Spaghetti Aglio Olio By Anupriya Dutta Gupta


This is an amazing recipe from a multifaceted person – Anupriya Dutta Gupta. In her own words she is – “A designer & content writer by profession, stylist by passion and blogger by hobby; you’ll always find me with my fingers deep in all sorts of creative pies. ‘Cooking & baking’ is my second love (I’m married to the first one), my stress-buster, my mood-lifter and the reason why no diet works for me.” You can follow her work at — Howrah Bridge¬†¬†



  • Spaghetti – 200 gms
  • Garlic – 10-12 cloves, finely chopped
  • Olive Oil – 2 tablespoons
  • Parsley – one sprig, chopped
  • Chicken – boiled, cut into small pieces, around 200 GM’s (optional)
  • Freshly ground black pepper
  • Red chilli flakes
  • Salt
  • Parmesan cheese – for garnish (optional)
1. In a wide vessel, bring water to a boil. Add salt.
Add the spaghetti and boil al dente, for 7-8 mins.
2. Strain about 1 cup of water and keep aside for cooking.
3. Remove rest of the water and drizzle a bit of olive oil to keep the par-boiled spaghetti from sticking together.
4. In a flat pan, heat 2 tbsp of olive oil. Add the garlic and saute till golden brown.
5. Once the garlic turns golden, (don’t burn it or make it too brown) add the chopped parsley, freshly ground pepper and red chilli flakes (adjust quantity of pepper & chilli flakes as per level of spiciness you like)
6. Add the boiled pieces of chicken (or any vegetable you might want to add, like corn or mushrooms)
7. Saute for 2-3 mins till the spices are cooked.
8. Add the spaghetti and mix well. Take care that the spaghetti doesn’t break in the process.
9. Add the cooking water (kept aside after boiling the pasta), cover and cook for 3-4 mins.
10. Keep stirring so that all the spaghetti gets covered in the sauce.
11. Cook till the water dries up (you can adjust accordingly to the sauciness you want).
12. Serve hot on a dish, garnish with a drizzle of olive oil, fresh parsley, red chilli flakes and grated Parmesan.

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