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Plate of Alio Olio easy pasta recipe. I folk sits on the plate with spaghetti wrapped around ready to eat. A plant pot, book and small dish of parmesan cheese sit in the background as decoration

Fifteen minute Alio Oilo Recipe

Chef Tripti
Quick and easy pasta recipe. Alio olio in fifteen minutes. With Artichoke, olives and capers.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Main Course
Cuisine Italian
Servings 2 people


  • Digital scales


  • 200 gms Spaghetti for mains, 160 gms for starter
  • 14 gms Garlic
  • 94 gms Artichoke canned
  • 220 gms Plum tomatoes two in numbers
  • 35 gms Black Olives
  • 35 gms Green Olives
  • 30 gms Capers
  • 10 gms Parsley
  • Vegan Parmesan style cheese
  • 30 gms Olive oil
  • ½ teaspoon Chilli Flakes
  • salt to taste


  • Fill a large pot with water. Add salt and bring to a boil.
  • Finely chop the garlic.
  • Once the water is boiling, add the spaghetti to the pot, making sure it is submerged. Cover and cook till al dente - about 2 minutes before the cooking time mentioned on the pasta packet.
  • While the pasta is cooking, cut the tomatoes in half. De-seed them and cut into medium sized dice.
  • Cut the artichokes into quarters.
  • Roughly chop the parsley
  • In a pan over a medium heat, add the olive oil and sauté the garlic for a minute. Then add the chopped tomatoes and season with salt.
  • Add the artichokes and sauté for a minute.
  • Drain the pasta and add to the pan. (a little bit of water is alright)
  • Break the olives and capers between your fingers and add to the pasta.
  • Add chilli flakes and mix.
  • Turn off the heat and add the chopped parsley and grated parmesan cheese.
  • Mix well. Garnish with some more parsley and parmesan cheese. Serve
Keyword comfort food, quick meals, vegan