Spaghetti Aglio Olio is an easy pasta recipe that requires minimal ingredients. Spaghetti with garlic and olive oil takes less than 20 minutes in an instant pot . Isn’t that dinner recipe of your dreams?
Spaghetti Aglio E Olio
What does aglio olio mean? Aglio e Olio sauce is as simple as you read this. Chopped garlic is slightly fried in pure extra virgin olive oil; a few cups of starchy pasta water is added to thicken the sauce. Sprinkle fresh parsley and parmesan cheese before serving.
Spaghetti Aglio Olio is a popular Italian pasta recipe that translates to spaghetti with garlic and olive oil.
Somebody rightly said this great pasta recipe from Naples is simple enough to whip up at the end of a big night out.
It is one of my favourite comfort food. Spaghetti Alio e Olio is the perfect example of how minimal yet quality ingredients can make a difference to the flavour.
The right combination of garlic and olive oil does all the magic and converts the humble pasta into a flavorful dish.
My trick for making the best spaghetti aglio olio is perfectly emulsifying the garlic, oil, and pasta starch.
Ingredients Required
Pasta: Spaghetti, linguini, Cappellini or any other pasta with thin strands is perfect for aglio olio sauce.
Parsley : Greens like parsley, basil or cilantro add freshness to the dish.
Garlic : If you LOVE garlic, this is your dream pasta recipe. Use fresh garlic pods for an authentic taste.
Olive Oil : The quality of olive oil can make or break an aglio olio sauce. Try to use the best available extra virgin olive oil for this pasta dish.
Red Chilli Flakes : The little kick of heat from the crushed red pepper flakes take aglio olio pasta to another level.
Additional Ingredients:
There are many options for adding a few extra items to spaghetti aglio olio! Here is a list of my favourites:
- Sun-Dried Tomatoes
- Black Pitted Olives
- Grilled Vegetables
- Baby Spinach
- Kale
- Italian Basil
- Roasted Mushrooms
- Shrimps
- Mussels
- Fried Bacon
- Grilled Chicken
- Grated Parmesan
My Tried & True Tips
You need to FINE CHOP the garlic. The fine bits of garlic emulsified in oil creates a finger-licking sauce.
Adjust the quantity of red chilli flakes as per your liking. If you want to make pasta spicy, add a tablespoon; for kids, you can skip adding pepper flakes.
Add garlic and pepper flakes together in the olive oil. Let them sizzle and emulsify in the olive oil at the same time.
Once you add uncooked spaghetti to the inner pot. Set the SAUTE Mode for 1 – 2 minutes. This way, the pasta will soften and submerge in water before closing the IP lid. Otherwise, it would be best to break it in half to fit inside the inner pot.
Add sun-dried tomato and parsley once the pasta is cooked. Toss them gently with the pasta before serving.
If you skip the cheese, spaghetti aglio olio is a vegan pasta recipe. Or you can sprinkle vegan cheese on your pasta.
Serving Suggestion
Spaghetti Aglio e Olio tastes divine with a green salad or homemade Italian focaccia bread for mopping all the finger-licking garlic and olive oil sauce.
You can serve with vegetarian side dishes like stir-fried broccoli , herb-roasted potatoes , or air fryer green beans for a complete meal.
There are tons of variations for the pasta aglio olio recipe. From vegetables, seafood, meat, bacon, and olives to cheese and greens, you can add anything to this classic pasta dish to make it your own.
Spaghetti is the best pasta for garlic and olive sauce. You can use Angel Hair Pasta, Cappellini, Taglierini, or any other delicate texture strand pasta for the aglio olio sauce.
Transfer to a glass or ceramic container with the lid and sauce. Refrigerate for 3 – 5 days. It tastes best after 24 hours or when served cold.
More Pasta Recipes
Stir Fry Pasta
Minestrone Soup
White Sauce Pasta
Broccoli Pesto Pasta
Creamy Pasta Salad
Tomato Sauce Pasta
Chicken Broccoli Pasta
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 200 gram uncooked spaghetti
- ▢ ¼ Cup extra virgin olive oil
- ▢ 2 tablespoon fine chopped or sliced garlic
- ▢ 1 teaspoon red chilli flakes (or to taste)
- ▢ ¼ Cup roughly chopped parsley
- ▢ Salt to taste
Additional Ingredients:
- ▢ grated parmesan cheese
- ▢ ¼ Cup roughly chopped sun-dried tomato
Instructions
- Set IP to Saute mode for 5 minutes. Add olive oil, chili flakes, and garlic. Saute till the aroma of garlic is released. This takes a minute. Stir in between. No need to brown the garlic.
