8th December 2022

Aglio e Olio

As far as pasta dishes go, this is probably one of the simplest. In saying that, there is nowhere to hide when there are only a few ingredients so follow my directions closely. This really is Italian cooking at its best and will only take as long as your pasta takes to cook so an easy one for a weeknight. The true Italian version is purely olive oil and garlic, but I love the addition of the parmesan, chilli flakes and parsley to add a bit more pizzazz.





  • 1 Tbsp olive oil
  • 1/2 cup panko breadcrumbs
  • 250g spaghetti
  • 6 cloves of garlic, finely sliced (not minced - this is important!)
  • 1/3 cup olive oil
  • ½ tsp chilli flakes (more or less depending on your preference)
  • 40g parmesan, finely grated plus extra to serve
  • 3/4 cup flat leaf parsley, finely chopped
  • Method

    Add oil into a frying pan. Toast panko crumbs, tossing until golden brown and toasty. Set aside.

    Cook your pasta in a pot of well salted boiling water.

    When the pasta has only 5-6 minutes to go, put a frying pan over a medium heat and add the olive oil and garlic. Bring the garlic to temperature in the cold oil to really infuse the garlic flavour.

    When the garlic starts to sizzle, keep it moving constantly so it doesn't brown. Do this for a couple of minutes. If it browns, lower your heat. Add the chilli flakes and let them sizzle for 30 seconds.

    Lower heat slightly and add 1/2 cup pasta water straight into the frying pan - it will bubble up but that's ok, let it bubble for 30 seconds or so. Add your pasta in and toss.

    Lower the heat completely and add the finely grated parmesan over the top of the pasta and let it melt. Once melted through, give it a vigorous toss to mix all together.

    Sprinkle parsley on top and add toasted panko crumbs, extra parmesan and a good crack of black pepper.

    Recipe created for Yealands by Burnt Butter Table. Wine match: Yealands Sauvignon Blanc.

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