How to Cook the Best Spaghetti Aglio Olio at Home

Need a quick fix on a home-cooked meal that is easy to make and tastes heavenly when you can’t be bothered buying takeaways? This traditional dish from Naples, Italy is always the best choice due to its accessible ingredients and no-brainer cooking technique. This recipe has been slightly modified to suit the tastebud of Asian people. Feel free to omit the instant chicken/mushroom stock and bird’s eye chili if you prefer the western version.


200g dried spaghetti

6 tablespoons of olive oil

1 1/2 tablespoons of minced garlic

4 pieces of bird’s eye chili, finely chopped (or substitute with 2 teaspoons of red pepper flakes)

1/2 teaspoons of dried parsley

salt and pepper to taste

1/4 cup of pasta water

1 teaspoon of instant mushroom/chicken stock powder


100gr prawns or raw white button mushrooms (stir-fried/boiled in advanced)

Servings: 2


  1. Boil around 500ml of water in a large pot and add 2 tsp of salt. Once the water boils, switch the stove to medium-high heat, add the pasta in and stir, making sure that the entire strands of pasta are soaked. Wait for 10 minutes then drain the cooked pasta. Don’t forget to set the used water aside.

  2. Heat the olive oil on a frying pan (low-medium heat) and stir the garlic in for 5 minutes until it’s brown and fragrant.

  3. Add in the chili, stock, salt, pepper, pasta water, and other optional ingredients. Stir again for another 2-3 minutes until the water dries up.

  4. Stir in the cooked pasta and sprinkle some dried parsley

  5. You can garnish your pasta with Parmesan cheese if you have one at home.

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