- Add 3 cups of water. If you want the pasta to be saucy then add 4 cups of water. Season with salt according to your taste.
- Add uncooked spaghetti. Now, let it simmer in the sauce till the end of Saute time. So that the pasta strands soften a bit before closing the IP lid and you don’t have to break them into half.
- Close the lid of the IP. Set the Pressure Cook mode for 5 minutes. Move the steam valve to the Sealing position.
- After 5 minutes, manually release the steam. Open the lid, add parsley, sun-dried tomato, and toss pasta gently. The pasta liquid and oil will emulsify, thickening and coating the spaghetti.
- Sprinkle grated parmesan and some more parsley before serving (optional). Enjoy Spaghetti Aglio Olio with focaccia bread .
Recipe Notes:
- You need to really FINE CHOP the garlic .
- Adjust the quantity of red chili flakes as per personal preference.
- Add garlic and pepper flakes together in the olive oil. Let them sizzle and emulsify in the olive oil at the same time.
- Once you add uncooked spaghetti in the inner pot. Let it simmer in saute mode for 1 – 2 minutes. This way pasta will soften a bit and get submerged in water before closing the IP lid. Else, you have to break into half to fit inside the inner pot.
- In case, accidentally you add too much water to cook the pasta, set the saute mode for 10 minutes to reduce the water.
- Add sun-dried tomato and parsley once the pasta is cooked. Toss them gently with the pasta before serving.
- If you skip the cheese, this is a 100% vegan pasta recipe.
Nutrition
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Instant Pot Spaghetti Aglio Olio Recipe
Equipment
- Instant Pot
Ingredients
- 200 gram uncooked spaghetti
- ¼ Cup extra virgin olive oil
- 2 tablespoon fine chopped or sliced garlic
- 1 teaspoon red chilli flakes (or to taste)
- ¼ Cup roughly chopped parsley
- Salt to taste
Additional Ingredients:
- grated parmesan cheese
- ¼ Cup roughly chopped sun-dried tomato
Instructions
- Set IP to Saute mode for 5 minutes. Add olive oil, chili flakes, and garlic. Saute till the aroma of garlic is released. This takes a minute. Stir in between. No need to brown the garlic.
- Add 3 cups of water. If you want the pasta to be saucy then add 4 cups of water. Season with salt according to your taste.
- Add uncooked spaghetti. Now, let it simmer in the sauce till the end of Saute time. So that the pasta strands soften a bit before closing the IP lid and you don’t have to break them into half.
- Close the lid of the IP. Set the Pressure Cook mode for 5 minutes. Move the steam valve to the Sealing position.
- After 5 minutes, manually release the steam. Open the lid, add parsley, sun-dried tomato, and toss pasta gently. The pasta liquid and oil will emulsify, thickening and coating the spaghetti.
- Sprinkle grated parmesan and some more parsley before serving (optional). Enjoy Spaghetti Aglio Olio with focaccia bread .
Notes
- You need to really FINE CHOP the garlic .
- Adjust the quantity of red chili flakes as per personal preference.
- Add garlic and pepper flakes together in the olive oil. Let them sizzle and emulsify in the olive oil at the same time.
- Once you add uncooked spaghetti in the inner pot. Let it simmer in saute mode for 1 – 2 minutes. This way pasta will soften a bit and get submerged in water before closing the IP lid. Else, you have to break into half to fit inside the inner pot.
- In case, accidentally you add too much water to cook the pasta, set the saute mode for 10 minutes to reduce the water.
- Add sun-dried tomato and parsley once the pasta is cooked. Toss them gently with the pasta before serving.
- If you skip the cheese, this is a 100% vegan pasta recipe.
Nutrition
Have you ever tried making chaat using bread? If not yet, then try this bread basket chaat. It will definitely fill your thoughts with a dozen creative ideas to use the bread baskets. Be sure to watch the video!
These bread baskets are so easy to prepare, don’t require any oil, and look extremely fancy .
Apart from serving Chaat, you can serve creamy salads , eggs, or desserts in these baskets. Like, once for a Christmas party I served Chicken Cranberry Salad in these bread cups. Oh my god, it was such a big hit.
The excellent part about this bread basket chaat is you can make the bread cups and the Chaat well in advance. Bread cups remain absolutely crisp for 2 – 3 days at room temperature.
