How to Cook Super Easy Spaghetti Aglio Olio

by Stefanie Liew

Super easy and cheap vegetarian pasta cooked just under 20mins! Perfect as light lunches packed in a container or served as dinner too! Bon appetito!


  • 1 Bunch Spaghetti (for 2-3 pax)
  • 4 Tablespoons Olive oil
  • 3 Cloves garlic
  • 1 Bunch Asparagus
  • 12 Cherry tomatoes
  • 1 Bunch Small Broccoli stalks
  • 1 ½ Teaspoons Chili powder (add more if desired)
  • Salt and pepper to taste
  • Parmigiano / Parmesan cheese
  • Instructions

    Step 1

    Gather your ingredients. Julienne or slice the asparagus diagonally. Halve or quarter the tomatoes and broccoli in bite sizes. Slice the garlic. Measure your pasta. Set aside

    Step 2

    Boil pasta for 8-9mins or until al dente.

    Step 3

    Meanwhile, heat pan in medium heat and add 2 tbsp of olive oil. Pan fry garlic until light brown colour appears or until fragrant. Set aside in a bowl for tossing later.

    Step 4

    In the same pan, add 2 tbsp of olive oil and pan fry asparagus for 2mins. Add 1tsp of salt & 1/2 tsp of pepper. Continue frying for 1min.

    Step 5

    Add paprika or chili powder. Reduce the amount if you can't take spicy food and add if you could handle the fiery taste! Stir well under low heat.

    Step 6

    After you hit 8-9mins, strain pasta in a colander & set aside. Use the same pot of water to blanch broccoli for 30secs. You'd know they're cooked when they turned into bright green colour.

    Step 7

    Throw the blanched broccoli into the pan of asparagus. Stir well under low heat.

    Step 8

    Add all the ingredients in a big salad bowl and toss them until well combined. Add Parmesan cheese, additional salt, olive oil and pepper if desired. Don't over season the pasta.

    Step 9

    There you go. Simply quick & easy, low cost and nutritious pasta in just 20mins! Enjoy!