Pasta with Aglio e Olio

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.

Cooking & Recipes


4 to 6 servings


Mary Gagnon St. Isaac Jogues Church, East Hartford, Connecti

Add new comment