Aglio Olio Recipe, Malaysian Home Style: Ingredients, Steps and Tips

Aglio olio means garlic and oil in Italian. The dish is simple, quick and needs no sauce, so it suits a weeknight dinner. Below, we share a home-style aglio olio recipe, including how to keep the garlic from burning and a few popular variations.

The Italian original is very plain: spaghetti, garlic, olive oil, dried chilli and parsley. Local cafes, however, often add chicken, prawns, mushrooms and bird’s eye chillies for more heat. Both styles have their fans, and the recipe below works for either one.

Ingredients for this aglio olio recipe

The amounts below are home estimates for 2 to 3 people. So double everything if you cook for a bigger family.

Basic ingredients

• Spaghetti, 250 g
• Olive oil, 1/3 cup (about 80 ml)
• Garlic, 8 cloves, thinly sliced
• Sliced dried chilli or chilli flakes, 1 teaspoon
• Salt and ground black pepper to taste
• Parsley, chopped (optional)

Malaysian-style extras

• Chicken meat, 200 g, diced, or prawns, 200 g, peeled
• Bird’s eye chillies, 3 to 5, sliced
• Button or oyster mushrooms, a handful
• Chicken stock cube, 1/2 (optional)

Prep time, cook time and servings

Preparing the ingredients takes about 10 minutes. Then the cooking takes around 15 minutes. In total, plan for about 25 minutes for 2 to 3 plates.

How to cook this aglio olio recipe step by step

1. Bring a large pot of water to the boil and add a teaspoon of salt.
2. Boil the spaghetti for one minute less than the packet says.
3. Scoop out a cup of pasta water, then drain the spaghetti.
4. Meanwhile, warm the olive oil in a pan over low heat.
5. Add the garlic and cook it slowly until light golden, about 2 minutes.
6. Next, add the chicken or prawns. Stir until the chicken is fully cooked or the prawns turn pink.
7. Stir in the dried chilli, bird’s eye chillies and mushrooms for a moment.
8. Pour in half a cup of pasta water and let it bubble briefly.
9. Add the spaghetti, then toss quickly so the oil and water come together into a light sauce.
10. Finally, season with salt and black pepper, and sprinkle parsley before serving.

The secret to fragrant garlic, not bitter garlic

The most important part of this recipe is the garlic. If it burns, the whole plate turns bitter. So start with oil that is not too hot, and use low heat.

If the garlic browns too fast, lift the pan off the heat for a moment. Light golden is enough, because it keeps cooking in the hot oil. In addition, slice the garlic evenly so every piece cooks at the same time.

Tips for a better aglio olio recipe

• Use an olive oil you like the taste of, since it is the main part of the sauce.
• Do not throw away all the pasta water, because its starch helps the oil cling to the spaghetti.
• Cook the spaghetti slightly firm, as it keeps cooking in the pan.
• Cut back on salt if you use a stock cube.
• Serve it straight away while hot, so the spaghetti does not stick together.

Variations on the aglio olio recipe

Prawn aglio olio

Prawns add a sweetness that suits garlic well. However, cook them only briefly so they stay tender, just until they turn pink and opaque.

Anchovy version

Fry a handful of ikan bilis until crisp, then scatter them over the spaghetti. As a result, you get a salty crunch that suits local tastes.

Vegetable version

Swap the protein for broccoli, capsicum and mushrooms. For a pasta with sauce instead, try the creamy spaghetti carbonara recipe or the tomato-based spaghetti bolognese recipe.

When to cook it and what to serve with it

This aglio olio recipe suits work nights because it needs few ingredients that keep well. Dried spaghetti, garlic, olive oil and dried chilli last for weeks in the kitchen. So you can still cook it when the fridge is almost empty.

The dish also adapts to your budget. At the end of the month, the garlic and chilli version alone is filling enough. Then, when you have more to spend, add prawns or chicken for a special meal.

For sides, try a green salad, toast or a light vegetable soup. A sour drink such as lime juice also balances the oil and garlic. For example, many people like to top their aglio olio with a fried egg.

How to store leftovers

Aglio olio tastes best right away. However, if you have leftovers, keep them in a covered container in the fridge. USDA FSIS advises refrigerating leftovers within 2 hours of cooking and finishing them within 3 to 4 days.

To reheat, add a spoon of olive oil and a little water to a pan. Then stir over medium heat until it is hot all the way through.

No time to cook? Try the ready-to-eat version

Even a simple aglio olio still needs a stove, a pan and some time. On very busy days, therefore, a ready meal is more practical.

MakanHubb makes Spaghetti Aglio Olio in a retort pack, with spaghetti and chicken in one pack. It needs no fridge and keeps for 1 to 2 years before opening. You can eat it straight from the pack or soak the pouch in hot water for a few minutes. Prices start from RM17.90 a pack.

If you like dishes with gravy, also try the laksa johor recipe and the thai laksa recipe.

FAQ about the aglio olio recipe