Back To Basics: Aglio Olio with Filippo Berio

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


  • dried chili flakes
  • grated parmesan cheese
  • chopped parsley


  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.