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Pasta with Aglio e Olio


Yield: 4 to 6 servings

This earthy, simple, Italian garlic-and-oil sauce is delicious served over linguine or capellini, with a leafy green salad and warm, crusty bread to sop up the extra sauce.


  • 16 ounces dried linguine or capellini
  • 1/2 cup olive oil
  • 3 to 4 large garlic cloves, finely minced
  • 1/4 teaspoon red pepper flakes or 1 hot chili pepper pod
  • 3 tablespoons chopped fresh parsley


Cook the pasta in plenty of boiling salted water according to the package directions. Drain and place on a large, hot serving platter. Heat the oil in a small skillet and add the garlic and pepper. Just as soon as the garlic takes on a little color, pour the sauce over the pasta, add the parsley, and toss quickly. Serve at once.
Updated Thursday, May 23rd, 2002
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2 Responses to Pasta with Aglio e Olio

  1. Anonymous March 23, 2003 at 1:47 pm #

    This is one of those great midnight snack recipes when cut in half or third.

  2. Anonymous January 24, 2007 at 2:23 pm #

    The key to this recipe, I think, is “slowly” cooking the garlic on “low” heat. If you do this, the result will be a very mellow lovely taste. If you hurry things, you’ll end up with burnt garlic, which is absolutely dreadful. As a guide, I often simmer the garlic for 15-20 minutes.

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