Spaghetti Aglio Olio

Spaghetti Aglio Olio

Prep: 10 minutes

Cook: 10 minutes

Method: Moderate

Course: Main Course

Type: Italian

A classic Italian dish where vegetables are cut like spaghetti


  • Large green zucchini 1
  • Large yellow zucchini 1
  • Medium radish 1
  • Medium carrot 1
  • Garlic cloves 3 to 4
  • Bird's eye chilli 1
  • Green chilli 1
  • Medium onion 1
  • Olive oil 1 tsp
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Fresh basil leaves 4 to 5
  • Fresh coriander leaves, chopped as required
  • Red chilli powder ¼ tsp
  • Micro greens for garnishing


  • Use a mandolin slicer to cut the zucchinis, radish and carrots into thin slices. Cut the slices into long strips resembling spaghetti. Transfer into a bowl.
  • Slice garlic, bird’s eye chilli and green chilli. Cut onion into rings and add to the bowl.
  • Heat olive oil in a non-stick pan. Add garlic, bird’s eye chilli and green chilli and salt and saute for 1 minute.
  • Add the vegetable spaghetti, crushed peppercorns, basil leaves, coriander leaves and chilli powder. Toss and saute for 2-3 minutes.
  • Transfer into serving bowl, garnish with micro greens and serve hot.