Spring Onion Aglio Olio
Spring Onion Aglio Olio
Classic aglio olio, with a bold twist.
Serving
2
Preparation Time
20 mins
Ingredients:
- 200–250g spaghetti
- 4–6 garlic cloves, thinly sliced or minced
- ¼ cup extra – virgin olive oil
- ½ tbsp red chilli flakes (to taste)
- Salt (for boiling pasta)
- Me Soo Yum Me Soo Yum Scallion Pepper Dip – 3 tbsp
- Optional: fresh parsley, Parmesan cheese, and a splash of lemon juice
Directions:
Step 1:
Cook Spaghetti:
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook until al dente (8–10 minutes, follow package instructions).
- Reserve about 1/2 cup pasta water, then drain.
Step 2:
Prepare the Aglio e Olio Sauce:
- While the pasta cooks, gently heat olive oil in a large pan over low to medium heat.
- Add sliced or minced garlic and sauté until just turning golden. Do not burn the garlic—it should be fragrant, not brown.
- Add Me Soo Yum Scallion pepper dip to the oil.
- Sprinkle in chilli flakes and sauté for another 20–30 seconds.
Step 3:
Combine Pasta and Sauce:
- Add the drained spaghetti to the pan with the garlic oil.
- Toss to coat the pasta in the oil. Add reserved pasta water little by little until you reach a silky, slightly saucy consistency.
- Season with salt and pepper as needed.
- Optional: Toss in chopped parsley, a little lemon juice or zest, and grated Parmesan cheese if desired.
Step 4:
Serve:
- Plate immediately. Garnish with Me Soo Yum Garlic Chilli Crisp for extra heat and crunch.
