Recipe: Spaghetti Aglio E Olio

Recipe: Spaghetti Aglio E Olio

This hearty pasta recipe is a great way to use hardneck garlic!

Number of Servings: 4


  • ½ lb angel hair or thin spaghetti

  • 3 tbsp extra virgin olive oil

  • 4 large garlic cloves, minced (try it with Purple Italian!)

  • ½ tsp crushed red pepper flakes

  • ⅛ cup minced Italian flat leaf parsley

  • ½ cup freshly grated Parmesan


  1. Cook pasta. Set aside ¾ cup of pasta cooking water. 
  2. Meanwhile, heat olive oil in a skillet over medium heat. Add the garlic and cook 2 minutes, stirring, until it becomes golden and fragrant. Add red pepper flakes and cook 30 seconds. Carefully add reserved water and bring to a boil. Lower heat, add 1 tsp salt, and simmer 5 minutes to reduce liquid by about a third.
  3. Remove from heat. Add to pasta and toss. Add parsley and Parmesan, toss again. Let sit for 5 minutes to absorb sauce. Taste, adjust to taste, and serve warm.
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