Aglio e Olio

Aglio e Olio in a skillet

Aglio e Olio Pasta, also known as Garlic and Olive Oil, is a traditional pasta dish made with simple and fresh flavors. It truly is more than the sum of its parts.

Prep: 2 mins Cook: 13 mins Total: 15 mins Serves: 6

  • 1 lb linguini uncooked, or any pasta
  • 3/4 cup olive oil
  • 1 head garlic peeled and sliced
  • 2 tsp red pepper flakes
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/2 cup parsley fresh, chopped
Optional toppings
  • 1/2 cup Parmesan cheese freshly grated
  • lemon juice freshly squeezed


  • Bring a large pot of water to a boil and heavily salt it. Add the fettuccine and cook until al dente, or slightly underdone.
  • While pasta is cooking, heat the olive oil in a large deep skillet or saute pan over medium heat.
  • Once the oil is simmering add the garlic slices and the red pepper flakes and stir. Cook until the garlic turns slightly golden brown. Season with salt and pepper.
  • Lower the heat to a medium-low and add the cooked pasta, drained and the parsley and toss. If the pasta is too dry add some of the pasta water, about half a cup. 
  • Garnish with lemon juice and freshly grated parmesan cheese.

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