Aglio Olio Recipe: Based on NeemTime research
Ingredients of Aglio e Olio Recipe (All Homemade, No Packaged Items)
2 cups durum wheat semolina flour (home-milled, for pasta)
Water (to make pasta dough)
8–10 fresh garlic cloves (sliced)
1/4 cup homemade olive oil (cold-pressed at home if possible)
1/2 tsp red chili flakes (home-dried and crushed from red chilies)
1 tsp salt (natural or sun-dried)
Fresh parsley leaves (finely chopped, optional for garnish)
Detailed Preparation Guide of Aglio e Olio Recipe
🔸 Step 1: Make Fresh Pasta (30–40 min including resting)
Combine semolina flour and water to make a stiff dough. Knead for ~10 minutes.
Rest the dough for 20 minutes, then roll and cut into thin spaghetti strands.
Boil freshly cut pasta in salted water for ~3–5 minutes until al dente.
Calories: ~600 kcal (from semolina flour per person)
🔸 Step 2: Sauté Garlic (5–6 min)
In a pan, heat olive oil gently. Add sliced garlic and cook until golden brown (not burnt).
Add red chili flakes and stir for a few seconds.
Calories: ~250 kcal (from olive oil and garlic)
🔸 Step 3: Toss Pasta with Garlic Oil (2–3 min)
Drain cooked pasta (reserve a few tablespoons of pasta water).
Add pasta to the garlic oil, toss well, and season with salt.
Add a bit of reserved water if needed to coat pasta.
Calories: ~20 kcal (mostly from absorbed oil and starch)
🔸 Step 4: Garnish and Serve (1–2 min)
Top with fresh chopped parsley if available and serve hot.
Calories: ~5 kcal (minimal from parsley)
Total Preparation Time & Calories per Person
⏱ Total Preparation Time: ~45–50 minutes
🔥 Total Calories per Person:
Fresh pasta (semolina): ~600 kcal
Garlic & olive oil: ~250 kcal
Tossing & garnish: ~25 kcal
Total per person: ~875 kcal