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Aglio Olio


  • 1 pound dry spaghetti
  • 4 tablespoons extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup coarsely chopped fresh parsley leaves
  • Freshly grated Parmesan or Pecorino Romano cheese, for serving
  • Hemp Seed Oil
  • Hemp Hearts, for dressing


  • Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente, about 9 minutes or according to package instructions. Reserve 2 cups of the cooking water. Drain the pasta and set it aside.
  • Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium-low heat until shimmering. Add the garlic and red pepper flakes and cook until the garlic just begins to turn light golden-brown, 2 to 3 minutes. Remove the pan from the heat if the pasta is not ready.
  • Add the pasta water to the skillet and bring to a simmer over medium high heat. Simmer until the liquid is reduced by half, about 5 minutes.
  • Add the spaghetti and toss continuously until the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from heat, stir in the parsley and add the the remaining 1 tablespoon olive oil, and toss to combine.
  • Serve immediately, topping with plenty of grated cheese, hemp seed oil and hemp hearts. Enjoy :)