Vermicular | Pasta Aglio e Olio

Pasta Aglio e Olio

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
6 min

6 oz (160 g) spaghetti or linguine pasta
2 qt water
1 tablespoon (20 g) kosher salt

½ head of broccoli, cut into small florets and halved
2 ½ oz (70 g) bacon, cut into ½” pieces
1 pinch kosher salt

1 clove garlic, minced
1 whole dried chili pepper, seeded
8 green olives, seeded
Chopped Italian parsley

3 tablespoons olive oil, divided

Parmesan cheese, grated

  1. Boil water in a large pot and add 1 tablespoon of salt. Cook pasta for 1 minute less than the suggested cooking time. Reserve ½ cup (100 ml) of pasta water.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in 1 tablespoon of olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add in broccoli, bacon and salt. Sauté for about 3 minutes and remove from the pan. Set aside.

  3. In the same pan, add in 2 tablespoons of oil, garlic and chili pepper and sauté for about 2 minutes over low heat. Once fragrant, add in green olives and parsley and lightly stir. Pour in pasta water from Step 1 to the pan and turn off the heat.

  4. Once pasta is finished cooking, drain with a colander. Turn the heat back on to medium-high heat and bring the sauce to a boil. Add in pasta and add back broccoli and bacon from Step 2 to the pan. Cook for about 1 minute, leaving some liquid in the pan. Turn off the heat and transfer to a plate. Sprinkle with parmesan cheese and serve.

  • Cooking the pasta together with the sauce for 1 minute adds depth and richness. Be sure to cook pasta for 1 minute less than the suggested cooking time to accommodate for this extra time.

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