Aglio Olio Pasta

Work your culinary magic on this astonishingly full-flavoured pasta that takes so little time to prepare.
2 Pax
COOK TIME                      
25 Minutes


3 clovesGarlic, minced
½ cupExtra virgin-olive oil
1 pinchSalt
1 pinchRed pepper flakes
2 tbspDry parsley
½Lemon, zested, optional
1Freshly grated Parmigiano-Reggiano (Optional)


1Boil pasta with salt water and oil until al dente (until firm), for about 8 minutes.
2While pasta is cooking, combine garlic, olive oil, 1 teaspoon salt, red pepper flakes in a large pan over low heat. Stir occasionally for 8 minutes, until garlic softens and turns golden.
3Drain the pasta in a colander and set in the sink, reserving about ¼ cup of pasta boiling water.
4Add the pasta and water to garlic mixture, add parsley and lemon zest.
5Adjust seasoning, to taste and transfer to serving bowl.
6Serve it with grated cheese.
Fun fact: Aglio e Olio means garlic and oil in Italian, so if you add pepper it becomes Aglio Olio e Peperoncino!

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