08/10/2026
How to make Pasta Aglio e Olio e Pomodoro for two people (perfect for a date!).
Pasta:
3 egg yolks
200 g flour
1 tsp olive oil
Sauce:
100 ml good-quality olive oil
8 garlic cloves
1 fresh chili
300 g cherry tomatoes
1 bunch fresh basil (or flat-leaf parsley)
Parmesan cheese
Lemon
First, make the pasta:
Mix the ingredients into a dough.
Knead for 5–10 minutes until smooth and elastic.
Wrap in plastic and let rest in the fridge for at least 30 minutes.
Divide the dough into 4 pieces, roll out, and cut to your desired width. Hang or set aside to dry slightly while preparing the rest.
Meanwhile, bring a large pot of salted water to a boil.
Make the sauce:
Peel and thinly slice the garlic.
Finely chop the chili.
Gently sauté both in the olive oil over medium heat, without letting them brown.
Add the cherry tomatoes and cook for a minute or two.
Cook the pasta in the boiling water. Since it’s fresh, it only needs about 60–90 seconds.
Transfer the pasta directly to the pan with the oil, garlic, chili, and tomatoes.
Add a splash of pasta water and toss until the sauce becomes glossy and slightly creamy.
Stir in some of the basil, then season with salt, pepper, and a squeeze of lemon juice.
To serve:
Plate the pasta and top with more basil and freshly grated Parmesan (there’s no such thing as too much Parmesan).
Serve immediately. 🍝
Floor: SANDVIKEN 3.0 Classic
Terra Brown Oak
