Recipe : Spaghetti Aglio Olio with Portobello

One of Malaysia Best’s reader, Iskandar gave me some ideas about eating portobello mushroom with spaghetti aglio olio.

Iskandar commented on March 15th, 2006: ^

must try your recipe lah…

my version of portobello i pan grilled with garlic and have it with aglio olio…

So, I cooked myself some yesterday.


I seriously cannot recall if I had shared the recipe on my blog. So, I shall repeat the easy recipe here again.

Recipe : Spaghetti Aglio Olio

1 portion of spaghetti – Cook according to instruction

Meanwhile… stir fry a few cloves of chopped garlic and 2 stalks of dried chillies with generous amount of olive oil. You can either break the chillies into flakes or leave it in huge chunks if you don’t fancy chewing into them. Do not let the garlic brown. Add in the cooked spaghetti and flavour with salt, black pepper and herbs (optional).

If you have chicken stock, then the taste will be better. Otherwise, I cheated with some chicken granules.

The spaghetti will be a little moist but not soupy.

I added in portobello mushrooms and yellow capsicum plus parmesan cheese in the cooking process.


Spaghetti aglio olio is a versatile dish which you can add stuffs like sun dried tomatoes, fresh tomatoes, olives, egg plant or anything to bulk it up and give variety to its taste. Otherwise, it tastes just as good on its own. Especially suitable for Asian tastebuds like ours!

I do not know what kind of chillies the Italians use in their original recipe. However, I had been using the dried chillies we have here and there is no problem with it. Just remember to remove the seeds and wash them thoroughly as dried chillies sometime have mould. My spaghetti looks a little brownish because of the dark colour from the mushroom. I added a dash of XO brandy for extra taste. If you have white wine, you can pour a bit to give it the ‘expensive’ taste.

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

12 thoughts on “Recipe : Spaghetti Aglio Olio with Portobello


    (April 4, 2006 - 4:58 pm)

    mmm … *drool* … pasta!!! Got recipe for alla vongole onot?!


    (April 4, 2006 - 9:56 pm)

    Kak liliannn can I put up how I cook ala vongole? Hihi


    (April 4, 2006 - 11:02 pm)

    I posted an Aglio Olio recipe a few months ago. Will try it with portobello mushrooms one day. Thanks, Lilian.


    (April 4, 2006 - 11:18 pm)

    yumm yummmmm! spaghetti aglio olio is one of my favourite kinds. not so favourite would be the creamy type, too filling after a few bites. these “ching” ones are the best! thanks for sharing the recipe!


    (April 5, 2006 - 12:58 am)

    Hi Lilian, what kind of herbs do you usually use on this dish? Oregano? Italian mixed herbs? Parsley?


    (April 5, 2006 - 3:27 pm)

    crazymommy – I used basil. But usually when I cook for the kids, I avoid the herbs altogether. You can try chopped fresh coriander leaves too.

    may – Yeah, I also like the plain ones. Wait one day I cooked with chili clams. Yummm

    skyjuice – I really must find how to log in to your multiply. my id is lilianc, I think

    maR – I tak jumpa pun. Mana? I check yr blog everyday tau.

    blur – Got, right on this site too. But I can’t find the link. Hahaha. It is a complete step by step with pics.


    (April 5, 2006 - 3:30 pm)

    blur – Here it is:
    In my other blog.


    (April 5, 2006 - 5:00 pm)


    i am holding my temptation for aglio olio for diet reason and now you ruin it! hahaha…

    must go to giant to get all the ingredients. ayo your version look sooooo delicious maam……


    (April 5, 2006 - 7:13 pm)

    Kak liliaaaaaaaan
    Nanti I would email u about what u emailed me. I dunno why tak pernah boleh send to u, asek bounce back jek
    OOOOOO u cari ala vongole kat my blog? Mmg takde sbb I tak letak lagi… nanti bila I buat I would letak. I kurang buat pasta sbb the man mengada2 heheheh


    (April 18, 2006 - 6:57 pm)

    In Italy we use Spaghetti aglio olio e peperoncino.
    There are done like you described but the garlic (a lot of) is taken away (and it has never to be brown) plus some chili pepper.

    I use to put some garlic in a glass bottle with some olive oil with a lot of garlic, it’s common in Italy to have oil with chili pepper. Beware that oil with garlic has to be filtred after two weeks.

    buon appetito

    p.s. you can use this garlic oil for many thing also those spaghetti and you can use crude which is more healtly.

    The Lazy Stay-at-Home Mommy » yummy!!

    (April 26, 2006 - 2:02 am)

    […] Dinner tonight is Spaghetti Aglio Olio! Got the recipe from 5xmom’s Malaysia Best blog. The spaghetti looks so nice and the taste is really good! […]

    […] You can slice the basil, add some dried chillies, olive oil, garlic to boiled pasta to make a nice aglio olio. Or you can buy two small bunches and pound them with some nuts (like pine or walnut) to make pesto […]

Comments are closed.