Aglio e Olio Recipe
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Cook time: 
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Serves: 4
  • 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
  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.
Recipe by The Italian Chef at