Back To Basics: Aglio Olio with Filippo Berio

Simple, quick, and tasty, Aglio Olio can be made in 10 minutes — all you need are three ingredients…

Back To Basics: Aglio Olio with Filippo Berio

Aglio Olio is one of the easiest and basic sauce I know. Every sauce I know begins with a good olive oil and garlic… and pasta is known to survive with these two ingredients — and salt, of course. I am a big pasta fan and I love Aglio Olio because it actually takes ten minutes to make and you’ll get a tasty and elegant dish. It’s also versatile because you can just add any ingredient and get a whole new dish. You can add dried chili flakes when you want a little kick, you can add shrimps, clams, and mussels if you want seafood pasta, sausage or chorizo for meatier ones, and anchovies if you just want to just add a layer of flavor but still want that good ol’ Aglio Olio flavor profile.

Back To Basics: Aglio Olio with Filippo Berio

Unlike me, peanutbutter wasn’t a fan of Aglio Olio when we got married. He prefers thicker sauces like Bolognese and creamy, white sauces like that of Carbonara. Would you believe he’s just recently changed his mind? After 9 long years of marriage and cooking different kinds of Aglio Olio, it’s just now that he’s learned to appreciate this simple yet flavorful pasta dish.

Now we enjoy this comfort-in-a-bowl specially on busy days and nights when we have no time to cook but we want something that’s both satisfying and tasty.

Back To Basics: Aglio Olio with Filippo Berio

Aglio Olio is a piece of cake to whip up on busy nights. The ingredients are pantry staples so you won’t need to run into the store to buy them. All you need are pasta, garlic, and good extra virgin olive oil like that of Filippo Berio.

Filippo Berio is a world-famous and authentic, family run Italian brand. It’s a brand that sprung out of passion and is committed to high quality standards beginning from the sourcing of the olives to harvesting, pressing, and blending up to bottling the final product.

It is made from the first cold-pressing of the finest olives, and is distinguished by its full flavor, low acidity, and deep greenish-gold color. This is how you know you get the value for your money.

Back To Basics: Aglio Olio with Filippo Berio

When you’re cooking with a good olive oil, you’re certain that your dish will always taste great. You’ll also get all the health benefits like cutting down bad cholesterol levels, decreasing chances of heart attack, preventing cancer, and decreasing stroke risks.

Pasta shouldn’t be complicated. Sometimes simple and easy is all you need…. Aglio Olio should be in your menu plan this week!

Blooming Cheesy Pesto Bread

And just as promised, here’s another recipe with one of Filippo Berio’s yummy sauces — the Classic Pesto.

This Blooming Cheesy Pesto Bread is great eaten with the Aglio Olio Spaghetti. It’s a great side dish to soup or meat dish especially if you’re not eating rice or pasta but it can also be eaten alone as a snack.

It’s also pretty and rustic and would be a great addition to any dinner table.

To know more about Filippo Berio, go to http://global.filippoberio.com/.

If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

Print

Back To Basics: Aglio Olio with Filippo Berio

  • Author: Peachy Adarne

Ingredients

Scale
  • 500g Spaghetti
  • 3/4 cup Filippo Berio Extra Virgin Olive Oil
  • 8 cloves garlic, crushed, peeled, and minced
  • Salt to taste

Optional

  • dried chili flakes
  • grated parmesan cheese
  • chopped parsley

Instructions

  1. Bring a pot of water to a boil and cook pasta1 minute shy of what’s in the package direction, reserving a cup of pasta water to be used later.
  2. While pasta is cooking, heat olive oil in garlic in a saucepan until the garlic starts to sizzle. Continue cooking the garlic until it starts to brown on the edges and the oil is infused with the flavor of garlic.
  3. If you want your Aglio Olio to have a little kick, you can add a bit of dried chili flakes and cook for 30 seconds more. Make sure you don’t burn the garlic.
  4. Add 1/2 cup of pasta water to the pan and simmer for 1-2 minute to form the sauce. Add Pasta to the pan and toss to coat wit the sauce.
  5. Continue to simmer until there’s almost no visible liquid left in the bottom of the pan.
  6. Add Parmesan Cheese, more chili flakes, and chopped parsley.
  7. Give it a little sauce before serving immediately.

Did you make this recipe?

Share a photo and tag me @thepeachkitchen — I can't wait to see what you've made!

Print

Blooming Cheesy Pesto Bread

  • Author: Peachy Adarne

Ingredients

Scale
  • sourdough or any round bread
  • 1/4 cup butter, melted
  • ½ cup Filippo Berio Classic Pesto Sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup cheddar cheese, grated

Instructions

  1. Carefully cut through bread in 1-inch intervals both ways (criss-cross), stopping about a ½-inch or so before cutting all the way through. Set aside.
  2. Carefully spoon in the melted butter on the slits followed by the Filippo Berio Classic Pesto sauce.Make sure there’s butter and pesto in between the cuts.
  3. It should be followed by shredded mozzarella and cheddar cheese. make sure to tuck it in.
  4. Wrap the bread in foil and bake in the oven at 350° F until cheese is bubbly and bread has “bloomed“, about 15 minutes.
  5. Remove foil and bake for another 10 minutes.
  6. Remove from the oven and share with somebody you love and enjoy.

Did you make this recipe?

Share a photo and tag me @thepeachkitchen — I can't wait to see what you've made!

 

Never miss a recipe

Get updates on your inbox, 100% spam-free
You May Also Like

30 Responses

  1. They both look so good and easy to make! I’m definitely making the bread this week! I love how simple the ingredient list is.

  2. I still remember the first time I tried Aglio Olio because I was so blown away by how delicious it was with so few ingredients! That pesto bread sounds amazing too!

  3. This all looks so delicious. I will have to get the ingredients I need to make the Blooming Cheesy Pesto Bread this weekend. I am sure it will be a hit.

  4. You know what I have Pesto Pasta today in lunch and after reading your post i get the idea how to make it. I love the garlic flavor. Thanks for sharing the recipe.

  5. I do love a good quality olive oil. I get mine shipped direct from Italy every three months – so delicious! Gorgeous recipes, these!

  6. This blog post made me hungry! I love food like this and they both sound so simple to make. I think I’ll have to try the bread. What an interesting read and great blog post.

  7. I really love pasta. With those recipes I can see they are easy to make and they always look yummy

  8. This looks absolutely divine. We always use Filippo Berio products when we cook like this. They’re just the best!!

    Louise x

  9. Omg, mouth watering. I want to eat this right now. The photos are just amazing. Do you make them yourself? What camera do you have?

  10. We are an italian family and pasta aglio oilo is our favorite quick meal. And that cheesy pesto bread looks so good I wish I could eat it now!

  11. Me and my Amore loves pasta aglio oilo. He is kind of a food critic when some restaurants doesn’t do it right. 🙂

  12. Great site and great recipes. Thanks for sharing. I have been exploring the world of quality olive oil for some time now. Can you share some of your favorites? In my area it is difficult to find anything that has not been filtered and it’s mostly italian. Can you make some suggestions?

Leave a Reply

Your email address will not be published.

Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

ARCHIVES

Archives

BRANDS I LOVE

AS SEEN ON



my photos on delishbook