Spaghetti Aglio Olio
A classic Italian pasta dish with garlic and olive oil, enhanced with bottarga for extra flavor.
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- •Spaghettiquality spaghetti, cut with a bronze dye
- •Garlicone clove per person, germ removed
- •Extra virgin olive oilfor sauce
- •Parsleyhandful, chopped
- •Bottarga(optional)grated, optional
- 1
Boil the spaghetti in salted water until al dente.
10 min
- 2
Peel and remove the germ from the garlic cloves.
2 min
- 3
Coarsely chop the garlic and place it in a mortar.
1 min
- 4
Add a pinch of coarse salt and crush the garlic into a paste using a mortar and pestle.
3 min
- 5
Slowly add extra virgin olive oil to the garlic paste, stirring to blend.
2 min
- 6
Add half of the grated bottarga and some chopped parsley to the sauce.
1 min
- 7
Mix the cooked spaghetti with the uncooked sauce.
2 min
- 8
Plate the spaghetti, drizzle with olive oil, sprinkle with parsley and remaining bottarga.
1 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza