Tagliatelle aglio olio peperoncino e funghi

The famous ‘Aglio Oglio’ literally meaning garlic & oil is famous throughout Italy & is consumed as a quick meal. With the mild flavours & lightness on the pallet; this dish is surely one of my all-time quick fixes when I am hungry. Ofcourse you could modify it to your liking, by tossing in some roast chicken or tuna or in fact whatever you like!! Its that simple.. try it out & see for your self!!


Tagliatelle aglio olio peperoncino e funghi

Fresh tagliatelle – 250gm
Olive oil – 50ml
Garlic chopped – 1tbsp
Chilli flakes – 1tsp
Mushroom (sliced) – 100gm
Chopped parsley – 1tbsp
Parmesan cheese – 1tbsp

Bring 2lt of water to a boil in a pot. Add in 2tbsp of salt to the water. Add in the pasta & cook as per instruction till ‘al dente’. Strain from the water & keep aside. Do not throw the pasta water out.
In a pan, add in the olive oil & garlic on a slow fire, there by extracting all the flavours from the garlic but do not let the garlic turn brown. Add in the chilli flakes & mushrooms & sauté for a minute. Now here is the trick, add in about 2tbsp of the pasta water and you will see the pan get a little milky because of the mixture of water & oil. That is good. Then add in the boiled pasta, give it a good toss & add in the chopped parsley. Serve in a pasta plate, & don’t forget to top it up with the parmesan cheese!!


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