Roma Garlic Chilli (Dry Pasta)

Zesty Roma Garlic Chilli Pasta (Aglio e Olio Style)

This Roma Garlic Chilli pasta is a celebration of simple, fresh ingredients, proving that minimal components can yield maximum flavor. It takes inspiration from the classic Aglio e Olio (garlic and oil) and elevates it with the addition of fresh vegetables and herbs for a more robust “dry” pasta experience. The key is to perfectly infuse the olive oil with garlic and chili, creating a fragrant base that coats every strand of pasta, brightened by sweet corn, briny olives, and aromatic fresh basil. It’s a quick, flavorful, and satisfying vegetarian meal.

Yields: 2-3 servings Prep time: 15 minutes Cook time: 15-20 minutes

Ingredients:

• For the Pasta:

  • 200g (about 7 oz) pasta of your choice (spaghetti, linguine, or fettuccine are traditional for this style; penne or fusilli also work)

  • Salt for pasta water

• For the Garlic Chilli Sauce & Vegetables:

  • 3-4 tablespoons extra virgin olive oil (use good quality, as it’s a main flavor component)

  • 4-6 cloves fresh garlic, thinly sliced or minced (adjust to your preference for garlic intensity)

  • 1/4 – 1/2 teaspoon red chili flakes (adjust to desired heat level)

  • 1/4 cup finely chopped red or white onion

  • 1/4 cup black olives, sliced (pitted)

  • 1/4 cup sweet corn kernels (fresh, canned, or frozen – if frozen/canned, drain well)

  • 1/2 teaspoon dried Italian mixed herbs (e.g., oregano, basil, thyme)

  • 1/4 cup fresh basil leaves, roughly torn or chopped (plus extra for garnish)

  • Salt to taste (be cautious, as olives add salt)

  • Freshly ground black pepper to taste

  • 1/2 cup pasta cooking water, reserved

  • Optional: Freshly grated Parmesan cheese for serving