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Best Ever Aglio E Olio Four Ways

I love Aglio E Olio! It is extremely simple and so versatile and here is a post that makes Best Ever Aglio E Olio Four Ways. A post you want to bookmark.

Aglio Olio four ways – I actually made these for the first post in A-Z Series in April that I do usually, thinking Pasta is a great theme to go with. But then my family said, “OMG, we cannot eat 26 kinds of pasta in the next month”. While I rolled my eyes and wondered what kind of people I have for family, I also realised this means no pasta for this year’s #AtoZChallenge since I only post what we eat at home. So while I think of another theme, sharing these four here anyways.

Aglio E Olio

The Olive Aglio E Olio is probably closer to the original version and a hit with everyone.

Olive Aglio E Olio

Mushroom Aglio E Olio is probably my favourite vegetarian version of this pasta. The umami just works so well with Parmesan.

Mushroom Aglio E Olio

Prawns Aglio E Olio, the jury in my house is divided on whether this or the next one is the best version. Solve that for us maybe?

Prawn Aglio E Olio

All hail Bacon, it does make everything better!

Bacon Aglio E Olio

 

If you make this,  share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.

Aglio E Olio

Best Ever Aglio E Olio Four Ways

Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course, Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

Common Ingredients for Aglio E Olio Four Ways

  • 3 tbsp olive oil
  • 6-7 garlic cloves finely chopped
  • 1 tsp chilli flakes
  • 2 tbsp parsley leaves
  • 100 gms Parmesan grated
  • 200 gm Spaghetti

For Mushroom Aglio E Olio

  • 200 gm mushrooms

For Olive Aglio E Olio

  • 10 Black Olives

For Prawn Aglio E Olio

  • 200 gm medium prawns

For Bacon Aglio E Olio

  • 7-8 bacon strips

Instructions
 

  • Boil a large pot of water with enough salt in it. The pasta always needs to be boiled in over salty water, almost salty like a sea. Add spaghetti and start on the pasta while it is boiling.
  • Heat Olive Oil mildly and add chopped garlic to the same. Gently saute for 2-3 minutes at medium to low heat. Add chilli flakes and then proceed to the next step depending on which one you want to make.

For the Olive Aglio E Olio

  • Add sliced olives and saute for 2 minutes. Add boiled spaghetti (cook till al dente) along with two ladles of pasta water. The pasta water helps stick the sauce to spaghetti and give it thickness since it has starch in it. Switch off the heat when the sauce is thick, add most of the cheese (reserve some for garnish) and parsley leaves. Serve warm sprinkled with more cheese

For Mushroom Aglio E Olio

  • Add Mushrooms to the olive oil and saute on high heat for 3-4 minutes till the mushrooms are cooked and brown. Add boiled spaghetti (cook till al dente) along with two ladles of pasta water. The pasta water helps stick the sauce to spaghetti and give it thickness since it has starch in it. Switch off the heat when the sauce is thick, add most of the cheese (reserve some for garnish) and parsley leaves. Serve warm sprinkled with more cheese

For Prawn Aglio E Olio

  • Add Prawns to the olive oil and cook on high heat for 4-5 minutes till the prawns are cooked and pink. Add boiled spaghetti (cook till al dente) along with two ladles of pasta water. The pasta water helps stick the sauce to spaghetti and give it thickness since it has starch in it. Switch off the heat when the sauce is thick, add most of the cheese (reserve some for garnish) and parsley leaves. Serve warm sprinkled with more cheese

For Bacon Aglio E Olio

  • In a separate pan, add chopped bacon and fry till they are slightly crisp. Add crisped bacon to the olive oil and garlic. Add boiled spaghetti (cook till al dente) along with two ladles of pasta water. The pasta water helps stick the sauce to spaghetti and give it thickness since it has starch in it. Switch off the heat when the sauce is thick, add most of the cheese (reserve some for garnish) and parsley leaves. Serve warm sprinkled with more cheese
Tried this recipe?Let us know how it was!

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Fish And SeaFood// Kid-Friendly// Mains// Meat and Poultry// Pasta// Under 30 minutesLeave a Comment

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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