Aglio e Olio Recipe

Pasta with Garlic and Olive Oil, or Aglio e Olio, is a classic pasta dish that features light, airy flavours. It really does transcend its component parts. 

– 1 pound linguini  – ¾ cup olive oil – 1 head garlic  – 2 teaspoon red pepper flake – ½ teaspoon salt  – ½ teaspoon pepper – ½ cup parsley – ½ cup Parmesan cheese – lemon juice



Heavily salt a large pot of water and bring it to a boil. When the fettuccine is al dente, or just slightly underdone, add it and cook. 

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In a large deep skillet or saute pan, heat the olive oil over medium heat while the pasta cooks. 

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Stir in the red pepper flakes and the garlic slices after the oil has reached a simmer.  

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Sauté the garlic until it starts to turn a light golden brown. Add pepper and salt for seasoning. 

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Reduce the heat to medium-low and mix in the cooked pasta, draining well, and parsley.  

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Add about half a cup of pasta water if the pasta seems too dry. Add some lemon juice and newly grated Parmesan cheese as garnish. 

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