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Pasta e Olio

Read Reviews (274)

"This is a quick recipe. Good, too! The main ingredients are oil and butter,the garlic and crushed red pepper flakes enhance the flavors." — MARBALET

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Spaghetti Aglio e Olio

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Original recipe makes 8 servings Change Servings

1 pound spaghetti
2 teaspoons chopped garlic
1/4 cup chopped parsley

1/4 teaspoon crushed red pepper flakes
1/4 cup olive oil
1/4 cup melted butter

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Directions

In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
Toss pasta with garlic mixture and butter or margarine. Serve warm.

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With the exception of the cayenne pepper, this is the traditional pasta with garlic and olive oil I grew up with in my Italian family. If anything, we add a bit of crushed red pepper flakes to taste, but it is just as traditional and tasty without. This is the Italian version of buttered noodles--and it's darn good. Also delicious with a sprinkle of grated fresh Parmesan or Romano cheese.

—naples34102

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Most Helpful Critical Review

Jul 17, 2012

Seriously, I didn't think this was that good. I have had this made by my Italian Uncle and it was outstanding. I won't be making again.

—Terri

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350 Ratings

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Jul 23, 2007

Now THIS is the way to do Olio ;) The only thing I changed is using whole cloves of garlic rather than chopped garlic - it is more "traditional" that way. As for cooking the garlic for 10-15 minutes - you are normally supposed to discard the (whole clove of) garlic after you have cooked it in the oil. The reason for doing this is that the oil becomes infused with the garlic flavour... However, since this version uses chopped garlic instead of whole cloves - I would cook it for 3-5 minutes instead.

—Kevin

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Sep 07, 2003

Not a good kid recipe because of the spicy red pepper flakes (but omit them and the kids will eat this up). I've added quartered canned artichokes and black olives. Also try shaped pasta, adds a little excitement to the meal. Very delicious!!

—CAITY-O

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Mar 18, 2008

AMAZING recipe!! My husband and I enjoyed this dish. It was easy to cook with the time crunch I was in and the spices gave it the "kick" I like in sauces. DON'T change a thing!! It's very good and if you use the right pasta, it's healthy as well.

—palemoon21

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May 13, 2010

This is a great side dish, but frankly I could eat it as a main dish all by itself because it's just that good. I topped it with a bit of parmesan and it was perfect!

—Jillian

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Mar 02, 2008

This was fantastic! I however added a lot more garlic than the recipe called for. I also added a handfull of whole garlic cloves. It took about 7 minutes longer to cook with the whole garlic cloves. Next time i make this i will also try to add some fresh steamed veggies to the mix!

—barrtopia

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Sep 28, 2007

I loved it! I added extra garlic and sprinkled grated parmesan cheese on top. Yum! I served it with broccoli, which was very good with it.

—Nancy F

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Nutrition

Calories
323 kcal
16%

Carbohydrates
42.8 g
14%

Cholesterol
15 mg
5%

Fat
13.4 g
21%

Fiber
1.9 g
8%

Protein
7.6 g
15%

Sodium
46 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pasta e Olio

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 323
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 4.7g 24 %
Cholesterol 15mg 5 %
Sodium 46mg 2 %
Potassium 143mg 4 %
Total Carbohydrates 42.8g 14 %
Dietary Fiber 1.9g 8 %
Protein 7.6g 15 %
Sugars 1.6g
Vitamin A 7 %
Vitamin C 5 %
Calcium 2 %
Iron 20 %
** Thiamin 59 %
Niacin 45 %
Vitamin B6 6 %
Magnesium 11 %
Folate 76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.