garlic, and earthy olive oil, you can bet this garlic and chilli pasta is a simple thing of beauty.
How to make garlic and chilli pasta
- 1 red onion halved and sliced
- One third of a cup olive oil, plus extra if needed
- 6 – 8 cloves of garlic chopped
- 2 red chillies sliced (remove seeds if desired)
- 1 sprig of hard herb such as rosemary, thyme, or bay leaf (optional)
- A dash of white wine (optional)
- A squeeze of fresh lemon juice (optional) – I recommend using either the wine or the lemon juice for adding a touch of acidity to the meal.
- Handful chopped parsley
- Enough pasta for 2 (I use wholewheat)
- Parmesan cheese to serve (optional)
1. Saute your onion on a low heat in a good plug of olive oil.
2. Once onions are soft, add the third of a cup of olive oil to the pan, and gently saute the garlic and chilli. Keep the pan on a low-medium heat so as not to burn the garlic.
3. Add the hard herb to the pan and saute until fragrant. You may have to add a touch more olive oil.
4. If using wine, add a dash to the pan, and allow to cook out until you no longer smell a strong alcoholic scent.
5. In the meantime, get a pot of water to boil, and cook your pasta until al dente.
6. Once pasta is cooked, drain and add to the garlic and chilli pan.
7. Coat pasta in olive oil mixture and sprinkle with parsley.
8. If you haven’t used wine during cooking, squeeze some lemon juice over the pasta and toss.
9. Season and serve topped with parmesan cheese!