Sambal Aglio e Olio

Author Notes

Aglio e olio is many home cook’s perennial favorite quick meal. Just saute some garlic in a good glug of olive oil, plop in your pasta, and dinner is ready. Yes, chilli flakes, parsley, and parmesan are common additions, but at it’s core all you really need is garlic and oil, as its namesake suggests.

For me though, a simple aglio e olio is no longer satisfactory. Ever since I spiked my aglio e olio with sambal, I can never go back to the original. With just a spoonful of potent, punchy, spice-heavy sambal, the humble aglio e olio is transformed into a dish that has a surprising kick of savory, salivatory spice, and a depth of flavor that gives marinara a run for its money.

Making this is pretty identical to how you would cook a regular aglio e olio. Just slice up some garlic, let it sizzle in a good bath of olive oil. Then, right before you add in your pasta, add in the sambal and let it fry for a minute. (Protip if you’re adding parsley to your pasta — sprinkle it into the oil right before the pasta goes in, so the 1-2 seconds of contact with the hot oil brings out a bit more of that parsley flavor.) Your kitchen will smell divine the moment the sambal goes in. So if you can’t wait to plate it up before eating, just slurp it all down straight from the pan. Quick, while no one’s looking!

All in all, this sambal aglio e olio is still still the quick and easy pasta you know to cook. But with just the addition of a singular scoop of sambal, it’ll also be one of the most flavorful bowls of pasta you’ll know and love.
—Jun