Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination!

Aglio e Olio

Aglio e Olio Mondays used to be a thing in our house, but we drifted away from that, replacing it with takeout way too often. Well, it’s time to get back to basics. Sometimes I run the two busy working parents excuse but it really doesn’t fly with something this quick and easy.  Aglio e Olio means oil and garlic, and that’s almost all there is to it. I like to add a pinch of hot pepper, and a little parsley for garnish, then serve it with grated cheese on the side so everybody can add as much or as little as they want. Perfect weeknight dish!

Variation: If you are an anchovy fan (much respect), you can chop up at least 8 anchovy filets and add with the garlic, for Aglio, Olio e Alici.

5.0 from 2 reviews
Aglio e Olio Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 pound pasta such as spaghetti, linguine or spaghettini
  • ½ cup extra-virgin olive oil
  • 2 garlic cloves, sliced thin
  • pinch of crushed red pepper flakes
  • salt to taste
  • flat leaf parsley, chopped for garnish
Instructions
  1. Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta.
  2. Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn gloden brown.
  3. Add the pasta to the saute pan and toss until well coated.
  4. Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano cheese on the side.

 

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