20 min · Serves 2

Aglio e olio is Roman pantry cooking at its finest — proof that a handful of ingredients, treated with care, can produce something genuinely extraordinary. Our Garlic Infused EVOO does the heavy lifting here, delivering deep, mellow garlic flavour without any of the fuss of peeling and slicing. The result is silky, glossy, deeply savoury pasta that comes together in the time it takes to boil water.

Ingredients

• 200g spaghetti or linguine
• 4 tbsp The Village Press Garlic Infused EVOO, plus extra for finishing
• ½ tsp chilli flakes (or more, to taste)
• A generous handful of fresh flat-leaf parsley, finely chopped
• Flaky sea salt
• Freshly cracked black pepper
• Parmesan or pecorino, to serve (optional, and debated)

Bring a large pot of generously salted water to a rolling boil. Cook the pasta until just al dente, reserving a full cup of the starchy pasta water before draining.

While the pasta cooks, warm the Garlic Infused EVOO in a wide pan over a medium-low heat. Add the chilli flakes and let them sizzle gently for a minute or two — you want the oil fragrant and the chilli toasted, not burnt.

Add the drained pasta directly to the pan along with a generous splash of the reserved pasta water. Toss vigorously over the heat, adding more pasta water little by little until you have a loose, glossy sauce that clings to every strand.

Remove from the heat, add the chopped parsley, and toss once more. Finish with a final pour of Garlic Infused EVOO straight from the bottle, a crack of black pepper, and serve immediately.