Aglio e Olio Sauce

Literally means garlic with oil! If red pepper flakes are used then the name is aglio, olio e peperonicino. 

A great sauce to have on hand!  Commonly used to make ‘Spaghetti aglio, olio e peperonicino’, a traditional Italian dish from Naples.  But there are many ways the sauce can be enjoyed e.g. to spread on bread or as a dipping sauce with crusty bread. I always keep this sauce on hand to add some spice to sandwiches and use a tablespoon or two into the dough when making Foccacia.  Tastes absolutely divine!


  • 1 cup chopped garlic (150 gms)
  • ¼ cup chilli flakes (30 gms)
  • ¼ cup oregano (10 gms)
  • 1 tsp. salt
  • 1 ½ cup olive oil (360 ml)

Add olive oil to a (Cold) pan.  Add chopped garlic and stir well.  Place on medium heat and bring to a boil and let it cook on low flame for 20 minutes while stirring.  Take the garlic off the heat and add chili flakes, oregano and salt.  This sauce keeps for two weeks in a glass jar at room temperature. For longer, store in the refrigerator.

1 Comment

  1. Pingback: Spanish Paprika Prawns | My Cooking Diaries ""

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