Brazilian recipe
Garlic and Oil Pasta (Macarrão alho e óleo)
Make a Brazilian classic with this garlic and oil pasta recipe. Simple, quick and satisfying, it suits any occasion and works with your favourite pasta.
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Ingredients
1 packet pasta (500 g, of your choice)
1 garlic clove
1 sachet granulated garlic
1/2 stick unsalted butter
1 tbsp extra virgin olive oil
1 bay leaf
Chopped fresh herbs (basil, oregano, parsley, chives, thyme, to taste)
Salt to taste
Ground ginger to taste
1 garlic clove
1 sachet granulated garlic
1/2 stick unsalted butter
1 tbsp extra virgin olive oil
1 bay leaf
Chopped fresh herbs (basil, oregano, parsley, chives, thyme, to taste)
Salt to taste
Ground ginger to taste
Where to find ingredients
Look for the pasta, butter and olive oil in the pasta aisle and dairy section; fresh herbs, garlic and bay leaf are best from the produce section or a greengrocer. Ground ginger is usually in the spice aisle. If needed, substitute unsalted butter for salted, but keep the garlic and olive oil for the best result.
Preparation method
- When the pasta is about 5 minutes away from being perfectly al dente and ready to drain, start making the sauce
- In a heated frying pan, add the butter, olive oil, bay leaf and granulated garlic
- Straight after draining, add the pasta to the frying pan
- Toss the pasta well with the seasonings in the pan, adjusting the salt to taste
- Stir through the chopped fresh herbs and ground ginger, mixing to distribute evenly
- Rub the inside surfaces of the plates lightly with the raw garlic clove
- Serve the pasta on the prepared plates, finishing with a little more fresh herbs to garnish
Observations
Macarrão alho e óleo is an iconic Brazilian dish, loved for its simplicity and bold flavour. Ideal for quick meals or whenever you want comforting food without the fuss, this recipe uses basic ingredients to turn plain pasta into something really satisfying.
The method is quick and focuses on bringing out the flavour of the garlic and olive oil, with a few fresh-herb touches that make it a versatile dish for almost any palate.
The method is quick and focuses on bringing out the flavour of the garlic and olive oil, with a few fresh-herb touches that make it a versatile dish for almost any palate.
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