Spaghetti Aglio Olio with Chili

Global • halal_safe

410

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Spaghetti Aglio Olio with Chili (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Spaghetti Aglio Olio with Chili is a beloved fusion dish in Malaysia, blending classic Italian simplicity with vibrant local flavors. Malaysian multicultural cuisine often adapts global favorites by introducing indigenous ingredients like cili padi (bird’s eye chili), daun limau purut (kaffir lime leaf), and fresh herbs, resulting in a unique twist that excites the palate. This vegetarian recipe is both light and satisfying, making it a great lunch option for those seeking healthy yet flavorful meals. In Malaysia, Spaghetti Aglio Olio with Chili is popular among urban foodies and health-conscious eaters because of its quick preparation and minimal use of processed ingredients. The fiery kick from cili padi, fragrant hints of fresh daun limau purut, and the subtle aroma of lemongrass (serai) provide a local flair. This dish is perfect for busy weekdays, festive potlucks, or a light weekend lunch. It’s a celebration of Malaysia’s ability to integrate global culinary trends with the nation’s rich, multicultural ingredient palette.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, dairy

Ingredients(for 1 medium bowl per serving)

120g Spaghetti (whole wheat preferred for extra fiber)
2 tablespoons Olive oil (minyak zaitun)
4 cloves Garlic (finely sliced (bawang putih))
2 pieces Cili padi (bird’s eye chili, finely chopped)
1 stalk Lemongrass (serai, white part only, bruised) - optional
2 leaves Daun limau purut (kaffir lime leaf, thinly sliced) - optional
2 tablespoons Fresh parsley (chopped)
6 pieces Cherry tomatoes (halved) - optional
1/2 teaspoon Salt (to taste)
1/4 teaspoon Black pepper (freshly ground)
1 tablespoon Grated parmesan cheese (optional, omit for vegan) - optional

Instructions

1
Bring a pot of water to a boil. Add a pinch of salt, then cook the whole wheat spaghetti until al dente, about 8-10 minutes. Drain and set aside.
10 minutes
Rinse cooked spaghetti under cold water to prevent sticking.
2
Heat olive oil in a large non-stick pan over medium heat. Add sliced garlic, and sauté until fragrant and slightly golden.
3 minutes
Stir constantly to avoid burning the garlic.
3
Add chopped cili padi and bruised lemongrass to the pan. Sauté for 1-2 minutes to infuse the oil with spice and aroma.
2 minutes
Adjust cili padi quantity to your spice preference.
4
Add the sliced daun limau purut and halved cherry tomatoes (if using). Toss for an additional minute until tomatoes are slightly softened.
1 minute
Daun limau purut adds a citrusy note; omit if unavailable.

Why This Dish is Healthy

This recipe uses minimal oil, whole grains, and plenty of fresh aromatics, making it a nutrient-dense, lower-calorie choice. By omitting animal-based ingredients (or making it vegan), you reduce saturated fat intake. The use of local herbs and spices not only enhances flavor without extra calories but also offers health-promoting phytonutrients. It’s a filling, guilt-free lunch for those tracking calories and macros.

This Malaysian-style Spaghetti Aglio Olio with Chili is rich in dietary fiber from whole wheat pasta, and healthy monounsaturated fats from olive oil (minyak zaitun). Garlic and cili padi provide antioxidants and vitamin C, supporting immune health. Fresh herbs like parsley and daun limau purut add micronutrients such as vitamin K and folate. The dish is naturally low in saturated fat and cholesterol-free when prepared vegan, making it suitable for most balanced diets.

Pro Tips

💡Tip 1: Always use fresh garlic and cili padi for maximum aroma and heat.
💡Tip 2: Whole wheat spaghetti increases fiber and keeps you fuller longer.
💡Tip 3: Customise the aromatics with local herbs like daun kesum (Vietnamese coriander) if available.

Storage & Serving

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or oil to restore texture. Not suitable for freezing.

Best served: Breakfast or Lunch