Aglio e Olio (Garlic and Oil Pasta)

Aglio e Olio- The Girl in the Apron- Lizzy McAvoy


Note from The Girl in the Apron:

My Mothers grandparents came to America from Italy and settled in Columbus Ohio. So delicious Italian food has always been a huge part of our lives. I remember being young and going to my Grandparents house for Easter, Christmas or a random weekend and there being a spread of Italian food. Baked Ziti, Homemade Spaghetti and Meatballs and Pizza. Yummm-my. About 5 years ago, my family and I embarked on our first international journey, our first destination being Italy. One of our seconds meals was one of the most unforgettable to me. It’s a classic Italian dish, so crazy simple to make, but SO tasty, Spaghetti Aglio e Olio (translation: Garlic and Oil Pasta). This tasty dish is on today’s Girl in the Apron menu. I highly recommend a fresh pasta with this recipe as fresh and quality ingredients are essential. I promise you this is quick, easy and here’s how you do it.


1 homemade pasta recipe, cooked

1 cup extra virgin olive oil

8-9 garlic cloves, smashed and skin removed (roughly a whole head of garlic)

2 cups italian parsley, chopped

¼ tsp red pepper flake (if you like it spicer, add ½ tsp)

1 cup grated pecorino romano cheese, additional cheese for garnish


Here’s How You Do It:

In a large pot, warm olive oil over medium high heat for about 1-2 minutes.

Add garlic cloves and saute for 5-6 minutes, or until golden brown and fragrant.

Add red pepper flake to oil and saute for 2 minutes. Keep a close eye, being sure not to burn the red pepper flake.

Turn off heat and gradually add in homemade pasta; being sure to coat the pasta in olive oil mixture. Homemade pasta is delicate so add in small batches and stir gently to combine.

Add salt, parsley and grated cheese. Stir gently to combine.

Serve and garnish with parsley and grated cheese! Buon appetito!