Grab some leftovers from the fridge, fill it in bread cups and you have a delicious snack ready in no time.
Take this snack to your next potluck , or picnic – it’s always going to be a hit! And trust me, it is one of the coolest and easiest Chaat recipes I have ever tried.
I hope you find this one worth bookmarking.
Ingredients For Aloo Chaat
You can pick any combination of ingredients to fill inside the bread basket. I stick to a simple and popular aloo chaat stuffing for my bread baskets.
White Peas: Boiled Dried Pea or safed matar . You can use boiled chickpeas (chana) as well.
Potato: Boiled potatoes peeled and diced.
Onion : It is optional to add onion in this aloo chaat. You can add diced cucumber, tomato, or green chili as well.
Curd or Yogurt: Whisk curd so that it is smooth and lump-free with a dropping consistency. Make sure curd is not sour in taste.
Sweet Chutney: This is a sweet tamarind chutney commonly added in Indian chaat. If sweet chutney is not available, add a teaspoon or two of sugar in the curd while whisking.
Mint Chutney : The green chutney adds freshness to the aloo chaat.
Salt & Spices: Chaat Masala, Cumin Powder, and Red Chilli Powder
Extras : A few extra toppings like sev, aloo bhujia, or pomegranate not only make aloo chaat delicious but make it look exquisite.
Tips To Make Perfect Bread Basket
Try to use the freshest bread slices for making the bread baskets. The stale bread slices start crumbling while rolling.
To keep the bread moist . It is best to cover them with a wet muslin/clean cloth for 5 – 10 minutes after rolling out.
While rolling the bread slices, press them hard to reduce the thickness . So that it becomes easy to adjust the bread in a muffin mold.
Brush the bread slices with a tablespoon of melted butter or ghee to get a nice brown crust and taste.
Watch Video
More Indian Chaat Recipes
Aloo Tikki Chaat
Corn Paneer Cutlet
Dahi Papdi Chaat
Dahi Bhalla Chaat
Moong Dal Chaat
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients For Bread Basket:
- ▢ 6 slices bread
- ▢ 4 tablespoon cooking oil or ghee
Ingredients For Aloo Chaat Stuffing:
- ▢ 1 Cup boiled potato, peeled and diced
- ▢ 1 Cup boiled white peas (safed matar)
- ▢ ¼ Cup chopped onion
- ▢ Salt to taste
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon chaat masala
- ▢ ¼ Cup pomegranate (anar)
Other Ingredients:
- ▢ ¼ Cup curd or yogurt
- ▢ ¼ Cup mint chutney see recipe
- ▢ ¼ Cup sweet chutney
- ▢ ¼ Cup sev bhujia (optional)
- ▢ 1 tablespoon chopped fresh coriander leaves
Instructions
Make Bread Basket:
- Remove the crust from the bread slices. Place a single slice of bread on a clean, dry surface and press them thinly using a rolling pin. The idea is to reduce the thickness of bread slices and make them easy to shape. ( refer recipe video )
- Make half inch cuts on all four sides of the bread. Brush bread slices with oil on both sides.
- Arrange the bread slices into the muffin molds like a cup. Bake in a pre-heated oven at 180°C (400°f) for 15 minutes in the middle rack or till the bread is crisp.
- Unmold the bread baskets and allow them to cool at room temperature. Set aside.
Make Aloo Chaat Stuffing:
- Combine boiled peas, potato, onion, salt, spices, and pomegranate in a bowl. Taste and adjust the seasoning accordingly. Make it spicier using green chili if you prefer.
Assemble Bread Basket Chaat:
- Fill each bread basket with a tablespoon of aloo chaat stuffing. Top the aloo chaat with a tablespoon of curd, one teaspoon each of sweet and mint chutney. Sprinkle sev and fresh coriander.
- Serve Bread Basket Chaat immediately.
Recipe Notes:
- You can store baked bread baskets for 2 – 3 days at room temperature in an airtight container.
- Use fresh and moist bread slices for making the bread baskets.
- You can brush the bread slices with a tablespoon of melted butter or ghee to get a nice brown crust and taste.
- Store aloo chaat stuffing for 2 – 3 days in the refrigerator.
- For chaat, whisk yogurt nicely to get smooth, lump free consistency.
- If sweet chutney is not available, add a tablespoon of sugar in the curd while whisking to get a sweet taste.
- After filling, serve bread basket chaat immediately else it will turn soggy after a few minutes.
Nutrition
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