Spaghetti Aglio e Olio


  • 500 g Pasta Classica spaghetti – homemade or store bought fresh
  • 100 ml good quality extra virgin oil (Cobram Estate is fantastic)
  • 2 -3 depending on size cloves garlic and one birds eye chilli, no seed- finely chopped
  • ½ bunch chopped flat leaf Parsely
  • 3 Ortiz Anchovies
  • Salt and pepper (I always use Olssons salt)

Ian’s Tip The trick here is to get everything ready first and then you can cook your pasta and make the simple “sauce” at the same time and serve immediately


  1. Cook spaghetti in boiling salted water – stir as not to stick, and keep checking it as often packet suggested cooking times are too long.
  2. Heat oil in a non stick frying pan until just warm and add garlic, chilli and anchovies and cook gently but without browning garlic and until anchovies break up.
  3. Keep warm
  4. Drain pasta when cooked and put immediately into oil mixture and toss , add chopped parsley and season very liberally with freshly cracked pepper and salt ( You may not need to much because of the anchovies)
  5. Serve straight away !

Ian’s Tip – I offer a Parmesan or Pecorino to my guests and Microplane over the pasta at the table


2014 De Bortoli Vinoque Nebbiolo Rose 2014 De Bortoli Vinoque Nebbiolo Rose – Yarra Valley

The 2014 vintage produced fruit of balance and purity. Savoury, mushroom and mouth filling morello cherry like flavours with crisp acidity and textural tannins.


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