(Fusion) Spaghetti Aglio Olio - with green chilies, cilantro and spinach

Ever have one of those moments when you taste something at a fancy restaurant and think, “Why didn’t I think of that?” So simple, yet so incredibly flavorful. Naturally, it gets tucked away into your mental “I’ll cook this someday” stash. But the taste lingers—almost haunting you—in that “I can practically taste it” kind of way.

Well, that day finally arrived last night. I dusted off the cooking rut I’d been stuck in and made this for dinner. There were no measurements, no written recipe—just a memory of the flavor. And I have to say, I was quite proud of how it turned out.

This dish was inspired by the tasting menu at Gaggan, a restaurant known for its “progressive cuisine”—modernist Indian food with molecular gastronomy influences. We visited nearly eight months ago in Bangkok, and it truly lives up to its reputation. Dishes like green peas and paneer ravioli, paan mousse, alongside classics such as paneer makhani and urulai roast, made it a memorable experience. If you ever find yourself in Bangkok, it’s definitely worth a visit.

On Gaggan’s menu, this dish falls under “When India met Italy,” and that description couldn’t be more accurate. The green chilies and cilantro bring out the unmistakable Indian character, while the olive oil and garlic keep it firmly rooted in Italian simplicity.

We had this last night with roasted garlic broccoli and garlic bread. Yes, a very garlicky evening—but who’s complaining? My in-house food critic absolutely loved it.

You can also make this using gluten-free or buckwheat linguine or spaghetti without compromising on flavor. Just add a little extra garlic and green chili for that added punch.

Ingredients

(Serves 6)

• Spaghetti or linguine – 1 pound
• Garlic – 3 large cloves or 4–5 small cloves, crushed
• Green chilies – 5–6 small Indian green chilies, finely chopped
  (Adjust according to spice tolerance)
• Spinach, baby spinach, or arugula – 1 small bunch or 2 cups baby spinach
• Cilantro – 1 bunch, chopped (about 1 cup)
• Extra virgin olive oil (EVOO) – 2 tbsp

Method

• Bring a large pot of water (about 5 quarts for 1 pound of pasta) to a rolling boil. Add a generous amount of salt—I used Himalayan sea salt. Add the spaghetti and cook according to package instructions until al dente. Overcooked pasta is a crime (About 10–12 minutes, but always check.) Drain and set aside.
• Heat a heavy-bottomed pan and add the olive oil. I used lemon-flavored olive oil since it was already in my pantry, and it added a lovely citrus note. You can also finish with a squeeze of lemon at the end if you enjoy that flavor.

• Once the oil is hot, add the crushed garlic. As soon as it begins to sizzle, add the chopped green chilies, followed by the cilantro. Stir well.
• Cook for about 1 minute, then add the spinach. Lower the heat and cook for 3–5 minutes, until the spinach wilts completely.
• Add the drained pasta and salt to taste. Toss well until the spaghetti is evenly coated with the oil and aromatics.
• Serve hot, ideally with garlic bread on the side.