Aglio e olio pasta

This one is my version and usually a popular one amongst my friends. It has my own little twist to it and very quick and easy to make with minimum ingredients available at home. I have often cooked pasta during my time in Spain and experimented with a variety of sauces, but this one is and will always be my all-time favourite.


  • 1 Cup of Pasta of Your Choice
  • 2 Cups of Water
  • 2 Cloves of Garlic, Chopped
  • 1 Tbsp Oregano
  • 1 Tbsp Pizza Seasoning (Optional)
  • 1 Tbsp Red Chili Flakes/ Red Chili Powder
  • 3 Tbsp Olive Oil
  • 3 Tbsp Parmesan Cheese
  • 1 Tbsp Crushed Black Pepper
  • Salt to Taste


Prep: 5 minutes
Cooking: 20 minutes

  1. In a deep vessel, boil water (leave ½ cup water for later) and add around 1 tbsp of salt and 1 tbsp of Olive oil. Once the water comes to a full boil, add the pasta.
  2. Let this cook for 8-10 minutes on a low-medium flame. Make sure the pasta is cooked only 80%.
  3. Meanwhile, in a pan, add 2 tbsp olive oil. Once the oil is hot enough, add garlic, red chili powder, black pepper, oregano, pizza seasoning (optional), and salt. Add ½ cup water and the almost cooked pasta.
  4. Mix well. Cover the pan with a lid and let it cook for 3-4 minutes or till all the water is well soaked in. Turn off the flame and transfer the pasta to a serving plate.
  5. Sprinkle with some oregano and chili flakes (optional: pizza seasoning) and lots of parmesan cheese.
  6. Serve hot and fresh. Bon Appetit!