I never order Aglio Olio when I’m out because the high prices of having a plate of it is just ridiculous. It’s just oil and garlic, and butter in my recipe to ensure that smooth velvety taste. And because it’s so simple, you can add any ingredients of your choice to it – clams, prawns, fresh scallops, chicken, whatever floats your boat.
And it’s so easy to put together, dinner will be on the table in 30minutes flat (depending on your choice of ingredients as well). I like ours with rotisserie chicken which I grab from the supermarket. And as you can guess by now, this dish definitely makes the cut for quick-fix dinners when I’ve been out in the afternoon and haven’t had anything thawed or prepared for dinner!
Here’s my easy aglio olio recipe which I guarantee after you’ve tried it, you’ll never order a plate of it when you are out again. Your wallet and your commonsense will not allow it.
- 5-6 tablespoons olive oil
- 30g unsalted butter
- 3 teaspoons heap of minced garlic (30g) - mine's minced so that it's easy for the kids to eat everything
- 1 broccoli (florets trimmed) - about 180g (or your choice of veg)
- 4 sticks baby corn, sliced (or your choice of veg)
- 235g penne
- salt to taste - I added ¾teaspoon
- freshly cracked black pepper to taste for adults' portion
- Bring some water in a pot to boil. Add a teaspoon of salt and cook the penne (or choice of pasta) according to package instructions.
- In another small pot, bring some water to boil and cook the vegetables of choice (I added the baby corn first and cooked for 4 minutes, then added the broccoli and cooked for another 4 minutes. Dish out and set aside.)
- Add oil to a pan. When oil is hot, add the garlic and stir fry till fragrant* (see note 1).
- Add the butter. You can add the salt after the butter has melted or you can do it at the end.
- Add the cooked penne and toss to coat evenly.
- Stir in the cooked vegetables.
- Top with rotisserie chicken.
2. This recipe serves 2 adults and 2 children.
Click the link for the complete list of one-dish recipes (with thumbnails) on this blog.
P.S. This recipe was edited on 22 April 2014 to reflect the changes in our family unit. 🙂
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