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Spaghetti Aglio Oilo E Cime Di Rappe

A perfect Italian dish filled with beautiful flavour from Mitchell Orr.


  • 80g per person of fresh (or your favourite dried) spaghetti

  • 8 Cloves of garlic (5 finely chopped, 3 whole)

  • 20g Dried chilli flakes

  • 2 Long red chilli (deseeded and finely chopped)

  • 2 Handfuls of cime di rappa (turnip top) leaves

  • Sea salt

  • 250ml Extra virgin olive oil

  • 1 Lemon


  • 1.

    In a heavy based pan heat 150ml of the olive oil over a medium heat, add the 3 whole cloves of garlic and slowly brown them on all sides, this will give the oil a nice roasted garlic flavour. Be careful not to burn.

  • 2.

    Once nicely browned add the dried chilli (more or less if you like), toast for 30 seconds.

  • 3.

    Add the chopped chilli and chopped garlic and straight away throw in the cime di rappa. (Be careful it might spit).

  • 4.

    Toss quickly to wilt the leaves, remove from heat.

  • 5.

    At the same time cook your pasta in lots of salted boiling water until al dente.

  • 6.

    Once the pasta is cooked strain it (reserve some of the cooking water) and add it to the pan.

  • 7.

    Add a lil of the cooking water and the remaining olive oil, toss together so the starch in the pasta and olive oil emulsify forming a silky, shiny sauce. Add a lil more water if needed.

  • 8.

    Check seasoning, squeeze a little lemon and serve and devour straight away.

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