Herby Spice Blend Pasta Aglio e Olio
Pasta Aglio e Olio is one of those weeknight dinners that looks effortless and tastes like you tried harder than you did. The secret here is Kitchen Koundinyasa's Herby Spice Blend — dried basil, oregano, miriyalu, and a hint of red chilli all in one step, so there is no rummaging through five separate bottles. Toss it through hot pasta with olive oil and garlic, and the kitchen smells like it knows what it is doing.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Herby Spice Blend (Kitchen Koundinyasa)
- 200g spaghetti or any long pasta
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1/2 tsp red chilli flakes (optional, for extra heat)
- salt to taste
- a handful fresh coriander leaves, roughly chopped
- 2 tbsp grated cheese or paneer crumbles (optional)
Method
- Bring a large pot of well-salted water to a rolling boil. Cook the pasta until just done — it should have a slight bite. Reserve one cup of the starchy cooking water before draining.
- Heat olive oil in a kadai or wide pan over medium-low flame. Add the sliced garlic and let it turn pale golden — watch it closely, it goes from golden to burnt quickly and the aroma should be nutty, not sharp.
- Lower the flame and add the Herby Spice Blend directly to the oil. Stir for 20 to 30 seconds until the dried basil and oregano bloom in the heat — you will smell them open up immediately.
- Add the drained pasta straight into the kadai. Toss well so every strand picks up the herb-oil. Add a splash of the reserved pasta water to bring everything together into a light, glossy coating.
- Taste for salt and adjust. Plate immediately, topped with fresh coriander leaves and a pinch more Herby Spice Blend for fragrance. Add grated cheese or paneer crumbles if you like.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Source of Potassium