Aglio e Olio

Originating from Naples, this is a classic Italian pasta dish that is probably one of the quickest to make with minimal ingredients required. Traditionally this is made with Spaghetti and Parmesan cheese. However, here I have substituted it with Tagliatelle and Cheddar cheese as I always try and use what is in my pantry first. This is one dish that is so quick and easy to make and you can make it for a quick lunch like I did.

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Total cook time: 30 minutes

Servings: 1


  • 150 gms tagliatelle pasta (or any other pasta of choice – Spaghetti if you have it)
  • 2 tbsp olive oil
  • 4-5 sliced garlic cloves
  • 2 tbsp chopped parsley
  • 2 tbsp grated Cheddar cheese (or Parmesan cheese if you have it)
  • 1 tsp lemon juice
  • Finely grated zest of 1/4 lemon
  • ½ tsp red chilli flakes
  • ½ tsp ground black pepper
  • Salt to taste
  • 6-7 sliced olives to garnish (optional)


  1. Boil the pasta with salt and 1 tsp olive oil.
  2. Drain the water and run under cold water and keep aside.
  3. In a pan, heat 2 tbsp olive oil.
  4. Add the sliced garlic to the oil and slow cook them on low heat until they brown (should take about 5-6 minutes). This is a key step to add flavour to the pasta.
  5. Add the chilli flakes and half the chopped parsley and stir on medium heat.
  6. Add the boiled pasta to the mix and stir for 2-3 minutes ensuring that it does not stick to the base. If so, lower the heat.

7. Add salt, ground black pepper, lemon juice and grated lemon zest and stir.

8. Add the remaining parsley and cheese and mix.

9. Garnish with olives and more cheese (optional) and enjoy.

Hope you enjoy this!


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