This simple traditional Italian pasta from Naples is honestly one of the most underrated pasta dishes. When cooked to perfection, this dish hits all the right spots on your palate with its simple yet complex flavours.

We had a master class in the Olive Delhi on how to make risotto and aglio e olio and I recreated the later using a whole wheat pasta at home. 
With ingredients like garlic, olive oil, basil, thyme, chili flakes, white wine, parsley for garnishing and of course parmesan, it’s super easy to make and if you like it a little spicy (like me) the addition of fresh red chillies adds a perfect punch 

I had also recreated a variation of aglio e olio and spaghetti marinara with ingredients I found in my fridge.

RECIPE:
~In a sauce pan, add oil and put it to a  low heat
~Add 2 tbsp of sliced garlic, saute for 30 secs and add 7-8 broken leaves of basil. 
~Before it gets brown add 1 tbsp of finely chopped garlic. 
~Add thyme, freshly chopped red chili and then chili flakes and immediately switch off the gas to prevent from burning.
~Deglaze with 1 big ladle of white when the gas is off. Switch the gas on and add 1 laddle of vegetable stock or chicken stock
~Season with Salt 
~Add the blanched linguine and stir over a low flame. Finish off with a spoon of butter, some more fresh basil and parsley to garnish.
~Drizzle extra virgin olive oil and serve hot. You can add a fried or poached egg on top. It tastes even better with bacon bits :P