Aglio Olio with Savory Seasoned Salt - Momofuku Peachy Keen

Aglio Olio with Savory Seasoned Salt

  • ¼ lb bucatini
  • 2 cloves garlic, thinly sliced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • ½ cup water
  • 1½ teaspoons Momofuku Savory Seasoned Salt*
  • 2 tablespoons Italian parsley, roughly chopped

*Savory spice can be replaced with Momofuku Tingly Seasoned Salt. Reduce to ½ teaspoon of Tingly.


Cook pasta according to package directions for 1 minute less than instructed. It should taste more al dente than you typically enjoy. 

Add olive oil to a sauté pan over medium heat with sliced garlic and red pepper flakes. Cook on low heat until the garlic turns light golden.

Set aside ½ cup of the pasta water. Transfer the cooked pasta into the sauté pan, and add the ½ cup of water. Add in Momofuku Savory Seasoned Salt and cook the pasta on low while tossing it in the infused olive oil. Cook to your desired doneness—approximately 1 to 2 minutes.

Finish with a handful of chopped parsley.


container of momofuku savory seasoned salt
Momofuku Savory Seasoned Salt is supercharged salt and pepper. It mixes kosher salt with garlic, tamari, kelp, and mushroom powder.

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