Spaghetti Aglio e Olio with Persian Pickled Garlic
I have been cooking my own version of Pasta Aglio e Olio for years and am amazed how much more I enjoy it since I started using Persian Pickled Garlic instead of fresh garlic. Spaghetti Aglio e Olio, whilst not to everyone’s taste, requires very simple ingredients and is quick and easy to prepare.
Make sure you do not toast the pickled garlic, it needs to be heated slowly in the olive oil together with smoked spec or bacon. Both the pickled garlic and smoked bacon must be sliced as thinly as possible. Don’t be put off by the number of pickled garlic cloves in this recipe, there is no odour or garlic breath problem.
These quantities below are for two people as a main course.
Instructions:
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve some of the pasta cooking water before draining the pasta.
Heat the olive oil in a large skillet over medium heat. Add the garlic smoked bacon and paprika, stir and cook for 30 seconds to 1 minute, or until the garlic is translucent. Add the basil pesto, parsley, salt, several grinds of pepper and keep warm on a very low heat.
Add the drained pasta to the large skillet and toss until all the ingredients are well distributed. Add more pasta water if required and add the grated parmesan to taste. Don’t be surprised if some know all contacts you to say this is not an authentic Spaghetti Aglio e Olio recipe, I know that but my take on it is an Australianised version and more in line with modern tastes.
DAVID KEEGAN
13 April 2025