Aglio Olio, the ultimate sweet, nutty and spicy indulgence for the health conscious. This recipe is literally one of the easiest pasta dishes ever, however this works really well with long pastas, you could also use Fettuccine, Ziti, Capellini, Tagliatelle. I personally wouldn’t recommend using short pasta but it does work with Fusilli and Farfalle. In this dish the dominating flavours have to be controlled by you, if you like garlic, go ahead add as much as you’d like, however don’t make the mistake of using one flavour that completely overpowers all the other ingredients. This works really well with fresh pasta. Enjoy!


INGREDIENTS

1KG of cooked Spaghetti
1/2 cup of Extra Virgin Olive Oil
8 Garlic Cloves, sliced thin
1/2 tsp Chilli Flakes
1/2 cup Parmigiano-Reggiano Cheese, grated
2tbsp Black Pimento Olives, sliced
250g Shrimp, deveined and butterflied 
1/4 cup Curley Leaf Parsley, coarsely chopped
Salt and Pepper to taste

PROCEDURE

1. Add oil to a thick bottomed saucepan on a low heat, add the sliced garlic and chilli flakes, let it come to a simmer. Now add the shrimp, occasionally stirring so as to not burn the garlic, once most of the water from the shrimp has evaporated you’re ready for the pasta.
2. Cook the pasta Al Dente once its drained, immediately add it to the oil and toss it well so all the pasta is coated with the oil and chilli flakes. Season well with salt and pepper, you can use white pepper too, now taste! If it tastes good you’re ready to serve.
3. Add the olives and stir, add half of the grated cheese and stir, now serve into a dish and sprinkle the remaining cheese and chopped parsley leaves.