Discover the simplicity of Rigatoni Aglio e Olio Pasta Recipe, a quick and flavourful Italian dish that combines garlic, extra virgin olive oil, and a touch of red pepper for a delicious kick. The ridged rigatoni perfectly holds the garlicky sauce, while red pepper adds just the right amount of heat. Finished with fresh basil, this effortless yet satisfying meal is perfect for any occasion. It’s a true testament to the beauty of Italian cuisine—minimal ingredients, maximum flavour, and ready in no time!
Enjoy our other recipes : Stuffed Chicken Pasta, Sukhi Lahsun ki Chutney
Ingredients
- Rigatoni Pasta – 1 bowl
- Pasta Water – 1/4th cup
- Garlic cloves – 2 (Chopped)
- Corn Kernel – 2 tablespoons
- Olive oil – 1 tablespoon
- Extra virgin olive oil – 1 tablespoons
- Broccoli – 4 florets
- Mushroom – 3 (Sliced)
- Basil leaves – 5
- Baby Tomato – 1 (Chopped), optional
- Red pepper flakes – 1 teaspoon
- White pepper – 1/2 teaspoon
- Salt, to taste
Methods
- Cook rigatoni according to package instructions in salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set it aside.
- Meanwhile, bring a pot of salted water to a boil and prepare a large bowl filled with cold water and ice. Lower the broccoli florets into the boiling water and cook for 2 to 3 minutes.
- The broccoli should be bright green and tender-crisp. Remove the broccoli and immediately plunge it into the ice water. Once the broccoli is completely cool, drain well and set aside.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add chopped garlic and sauté, being careful not to burn it. Add mushrooms, broccoli, and corn, and sauté for a while.
- Next, add tomatoes, red pepper flakes, white pepper, basil, and salt to the pan, cooking for another 30 seconds. Now, add the pasta to the pan. Pour in the reserved pasta water and mix well. Turn off the heat and garnish with chopped basil.
- Serve hot and enjoy your delicious Aglio e Olio!