1P100W #80 – Aglio Olio

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I’m not sure if I have ever shared this one before. I vaguely remember I did, but I’m not sure which blog post now.

No matter. This is currently my favorite pasta in the whole of Penang. This is Linguine Aglio Olio from some fancy cafe James Foo, a semi-cheapo local western food joint.

After Barcelona, I seem to have acquired the taste for cooked olives. Also there’s a good number of prawns in it. And a good amount of chili flakes helps pack a punch.

On another note, I discovered the pasta that I could not recall was indeed a pesto from here. Don’t order that!

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  1. I could never stand the taste of olives, not sure why. It’s a big problem because most of the pasta dishes that I love contain an olive or two in it.

    • I think you do like the subtle flavor of olives, when it is cooked in a dish and the flavor seeps in, but eating on the olives itself is too strong for you. Same goes for me with cockles (see hum) in char kuay teow. I don’t eat them, but I need them in my char kuay teow. πŸ™„

      • Yes, it’s the strong flavour that keeps me from eating the actual olives. Speaking of cockles, I actually don’t mind having them on its own – and obviously cooked. I reckon that you don’t fancy mussels?

  2. My taste and tongue have matured over the years. Now I could happily eat pastas with olive oil, cream or tomato sauce gravy. I have avoided eating them with Thai curries!

    Can your blog help you with a search engine to find which old posts?? Our blogspot can!

    • Hmm… Thai curry huh… that sounds like a great idea for an adventurous cooking weekend tomorrow. Let’s see if I remember what to buy when I go shopping tomorrow. πŸ˜€

      Yeah of course my blog can. But I have limited internet and I was lazy so… who cares anyway, right? πŸ˜‰

    • Yeah, I’d love bacon too! But I guess prawns + bacon is pushing it a bit too far for a cheapo eatery. πŸ™„

  3. Since you’ve acquired a taste for olives, you should order marinated olives (from a Spanish restaurant here) or olive fried rice (done by locals)…hehe! ;D I don’t quite like them but I kinda do if it’s all smashed up in the fried rice! πŸ˜‰

    • Oh no, not marinated olives. Those are still too strong for my liking. But maybe olive fried rice. πŸ˜›

    • But I don’t have olives, and I can’t find good prawns in the supermarkets here. πŸ™„

  4. Is it savory? I like savory taste.

    I had been to Penang twice, once I went there alone and another time I went there with my friends, didn’t know Penang has such great food.

  5. Are olives a familiar item in Penang/Malaysia? These appear to be Spanish black pitted olives. Can one buy fresh pasta from deli/supermarket in Penang?

    Fresh olives are reasonably priced here but olive oil is not?.

    • I have to say, I’m not sure. Well, I have never bought olives in the supermarkets before. But they must be easily available, since most restaurants can get it. As for fresh pasta, nope. You can probably only get it in specialty import supermarkets or high-end restaurants.

  6. How much is this aglio olio since James Foo is the affordable western joint, right?

    And how did you discover that the pesto pasta was from here too?

    • RM 15 + GST… I remember you asked this question before also, hmm… see, I’ve posted this before!

      The pesto, I looked at the menu’s picture and recognized it… and I think it was me who ate it. Must have been one of those days when they did not have prawns so aglio olio was not available, so I ordered that. πŸ™„

    • Used to be so for me too, but lately I don’t seem to be able to stomach too much tomato sauce/puree. I’ve changed into an aglio olio person. πŸ™„

    • I have yet to try olives on pizza. At the moment I am probably only okay with olives in pasta. Maybe we’ll see soon. πŸ™„

        • But as we are all aware, I’m not Aussie, and you know when my favorite pizza is from Shakey’s/Pizza Hut, that tells you a lot about my exposure to olive on pizza, doesn’t it? πŸ˜›

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